I have had a passion for chocolate croissants ever since I saw the movie It’s Complicated. In the blogging community there has been much talk about this movie. The design bloggers are thrilled with the house because it is another beautiful set design by Nancy Meyers and her group of professionals. These are the same people who brought you the beautiful Hamptons house in Something’s Got to Give. I am also a fan of the design aesthetic and find myself looking at the details of interiors of houses in my favorite movies. What is so great about It’s Complicated is that there is so much eye candy that pleases both cooks and designers. Just take a look at Meryl Streep’s kitchen in the movie. She is planning on having her architect, played by Steve Martin, redesign it.
Would you trash this kitchen? I wouldn’t. It is charming and quirky and suits her family well. There is even a dent in the refrigerator door that you can see when you watch the movie. The story behind that is that when the refrigerator was deliverd to the set, they discovered the dent and wanted to send it back, but brilliant minds intervened and said “Why shouldn’t she have a dent in her refrigerator? She raised three kids. Real people have dents.”
Here they are eating Croque Monsieurs. I do not have a picture of the chocolate croissants, but the scene was evocative. It was late at night and they were hungry. They were “really” hungry. She offered him anything on her bakery menu and he chose chocolate croissants. The scene of her cutting and stuffing the croissants with chocolate was nirvana. Their enjoyment was even better. I became obsessed. But I haven’t had time to make croissants from scratch until now.
The top third is folded to the middle.
Then the bottom third is folded over it; like folding a letter.
It is then turned a quarter turn, rolled and folded again. There are many steps along the way when you can put it in the refrigerator and forget it. After the fourth turn and fold you can weigh it down and put it in the refrigerator for up to two days.
The final step is cutting the triangles of dough, sprinkling them with chocolate and rolling them up. They are ready for the final rise and baking, or you can freeze them. I chose to freeze six and bake the other six.
Although the process took me two days, there was very little real hands on time required. Now that I have done it, I will definitely be making chocolate croissants again. Who knows, maybe I can open a bakery like this one.