Orange Chocolate Almond Croissants

Instructions

1. 1

   In a large mixing bowl, combine flour, sugar, yeast, and salt.

   Tip: Use a digital scale for accurate measurements.

2. 2

   Gradually add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

   Tip: Be patient and gentle to avoid overworking the dough.

3. 3

   In a separate bowl, whisk together orange juice, orange zest, and almond milk.

   Tip: Use a whisk to emulsify the mixture and incorporate air.

4. 4

   Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.

   Tip: Don't overmix; the dough should still be slightly sticky.

5. 5

   Knead the dough for 10 minutes until it becomes smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment for faster kneading.

6. 6

   Roll out the dough to a thickness of 3mm and cut into 4 equal rectangles.

   Tip: Use a ruler to ensure even thickness and a pastry cutter or knife to cut the dough.

7. 7

   Spread the chocolate ganache evenly over each rectangle, leaving a 1cm border around the edges.

   Tip: Use a spatula to spread the ganache and a knife to create a clean edge.

8. 8

   Roll each rectangle into a croissant shape and place on a parchment-lined baking sheet.

   Tip: Use a bench scraper to help shape the croissants and a sharp knife to cut the excess dough.

9. 9

   Bake in a preheated oven at 200°C for 20-25 minutes or until golden brown.

   Tip: Use a thermometer to ensure the internal temperature reaches 190°C.

10. 10

    While still warm, sprinkle with flaky sea salt and toasted almonds.

    Tip: To toast almonds, preheat oven to 150°C and bake for 5-7 minutes or until fragrant.