IT’S COMPLICATED + CHOCOLATE CROISSANTS

Eek! Did you see me running down the street when I realized I had to make these for the first time?

My fave things about this movie (other than Meryl who I would watch in literally anything) were the drool-worthy food styling and interior design (that kitchen!).

Directed by: Nancy Meyers

Starring: Meryl Streep, Steve Martin, and Alec Baldwin

Screenplay by: Nancy Meyers

Adam Schaffer: “How about a warm chocolate croissant?”

Jane Adler: “It’s my specialty.”

Chocolate Croissants (makes 12; recipe from Baking Illustrated)

For the dough:

3 c. unbleached all-purpose flour, plus extra for rolling

1 tbsp. instant yeast

1/4 c. granulated sugar

1 1/4 tsp. salt

1 1/4 c. whole milk, cold

2 tbsp. unsalted butter

For the butter square:

24 tbsp. (3 sticks) unsalted butter, cut into 1-tbsp. pieces and kept cold

2 tbsp. unbleached all-purpose flour

For the filling:

8 oz. bittersweet or semisweet chocolate, chopped fine (I used chocolate chips)

For the egg wash:

1 egg, lightly beaten

For the dough:

Whisk 2 3/4 c. of the flour together with the yeast, sugar, and salt in a medium bowl. Place the milk in the bowl of a standing mixer fitted with the dough hook. Add the flour mixture and knead at a low speed until a ball of dough forms (about 5 minutes). Cut the butter into small pieces and add them to the dough. Continue to knead until the butter becomes fully incorporated and the dough becomes smooth, begins to form a ball, and clears the sides of the bowl (this should take an additional 5 to 6 minutes; the dough should be sticky, but if more dough is sticking to the sides of the bowl than to itself, add the remaining 1/4 c. flour, 1 tbsp. at a time, as necessary). Wrap the dough in plastic and refrigerate it for 1 hour.

For the butter square:

Using a bench scraper, toss together the butter pieces and flour on a clean work surface. Smear the butter and flour back and forth against the work surface until they have combined into a smooth, homogenous mixture. Wrap the butter mixture in plastic wrap and use the edges of the plastic to form it into an even 7-inch square. Refrigerate until ready to use, at least 30 minutes.

Place the chilled dough on a floured surface and roll it into an 11-inch square. Place the butter square diagonally on top of the dough. Fold the corners of the dough over the butter so that they meet in the middle of the butter square. Pinch the ends of the dough together to seal. Using a rolling pin, tap the dough from the center outward until the butter begins to soften and become malleable. Gently roll the dough into a 14-inch square, dusting the work surface as necessary with flour to prevent sticking.

Fold one outside edge of the dough in toward the center and bring the opposite edge in over the top (like a business letter). Repeat the process by folding over each end to make a square. This is 2 turns. Wrap the dough in plastic wrap and refrigerate for 2 hours before making the final 2 turns (roll the dough to a 14-inch square and fold in the same fashion as before). When you have finished, you will have made a total of 4 turns. Chill the dough again for at least 2 hours.

Line 2 baking sheets with parchment paper. Place the chilled dough on a floured work surface and gently roll the dough into a 20-inch square. Use a pizza cutter and ruler to cut the dough into 4 equal 10-inch squares. Cut each square into thirds to make a total of 12 rectangles, each approximately 10 by 3 1/4 inches. Place about 1 tbsp. chocolate in the middle of each rectangle. Fold each rectangle into thirds (folding the short sides in towards the middle) and place it, seam-side down, on a baking sheet.

Cover the croissants loosely with plastic wrap and let them rise at room temperature until puffy (they will not double in size), 45-60 minutes.

Heat the oven to 400 degrees. Brush the croissants with the beaten egg. Bake until the croissants are golden brown, 18-22 minutes, rotating the baking sheets from front to back and top to bottom halfway through the baking time.

Cool the croissants on a wire rack until warm, about 20 minutes. Serve warm or at room temperature.