1 Vie de France Croissant Sheet
6 oz. Orange Marmalade
4 oz. Semi-sweet Chocolate chips
Nonstick Vegetable Spray
Jumbo-size Muffin Pan
Muffin Cup Paper Liners
2 oz. Egg Wash
THAW: Place croissant sheet on a sheet pan lined with parchment paper. Cover with plastic. Place under refrigeration overnight, or at room temperature for 45 minutes.
SHAPE: Place croissant sheet on a floured surface. Using a rolling pin, roll out the sheet to approximately 16" x 12". Brush water on the top edge. Using a rubber spatula, spread orange marmalade on the sheet avoiding the watered edge. Make sure to spread evenly and all the way to the other 3 edges. If making orange chocolate, place chocolate chips evenly over the marmalade. Starting from the bottom, roll the sheet tightly creating a cylinder shape. The watered edge helps seal the end. Cut the cylinder into 12 equal portions.
PAN: Spray the jumbo muffin pan with nonstick vegetable spray. Place paper cup liners in each cup. Place one cut swirl in each cup (swirl facing up).
PROOF: In a preheated proof box to 85-88° F and 83-86% humidity, proof orange swirls and/or orange chocolate swirls for 1 1/2 - 2 hours. Proofing is complete when product doubles in size.
EGG WASH: Remove croissant swirls from proofer and let rest at room temperature for 3 minutes. Using a pastry brush, apply egg wash on croissant swirls. Egg wash consists of 3 parts egg and 1 part water. Make sure all areas of the croissants are covered. This will ensure an even golden brown color.
BAKE: Bake in a preheated convection oven at 325° F for 15-18 minutes. Rotate pan halfway through bake time. Croissant swirls are finished when they reach a deep golden brown.
COOL: Once properly baked, place croissants on a cooling rack. Cool completely before garnishing or placing in a display case.