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Dissolve the yeast in 50 ml of warm milk, and melt the sugar and vanilla sugar with the rest of the milk.
In a bowl put sifted flour with a pinch of salt, make a hole in the middle and pour the dissolved yeast, flavored and sweet milk, beaten egg very little and start kneading until you get a homogeneous dough.
Pour the melted butter little by little into the dough and continue to knead until it becomes elastic and non-sticky.
Let it rise until it doubles in volume.
As long as the dough grows, we take care of the cream, it must be cold when filling the dough!
For the cream:
In a kettle, mix the flour, cocoa and sugar, then pour the milk little by little until everything is well blended. Transfer the kettle to the fire, and when it has warmed up, put it on
broken chocolate in batches and stir continuously until the composition thickens.
Let it cool covered with plastic wrap in contact with the cream so as not to form pojghita!
When the dough has risen and the cream has cooled, we start the croissants!
Divide the dough into 3 or 4 (depending on how big you want them) and spread each ball in a round shape and with a pizza roll cut the dough into 8 triangles.
To each formed triangle we put a spoonful of chocolate cream, and so that the cream does not flow very hard when baking, we grease the edges with beaten egg white, then we roll until we form a horn.
Place the croissants in a tray lined with baking paper, grease them with egg yolk and put the tray in the preheated oven at 170 ° C with ventilation for about 20 minutes!