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Chocolate croissants

Chocolate croissants

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Put the flour in a bowl, make a hole in the middle and put the egg, oil, vinegar and salt. Knead then adding warm water, little by little, until you get an elastic and non-sticky dough.

The dough obtained is spread in a thin and round sheet. Then grease with soft butter at room temperature. We cut the sheet into 8 segments of a circle, equal to each other, leaving the middle uncut. Next, each segment of the circle turns over the circle in the middle of the sheet, gluing them together. The order of return and settlement is made successively, only from opposite positions facing each other. Thus we will overlap: 1 by 2; 3 by 4; 5 by 6; 7 with 8.

The shell is covered with cling film and left to cool for 2 hours.

Then spread a sheet about 0.5 cm thick with the twister, which we fold into 3, lengthwise, then once more into 3. Spread again with the twister, in a thin and rectangular sheet. Cut the sheet in 2 lengthwise, then cut each side into triangles. On each triangle we put a square of chocolate, then we roll from the base to the top.

Place the croissants in a tray lined with baking paper and grease them with the beaten egg yolk with a little milk.

Bake over medium heat until large, until golden brown.

PS: And to avoid any confusion or inconvenience, I want to mention that these croissants are rather crunchy, not hard, but crispy enough to make "crantz" :)))) For a soft and fluffy result, see croissant recipe. :)

Chocolate croissants or stuffed with Nutella

Chocolate croissants filled with Nutella or chocolate chips. The recipe for fluffy croissants in leavened dough, flavored with vanilla and lemon peel, is a very simple and beloved.

It's great to be able to offer your family homemade pastries. Your kitchen is flooded with flavors that pour from the oven.

Everyone in the house is eager to taste these chocolate croissants as soon as they take them out of the oven. I tell them in vain that they must be left to cool :). If you do not have Nutella at hand you can fill these croissants with pieces of chocolate, broken from a tablet.

You can also use homemade natural Nutella & # 8211 see here.

Chocolate croissants

500 gr of flour
70 gr of butter
250 gr of yogurt
2 eggs
120 gr sugar
1 sachet of dry yeast
a pinch of salt
about 200 g of chocolate cream

* for assembly: a little milk
* for greased: a beaten egg

Prepare the flour in a bowl and put the yeast and sugar in a hole in the middle. Add the butter at room temperature and start incorporating it into the flour. Then gradually add the yogurt and eggs, one at a time. During all this time, knead the dough and do not stop until you have an elastic dough that no longer sticks to the walls of the bowl.

Then remove the dough on a surface powdered with flour, and knead it lightly, giving it a round shape. Powder some flour in a bowl and put the dough in it. Sprinkle a little more flour on top, cover well and leave to rise for two hours.

After two hours, take it out again on a surface powdered with flour, knead it lightly and give it an elongated shape. Cut the dough in half and then each half into 5 equal parts (in total to have 10 pieces of dough). Make a ball out of each piece of dough and then start forming the croissants.

Spread each ball of dough with the rolling pin. I used the rolling pin found at dm drogerie markt, with the help of which I can choose the desired thickness and I stretched the dough to 0.5 cm. Put a little chocolate cream (I also used one from dm) and with a brush, put a little milk in front of the cream. The milk will help the dough to stick and will not allow the chocolate to flow during baking.

With a knife, cut the dough & # 8211 cut to form holes, but do not cut to the end of the piece of dough.
Lift the edge of the dough and close the chocolate as in a pocket. Press your fingers on the dough so that it sticks. Then roll gently to the end and, at the end, bend slightly to give the shape of a horn.

See how I did in the pictures below:

After placing the croissants in the pan, cover them and let them rise for another 20 minutes.
Meanwhile, preheat the oven to 180 degrees.

Grease the croissants with a beaten egg and put them in the oven for about 30 minutes or until you see that they are brown and ripe.

In a bowl, beat the sugar, egg whites and flour well. Put the milk on the fire and dissolve the cocoa powder in it. Add the mixture of flour, sugar and egg whites and mix the composition until it thickens and becomes drier. Add the butter and stir until incorporated. Allow to cool then pour the composition into a freezer bag and spread a 15x25 cm sheet. Put it in the freezer for at least 2 hours.

250 ml of water and 50 g of bread flour. Stir in a saucepan. Put on medium heat and stir constantly so as not to get caught. At first a lot of small bubbles form on the surface. Mixing is continued, and when the bubbles disappear, traces will appear in the composition, with each movement made with the para goal. Set aside (thus 65 ° C TangZhong was obtained). Pour immediately into a bowl and cover to prevent film formation. Allow to cool to room temperature before use.

Put all the ingredients in the bread machine and activate the dough setting. If you do not have a machine, knead the dough well and leave it to rise for 1 hour.

Dough spreading method:

Roll out the dough into a sheet twice the size of the chocolate sheet. Place the chocolate sheet in the middle of the dough sheet and fold the two edges over it, joining them together. Turn the dough 90 degrees and spread a sheet and then fold it into 4. Turn the dough 90 degrees and roll a rectangular sheet of approx. 54x 22 from which then cut triangles. Roll the triangles and place them in a tray at a fairly large distance from each other and let them rise in a warm place for 50 minutes (preferably in the oven at 35 degrees). Then grease them with egg and bake them for 15-20 minutes at 175-180 degrees.

Recipe recommended by KikenHana.

Layered chocolate croissants are wonderful and don't compare to any commercial croissants.