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Fluffy chocolate croissants

Fluffy chocolate croissants

Sift the flour into a bowl and make a hole in the middle where we put the yeast with 2 tablespoons of warm milk and leave for 10 minutes.

Meanwhile, beat the eggs well with salt and sugar and vanilla sugar and essence and at the end add the oil. Pour the composition over the flour with the yeast and knead with the rest of the warm milk. Let the dough rise for 1 hour.

After the dough has risen, flour the work table and break the dough for make a round sheet 0.5 cm thick. We cut the sheet into 8 equal triangles, on each triangle, towards the wider part of the triangle we put the filling then we roll each triangle separately, starting from the wide side towards the top, after which we give them a slightly more arched shape of the croissant.

Place the croissants in the tray lined with baking paper, leaving the distance between them, leave the croissants in the tray to rise for 1 hour. After the croissants have risen, beat the egg yolk well with the 50 ml of milk and grease the croissants nicely, then put the tray in the preheated oven at 180 degrees until they brown nicely.