Milk Chocolate Croissant
The croissant is one of the most famous French pastries, which evolved from the Austrian Kipferl and has become popular worldwide. The milk chocolate version is softer and sweeter than the dark chocolate version, making it an excellent choice for children and chocolate lovers. This croissant is perfect for breakfast, a snack, or even as a special dessert.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk until lukewarm, then stir in the sugar and yeast. Let it stand for 10 minutes, or until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture and the egg. Start kneading the dough.
3
Knead the dough until smooth, then cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle and place thin slices of 200g of cold butter on top. Fold one half of the dough over the other, then roll it out again and fold it up. Repeat this folding process three times, allowing 15-minute rest periods in between.
5
Melt the milk chocolate with the heavy cream over a double boiler, then let it cool until it has a thick, spreadable consistency.
6
After the final roll, cut the dough into triangles. Place a small dollop of milk chocolate cream in the center of each triangle, then roll it up into a croissant shape.
7
Place the croissants on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
8
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake them for 18-20 minutes, or until golden brown.
9
When the croissants are baked, let them cool slightly, then sprinkle the tops with powdered sugar.
