Chocolate Croissants and Pastries

Preparation

1. STEP 1 OF 10

   The indicated doses serve to prepare 36 croissants or the same number of chocolate pastries

2. STEP 2 OF 10

   Sift the flour onto the work surface forming a mound and make a well in the center, placing the crumbled yeast inside

3. STEP 3 OF 10

   Dissolve it with warm milk, mix in some flour, salt, and sugar, and finally work the mixture with the rest of the flour until you get a homogeneous and fluffy dough

4. STEP 4 OF 10

   Let the dough rise until it has doubled in volume (about one hour), then work it briefly and place it in the refrigerator covered for 1-2 hours

5. STEP 5 OF 10

   After this time, roll out the dough on a floured surface into a square with sides of 40 cm

6. STEP 6 OF 10

   Also roll out the softened butter into a square with sides of 20 cm and place it in the center of the dough

7. STEP 7 OF 10

   Fold the sides of the square of dough over the butter to completely cover it, then roll it out with a rolling pin until you get a rectangle of 25x50 cm

8. STEP 8 OF 10

   Perform three folds as done in the preparation of puff pastry, letting the dough rest in the fridge between folds for 10 minutes

9. STEP 9 OF 10

   To prepare the croissants, roll out the dough into a rectangular sheet (30x60 cm) and divide it into two strips 15 cm wide

10. STEP 10 OF 10

    Cut each strip into triangles with a base of 13 cm

Suggestions

• Stand Mixer

• Piping Bag

• Baking Paper

General Information

Analysis

Macronutrients (100 gr)