Chocolate Croissants
Margarina Primavera
The croissant is a classic European bakery bread with a delicate, complex preparation, but the result of which is worth every second invested. It is a fluffy and crunchy bread at the same time, full of flavor. With this rich croissant recipe you can pamper yourself or your loved ones with one of them to start the day very well.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
30
Servings
  • 120 grams sugar
  • 1/4 liters milk
  • 1 kilo flour
  • 25 grams salt
  • 138 grams Spring Margarine Chantilly® unsalted, cold
  • 30 grams yeast
  • 250 grams Spring Margarine Chantilly® unsalted, to paste
  • bittersweet chocolate, cut into strips
  • egg, to varnish
Preparation
2h
15 mins
Low
  • In a blender, mix the ingredients with a hook in the following order: first the sugar with the milk in the bottom of the bowl, add the flour, salt and Margarine Primavera Chantilly® without salt; finally, add more milk and yeast.
  • Mix the ingredients until completely incorporated and let it rest at room temperature for 20 minutes in the refrigerator.
  • While the dough is resting, form a block of Spring Margarine Chantilly® without salt to fill with the help of adhesive plastic until it forms a square 1 cm thick; For every 3 kilos of dough, you must fill the Spring Margarine Chantilly® without salt, wrap it in adhesive plastic and freeze for 1 hour.
  • To fill the margarine, spread the dough in an elongated shape and place the block of Margarine Primavera Chantilly® without salt in the middle, fold in the shape of a triptych and spread in the direction of the fold lines, turn the dough so that it is horizontal in parallel to your body and making an imaginary line in the middle, make a “double” fold in the direction of the imaginary line (as shown in the video), repeat the same on the other side and finally fold in the shape of a book; freeze for 30 minutes.
  • Repeat the previous step one more time and refrigerate again.
  • Finally stretch the dough to begin to form the croissants, cut found triangles with the help of a knife or circular cutter, you can use a cardboard pattern, to better calculate the size.
  • Separate the triangles and begin to roll the dough to form the croissant from the thickest to the thinnest side, place pieces of chocolate in the middle while you roll it.
  • Place the croissants on a tray and let it rest for 40 minutes, varnish with egg and bake at 180 ° C for 25 minutes. Remove from the oven and enjoy them warm.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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