Croissants and Chocolatines
The Croissants and Chocolatines recipe is a very delicious preparation, ideal for breakfast or dinner. In this recipe, you will find how to make the puff pastry to prepare the tasty croissants and the rich chocolatines.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
- 250 grams flour
- 30 grams sugar
- 5 grams salt
- 150 milliliters cow's milk
- 5 grams dry yeast
- 150 grams margarine
- 100 grams bittersweet chocolate
- 1 egg
Preparation
1h 40 mins
20 mins
Low
- For the dough: add flour and yeast to the mixer, mix and incorporate salt, sugar, and half of the milk. Beat at medium speed.
- Incorporate the remaining milk, you can add a little more water if the dough requires it, until you obtain a smooth and soft dough.
- Check that it has the desired consistency, remove from the mixer, add flour to a tray and place the dough on it to rest for 20 minutes, or until it doubles in size.
- Compact the margarine and form a square of 10 x 10 cm. Place it on a plate and put it in the refrigerator for 30 minutes.
- Sprinkle a little flour on the table, place the dough, and with the rolling pin form a cross, leaving a mound in the center.
- Take the margarine out of the refrigerator, add it to the mound of dough and cover it with the tips of the cross. Flatten a bit with the rolling pin and stretch to 1/4 wide x 3 long. If your dough breaks, add flour on top of the dough so it doesn’t stick to the rolling pin.
- Fold the dough in 3 and roll out again. Repeat this operation once more.
- Place the dough in a small tray and let it rest in the refrigerator for 10 minutes.
- Take the dough out of the refrigerator and roll it out completely with your rolling pin, leaving it ½ cm thick and cut in half. Make sure there is always flour on the table so it doesn’t stick.
- Preheat the oven to 220 °C.
- Fold the dough in half and cut with a knife.
- For the chocolatine: cut rectangles of 8 x 15 cm, chop the chocolate and place it on top of the rectangle. Roll so that the chocolate is inside, leaving the seam underneath. Place the chocolatines on a tray and let rest for 15 to 20 minutes, until they double in size.
- For the croissants: cut triangles of 7 x 15 cm, gently pull the dough from the tips to avoid tearing and roll from top to bottom, leaving the tip underneath. Seal the tips or legs and let rest for 15 to 20 minutes.
- Break an egg in a small bowl and brush the croissants. Bake them for 15 to 20 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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