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INGREDIENTS |
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- 500g flour
- 40g powdered sugar
- 2 tablespoons yeast baker
- 1 packet yeast cake
- 5g salt
- 350g butter
- 1 egg
- 30cl milk
- 100g of dark chocolate
- Sugar powder
- 1 egg yolk for Brown |
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| PREPARATION |
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| TIME OF PREPARATION : 120 mn |
- Put the sifted flour in a bowl and dig a well in center, add yeast baker delayed with a little water, salt, milk, yeast, sugar and egg, mix well, mixing together with water if necessary, all knead until a soft dough and smooth, form a ball, cover it with a cloth and let stand for 20 minutes.
- Cut the butter into small pieces.
- Flour the work plan and spread the dough with a rolling pastry rectangle and to distribute the butter into pieces and then fold the rectangle on itself into three equal parts, let stand cool for 10 minutes.
- Repeat the same operation until the 4th towers interspersed by 10 minutes every two towers by spreading butter on each lap.
- Lowering the last time the pāton in a rectangle on a thickness of 4mm, put the pieces of chocolate on one end of the rectangle and roll the dough up and down in tight with his hand.
- Cut the roll into slices of 5cm wide, have them on an oiled plate, taking care to space, let inflate immune to the air currents in a warm place for 1 hour.
- Brush the croissants with egg yolk and sprinkle over the sugar and bake in a medium oven until they are well browned.
Posted by dalicia
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