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Chocolate croissants

Chocolate croissants

We make sure that all the ingredients are at room temperature.

Mix the yeast with 1 tablespoon of sugar and a little warm milk. Leave for 5 minutes until it grows a little.


Sift the flour into a bowl and make a hole in the middle then add the activated yeast. On the edges add the rest of the sugar, vanilla and lemon peel. Over the flour we add eggs and start kneading. The yogurt follows,

rum essence and salt powder and then warm milk and melted butter. Knead well until you get an elastic dough that no longer sticks to your hand.


If you have a bread machine, you can knead the dough with a machine or a food processor. If you decide to shake hands, you have to arm yourself a little

strength and patience.

After kneading the dough, cover it with a kitchen towel and leave it in a warm place until it doubles in volume (~ 1 hour and a half).

After it has risen, turn the dough over on a lightly floured table and divide it into 4 equal parts. We take a piece of dough and spread a round sheet, not too thick. Cut the sheet with the spur into 12 triangles. At the base of each triangle put a teaspoon of the chocolate mixture with walnuts and then roll to the top.

Place the croissants in a tray lined with baking paper and leave to rise for another 15-20 minutes, in a warm place.


After they have risen, grease the croissants with the yolk spread with 2 tablespoons of milk.

Put the tray in the oven, on the right heat, until they brown nicely on top.

Remove from the oven and leave to cool.

We will do the same with the other three pieces of dough.


Chocolate croissants

ingredients
500 gr of flour
70 gr of butter
250 gr of yogurt
2 eggs
120 gr sugar
1 sachet of dry yeast
a pinch of salt
about 200 g of chocolate cream

* for assembly: a little milk
* for greased: a beaten egg

Prepare the flour in a bowl and put the yeast and sugar in a hole in the middle. Add the butter at room temperature and start incorporating it into the flour. Then gradually add the yogurt and eggs, one at a time. During all this time, knead the dough and do not stop until you have an elastic dough that no longer sticks to the walls of the bowl.

Then remove the dough on a surface powdered with flour, and knead it lightly, giving it a round shape. Powder some flour in a bowl and put the dough in it. Sprinkle a little more flour on top, cover well and leave to rise for two hours.

After two hours, take it out again on a surface powdered with flour, knead it lightly and give it an elongated shape. Cut the dough in half and then each half into 5 equal parts (in total to have 10 pieces of dough). Make a ball out of each piece of dough and then start forming the croissants.

Spread each ball of dough with the rolling pin. I used the rolling pin found at dm drogerie markt, with the help of which I can choose the desired thickness and I stretched the dough to 0.5 cm. Put a little chocolate cream (I also used one from dm) and with a brush, put a little milk in front of the cream. The milk will help the dough to stick and will not allow the chocolate to flow during baking.

With a knife, cut the dough & # 8211 cut to form holes, but do not cut to the end of the piece of dough.
Lift the edge of the dough and close the chocolate as in a pocket. Press your fingers on the dough so that it sticks. Then roll gently to the end and, at the end, bend slightly to give the shape of a horn.

See how I did in the pictures below:

After you put the croissants in the tray, cover them and let them rise for another 20 minutes.
Meanwhile, preheat the oven to 180 degrees.

Grease the croissants with a beaten egg and put them in the oven for about 30 minutes or until you see that they are brown and ripe.


Fluffy and soft croissants filled with chocolate

Fluffy and soft croissants filled with chocolate. Extremely fluffy croissant recipe with generous chocolate filling. The croissants can also be filled with shit, cheese or jam. How to make chocolate croissants? How to make chocolate filling?

My junior is a big fan of fluffy and soft croissants filled with chocolate, cheese, shit or jam and I always do them because the ones in the trade are & # 8222chemically superior & # 8221. These chocolate croissants are some of his favorites. They are soft croissants made of leavened dough and can be portioned larger or smaller, depending on your preferences. So you can also make chocolate croissants.

I also really like the chocolate filling which is made even with chocolate. I used 50% cocoa chocolate (dark chocolate) but you can also use milk chocolate. The leavened dough for these croissants is one like a cake, with lots of yolks, butter, milk and natural aromas of vanilla and grated lemon peel.

From the same dough I made croissants filled with vanilla cream & # 8211 recipe here.

From the quantities below results 4 trays, ie 32 fluffy and soft croissants filled with chocolate. My horns have approx. 12-13 cm long.


Ingredients

Step 1

Chocolate croissants

Homemade chocolate croissants are easy to prepare and are very versatile: you can make them simple, without chocolate, or filled with jam and powdered with sugar.

Mix warm milk with sugar and yeast and let the mixture rest for 10 minutes. In the bowl of a mixer we put the flour and make a hole in the middle, in which we put the yogurt and the yolks, then the milk mixture. Knead for 10-15 minutes or until we have an elastic and homogeneous dough. Add the chocolate flakes, knead until they are incorporated into the dough. Move the dough in a clean bowl and leave it to rise for at least 2 hours or until it doubles in volume.

After the dough has risen, we move it on the table well powdered with flour and knead it a little more, then we spread it by hand or with a rolling pin in a circle with a thickness of 1 cm. Cut the dough circle into 8 equal triangles, which we roll from large to small, so as to obtain croissants. Place the croissants in the pan, on baking paper, grease them with beaten egg, using a pastry brush and bake them in the hot oven at 180 & deg for 20-25 minutes or until they are well browned. Serve the croissants powdered with sugar. Good appetite!


In a bowl, beat the sugar, egg whites and flour well. Put the milk on the fire and dissolve the cocoa powder in it. Add the mixture of flour, sugar and egg whites and mix the composition until it thickens and becomes drier. Add the butter and stir until incorporated. Allow to cool then pour the composition into a freezer bag and spread a 15x25 cm sheet. Put it in the freezer for at least 2 hours.

250 ml of water and 50 g of bread flour. Stir in a saucepan. Put on medium heat and stir constantly so as not to get caught. At first a lot of small bubbles form on the surface. The mixing is continued, and when the bubbles disappear, traces will appear in the composition, with each movement made with the para goal. Set aside (thus 65 ° C TangZhong was obtained). Pour immediately into a bowl and cover to prevent film formation. Allow to cool to room temperature before use.

Put all the ingredients in the bread machine and activate the dough setting. If you don't have a machine, knead the dough well and leave it to rise for 1 hour.

Dough spreading method:

Roll out the dough into a sheet twice the size of the chocolate sheet. Place the chocolate sheet in the middle of the dough sheet and fold the two edges over it, joining them. Turn the dough 90 degrees and spread a sheet and then fold it into 4. Turn the dough 90 degrees and roll a rectangular sheet of approx. 54x 22 from which then cut triangles. Roll the triangles and place them in a tray at a fairly large distance between them and let them rise in a warm place for 50 minutes (preferably in the oven at 35 degrees). Then grease them with egg and bake them for 15-20 minutes at 175-180 degrees.

Recipe recommended by KikenHana.

Layered chocolate croissants are wonderful and don't compare to any commercial croissants.


Puff pastry croissants with marmalade or chocolate & # 8211 recipe is very simple and fast

The croissants with marmalade and puff pastry chocolate are very tasty and easy to prepare. Using this recipe you will be able to prepare the most fragrant and delicious croissants in a very short time.

Ingredient:

Method of preparation:

Remove the puff pastry from the freezer a few hours before, so that it has time to thaw. After the puff pastry has thawed, spread it on the worktop.

Before spreading the dough, sprinkle on the worktop a little powdered sugar (not flour, as is usually done). Cut the dough in half lengthwise.

You need to work quickly with this dough, because powdered sugar absorbs moisture quickly. With a sharp knife, cut each piece of dough into 7 triangles. Separate the triangles from each other to make it easier for you to run them.

Put a small teaspoon (5 grams) of jam or a square of chocolate on each triangle. Roll the dough from the base of the triangle to the top.

After rolling the dough, turn the ends of the horn so that they approach each other.

Place the puff pastry croissants on a tray lined with baking paper. Leave space between them because during baking they will grow.

Before putting them in the oven, you can grease them with beaten egg mixed with milk, but it is not mandatory.

Place the tray on the middle shelf of the preheated oven at 200 degrees (heating function up / down). Bake the croissants for about 18 minutes, until the dough turns golden. Remove the croissants from the oven immediately after baking.

After the croissants have cooled, you can sprinkle them with powdered sugar.

Good appetite and increase cooking!


Puff pastry croissants with marmalade or chocolate & # 8211 recipe is very simple and fast

The croissants with marmalade and puff pastry chocolate are very tasty and easy to prepare. Using this recipe you will be able to prepare the most fragrant and delicious croissants in a very short time.

Ingredient:

Method of preparation:

Remove the puff pastry from the freezer a few hours before, so that it has time to thaw. After the puff pastry has thawed, spread it on the worktop.

Before spreading the dough, sprinkle on the worktop a little powdered sugar (not flour, as is usually done). Cut the dough in half lengthwise.

You need to work quickly with this dough, because powdered sugar absorbs moisture quickly. With a sharp knife, cut each piece of dough into 7 triangles. Separate the triangles from each other to make it easier for you to run them.

Put a small teaspoon (5 grams) of jam or a square of chocolate on each triangle. Roll the dough from the base of the triangle to the top.

After rolling the dough, turn the ends of the horn so that they approach each other.

Place the puff pastry croissants on a tray lined with baking paper. Leave space between them because during baking they will grow.

Before putting them in the oven, you can grease them with beaten egg mixed with milk, but it is not mandatory.

Place the tray on the middle shelf of the preheated oven at 200 degrees (heating function up / down). Bake the croissants for about 18 minutes, until the dough turns golden. Remove the croissants from the oven immediately after baking.

After the croissants have cooled, you can sprinkle them with powdered sugar.

Good appetite and increase cooking!


Ingredients Muffins with chocolate

  • 220 grams of chocolate with 70% cocoa (or which you like, that's what I used, for a taste as intense as possible)
  • 120 grams of butter with 80% fat
  • 80 grams of flour
  • 100 grams of sugar
  • 1 pinch of salt
  • 1 teaspoon vanilla extract
  • 4 whole eggs

Preparation of chocolate muffins

1. Turn on the oven and set it at 180 degrees Celsius.

2 . To prepare these delicious muffins, the chopped chocolate and butter are put in a saucepan in a bain-marie (in another slightly larger pan with boiling water) to melt together (picture 1). If you choose a larger bowl in which to melt the butter and chocolate, you will be able to prepare the whole recipe in it, you will not have to transfer the contents to something else, as I did in step 2.

3. As soon as the butter and chocolate have melted (they must be liquid, they must not get hot and in no case boil), mix with the mixer at medium speed to cool a little (2-3 minutes).

4. Dry muffin ingredients mix separately flour, salt and sugar. Add all at once over the melted chocolate composition (picture 2). Mix until well blended.

5. Add 1 egg at a time, mixing after each one (picture 3).

6. Add the vanilla extract and beat on high speed for 10-20 seconds, until you get a lighter, creamy composition. The muffin dough is ready!

7. In the muffin tray prepared with individual paper baskets (or greased with butter and lined with cocoa powder) divide the composition evenly (picture 4).

Cooking

8. Place in the preheated oven at 180 ° C, the baking time varying depending on preferences:

  • if you want muffins with a creamy-liquid inside, bake for 9-10 minutes
  • if you want muffins with a creamy but stable inside, which no longer flows, bake for 11-12 minutes
  • in 12 minutes it's already a sacrilege: P, everything that is more special about the texture of these muffins will be lost, so keep an eye on them! The inside should be like a cake, the middle as creamy as possible (picture 5).

Remove our baked muffins from the pan and let them cool sideways. They can be tasted from warm to completely cold, powdered with a little powdered sugar, with different toppings, with ice cream, etc.

I don't know how they are the next day, they never lasted that long :)). Good appetite!


Syrupy, fluffy two-tone croissants, recipe for croissants in 2 colors

After we have finished shaping the croissants, we put them in the tray lined with baking paper and we will put them in the preheated oven at 160 & degC for about 20 minutes.

Baking time differs depending on the type of oven!

So we watch the croissants, when they start to brown they are ready and it's time to take them out of the oven! We pass them through the burnt sugar syrup and powder them with coconut.

It is a recipe worth trying, it is spicy and brings home the smell and taste of childhood.

Thank you for making this contest, giving me the opportunity to participate.

The average of the marks given by the jurors is 7.50

Being among the first recipes in the contest, he receives 1 point ex officio, so the final grade is 8.50.

Congratulations, it is a good looking and tasty recipe and we are waiting for you with other wonderful recipes.

Observations from the jury:

The presentation pictures of the finished product and the picture with the section are missing.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Two-tone syrupy, fluffy croissants, 2-color croissant recipe


Chocolate croissants or stuffed with Nutella

Chocolate croissants filled with Nutella or chocolate chips. The recipe for fluffy croissants made of leavened dough, flavored with vanilla and lemon peel, is a very simple and beloved.

It's great to be able to offer your family homemade pastries. Your kitchen is flooded with flavors that pour from the oven.

Everyone in the house is eager to taste these chocolate croissants as soon as they take them out of the oven. I tell them in vain that they must be left to cool :). If you do not have Nutella at hand you can fill these croissants with pieces of chocolate, broken from a tablet.

You can also use homemade natural Nutella & # 8211 see here.


Video: ΑΔΕΛΦΙΚΗ ΑΓΑΠΗ - ΑΝΟΙΓΟΥΝ ΤΑ ΣΧΟΛΕΙΑ Best Of (November 2021).