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Chocolate croissants

Chocolate croissants

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I prepared the ingredients for the dough: I put the dry ingredients (flour, salt, sugar, vanilla sugar, yeast) in the bowl of the robot, I mixed for a few seconds, then I added the yolks, butter and milk. I continued mixing until I got a dough that does not stick to the bowl of the robot.

I let the dough rise. After it fermented well, I broke it into two pieces, from which I spread a sheet, which I then cut into eight. If you want bigger croissants, cut the dough into six, for example, or several pieces if you want to make smaller croissants.

I greased each triangle formed with chocolate cream, leaving the edges free, after which I rolled the dough starting with the wider side, towards the top.

I placed the croissants in a tray lined with baking paper and greased them with egg yolk.

I also prepared croissants with sweet cheese cream, with raisins, exactly the same, only I sprinkled brown sugar over the yolk with which I greased them.

After letting them rest for a while, I put the croissants in the oven, which was already hot at 200 degrees, for 30 minutes.

I won't tell you what an enticing smell surrounded our house when they started to ripen.

I left them to cool, but they didn't last long ...

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