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Chocolate croissants

Chocolate croissants


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Make yeast mayonnaise, margarine, 2 tablespoons sugar and 2 tablespoons flour. Leave for 15 minutes, then put the flour in a larger bowl. Add the remaining sugar, salt and vanilla essence. Add the mayonnaise and knead the crust, then leave it to rise for 1 hour.

Spread a sheet, place a plate and make a circle, which is cut into angles. Put the chocolate and turn it over, place it in a tray lined with baking paper. Grease with beaten egg, put in the oven until golden brown. When they are removed, grease them with butter


Chocolate croissants!

Soft and airy croissants with chocolate filling - is there anything tastier ?! Try to prepare them, to pamper your loved ones with delicious homemade baking!

INGREDIENT:

For the dough:

-1.5 teaspoons of dry yeast

-70 g of melted and cooled butter

For the filling: chocolate paste - to taste.

-an egg - for anointing the croissants before baking

-a spoonful of sugar - to sprinkle the croissants before baking

-a spoon of powdered sugar - for decoration.

METHOD OF PREPARATION:

1.Prepare the dough: pour hot milk into a deep bowl. Add the dry yeast, a tablespoon of sugar and 5 tablespoons of flour (of the total amounts). Stir until smooth. Let the dough "rest" for 10-15 minutes.

2.Then add the egg, melted and cooled butter, remaining sugar, vanilla sugar and salt. Stir.

3. Gradually add the sifted flour. Initially mix with a spoon, then knead a soft, homogeneous and non-sticky dough with your hands.

4. At the end add the oil and knead the dough until you incorporate it completely.

5. Shape the dough into a ball and place it in a deep bowl. Cover with a lid and leave to rise for 40 minutes. He will not grow much.

6. Divide the leavened dough into equal pieces (we divided it into 10 pieces). Shape them into balls.

7. Spread each ball of dough in the shape of a rectangular and thin cake.

8. Spread about a teaspoon of chocolate paste near one of the wide edges of the cake.

9. Bend the edge inwards and glue it with your fingers on the cake so that it completely covers the filling.

10.Cut the rest of the cake into thin strips, perpendicular to the "bag" with filling.

11. Roll the cake into a roll, starting with the chocolate "bag". Then give it the shape of a horn, slightly separating the strips from its surface.

12. Place the croissants on a tray lined with baking paper. Cover them with cling film and let them "rest" for 15 minutes.

13. Grease the croissants with beaten egg, using the silicone brush and sprinkle with sugar.

14. Bake for 25 minutes in a preheated oven at 180 ° C.

15. Allow them to cool, then transfer to a plate. If you want, you can sprinkle them with powdered sugar.


Quick chocolate croissants

As I am still in the post-diet maintenance period, we set out to make a pot of vegetables and a baked pepper salad. I did the shopping myself and when I saw the package of French dough on the shelf I knew immediately what I was going to make of it. I put my hand on a household chocolate bar and went straight to the house.

In the afternoon we were going out with some friends for a walk in the park, so I thought it would be a pleasant surprise to bring something sweet for them (especially for the girls). If I'm not allowed to eat, at least they should enjoy a little sweet.

When I got home, I set to work for more than 40 minutes, it didn't take me long to make these chocolate croissants. I know I come out much better with a homemade dough, but I couldn't spend too much time in the kitchen.

When the dough thawed, I spread it on the table, cut it into 15 squares with the width of my palm and I quickly wrapped the croissants in the middle, putting a piece of chocolate in the middle.

I placed them in a tray lined with baking paper and put them in the hot oven. After less than 15 minutes I took them out, greased them with a little beaten egg on top (I think they come out very good if you put a little honey with ground hazelnuts / walnuts in place of the egg) and put them in the oven for another 2-3 minutes .

After they browned, I let them cool nicely. The croissants turned out delicious, the girls enjoying them as soon as we sat on a bench in the park, the boys enjoying a game of badmington.


Quick chocolate croissants

As I am still in the post-diet maintenance period, we set out to make a pot of vegetables and a baked pepper salad. I did the shopping myself and when I saw the package of French dough on the shelf I knew immediately what I was going to make of it. I got another hand on a household chocolate bar and went straight to the house.

In the afternoon we were going out with some friends for a little movement in the park, so I thought it would be a pleasant surprise to bring something sweet for them (especially for girls). If I'm not allowed to eat, at least they should enjoy a little sweet.

When I got home, I set to work for more than 40 minutes, it didn't take me long to make these chocolate croissants. I know I come out much better with a homemade dough, but I couldn't spend too much time in the kitchen.

When the dough thawed, I spread it on the table, cut it into 15 squares as wide as my palm and quickly wrapped the croissants in the middle, placing a piece of chocolate in the middle.

I placed them in a tray lined with baking paper and put them in the hot oven. After less than 15 minutes I took them out, greased them with a little beaten egg on top (I think they come out very good if you put a little honey with ground hazelnuts / walnuts in place of the egg) and put them in the oven for another 2-3 minutes .

After they browned, I let them cool nicely. The croissants turned out delicious, the girls enjoying them as soon as we sat on a bench in the park, the boys enjoying a game of badmington.


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.


Quick chocolate croissants

As I am still in the post-diet maintenance period, we set out to make a pot of vegetables and a baked pepper salad. I did the shopping myself and when I saw the package of French dough on the shelf I knew immediately what I was going to make of it. I got another hand on a household chocolate bar and went straight to the house.

In the afternoon we were going out with some friends for a little movement in the park, so I thought it would be a pleasant surprise to bring something sweet for them (especially for girls). If I'm not allowed to eat, at least they should enjoy a little sweet.

When I got home, I set to work for more than 40 minutes, it didn't take me long to make these chocolate croissants. I know I come out much better with a homemade dough, but I couldn't spend too much time in the kitchen.

When the dough thawed, I spread it on the table, cut it into 15 squares with the width of my palm and I quickly wrapped the croissants in the middle, putting a piece of chocolate in the middle.

I placed them in a tray lined with baking paper and put them in the hot oven. After less than 15 minutes I took them out, greased them with a little beaten egg on top (I think they come out very good if you put a little honey with ground hazelnuts / walnuts in place of the egg) and put them in the oven for another 2-3 minutes .

After they browned, I let them cool nicely. The croissants turned out delicious, the girls enjoying them as soon as we sat on a bench in the park, the boys enjoying a game of badmington.


Method of preparation

The yeast is mixed with 4 tablespoons of sugar, 4 tablespoons of flour and a little warm milk, to be like mayonnaise. It is left to rise until it doubles in volume. When it has risen, add it to the rest of the flour, add salt, 1 egg and the 2 yolks, melted butter, the rest of the warm milk, the rest of the sugar and a rum essence. Knead the dough until it becomes elastic, about 30 minutes. Leave to rise for about an hour. The raised dough is divided into 2 equal parts, one part is left, and the other part is divided into 8 equal parts. Make balls, leave to rise for about 10 minutes, stretch oval and half will be notched longitudinally, and on the other put the filling, roll and place in a tray lined with baking paper and a little flour. Leave it to rise for another 30 minutes (during this time, take the other half of the dough and do the same), grease it with egg and put it in the preheated oven on low heat until it browns. above the oven). When we take out the horns we give them an egg.

Cream: mix the ingredients over low heat until you get a thick cream, then leave it to cool.

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.


Chocolate croissants

Moms will definitely know what I'm talking about now: the little ones, led by my Luca, are very passionate about everything that means bakery and pastry products. Every time we pass a bakery / kiosk / patisserie and smell the smell of "fresh out of the oven", it automatically tells me "will you buy me too?". Besides the "temptations" on the way home, there are also the temptations from school. Yes, because right at the end of the corridor where Luca's class is, it's a huge vending machine, full of pastries. Put 2 lei, take out a horn! Put another 2 lei, take out another horn.

Well, I don't want to be tempted by the croissants in a vending machine, so I prefer to make chocolate croissants at home and put them in the package. Thus, I know for sure what I eat and what I put in my croissants and this is how today's recipe appeared - Chocolate croissants.

  • [box type = & # 8221info & # 8221 size = & # 8221large & # 8221 style = & # 8221rounded & # 8221] Everything you need to know about the Chocolate Cakes recipe: [/ box]
  • Of course, chocolate pennies are absolutely optional. You might as well make the croissants simple and fill them with jam or simply powder them with sugar.
  • Luca wants to "see" the chocolate, so immediately after the leavening, I put the bowl of dough in the oven heated to 30 ° (on the leavening function). Thus, the chocolate coins melt and marble the dough. Again, this step is not required.
  • You can leave the dough to rise in the fridge overnight for at least 12 hours, if you do not have time to bake the croissants immediately after they rise.
  • A delight for the little ones and for the little ones alike, the homemade chocolate croissants are easy to prepare and are very versatile, perfect for breakfast.
  • All the ingredients used are part of the basic assortment of LIDL stores, this means that you can always find them on the shelf and you can prepare the recipe for Chocolate Horns absolutely whenever you want.

Ingredients for 8 chocolate croissants

  • 500g faina Castello
  • 100ml Greek yogurt Pilos
  • 200ml milk Pilos
  • 8g Belbake dry yeast
  • 3 yolks
  • 70g sugar Castello
  • 100g Belbake chocolate flakes
  • 20g sugar vanilla powder Castello
  • 1 beaten egg for greased

Mix warm milk with sugar and yeast and let the mixture rest for 10 minutes. In the bowl of a mixer we put flour and make a hole in the middle. Add the yogurt and 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 to the table well powdered with flour. Knead a little more, then spread it by hand or with a twister in a circle 1 cm thick. Cut the dough circle into 8 equal triangles. We roll the triangles from large to small, so as to obtain horns. Place the croissants in the pan on baking paper. Grease the croissants with beaten egg, using a pastry brush. Bake in the hot oven at 180 ° for 20-25 minutes or until well browned.

Serve the croissants powdered with sugar, after cooling a little, of course. May you be the best!


Chocolate croissants

Moms will definitely know what I'm talking about now: the little ones, led by my Luca, are very passionate about everything that means bakery and pastry products. Every time we pass a bakery / kiosk / patisserie and smell the smell of "fresh out of the oven", it automatically tells me "will you buy me too?". Besides the "temptations" on the way home, there are also the temptations from school. Yes, because right at the end of the corridor where Luca's class is, it's a huge vending machine, full of pastries. Put 2 lei, take out a horn! Put another 2 lei, take out another horn.

Well, I don't want to be tempted by the croissants in a vending machine, so I prefer to make chocolate croissants at home and put them in the package. Thus, I know for sure what I eat and what I put in my croissants and this is how today's recipe appeared - Chocolate croissants.

  • [box type = & # 8221info & # 8221 size = & # 8221large & # 8221 style = & # 8221rounded & # 8221] Everything you need to know about the Chocolate Cakes recipe: [/ box]
  • Of course, chocolate pennies are absolutely optional. You might as well make the croissants simple and fill them with jam or simply powder them with sugar.
  • Luca wants to "see" the chocolate, so immediately after the leavening, I put the bowl of dough in the oven heated to 30 ° (on the leavening function). Thus, the chocolate coins melt and marble the dough. Again, this step is not required.
  • You can leave the dough to rise in the fridge overnight for at least 12 hours, if you do not have time to bake the croissants immediately after they rise.
  • A delight for the little ones and for the little ones alike, the homemade chocolate croissants are easy to prepare and are very versatile, perfect for breakfast.
  • All the ingredients used are part of the basic assortment of LIDL stores, this means that you can always find them on the shelf and you can prepare the recipe for Chocolate Horns absolutely whenever you want.

Ingredients for 8 chocolate croissants

  • 500g faina Castello
  • 100ml Greek yogurt Pilos
  • 200ml milk Pilos
  • 8g Belbake dry yeast
  • 3 yolks
  • 70g sugar Castello
  • 100g Belbake chocolate flakes
  • 20g sugar vanilla powder Castello
  • 1 beaten egg for greased

Mix warm milk with sugar and yeast and let the mixture rest for 10 minutes. In the bowl of a mixer we put flour and make a hole in the middle. Add the yogurt and 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 to the table well powdered with flour. Knead a little more, then spread it by hand or with a twister in a circle 1 cm thick. Cut the dough circle into 8 equal triangles. We roll the triangles from large to small, so as to obtain horns. Place the croissants in the tray on baking paper. Grease the croissants with beaten egg, using a pastry brush. Bake in the preheated oven at 180 ° for 20-25 minutes or until well browned.

Serve the croissants powdered with sugar, after cooling a little, of course. May you be the best!


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. 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 roll out a sheet and then fold it into 4. Turn the dough 90 degrees and roll out 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.


Chocolate croissants

Moms will definitely know what I'm talking about now: the little ones, led by my Luca, are very passionate about everything that means bakery and pastry products. Every time we pass a bakery / kiosk / patisserie and smell the smell of "fresh out of the oven", it automatically tells me "will you buy me too?". Besides the "temptations" on the way home, there are also the temptations from school. Yes, because right at the end of the corridor where Luca's class is, it's a huge vending machine, full of pastries. Put 2 lei, take out a horn! Put another 2 lei, take out another horn.

Well, I don't want to be tempted by the croissants in a vending machine, so I prefer to make chocolate croissants at home and put them in the package. Thus, I know for sure what I eat and what I put in my croissants and this is how today's recipe appeared - Chocolate croissants.

  • [box type = & # 8221info & # 8221 size = & # 8221large & # 8221 style = & # 8221rounded & # 8221] Everything you need to know about the Chocolate Cakes recipe: [/ box]
  • Of course, chocolate pennies are absolutely optional. You might as well make the croissants simple and fill them with jam or simply powder them with sugar.
  • Luca wants to "see" the chocolate, so immediately after the leavening, I put the bowl of dough in the oven heated to 30 ° (on the leavening function). Thus, the chocolate coins melt and marble the dough. Again, this step is not required.
  • You can leave the dough to rise and refrigerate overnight for at least 12 hours if you do not have time to bake the croissants immediately after they rise.
  • A delight for the little ones and for the little ones alike, the homemade chocolate croissants are easy to prepare and are very versatile, perfect for breakfast.
  • All the ingredients used are part of the basic assortment of LIDL stores, this means that you can always find them on the shelf and you can prepare the recipe for Chocolate Horns absolutely whenever you want.

Ingredients for 8 chocolate croissants

  • 500g faina Castello
  • 100ml Greek yogurt Pilos
  • 200ml milk Pilos
  • 8g Belbake dry yeast
  • 3 yolks
  • 70g sugar Castello
  • 100g Belbake chocolate flakes
  • 20g sugar vanilla powder Castello
  • 1 beaten egg for greased

Mix warm milk with sugar and yeast and let the mixture rest for 10 minutes. In the bowl of a mixer we put flour and make a hole in the middle. Add the yogurt and 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 to the table well powdered with flour. Knead a little more, then spread it by hand or with a twister in a circle 1 cm thick. Cut the dough circle into 8 equal triangles. We roll the triangles from large to small, so as to obtain horns. Place the croissants in the pan on baking paper. Grease the croissants with beaten egg, using a pastry brush. Bake in the preheated oven at 180 ° for 20-25 minutes or until well browned.

Serve the croissants powdered with sugar, after cooling a little, of course. May you be the best!