Classic Croissants
Ingredients:
- 1 cube of fresh yeast (approximately 42g)
- 1/4 cup of warm milk
- 2 1/4 cups of all-purpose flour
- 1/4 cup of sugar
- 1 teaspoon of salt
- 1 cup (2 sticks) of softened unsalted butter
- 1 egg
- 1 egg for brushing the top of the croissants
- vanilla sugar (for sprinkling)
Instructions:
- Dissolve the yeast in warm milk and add a bit of sugar. Wait for the yeast to dissolve and start foaming.
- In a large bowl, combine flour, the remaining sugar, and salt. Add the softened unsalted butter and the activated yeast. Also, add the egg.
- Knead the dough until it becomes smooth and elastic. Cover it with a cloth and leave it to rise for an hour.
- After rising, roll out the dough into a large rectangle and divide it into three rectangles.
- Roll out each rectangle into a thin sheet and then cut it into triangles.
- Roll up each triangle, starting from the wide end and rolling it towards the pointed end.
- Place the croissants on a baking paper-lined tray, brush the top with the egg, and sprinkle with vanilla sugar.
- Bake in a preheated oven at 190°C for 15-20 minutes or until they are golden brown.
Chocolate Croissants
Ingredients:
- 1 batch of croissant dough (as above)
- 100g dark chocolate, chopped into chunks
- 1 egg for brushing the top of the croissants
- vanilla sugar (for sprinkling)
Instructions:
- Prepare the croissant dough using the recipe provided above.
- After rising, roll out the dough into a large rectangle.
- Cut the dough into rectangles and roll each one into a rectangular sheet.
- Distribute chunks of dark chocolate on each rectangle.
- Roll up the dough around the chocolate, creating croissants.
- Place the croissants on a baking paper-lined tray, brush the top with egg wash, and dust with powdered sugar.
- Bake in a preheated oven at 190°C for 15-20 minutes or until they are golden brown.
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