Croissant puff pastry with chocolate spread

Submitted by enr on 17 Sep 2012
500 g flour
250 g butter
3 yolks
3 tbsp sugar
120 ml milk
20 g fresh yeast
200 g chocolate spread
1 tsp salt
Croissant puff pastry with chocolate spread
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The butter kneaded with 2-3 tbsp flour, shaped cube and rolled square, between two sheets of cooking paper. Leave in the refrigerator for 20 minutes. In the warm milk with sugar is put yeast. Leave to rise. Flour, 2 egg yolks and other products with yeast is izmesva hard dough. The dough is allowed to rise until the volume has doubled, about an hour. The risen dough is rolled into a square and in the middle is placed leaves butter, turning as envelope - opposite sides of the square are collected in the middle. Roll out a long rectangle that folds into three. Rotated 90 degrees, again rolled into a rectangle with a little flour. Brushing the flour and again folded in three. The thus obtained dough was left in a refrigerator for 20 minutes. The treatment is repeated 2-3 times, then every two folds of the rectangle was placed in the refrigerator for 20 minutes. After the last rolling out the dough is left for an hour in the refrigerator. Remove and re-roll a circle. Cut into triangles. Place 1 tsp of the chocolate spread from the wider side and rolled croissants. Thus obtained croissants rank in the tray covered with baking paper or greased with oil and sprinkled with flour. Leave to rise for half to two hours. Croissants brushed with beaten egg yolk and bake highly preheated oven at 200 ° C
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17 Sep 2012
Adapted from pastry arts -S.Smolnitska - Puff pastry with yeast (Austrian original)


That's the way my mother made puff pastry and it triguni and other goodies. Then just melts in your mouth. Consuming, but worth it! I never tried to do it - out of fashion puff dough :) Marina, great so you do!