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Ingredients for 16 large or growing 32 mini croissants:
35 cups milk
1 egg
5g de sel
100g melted butter
170 sugar
800g of flour T65
1 packet of yeast
garnish:
chocolate chips or square
chocolate vermicelli |
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Put all the ingredients in the MAP, pâte.Voici program dough once the program ends. |
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out the dough gently to MAPSi you want to make mini croissants cut 2 dough.
For large croissants leave there full. |
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Roll out the dough to form a disk 4 mm d’épaisseur. for smaller growing spread the 2 pâteCouper pieces with a large knife in the dough 4. |
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Then again divided into 2 the 4 parts. |
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And still 2 you have 16 triangles. |
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Place chocolate, Black Milk, blanc… according to your taste. |
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Loosely roll. |
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Here is the method for rolling step, put chocolate; |
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Roll gently loosely. |
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Here the growing, still above the tip !!Ask growing on a plate covered with wax paper or foil silicone.Mettre the plates in the oven during baking 30 min at 35 °. |
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Remove the plate from the oven and preheat to 180 ° .a After warming oven gently brush the croissants can lait.Vous, to decorate, sprinkle with chocolate sprinkles.
Cook 15 to 20 minutes. |
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Remove from oven the Italian croissants and cool on a grid. |
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Beautiful little croissants said cornetto in Italie.Vous can make them even smaller thumbnails for buffet, dividing the dough into 4 before étaler.A enjoy warm because the chocolate is melting a delight….
Freezes well. |
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For gourmands you can put in place of chocolate:: a teaspoon of jam,, chestnut cream…… |
Thank you for the inspiration. Biz.