recipes with and without gluten
|Ingredients for 16 large or growing 32 mini croissants:
35 cups milk
|Put all the ingredients in the MAP, pâte.Voici program dough once the program ends.|
|out the dough gently to MAPSi you want to make mini croissants cut 2 dough.
For large croissants leave there full.
|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.|
|Then again divided into 2 the 4 parts.|
|And still 2 you have 16 triangles.|
|Place chocolate, Black Milk, blanc… according to your taste.|
|Here is the method for rolling step, put chocolate;|
|Roll gently loosely.|
|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 °.|
|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.
|Remove from oven the Italian croissants and cool on a grid.|
| 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….
|For gourmands you can put in place of chocolate:: a teaspoon of jam,, chestnut cream……|