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Bakery products from France
Croissant Bicolor Oil And Yeast Mother ... !!!
Croissant Bicolor Oil And Yeast Mother ... !!!
ready in
12 hours 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
It was a long time since I wanted to prepare homemade croissants, after several attempts and after understanding how to properly use the sourdough, I managed to get puffy and soft croissants, inside each I put a piece of chocolate for make sure that, during cooking, melt but, if you want you can also replace with hazelnut cream or custard, however I will soon be making other versions of this dessert for breakfast so you'll see some beautiful ahahah ;-)) !! !
preparation
step 1
Inside the planetary or the blender towards the warm milk with the freshened yeast, honey and brown sugar, whisk until the yeast has completely dissolved then add,
step 2
with the blades moving the flour alternating with the egg slightly beaten and oil (I recommend every ingredient must be incorporated well to the mixture before adding the next).
step 3
Transfer the dough obtained in a bowl and work with your hands until you get a smooth and homogeneous dough that, I divide in half and in a part insert the cocoa and dough with your hands until it is completely incorporated,
step 4
slowly the two loaves on a baking sheet covered with parchment paper, cover with transparent film and towels and let rise in the pantry for 4 hours, after which, I overlap the two loaves
step 5
and working them with my hands I form a unite disc that cut into 8 slices and on each adage a piece of chocolate, roll it starting from the widest part and let it rise covered for the whole night.
step 6
Brush the surface with the milk and bake in the preheated oven with a bowl of water inside (to keep the humidity) first at 190 ° for 5 minutes and then lower the oven to 180 ° and continue cooking for 20 minutes .