Cocoa tart filled with ricotta
159 recipes
Gluten-free varieties
ingredients
servings
20
Glutenfree flour for bread and oven products
500 grams
Liquid glutenfree sourdough starter
170 grams
Eggs
4 unit
White sugar
70 grams
Corn seed oil
50 grams
Butter
100 grams
Honey
50 grams
Vanilla powder
to taste
Bitter cacao
4 spoons
Desserts from Italy
Gluten-free varieties
Gluten-free varieties
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A simple yet powerful method to get fabulous croissants!
preparation
step 1
Put the oil, honey, sugar and butter in a saucepan and leave to melt well and get to the first boil (at 90 degrees for the thermometer).
step 2
In the planetary put flour, vanilla and hot mixture. Let it knead for several minutes, until the dough becomes cold. At this point join the eggs one at a time.
step 3
When it is completely cool add the Licoli (if you want to use the yeast, dissolve 10g in 40g of water). Let it knead for a few more minutes.
step 4
Place the dough in a bowl, leave an oat at room temperature and then cover and refrigerate for about 24 hours.
step 5
The next day pull out of the fridge and leave it again at room temperature for another slurry before using it. At this point we can proceed to shape our croissants
step 6
Spread the dough in a rectangle, brush the entire surface with an egg and sprinkle with cocoa powder.
step 7
Place over a sheet of paper oven and press it a few times with a rolling pin to adhere cocoa well to the dough.
step 8
Then gently remove the oven paper. Make four folds, that is, take the bottom side and bring it to the center, take the top side and bring it to the center and close the two sides.
step 9
With the rolling pin roll the dough and form a rectangle about half a centimeter high.
step 10
Form the triangles and proceed to form the croissants starting from the wider base of the triangles and roll to the tip
step 11
Place on a baking tray and let it stand in the oven off with the spark plug lit for a couple of hours (if you use the brew of yeast it will be enough for half an hour)
step 12
Brush with a whipped egg and cook in a hot oven at 180 degrees for about twenty minutes or until the croissant will be beautifully colored.
