Drip Cake Kinder
Desserts from Italy
Croissant browsed bigusto
Croissant browsed bigusto
ready in
5 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The typical croissants bar in bigusto version, simple and cocoa. Perfect for breakfast. Do not you feel the smell?
preparation
step 1
Halve all the ingredients (except cocoa and jam) in order to distinguish the two different IMPAST immediately and work in parallel. Dissolve yeast in warm water with sugar.
step 2
In two separate bowl combine the first 00 150g of flour, 100g of flour Manitoba and half dose of water mixed with sugar and yeast in the second join 00 150g of flour, 100g of Manitoba flour, cocoa and water.
step 3
Add the soft butter into small pieces (15g per dough). Knead the two pats, cover with foil and let them rise in the refrigerator for 2 hours.
step 4
Remove the dough from the refrigerator and lay them in two rectangular shapes. Halve the butter 250g and lay them individually between 2 sheets of parchment paper in such a way that cover 2/3 of the corresponding rectangles.
step 5
Place the two sheets of butter on the two doughs as mentioned above and bend inwardly the third pasta without butter. Cover with the remaining third and put in the refrigerator for 30 minutes.
step 6
Resume the dough, lay them in the direction of length and do two folds as the previous ones. Put in refrigerator for 20 minutes.
step 7
Resume the dough, rotate it 90 with respect to the previous position, lay them in the direction of length and do other two folds. Put in refrigerator for 30 minutes.
step 8
Spread the rectangular shaped dough, cut into triangles. For making double croissants: superimpose a triangle chocolate with a white brushed with milk, filling the base with jam and roll up.
step 9
For simple croissants: filling the base of the triangle with jam and roll up towards the tip.
step 10
Finish forming the croissants and let rise on a baking tray lined with parchment paper for 2 hours
step 11
Bake in oven preheated to 180C static for 25-30 minutes
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