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Filled growing desert

Filled growing desert

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Heat the milk lightly with the sugar until it melts. Add the yeast, mix and then set aside in a warm place.

In a bowl sift the flour, put the salt and then the cold butter cut into cubes. Using your fingers, mix the ingredients until you get a sandy dough. Pour the milk with the yeast and mix the ingredients until a homogeneous dough is obtained. Cover with cling film and refrigerate for half an hour.

Remove the dough and spread it in a rectangular sheet, about 1 cm thick and which is wrapped bringing the side edges inwards, joining in the middle, then from the bottom up, also in the middle to meet. Refrigerate for 15 minutes.

Remove from the fridge and roll out the dough again, making sure that the folded part is down. Wrap the same as the first time then refrigerate again for 15 minutes. This operation is repeated 3 times, taking care that the bent part is down.

After removing the dough from the rigid for the last time, divide it into approximately two equal parts and spread it in a rectangular sheet with dimensions of about 15x40 cm and a thickness of 1 cm. Cut into equal triangles and place on the opposite side of the tip a teaspoon of nutella, cherry jam or cream cheese (optional) then roll towards the top.

Place the croissants in a tray lined with baking paper and grease with the yolk mixed with a tablespoon of milk. Leave it to rise for 20 minutes, grease it again with yolk and then put it in the preheated oven at 180 degrees until it browns nicely.

Good appetite!

Integral mini croissant

These wholemeal mini croissants are delicious and addictive!

These integral mini crescent with cheese or chocolate filling they will fill the house with an irresistible smell. They can be used as a dessert or as a snack.


  • 500 g wholemeal flour
  • 2 eggs, country
  • 250 ml of milk
  • 20 g of yeast
  • 50 g sugar
  • 200 g butter
  • a pinch of salt
  • Filling: dark chocolate, 85%, country with

Steps needed to prepare

  1. To knead the dough, put the flour in a large bowl, in the middle we put the yeast, sugar, salt and butter kept at room temperature, after which we start to incorporate the milk.
  2. Knead until it is a homogeneous dough, then cover the bowl with a clean towel and let it rise for 2 hours.
  3. You can add a little more flour during kneading, if the dough seems too soft.
  4. Divide the dough into 3 parts and with the help of a rolling pin spread the sheets, then cut them into triangles.
  5. As a filling, you can add what you want, and on top the donuts are greased with an egg mixed with a tablespoon of milk.
  6. Bake the croissants in the oven until they turn brown.

If you choose to fill them with cheese, crush it with a fork, add 1 egg, basil and ready. For the ones filled with chocolate, I put a cube directly in each croissant.


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