7 Day's Croissant with Cocoa Filling 60g (Pack of 30)

Product Information

So instead of going to Panera or some local bakery, why don't you try your hand at these homemade chocolate croissants. Jump to: Traditionally, making croissants starts with forming a large, flat square of butter, then chilling it and encasing it in dough before beginning the rolling and folding process.

From there, it is just some time and love. And what you get at the end are 27 ultra thin layers, buttery crispness and melted chocolate? Is your mouth watering yet?Set the rolls on a parchment-lined baking sheet, cover them lightly with plastic wrap, and allow them to rise at room temperature for 1 to 2 hours. lt;p>For allergens, including cereals containing gluten, see ingredients in<strong> BOLD</strong>.</p> I like peanut butter and chocolate separate. I like peanut butter and chocolate together. I like croissants on occasion. Peanut butter and chocolate croissants are a nice pairing and something I did not know I needed in my life. I would like to eat these on special occasions only, however who am I kidding Brush the chocolate croissants with the beaten egg, saving the rest of the egg wash for later. Cover and place the croissants in a warm place to rise for 2 hours.

Pain au Chocolat, aka: chocolate croissants! This simplified recipe is so much easier! Flaky, buttery pastry wrapped around rich chocolate.Take the dough out of the refrigerator and lightly flour the counter. Start flattening it out with your hands. You are rolling it into a square so using your hands to help shape helps. Roll it to a 10 inch square. Place the cold butter layer on top of the dough. Dough: Wheat Flour, Vegetable Oils (Palm Oil, Sunflower Oil, Cotton Seed Oil, Rapeseed Oil), Sugar, Yeast, Acidity Regulator (Citric Acid), Salt, Stabilizer (Mono- and Diglycerides of Fatty Acids), Vanillin, Preservative (Calcium Propionate 0.1%), Cocoa Filling 26%: Palm Oil, Glucose Syrup, Sugar, Low Fat Cocoa Powder 7%, Skimmed Milk Powder, Ethyl Alcohol, Emulsifier (Polyglycerol Esters of Fatty Acids), Vanillin, Gelling Agent (Sodium Alginate), Preservative (Potassium Sorbate 0.1%) Roll to seal the seams, making sure to lengthen the dough, not widen it. You want it to be about 8×14 inches. Cover with plastic wrap and put in the fridge for one hour or freezer for 15 minutes. lt;p>Produced in a facility that also uses eggs, peanuts, hazelnuts, almonds, pistachios, pecan nuts, sesame seeds, celery.&nbsp;</p>