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Dessert croissants with chocolate cream

Dessert croissants with chocolate cream

Soft and fluffy only good for breakfast.

  • flour 500 g
  • 7x2 dry yeast (14 g)
  • sugar 100 g
  • milk 150 ml
  • butter 50 g
  • oua 2


  • 100 ml water
  • 100 g sugar
  • 30 g cocoa
  • 50 g flour
  • 100 g chocolate
  • Rom (optional)

For anointed:

  • 1 Yellow

Servings: 20

Preparation time: over 120 minutes

RECIPE PREPARATION Dessert croissants with chocolate cream:

Flour, sugar and butter at room temperature cut into cubes, put them in a bowl and mix well.

I warmed the milk a little and put it in a large bowl.

I put the yeast in it and waited 5-10 minutes for the yeast to activate. When the yeast swelled, I added flour, sugar and butter mixed. I also added eggs and mixed everything well until an elastic dough resulted.

I covered with a towel and let the dough rise for about 2 hours.

In the meantime I prepared the cream.

I put together the cocoa, sugar and flour and mixed them.

I put the milk and water in a pot and mixed them.

I added the cocoa, sugar and flour mixed and put them on low heat.

I also added chocolate broken into pieces.

I stirred until the cream thickened.

Then I covered it with cling film and let it cool.

When the dough has risen, I sprinkled some flour on the worktop. I broke a piece of dough, stretched it and cut it into triangles.

With the help of a spoon I put the cream on the base of the triangle and I rolled slightly towards the top.

I placed them on a tray lined with baking paper.

I greased them with egg yolk with a brush.

I put them in the preheated oven at 180 ° for 15 minutes when they were nicely browned.

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About 20 pcs come out.