Chocolate croissant with cinnamon
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Energy 1681 kJ (402 kcal) 20 %
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Sugar 2.1 g 2 %
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Fats 21.21 g 30 %
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Saturates 6.73 g 34 %
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Sodium 0.218 g 9 %
% recommended daily amount for adults (Everything about GDA)
Excellent and very easy to make croissants without any tricks and with minimal effort.
Ingredients
puff pastry dough | 1 packet | 400 g | 1712,9 kcal |
milk chocolate | to taste | 100 g | 422,7 kcal |
egg | 1 piece | 60 g | 79,8 kcal |
cinnamon sugar | 2 tsp | 10 g | 75,5 kcal |
cake flour | for sprinkling worktop | 5 g | 17,9 kcal |
Directions
- Chocolate croissant with cinnamon begins that you sprinkle worktop with flour. Cut the pastry into half and roll out the first half as you see on video.
- On a rolled dough (about 3mm thick) put a plate and cut the circle. Then split into eight parts.
- The edges of the dough brush with whipped egg, and put a piece of chocolate on each part.
- Wrap the dough into a croissant - from the wider end to the tip. Both ends of croissant squeeze so they will not unpack.
- After you have done both halves of dough, join together all the residues and roll a circle. Then, proceed as in the first croissants.
- Brush the croissants with whipped egg and sprinkle with cinnamon sugar.
- On baking paper bake croissants at 180°C for about 35 minutes until golden.
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