Ingredients
- VDP croissant / Danish dough
- baking proof chocolate sticks
- melted chocolate
- decoration as desired (for example hazelnut and golden powder)
Croissant dough
Baking Advice
17 minutes 195 °C
Preparation
- Roll out the croissant dough to 3 mm thickness.
2. Cut the dough 8 by 19 cm.
3. Cool down to freezing point.
4. Place the first baking-proof chocolate stick at the first weft and the second stick at the second weft.
5. Roll up the rest of the dough nicely into a round. Keep the seam at the bottom in the middle and press gently.
6. Leave the chocolate rolls to rise in the proving cabinet at 28°C, humidity max 70%.
7. Let the croissants rise in a proofing cabinet at 28°C with a maximum humidity of 70% until the dough has risen well.
8. For extra shine, spray the roll with egg yolk and 10% whole milk.
Tip!
After baking and cooling, dip the top in the chocolate and decorate as desired.