Chocolate cherry croissants

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Melt the fat. Add 100 ml milk and warm it up lukewarm. Mix yeast, 1 tsp. sugar and 3 tbsp. of the milk mixture. Mix flour, salt and 30 g sugar in a bowl and press the middle of a depression. Pour yeast milk into the hollow, mix with some flour from the rim and cover with flour. Cover and leave to rise for about 15 minutes

2. 2

   Add the remaining milk and 1 egg and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 20 minutes

3. 3

   Place the cherries in a sieve and drain. Chop the cherries coarsely and drain them again well. Warm the nut cream slightly so that it becomes a little bit more liquid

4. 4

   Roll out the dough thinly (25-30 cm Ø) on a well floured work surface. Spread the dough with nougat cream, leaving about 1 cm free at the edges. Spread cherries on top and cut the circle into 12 cake pieces. Roll up each cake piece from the edge to a croissant

5. 5

   Spread the croissants on 2 baking trays lined with baking paper and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes until golden brown. Take out and let cool down. Dust with icing sugar

6. 6

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
180 kcal

CARBS
27 g

FATS
7 g

PROTEINS
4 g