Giant chocolate croissant: perfect for a delicious snack

published on 2 February, 2019 at 10:24
Ingredients:
700g all-purpose flour
300g lukewarm milk
80g lard
2 eggs
3 tablespoons sugar
250g hazelnut cream to fill
1 cube fresh yeast 
 
Directions:
Dissolve the yeast in a saucepan with milk and add the sugar.
In a bowl, put the flour and mix with the eggs, lard and milk until you have a smooth dough. Let rise until doubled covered with film.
Roll out the dough, fill with hazelnut cream and roll it up. Brush the yolk and let it rise again for about 60 minutes. Bake at 180°C (360°F) for 45 minutes.
 
Video: https://www.youtube.com/watch?v=asZ1VzMKuDI
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