Giant chocolate croissant: extra flaky and buttery!

published on 5 March, 2019 at 11:10
INGREDIENTS
700g flour
 300g warm milk
80g butter
3 tbsp sugar
250g hazelnut cream
2 tbsp fresh Yeast.
1 -2 yolks for greasing
 
METHOD
In a large bowl, dissolve yeast in milk and add sugar.
In another bowl, add flour and mix with eggs, butter and milk until completely combined.
Cover and let rise for 1 hour
Melt chocolate paste if needed.
Roll the dough, add the hazelnut cream and roll. Brush with yolks and let it rise for 60 minutes.
Bake at 180°C/360°F for 45 minutes.
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