Giant croissant ring: you would love it!

published on 15 April, 2019 at 11:24
Croissant ring
 
INGREDIENTS:
Phyllo dough
Butter melted
Chocolate bars
Ring cake tin
Sugar
 
METHOD:
1.Cut the chocolate bar into pieces. Melt the butter and brush the cake tin with it. Place several layers of phyllo dough inside the tin. Then spread over butter, sprinkle some sugar and place pieces of chocolate around it.
2.Place more layers of phyllo dough on top and repeat the steps (spread butter, sprinkle sugar, and place chocolate pieces) to cover the tin. Fold the ends of the phyllo dough layers on top to close and spread more butter on top. Bake for 45 min at 190ºC.
3.Place a board on top and flip over the tin to take out the croissant. 4.Sprinkle over some icing sugar.
 
Giant croissant
 
INGREDIENTS:
700g flour
 300g warm milk
80g butter
3 tbsp sugar
250g hazelnut cream
2 tbsp fresh Yeast.
1 -2 yolks for greasing
 
METHOD:
1.In a large bowl, dissolve yeast in milk and add sugar.
2.In another bowl, add flour and mix with eggs, butter and milk until completely combined.
3.Cover and let rise for 1 hour
4.Melt chocolate paste if needed.
5.Roll the dough, add the hazelnut cream and roll. Brush with yolks and let it rise for 60 minutes.
6.Bake at 180°C/360°F for 45 minutes.
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