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white chocolate croissant

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white chocolate croissant


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Tempo de preparo

150 min(s)


2 servings

Sofia Luque

  • Ingredients
  • Recipe
  • Wheat Flour3 cup
  • Instant yeast10 g
  • Warm water2 tablespoon
  • Sugar2 tablespoon
  • Egg3 unit(s)
  • Salt1 teaspoon
  • Water120 ml
  • Butter70 g
  • condensed milk1 can(s)
  • Butter1 tablespoon
  • White chocolate bar1 unit(s)
  • Icing sugar to taste
  1. PASTA: 1- Dissolve the yeast in warm water and add the sugar 2- Wait for the effect of the yeast (from 2 to 5 minutes) 3- Add water, eggs, butter and mix 4- Gradually add 1/2 cup of flour and salt 5- On a floured surface, knead with your hands 6- Make a ball, set aside in a floured bowl and cover with a cloth 7- Let it rest for 40 minutes 8- Separately, mix a tablespoon of flour and butter to make the dough 9- Open the dough with a rolling pin and pour the mixture 10- Fold the dough like a packet, so the butter does not leak out 11- Open again on the floured surface and turn the dough to both sides 12- Cut triangles and roll them up like a croissant 13- Roll them up to the thinnest end and place them in a greased and floured mold 14- Heat the oven for 10 minutes at medium temperature 15- Brush an egg on top to brown
  2. FILLING: 1- Mix condensed milk and butter 2- Stir until creamy (a little before the brigadeiro point) 3- Melt the white chocolate in a double boiler
  3. FINALIZATION: 1- Stuff the croissants with the cream 2- Sprinkle icing sugar on top 3- Serve :)

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