Mini Croissant

Put the flour, sugar, water, 30 gr of butter, salt and yeast in a food processor and mix for 10 minutes.

You will obtain a pretty elastic dough. Wrap the dough in clingfilm and let stay in the refrigerator for 4 hours.

Roll the dough with a rolling ping in a large rectangle. Put the remaining butter in the center of the rolled paste and roll it out on the dough, as to obtain a second buttery layer .

Fold in half the paste and roll again. Repeat the operation, foldind in halves and rolling the batter for at least five times, rotating the dough 90 degrees each time.

Now you have a perfectly battered puff pastry. Let stay in the refrigerator for 30 minutes.

Roll the pastry. Cut the pastry into isosceles triangles: the longer they are the better shape you will obtain. If preparing mini croissant a 10 cm base and 25 cm h will be perfect.

Put a teaspoon of jam near the base and roll the pastry triangle toward the hedge to shape them.

Il using chocolate cream, you’d better bake them empty and add the chocolate cream later, with a pippin bag. Chocolate cream tents to burn and becomes a little bit buttery if cooked.

Place the rolled croissant on a baking sheet, lined with oven proof paper, and return to the refrigerator for at least 3 hours, or freeze them for later. During this time they will almost double their size.

Just before baking, brush the croissant with a beaten egg.

Bake in preheated oven at 220°C for 5 minutes, then slow down the temperature to 180° for another 5-7 minutes, or until golden brown.

Dust with confectioner’s sugar to give a finish touch and serve.

Enjoy!