Traditional recipes

Fluffy chocolate croissants

Fluffy chocolate croissants

To start, put the yeast to leaven in warm milk with a teaspoon of sugar and set aside for 10-15 minutes.

When the mayonnaise is ready, pour all the ingredients in a bowl and mix until a soft crust forms. Turn the dough over on a floured surface and knead until it no longer sticks to your hands. Divide the dough into 2 equal parts then each part into 5 more parts.

Wallpaper 2 trays with baking paper then spread thin strips of dough, place in strips lined 5 strips (one on top of each) each of them being greased with butter.

Put the trays in the fridge for 30 minutes or until the butter hardens. Spread the puff pastry as thin as you can and cut it into equal triangles. Place a square of chocolate at the wider end of the triangle and roll the croissants.

Grease with beaten egg and bake in the hot oven at 190C / 375F / gas 5 for 15-20 minutes or until it turns golden (my advice is to keep an eye on them because it matters how big or how thick the sheet is ). Sprinkle with powdered sugar and serve hot.


Extra fluffy croissants with raspberry jam and chocolate

It's been a while since I've posted a sweet dough recipe. I think it was the extremely hot weather that blamed us more for a cooler dessert.

Today, however, I felt like enjoying something extra fluffy and tasty! Because I still had some raspberry jam and some chocolate cream, I decided that these would be the fillings.

I am very happy with the result! Very, very fluffy, and the raspberry jam adds flavor.

They are perfect for breakfast served with milk or as snacks for children. I recommend you try this recipe and you will not be disappointed!

So here's the recipe for extra fluffy croissants!


  • 550 grams of flour
  • 25 grams of fresh yeast (I use this yeast and I showed here why)
  • 2 yolks + 1 whole egg
  • 125 grams of sugar
  • 250 ml milk
  • 50 grams of warm melted butter
  • 50 g oil
  • ½ teaspoon of salt
  • grated peel of a lemon
  • vanilla, rom
  • 1 egg yolk to mix with a little milk

For the filling :


In a large bowl sift the flour. Heat the milk and dissolve the sugar and vanilla in it.

In a cup mix the crushed yeast with 3-4 tablespoons of warm milk mixed with sugar. In the bowl with flour, make a hole and pour the dissolved yeast.

Sprinkle the flour on the edges over it and let the yeast activate for about 10-15 minutes. When it is ready, cracks will appear on the surface. Beat a few eggs with salt and add the lemon peel and flavors.

When the mayonnaise has activated, add eggs, warm milk and start kneading.

If you have a food processor, you will get rid of work. When all the flour has been incorporated, we start to add a little of the melted butter and the oil (we mix them in a glass). Knead until I have finished adding all the fat.

Transfer the dough to a clean bowl, sprinkle the flour on the bottom.

Cover with cling film or a kitchen towel, and let the dough rise for about 90 minutes.

When the dough has risen, divide it into 2 pieces.

Sprinkle the flour on the work table and shape a little piece of dough. We spread in a round sheet with a thickness of about 0.5 cm. We slice the dough depending on how big we want to make the croissants.

We fill them with raspberry jam, chocolate, or whatever jam you like.

We place them in a tray lined with baking paper, taking care to leave the distance between them, because they will grow.

Cover the tray with a kitchen towel and let them rise for about 30 minutes.

Do the same with the other piece of dough.

When the croissants have risen, preheat the oven to 180 degrees, lightly grease the croissants with yolk mixed with a little warm milk and put them in the oven until they brown nicely (about 20-25 minutes).

After removing them from the oven, grease them with a brush with honey diluted in a little water, for a nice shine.

Good appetite!

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I put the flour in the pan of the bread machine and mixed it with the dry yeast. I set the kneading + leavening program. In the warm milk I dissolved the sugar and salt and poured over the flour. We will get a homogeneous dough, slightly sticky. Leave it to rise.

The leavened dough is turned over on a lightly floured table and divided into 18 approximately equal pieces. Each piece of dough is spread in a thin sheet, as thin as possible and greased with melted / semi-solid butter. The sheets are placed one on top of the other on a plate, the last sheet remains ungreased with butter. Wrap everything in cling film and refrigerate for at least 30 minutes.

  • after I have prepared the recipe 3 times I can already tell you that the dough stretches and works much easier after it stays in the fridge for 1 hour.

The cold dough is turned over on the lightly floured table and a thin sheet of about 0.5 cm is spread. The circle is divided into 8-12-16 radii, depending on how big or small you want the horns to be. At the base of each triangle, slightly incised, put a square of chocolate and roll to the top.

Put them in a tray lined with baking paper, at a distance from each other and leave to rise for about 30 minutes in the refrigerator.

Grease with egg yolk mixed with milk and put in the oven over medium heat (160 degrees electric oven with ventilation) for about 30 minutes.

Fluffy chocolate croissants

Method of preparation: put the flour in a bowl mix with the yeast, sugar and butter cut into pieces.

Mix everything and then pour the warm milk and eggs.

Knead until a compact and elastic dough results, if necessary you can add a little flour, so that the dough is not sticky. Put the dough to rise for about 2 hours, in a place away from electricity.

After the dough has risen, divide it into 4 equal parts.

Spread each portion of dough on a lightly floured board, in a 0.3-0.4 cm thick sheet. Cut with a knife into four triangles, put a teaspoon of nutella and jam on the wide side of the triangle and roll from the base to the top.

Place in the oven tray lined with baking paper and leave to rise until it doubles in volume. Grease with a mixture of milk (1 tablespoon) and a yolk and bake in the preheated oven, over medium heat for about 15 minutes.

When the croissants are nicely browned, remove the tray from the oven and place on a grill to cool.

The croissants are very fluffy and fragrant, only good for breakfast with a cup of milk.

Fluffy bread!

  • Servings: 5 People
  • Preparation Time: 20
  • Cooking Time: 40
  • Calories: 250
  • Difficulty: Medium

Homemade bread - a healthy and easy to make recipe, loved by the whole family, from small to large.
On the store shelves there is a huge variety of bakery products, fluffy breads, buns, croissants and much more and, although we are tempted by their seemingly delicious taste, we must check what ingredients were used for preparation and how healthy they are.

Quick chocolate croissants

As I am still in the post-diet maintenance period, we set out to make a pot of vegetables and a salad of baked peppers. I did the shopping myself and when I saw the package of French dough on the shelf I knew immediately what I was going to make of it. I put my hand on a household chocolate bar and went straight to the house.

In the afternoon we were going out with some friends for a little movement in the park, so I thought it would be a pleasant surprise to bring something sweet for them (especially for the girls). If I'm not allowed to eat, at least they should enjoy a little sweet.

When I got home, I set to work for more than 40 minutes, it didn't take me long to make these chocolate croissants. I know I come out much better with a homemade dough, but I couldn't spend too much time in the kitchen.

When the dough thawed, I spread it on the table, cut it into 15 squares as wide as my palm and quickly wrapped the croissants in the middle, placing a piece of chocolate in the middle.

I placed them in a tray lined with baking paper and put them in the hot oven. After less than 15 minutes I took them out, greased them with a little beaten egg on top (I think they come out very good if you put a little honey with ground hazelnuts / walnuts in place of the egg) and put them in the oven for another 2-3 minutes .

After they browned, I let them cool nicely. The croissants turned out delicious, the girls enjoying them as soon as we sat on a bench in the park, the boys enjoying a game of badmington.


Put warm water in a bowl with the sugar, yeast, oil and yolks and stir until the sugar melts. Then add the flour and knead until you get a non-sticky and firm dough. The amount of flour may differ depending on its type. Cover the bowl and leave to rise in a warm place for about 1 hour.
After the dough has risen, turn it over on the work surface on which you powdered the flour.
Spread the dough in a circle (diameter about 40 cm) then divided into 10 triangles.

Place a teaspoon of jam at the base of each triangle and roll lightly.

Do not put much jam because it will flow from the horns and burn.

Put the croissants in the tray on baking paper and let them rest for 20 minutes, then grease them with beaten egg.

Put the croissants in the preheated oven at 180 degrees C for about 25 minutes.

Chocolate croissants

Mothers will definitely know what I'm talking about now: the little ones, led by my Luca, are very passionate about everything that means bakery and pastry products. Every time we pass a bakery / kiosk / patisserie and smell the smell of "fresh out of the oven", it automatically tells me "will you buy me too?". Besides the "temptations" on the way home, there are also the temptations from school. Yes, because right at the end of the corridor where Luca's class is, it's a huge vending machine, full of pastries. Put 2 lei, take out a horn! Put another 2 lei, take out another horn.

Well, I don't want to be tempted by the croissants in a vending machine, so I prefer to make chocolate croissants at home and put them in the package. Thus, I know for sure what I eat and what I put in my croissants and this is how today's recipe appeared - Chocolate croissants.

  • [box type = & # 8221info & # 8221 size = & # 8221large & # 8221 style = & # 8221rounded & # 8221] Everything you need to know about the Chocolate Cakes recipe: [/ box]
  • Of course, chocolate pennies are absolutely optional. You might as well make the croissants simple and fill them with jam or simply powder them with sugar.
  • Luca wants to "see" the chocolate, so immediately after leavening, I put the bowl of dough in the oven heated to 30 ° (on the leavening function). Thus, the chocolate coins melt and marble the dough. Again, this step is not required.
  • You can leave the dough to rise in the fridge overnight for at least 12 hours, if you do not have time to bake the croissants immediately after they rise.
  • A delight for the little ones and for the little ones alike, the homemade chocolate croissants are easy to prepare and are very versatile, perfect for breakfast.
  • All the ingredients used are part of the basic assortment of LIDL stores, this means that you can always find them on the shelf and you can prepare the recipe for Chocolate Horns absolutely whenever you want.

Ingredients for 8 chocolate croissants

  • 500g faina Castello
  • 100ml Greek yogurt Pilos
  • 200ml milk Pilos
  • 8g Belbake dry yeast
  • 3 yolks
  • 70g sugar Castello
  • 100g Belbake chocolate flakes
  • 20g sugar vanilla powder Castello
  • 1 beaten egg for greased

Mix warm milk with sugar and yeast and let the mixture rest for 10 minutes. In the bowl of a mixer we put flour and make a hole in the middle. Add the yogurt and yolks, then the milk mixture. Knead for 10-15 minutes or until we have an elastic and homogeneous dough. Add the chocolate flakes, knead until they are incorporated into the dough. Move the dough in a clean bowl and leave it to rise for at least 2 hours or until it doubles in volume.

After the dough has risen, we move it to the table well powdered with flour. Knead a little more, then spread it by hand or with a twister in a circle 1 cm thick. Cut the dough circle into 8 equal triangles. We roll the triangles from large to small, so as to obtain horns. Place the croissants in the pan on baking paper. Grease the croissants with beaten egg, using a pastry brush. Bake in the preheated oven at 180 ° for 20-25 minutes or until well browned.

Serve the croissants powdered with sugar, after cooling a little, of course. May you be the best!