For the chocolate croissants, knead all the ingredients together into a dough and chill the dough for about 30 minutes.
Form the dough into rolls (Ø approx. 2 cm), cut off 2 cm wide pieces and shape into croissants. Bake the chocolate croissants in the oven preheated to 170° for about 10 minutes.
Related Recipes:
Almond Nut CroissantFor the almond nut croissants, heat the milk to lukewarm. Crumble in the yeast and stir to dissolve. Put the...
Chocolate CroissantsFor the chocolate croissants, mix all ingredients and quickly knead into a smooth dough. Wrap the dough in...
Nut CroissantFor the nut croissants, first prepare the puff pastry.roll out the puff pastry into a rectangle of approx. 30...
Croissant with Hazelnut FillingFor the croissants with hazelnut filling, preheat the oven to 180 °C. Boil milk with sugar, honey and vanilla...
Vanilla Crescent with AlmondsFor the vanilla crescents, quickly knead a shortcrust dough from all ingredients, wrap in foil and let rest...
Vanilla Crescent CookiesFor the vanilla crescents, quickly mix the flour, butter, almonds or nuts and sugar into a dough. Shape the...
CantucciniFor the cantuccini, sift flour, cinnamon and baking powder into a large enough bowl. Add powdered sugar...
Toffifee AmericanFor the Toffifee Americans, preheat the oven to 170 °C convection oven (170 °C – 180 °C top/bottom...
Pumpkin Seed Croissants Light and DarkChristmas cookies also for nut allergy sufferers from pumpkin seeds from Steirerkraft For the pumpkin seed...
Mardi Gras DoughnutsFor the carnival doughnuts, heat about 100 ml of the milk and dissolve the yeast in it, mix with 80 g of the...