Chocolate croissant

Name: Chocolate croissant
Yield: 3 servings
Cuisine: Kenyan
Ingredients: 250 gms flour; 25 gms sugar; 25 gms croma/blueband; 4 gms salt; 150 ml milk; 7 gms dry yeast; 4 gms bread improver (optional); 2 Part; 140 gms pastry margarine / unsalted butter

Brian Nickolas Kariuki @btrain14

Kahawa Sukari

This small flaky devils, clear so fast in my house, I don't lie this will be tedious but we'll worth the time.

Brian Nickolas Kariuki @btrain14

Kahawa Sukari

This small flaky devils, clear so fast in my house, I don't lie this will be tedious but we'll worth the time.

Saved

Ingredients

3 servings

250 gmsflour
25 gmssugar
25 gmscroma/blueband
4 gmssalt
150 mlmilk
7 gmsdry yeast
4 gmsbread improver (optional)
2Part
140 gmspastry margarine / unsalted butter

Saved

Steps

1

Make a dough with all the ingredients except the pastry margarine and allow it to double in size in a warm place
2

Knock down and roll the dough into a rectangle about 5mm thickand cover one half of the dough
3

Give it the first single turn and let rest 20-30 minutes
4

Proceed to give two more single turns allowing between each turn same. Time 20-30mins.
5

Roll paste and cut into two strips
6

Cut this into triangles
7

Starting at the base add some chocolate roll up the triangle tightly to form into a crescent 🌙 shape and place on a greased baking tray
8

Let it rise in a warm place, brush with egg wash and bake till golden brown