Super easy, bake them with your children, sweet or savory
Method
Melt the butter
Heat the milk slightly and add the yeast and stir
In a bowl place the flour, salt, sugar and mix
Add the milk and butter to the flour and mix
Let the dough rest in a warm place for about 3 h
Spread the dough with the rolling pin in a round shape and divide it into eight triangular pieces
Place the filling in each piece and wrap it in a roll, starting from the wide side and ending in the nose.
Let them rest for about an hour
In a bowl, mix the egg with the milk and brush the croissants
Sprinkle with sesame seeds
Bake in preheated oven at 220 degrees Celsius without the fan for 20 minutes.
Ingredients
For the dough
500 grams plain flour
7 grams yeast
300 ml milk
75 grams butter (melted)
40 grams sugar
6 grams salt
For the savory filling
Ham and cheese cut in triangles
For the sweet filling
Hazelnut chocolate spread
Custard*
For the topping
Egg
milk
* For the Custard
500 ml milk
60 grams fine semolina
90 grams sugar
1 pinch of salt
1 teaspoon vanilla extract
20 grams butter
Heat up the milk with the sugar and the salt. Once the milk is about to boil sprinkle in the semolina, and the vanilla extract. Once the custard thickens and begins to boil, remove from the heat and add the butter in little cubes. Let it cool down, covered with a cling film and then use it with your pastries.
