7 Day's Croissant with Cocoa Filling 60g (Pack of 30)

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Keep these chocolate croissants in an airtight container or tightly wrap in foil so they don't dry out. They will last for 2-3 days at room temperature or 1 week in the refrigerator. How to Freeze Pain au Chocolat, aka: chocolate croissants! This simplified recipe is so much easier! Flaky, buttery pastry wrapped around rich chocolate.

When the butter hits the hot oven, steam is released. This steam puffs the layers apart and creates countless flaky layers. So instead of going to Panera or some local bakery, why don't you try your hand at these homemade chocolate croissants. Jump to: lt;p>Croissant: <strong>Wheat</strong> Flour, Vegetable Oils (Palm Oil, Sunflower Oil), Sugar, Yeast, Salt,&nbsp;&nbsp;Stabiliser (Mono- and Diglycerides of Fatty Acids),&nbsp;Vanillin, Acidity Regulator (Citric Acid), Preservative (Calcium Propionate. Potassium Sorbate).&nbsp;Cocoa Filling 34%: Sugar, Palm Oil,&nbsp;Fat - Reduced&nbsp;Cocoa Powder,&nbsp;Skimmed <strong>Milk</strong> Powder, Ethyl Alcohol, Emulsifier (Polyglycerol Esters of Fatty Acids), Vanillin, Gelling Agent (Sodium Alginate), Preservative (Potassium Sorbate). Cocoa Filling contains 7% Fat Reduced Cocoa Powder.&nbsp;</p> It’s an incredible taste and textural experience that’s only improved by the addition of deep, rich, melty dark chocolate. WHAT MAKES THIS RECIPE SO EASY?

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A flaky, melt-in-your mouth golden crust filled with dark chocolate make these homemade chocolate croissants one of my favorite breakfast recipes. Place a few small pieces of chocolate on the edge of the dough and roll tightly so it is enclosed. Place the croissants, seam-side down, on a parchment-lined baking sheet. Repeat with the other half of dough.

Modern Food Industries (MFI) was set up in 2009 in Saudi Arabia as a joint venture between Chipita, Almarai and the Olayan Group. And these chocolate croissants were my next challenge. I'm not going to lie. I was a little scared to make homemade croissants, but my nervousness was unfounded. Once again, on a floured surface, roll the dough out to a square shape. You want to shoot for about 17-inches in each direction. From there, it is just some time and love. And what you get at the end are 27 ultra thin layers, buttery crispness and melted chocolate? Is your mouth watering yet?Roll to seal the seams, making sure to lengthen the dough, not widen it. You want it to be about 8×14 inches. Cover with plastic wrap and put in the fridge for one hour or freezer for 15 minutes. They can also be frozen. Baked, they’ll last for a couple of months in an airtight zip-top freezer bag. Unbaked, they should last for 2 weeks before the yeast dies. These pastries will keep for 2 to 3 days (covered) at room temperature. Or for 5 to 7 days in the fridge. Chipita employs more than 5,800 people from over 30 different nationalities. Approximately 4,700 [2] of them are employed directly by Chipita and the rest through strategic partner companies. If you want to freeze unbaked chocolate croissants, make the dough up to creating the 27 layers. Then wrap tightly in plastic wrap and place in freezer bag. Freeze for 1-2 months.