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Croissants with DeliXia®
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Croissants with DeliXia®

Ingredients:
400 g di flour manitoba
20 g unsweetened cocoa
80 g butter
40 g sugar
25 g di brewer's yeast
150 ml milk
1 yolk
350 g Milk Caramel DeliXia®
Powdered sugar to decorate




Combine the flour, cocoa, yeast, sugar, milk, butter and yolk.
Cover and allow it to rise for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out the dough into a large rectangle about 5 mm thick. Use a large, sharp knife or pizza cutter to trim straight edges on the rectangle, and then cut out elongated triangles. Roll up the triangles from the base to the tip, and transfer the croissants to ungreased baking sheets with rims. Leave ample room between the croissants for expansion. Cover the croissants loosely with plastic and leave to rise for 1 to 2 hours, until the dough is quite puffy. Bake in the middle of preheated oven to 200°C until a rich golden brown, 20 minutes.
Use a long serrated knife to cut the croissants horizontally and fill with Milk Caramel DeliXia®. Decorate with powdered sugar.





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