Croissants and pain au chocolate

The doses indicated serve to prepare or croissants as 36 pain au chocolate.

Sift the flour on the work surface, placing it in fontana, formed a recess in the Center and put the crumbled yeast.

Unbind with warm milk, mix in a little flour, salt and sugar, then work the mixture along with the rest of the flour until dough is smooth and fluffy.

Let the dough rise until it has doubled its volume (about an hour), then briefly knead dough and put it in the refrigerator, covered, for 1-2 hours.

After this time, roll out the dough on the work surface into a 40 cm square side.

Roll out the butter well softened into a 20 cm square side and place it at the center of the dough.

Fold the sides of the square of dough on butter, so cover it completely, then sprinkle the rolling pin until you have a rectangle of 25x50 cm.

Run three laps, as the ones that are made in the processing of puff pastry, leaving to rest the dough in the refrigerator, between one round and the other, for 10 minutes.

To prepare the Croissant roll out the pastry into a rectangle puff (30 x 60 cm) and divide into two 15 cm wide strips.

Cut each strip into triangles by 13 cm, using a sharp knife or a special wheel, so as not to crush the dough.

Drill a 2-3 cm in length in the middle of the base of each triangle, then grab with your hands the very basis on both sides of the cut and allargatelo a little by pulling gently.

Roll up each triangle of dough from the base, so you get thicker sticks in the middle and thinner at the ends.

Try to form uniform sticks.

Fold the ends of each pole to give the Crescent shape.

As they are ready, lined up the croissants on the plate of the oven, well spaced between them.

Let them rise until they will have doubled their volume, then brush with egg yolks whisked with a few tablespoons of milk and, as required, one teaspoon of powdered sugar.

Bake the croissants in a hot oven (220-240 degrees) for about 15 minutes, so that they are puffy and Golden well.

To prepare the pain au chocolate, roll out the dough into a 3 mm thick sheet and divide the ball into many equal rectangles (9 x 12 cm).

Cutlery on each dough piece, near one of the short sides, a strip of dark chocolate, brush the other side with a little beaten egg yolk, then roll the rectangles from the side with chocolate, so that the filling is enclosed inside.

Let rise until the cupcakes have doubled their volume, then brush with the rest of the beaten yolks and cook in hot oven (230° c) for 15-17 minutes.