Puff pastry croissants: recipe

Defrost the dough. Roll out into a layer 4 mm thick and about 27 cm long.

The dough must be made with butter. If the package says “with butter,” then it was most likely rolled out with margarine.

Place on a baking sheet lined with parchment. Place in the switched off oven. Place 70–100 ml of boiling water in a cup there.

This creates the necessary conditions for proofing croissants: 26–28 degrees with a humidity of 75%.

Leave the products inside for 2.5 hours. If the house is warm, you can cover the baking sheet with a bag, but so that it does not touch the workpieces.

It takes time for the yeast to loosen the dough and raise the croissants.

At the end of the specified time, start preheating the oven to 165 °C if there is convection, or to 190 °C if there is no convection.

Melt chocolate, cream and sugar over low heat. Bring to a boil. Remove from the stove, cover with film in contact and cool.

To make the cream more stable, it is better to beat it when it has cooled.

Use a sharp knife to make a hole in the bottom of each croissant. Fill them with chocolate ganache using a pastry bag or regular bag, cutting off the tip.