Tender croissants with Finetti

Name: Tender croissants with Finetti - Salomea G.
Ingredients: 130 g butter/margarine; 380 g flour; 2 tablespoons yogurt; 1 teaspoon sugar; 1 packet baking powder; 1 egg; 1 tablespoon sour cream; a pinch of salt; vanilla essence; about 4; 5 teaspoons Finetti chocolate cream.

Dessert - Tender croissants with Finetti by Salomea G. - Recipia

The delicate croissants with Finetti are made when you want a simple dessert, without much preparation. The dough is quickly mixed, rests a bit in the fridge, then rolled out and filled with chocolate cream. After baking, the croissants are dusted with sugar and go well with coffee, milk, or yogurt. The recipe is easy to make, and the ingredients are common. The cream is added in small amounts, a dot in each triangle, so that the dough can be rolled without the filling spilling out. Quick info Total time: about 55 minutes, not counting the exact time for rolling and shaping the croissants Preparation time: about 30 minutes for the dough to rest in the fridge, plus shaping time Baking time: 25 minutes Servings: the number varies depending on the thickness of the dough and how many triangles are cut Difficulty: easy Recipe type: homemade dessert, suitable for coffee, milk, or yogurt Ingredients 130 g butter or margarine 380 g flour 2 tablespoons yogurt 1 teaspoon sugar 1 packet baking powder 1 egg 1 tablespoon sour cream 1 pinch of salt Vanilla essence Approximately 4-5 teaspoons of Finetti chocolate cream Powdered sugar, for finishing Preparation method 1. The butter or margarine should be softened slightly. During baking, the butter will melt a little, which contributes to the tender texture of the croissants. 2. The flour is sifted into a large bowl. Yogurt, sugar, baking powder, egg, sour cream, salt, and vanilla essence are added on top. 3. The butter or margarine is incorporated, and all ingredients are mixed well until a dough forms. 4. The dough is covered and placed in the fridge for about 30 minutes. This resting period makes it easier to roll and portion. 5. After it has cooled, the dough is taken out and divided into three pieces as equal in size as possible. 6. Each piece is rolled out with a rolling pin. The rolled-out dough is cut into triangles. 7. At the tip of each triangle, a dot of Finetti cream is placed. The amount should be small, about what the shape of the triangle allows, so that the filling does not spill out during rolling. 8. The triangles are rolled starting from the tip with the cream. This forms the croissants. 9. The croissants are placed on a baking tray lined with parchment paper. 10. They are baked for 25 minutes at medium heat. 11. After baking, the croissants are left to cool slightly, then dusted with sugar. Why I make this recipe often It is a simple dough, with ingredients that I usually have in the kitchen. It does not require complicated preparation, and the part that takes the most time is shaping the croissants. The amount of cream is small but sufficient to give flavor to each piece. The recipe is also useful when you want a dessert for several people without preparing a separate cream or base. The croissants are suitable with coffee and can also be served at breakfast with milk or yogurt. Tips The dough should be mixed until the ingredients bind and a homogeneous composition forms. No additional steps are needed other than resting in the fridge. Dividing the dough into three pieces helps in rolling it out and obtaining sheets that are easy to portion. If one piece is rolled too thin, the triangles become more fragile when rolling. Put a little cream at the base of the triangle. Too much can spill out the edges while the croissant is being rolled or baked. The baking time is 25 minutes at medium heat, according to the recipe. If the dough is cut into pieces of different sizes, the final appearance may vary. Substitutions Butter can be replaced with margarine, just as indicated in the recipe. The choice between the two depends on what you have on hand. For the filling, Finetti chocolate cream is used. The source of the recipe does not indicate an alternative or specify other fillings, so it is safer to keep the chocolate cream to maintain the original taste. Yogurt and sour cream are part of the dough and are not presented as optional ingredients. They are used in the indicated amounts. Variations The dough can be portioned into larger or smaller triangles, depending on the desired size of the croissants. The final number of pieces is not established in the original recipe, as it depends on how the dough is rolled and cut. You can add more or less powdered sugar at the end, to taste. The amount is not specified in the ingredient list. If you divide the three pieces of dough evenly, the croissants will have sizes that are closer to each other and will bake more evenly. Serving ideas The croissants are served after being dusted with sugar. They are suitable with coffee, milk, or yogurt, as mentioned in the recipe. They can be placed on a platter and served as a simple dessert, without other additions. The chocolate cream is already inside, and the powdered sugar is enough for finishing. Frequently asked questions How long should the dough stay in the fridge? The dough should be kept in the fridge for about 30 minutes. This is the time indicated in the recipe and is sufficient for the resting stage mentioned. How many croissants come from this amount? The recipe does not specify an exact number. The final amount depends on how large each of the three pieces of dough is rolled out and the size of the triangles cut. How much cream is put in each croissant? In total, about 4-5 teaspoons of Finetti cream are needed. A dot is placed in each triangle, so the amount for one piece will be small. At what temperature are they baked? The recipe indicates medium heat, not an exact temperature in degrees. The croissants are baked for 25 minutes. Can margarine be used instead of butter? Yes. The ingredients mention 130 g of butter or margarine, so both options are provided in the original recipe. Nutritional values The values below are estimates for the entire recipe and may vary depending on the type of butter or margarine, the chocolate cream used, and the amount of powdered sugar. The powdered sugar cannot be calculated exactly, as no amount is indicated. For the entire composition, the estimate is about 2,900-3,200 kcal. Protein: approximately 45-50 g Carbohydrates: approximately 345-365 g Fats: approximately 140-155 g Fiber: approximately 10-14 g It is not possible to accurately calculate the value for a single serving without knowing how many croissants result. If more smaller pieces are formed, the values per croissant will be lower; if larger ones are made, they will be higher. Storage and reheating The recipe does not provide an exact storage time. The croissants can be kept in a covered container at room temperature until serving. It is good to keep them away from moisture, so the dough does not lose its tender texture. Reheating is not necessary. They can be served after cooling and being dusted with sugar. Reheating is not mentioned in the original recipe.

Tender croissants with Finetti

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