Croissant with yogurt and Chocobella
- 500 g “0” flour
- 200 ml of natural yogurt (vegetable one is suitable as well)
- • 80 g raw cane sugar
- onje egg
- • 40 ml vegetable oil (sunflower, soybean or rice)
- • 6 g of fresh brewer’s yeast
- • 1 table spoon of Damiano agave syrup
- • 4 table spoons of milk (vegetable one is suitable as well)
- Damiano chocobella or chocobella noir
Put flour and sugar in a bowl.
Melt the yeast in a cup of water, then mix it with yogurt and agave syrup.
Add it to the ingredients in the bowl and add egg and oil, then start to knead all the ingredients for 15 minutes until it will be well mixed. The dough will seem a bit too humid, but don’t add more flour. Cover it and leave it rising for 15-20 minutes in a fresh place, this will help to create a gluten shield.
Knead again the dough for additional 15 minutes until it becomes smooth and elastic. Form a ball and put it in a big bowl. Cover it with a humid pan (to avoid dry crust on the top) and leave it rise until it doubles the volume (2-3 hours, it depends on the temperature and the yeast force).
When the dough will be double, put it on the pastry board and roll it out in a circle shape, it should be 4-5 km thick.
Cut the dough in 16 wedges. Make a small cut in the middle of the shortest side (the external one) on each wedge, then keeping on the side of the wedge that you’ve just cut, roll it in the direction of the internal extremity and fix it and curve it.
Leave it rising until it will double its volume (1 hour 30 minutes around), then paint the surface with milk and bake it for 20 minutes at the temperature of 160°C in a in a non-convection oven heated up in advance, until the croissants become gold coloured.
Let it cool down, then cut it in a middle fill it with Damiano’s Chocobella o Chocobella Noir and enjoy!