Chocolate croissants
Chocolate croissants with crunchy cacao nibs. Simple croissants that you can take with you wherever you go.
Ingredients
- 300 g whole spelt flour
- 20 g starch flour
- 1 apple
- 5 g dry yeast
- 2 g baking powder
- 100 g date flour
- 100 ml soy drink
- 200 ml water
- Juice of one lemon
- 2 tbsp extra soy drink
- 1 tsp extra date flour
- 20 g cacao nibs
Instructions
- Wash, peel and core the apple. Then cut into small pieces. Cook in a pan with the water until soft. Then puree.
- Mix the flour, cornflour, date flour and dry yeast.
- Add the baking powder and sprinkle with the lemon juice.
- Then add the apple puree and soy drink.
- Knead everything into a homogeneous dough. Then cover and leave to rise for approx. 1 hour.
- Slide the risen dough onto a floured surface.
- Gently work the cacao nibs into the batter.
- Using a rolling pin, lightly roll out the dough into a square. Cut squares approximately 15 x 15 cm in size. Cut these in half again to make two triangles.
- Gently roll up each triangle from the long side to the tip. Shape the pastry into a crescent. Place on a baking tray lined with baking paper with the point facing upwards. Leave to rise for another 15 minutes.
- Bring 2 tablespoons of soy drink with 1 teaspoon of date flour to the boil in a pan.
- Spread the chocolate croissants with it.
- Bake in a preheated oven at 170 degrees Celsius fan oven or hot air for 15 minutes.
- When they are baked, brush lightly with the soy drink again.