With these croissants or croissants of Brioche fillings you will have a breakfast, snack or even an exquisite and tender incoming to taste at any time, because they can even be frozen before baking once they are already mounted. Dare to follow this step by step that Rocisilva brings us for recipes and try them.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Breakfast | 🤯 Media |
| Ingredients to make Brioche Croissant Fill: |
| 1 kg of flour 2 tablespoons of powdered milk 1 tablespoon of fine salt 100 grams of sugar 70 grams of fresh yeast 200 grams of butter warm water (the necessary) jala to paint 1 tablespoon of extract of extract of Malta for filling :: ham cheese dulce de quince |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make Brioche Croissant Fill:
1. Dissolve the 70 g of fresh yeast together with 2 tablespoons of the flour and 1 sugar, and let it fermente/leude.
2. Shark/sift the flour along with the rest of the sugar and powdered milk and add in the center the previous cup along with the malt extract and the amount of water that is necessary so that when mixing a mass of texture is formed tender Then knead, add the fatty matter integrating it perfectly, knead again, hit and let stand in a warm place to be led.
3. Stretch the mass of the croissant brioche until a circle of 40 cm in diameter has, then cut 16 triangles, rolle the fine to give them the form, put in floured baking sheets and allow to let you read again.
4. Fill the croissants with brioche dough with quince sweet, or with ham and sliced ​​cheese.
5. Paint the brioche croissants stuffed with beaten egg to take the oven of 200 ° C about 20 minutes. Don miss these gluten-free croissants fills salty.
