Cacao ! ∴∵ゞ(´ω`*) ♪
This time, it's a simple chocolate croissant using frozen pie sheets.
It looks cute and can be mass produced.

0:00 Intro.
0:26 Forming easy mini chocolate croissants with frozen pie sheets and chocolate
2:13 Brush with egg yolk
3:05 Baking
3:37 Coating with couverture chocolate
6:05 Tasting
7:00 Recommendations for chocolate

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Ingredients (for about 8 pieces)
Frozen pie sheet (19x11cm): 1 sheet
1 sheet of chocolate
1 egg yolk

[recipe]
1.Cut the frozen pie sheet. You don't need to cut it into isosceles triangles. If you want to cut it after it is thawed, it will be harder to cut, but either way is fine. 2.
Roll out the pie sheet, cut a slit in the open side, and roll in the chocolate.
Brush with egg yolk.
Preheat the oven to 210°C and bake for 8 minutes, then lower the temperature to 190°C and bake for another 8 minutes.

For coating:
If you want to coat the cake with chocolate, use couverture chocolate because it is too hard.
When coating, use couverture chocolate as it is hard.
Melt the chocolate and add cocoa butter (about 5% of the total weight) to soften it.


Baking sheet with mesh / Dumar Silpan SN290210
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Meiji meiji black chocolate 50g x 10 pieces
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Black rubber gloves Nitrile gloves
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Ruby chocolate 100g
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Ruby chocolate 1.5kg
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Fog spray (Shinkosha) I-17
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Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
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The above links are using associate links.

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#croissant
#pie
#chocolateCacao
#chocolate