Chocolate Cornetti

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 25 g sugar
• 1 pinch of salt
• 2 eggs
• 25 g butter
• ¼ liter of milk
• 250 g butter, cold, in thin slices
• 100 g chocolate, whole milk, or Nutella
• Condensed milk, for spreading
• Flour , for the work surface
• Powdered sugar, for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

12 Italian croissants with chocolate filling

Sift the flour into a mixing bowl and mix with the yeast. Add the sugar, salt, eggs, butter, and milk and, using the dough hook on a hand mixer, knead into a smooth dough. Cover the dough and let it rise in a warm place for about 45 minutes until it has visibly increased in size. Dust the work surface with flour and knead the dough briefly. Roll out the dough into a rectangle. Cover half of the dough with the butter slices, fold the other half over it, and press down lightly. Roll the dough out again into a rectangle (approx. 30 x 40 cm) and fold it over three times starting at the shorter side. Cover and chill in the refrigerator for at least 15 minutes. After the resting time, roll the dough out again into a rectangle (approx. 40 x 50 cm). Cut the rectangle in half with a knife to create two strips of dough. Cut each strip into 6 triangles, for a total of 12 triangles. For the filling, cut the chocolate into small pieces and distribute it among the dough triangles. Roll up the triangles starting from the wide side and bend them slightly into a round shape. You can also use Nutella instead of chocolate. Either put a dollop of Nutella in the middle of the triangles and then roll them up, or if possible, simply pipe the Nutella in with a cream pipe after baking. Line a baking tray with baking paper, place the cornetti next to each other on the baking tray, cover, and let them rise in a warm place for about 15 minutes. After the resting time, brush the cornetti with a little condensed milk and put them in the oven preheated to 200°C. Baking time: about 20 minutes. When the cornetti are golden brown, they are done. If they are too dark, they are a bit hard. Then dust them thickly with powdered sugar and serve fresh and warm.