John Myers
Chocolate Croissant
The perfect chocolate croissant recipe with a picture and simple step-by-step instructions.
- 100 g Grated carrots
- 15 g Baking cocoa
- 40 g Sugar
- 200 g Lowfat quark
- 1 Pc. Egg
- 1 tablespoon Rapeseed oil
- 250 g Spelled flour type 630 (or 1050)
- 50 g Sugar
- 1 packet Baking powder
- 1 Pc. Egg yolk
- Preheat the oven to 200 degrees top-bottom heat. Then stir in the grated carrots, the baking cocoa and 40 grams of sugar and set aside.
- Mix the low-fat quark, egg, rapeseed oil, spelled flour, 50 grams of sugar and baking powder in a bowl until creamy.
- Then cut the dough in half and shape it into a ball. Flour the work surface and roll out the balls into flat cakes, each about 30 cm in diameter. Divide these flatbreads into 6 pieces each (like a pizza).
- Spread the cocoa and carrot mixture on the wide side of the triangles. Starting from the broad side, roll each into a croissant and place on a baking sheet lined with baking paper.
- Brush the croissants with the egg yolk. Bake on the middle rack – then the croissants can be nibbled warm or cold.
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