For the croissant dough
- Fresh yeast 50 gr
- Milk 250 ml lukewarm
- All-purpose flour 500 gr
- Butter 125 gr melted
- Eggs 2 items ( 1 yolk for brushing )
- Sugar 3 tablespoons
For the filling
- Hazelnut praline at room temperature
- Chestnut jam
Dissolve the yeast in the lukewarm milk,add a little sugar and let it rise.In a bowl add the ingredients for the doug and the yeast that has risen ( except the egg yolk you kept for brushing ) and knead well until the dough does not stick to your hands.Let the dough rest and rise for minutes approximately.Then divide the dough into 4 equal pieces and roll them out using a rolling pin into round sheets.Cut each round sheet into 4 pieces and then each fourth into 3 to form 12 triangles ( see photos below ).Spread on each triangle with hazelnut praline and chestnut jam on top.Roll up, starting at shortest side of triangle, rolling to opposite point and bend in the edges, creating a crescent shape.Place them in a roasting pan lined with parchment paper,brush them with the egg yolk kept diluted with a little water and bake in preheated oven at 180 degrees for 20 – 25 minutes and they are ready to enjoy.
* For the filling,instead of praline and chestnut jam you can use toffee or cinnamon and sugar.