For chocolate butter:
All butter for rolling (soft)
20% of powered cocoa (from total amount of butter for rolling)
40-50% sugar (from total amount of butter for rolling)
Mix everything together,
Spread on parchment paper creating butter block. Move to fridge to chill. Use at temp 16-18C
For icing
1 cup of powdered sugar
2-3 tsp milk
Please find croissant dough recipe on my website ⬇️⬇️⬇️
natashasbaking...
#chocolatecroissant #croissant #lamination #viennoiserie #baker #homebaker
2 окт 2024
