Ingrediente
Croissants
- 220 ml skimmed milk warm
- 1 tsp active dry yeast
- 320+80 g spelt flour
- 80 g coconut flour
- 80 g erythritol with stevia
- 2 large eggs
- 1 large egg white
- 40 g extra virgin coconut oil
- 160 g chocolate spread with Tagatesse from Damhert
Decor
- 10 g powdered erythritol with stevia made in a coffee grinder
Portii:16 croissants
Etape
- Put the yeast in the warm milk, mix everything and let the mixture stand. We do this to activate the yeast.
- Combine 320g of spelt flour with the coconut flour and the sweetener. Add gradually the eggs and the egg white and knead everything until incorporation.
- Gradually add the milk and yeast mixture. Add the remaining 80g of spelt flour and knead the dough for 10 minutes.
- Transfer the dough into a bowl greased with coconut oil, cover it with plastic wrap and let it rise in a warm place for 30 minutes.
- Overturn the dough on a working surface and cut it in 8 equal pieces. brush each piece with coconut oil and form 8 balls.
- Stretch each ball with a rolling pin to form a circle. Place the stretched dough on a piece of plastic wrap and coat it with coconut oil. Stretch the second piece of dough and place it over the first. Do not forget to put a coat of coconut oil between all sheets, because we want to obtain a layered dough.
- Grease the working surface with coconut oil and overturn the layered dough. Stretch it into a circle with a thickness of 3-4mm.
- Cut the circle into 16 triangles.
- Place 10g of chocolate spread on each triangle and roll them to obtain 16 croissants. I recommend chilling the spread before using because it will be easier to work with.
- Place the croissant on a tray lined with baking paper. Let them rise for 20 minutes in a warm place.
- Bake them in a preheated oven at 180 degrees Celsius for 35-45 minutes or until golden brown.
- Transfer them on a cooling rack and let them cool a little. Powder with some powdered erythritol with stevia and serve. They are good both warm and cold.
- Enjoy!
Notitele retetei
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