Cornuri pufoase umplute cu ciocolata. Am pentru voi o reteta de comfort food, mama, mamaaaa, deci aceste cornuri sunt ceva de vissss, zici ca acum le-ai cumparat de la patiserie: pufoase, crocante putin la exterior si cu miezul moale si pufos ca un norisor, iar umplutura e o sarlota densa de ciocolata facuta in casa suuuper delicioasa. Deci daca aveti drojdie these days si va e pofta de ceva BUN si pufos, ati nimerit bine :))

Aluat (16 cornuri):

  • 500g faina
  • 25g drojdie proaspata (sau 10g drojdie uscata)
  • 150ml smantana lichida + 50ml lapte
  • 100g unt topit
  • 100g zahar
  • 1 pliculet de Green Sugar vanilat
  • 2 oua
  • 1 lg extract de vanilie
  • 1 lgt esenta de rom
  • 1/2 lgt sare

Crema de ciocolata:

Punem intr-un bol 3 linguri de apa calduta, drojdia, 2 linguri de faina si 2 de zahar. La aluat am folosit zahar ca sa iasa super pufoase cornurile, la crema am folosit indulcitor sa mai dreg busuiocul :))) Lasam amestecul 10-15 min sa faca bule.

Incepem sa framantam la mixerul cu bol (cu carligul pentru aluat), adaugam intai jumatate din faina, apoi alternativ restul de faina si smantana lichida, laptele, untul topit si racit, ouale batute spuma cu zaharul, vanilia, sarea si romul.

Framantam bine totul cam 10 min, pana aluatul e neted si elastic, putin lipicios. Il transferam pe o suprafata pudrata cu faina, ii dam o forma rotunda si il punem la dopsit intr-un bol uns cu ulei, cu folie alimentara deasupra.

Intre timp preparam crema, punem toate ingredientele intr-o craticioara pe foc si amestecam bine pana la omogenizare, fierbem crema la foc mic pana se ingroasa. O turnam intr-un bol, o lasam sa se raceasca putin, apoi punem folie alimentara deasupra, pentru a nu forma crusta.

Dupa 1 ora de dospit impartim aluatul in 2 bile. Intindem fiecare bila cu sucitorul intr-un cerc mare si il taiem in 8 triunghiuri egale. Punem cate o lingurita plina de crema si rulam cornurile.

Le asezam pe tava tapetata cu hartie de copt, le ungem cu galbenus si le coacem 30 de min la 170C, pana se rumenesc frumos. Se umfla muuult in cuptor si sunt geniale, pofta mare la cornuri pufoase umplute cu ciocolata! :)

*Baby friendly: omiteti zaharul din aluat si le umpleti cu magiun fara zahar sau nuca macinata. Sau ambele :) Kid friendly: folositi carob in loc de cacao.

ENGLISH VERSION

I’ve got an amazing comfort food recipe for you, oh, boy, these chocolate croissants are the bomb, they seem to be bought straight from the pastry: crunchy on the outside, light and fluffy as a cloud on the inside and the filling is a delicious homemade chocolate cream. So if you have yeats these days and are craving for a fluffy tasty snack, you’ve come to the right place :))

Dough (16 croissants):

  • 500 g flour
  • 25 g fresh yeast (or 10g dry yeast)
  • 150 ml heavy cream + 50 ml milk
  • 100 g melted butter
  • 100 g sugar
  • 1 sachet of vanilla Green Sugar
  • 2 egg
  • 1 tbsp vanilla extract
  • 1 tsp rum essence
  • 1/2 tsp salt

Chocolate filling:

  • 300 ml milk
  • 100 g xylitol
  • 30 g cocoa
  • 90 g sugar free chocolate drops
  • 2 tbsp cornstarch
  • 2 tbsp flour
  • 1 tbsp vanilla extract
  • 1 tsp rum essence
  • 1 egg yolk for greasing

Put in a bowl 3 tablespoons of lukewarm water, the yeast, 2 tablespoons of flour and 2 of sugar. I used sugar for the dough to make the result super extra fluffy, but I used sweetener for the filling, to balance things :))) Let the mixture sit 10-15 min, until bubbly.

Start to knead the dough using a stand mixer with the hook attachment, adding half of the flour, then alternatively the rest of the flour, heavy cream, milk, melted and cooled butter, eggs whisked with the sugar, vanilla and rum.

Knead everything well about 10 min, until smooth and elastic. Transfer to a surface dusted with flour, give it a round shape and place in a bowl greased with oil, wrapped in clingfilm to rise for 1 hour.

In the meantime prepare the filling: put all the ingredients in a large saucepan over medium heat, mix well until dissolved and boil the cream until it thickens. Transfer to a bowl, wrap the surface with clingfilm, so that it doesn’t form a crust.

After 1 hour of rising, divide the dough into 2 balls, roll each ball into a circle and cut out 8 large triangles. Place 1 full teaspoon of filling inside and roll into a crescent.

Place them on a tray lined with baking paper, grease with egg yolk and bake them for about 30 min at 170C, until lovely golden brown. They fluff up a lot in the oven and they are sooooo tasty! :)

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