preparation

Dissolve yeast and sugar in the lukewarm milk. Add flour, egg, salt and oil and knead into a smooth dough. Cover the dough in the bowl and let it rise for about 45 minutes. Then roll the dough out into a circle on a lightly floured dough surface and cut like pizza pieces (12 pieces). In a small bowl, mix the room temperature nut nougat cream with myAROMA nut nougat.

Roll out each triangle a little larger again, put a dollop of chocolate cream on the wide end, fold it over once, press the ends firmly and continue rolling up.

Place on a baking tray lined with baking paper, cover and let rise for about 20 minutes. Preheat the oven to 180 °C top/bottom heat.

Mix the egg yolk with the milk and brush the croissants with it. Bake on the middle rack of the oven for about 20 minutes.