Homemade croissants filled with Carla Cream

Procedure

Gradually add the flour, lukewarm milk, sugar, vanilla, yeast, salt and oil to a bowl and knead into a smooth dough, which you then transfer to a work surface and shape into a ball.

Divide the ball into 8 smaller pieces and leave them to rise for about an hour at room temperature. Then roll each piece out into a thin, circular sheet.

Brush each circle with butter and sprinkle with coarse flour. Stack them on top of one another. Press the stacked sheets of dough together with your hands and, using a rolling pin, roll them out thoroughly into a large circle.

Using a pastry wheel, cut the dough into 16 equal triangles and make a slit in the wider part of each one. Place a spoonful of Carla Cream on the wider side of each triangle and roll up into a croissant shape.

Place them on a baking tray lined with a mat or baking paper, cover with a tea towel and leave to prove for about 2 hours – depending on the room temperature. Once the croissants have doubled in size, they’re ready.

Brush the croissants with egg yolk mixed with milk, then place them in the oven. Bake at 180 degrees for about 20 minutes – keep an eye on them.