These little pastries are simply exquisite and so light; you will need dough and cream to make these little buns shaped like Swiss bread or like chocolate croissants for the little ones who don't like pastry cream!
Ingredients for the dough:
1 kg of sifted flour
400g of butter or margarine
6 egg yolks
190 g of sugar
A small pinch of salt
Two cubes of yeast or 30g of dried yeast
400 ml of milk at room temperature (or soy milk)
Ingredients for the pastry cream:
One liter of milk or soy milk
10 egg yolks
180g of sugar
75g of cornstarch
Vanilla extract
200g of chocolate chips or raisins
Preparing the dough:
Put the flour, sugar, salt, and margarine in your bowl and knead this dough with the dough hook.
Next, add the yeast, egg yolks, and milk, and knead for a few more minutes until you have a smooth and supple dough. Then let your dough rest for 45 minutes.
Preparing the pastry cream:
Bring your milk to a boil. Meanwhile, whisk together the egg yolks, sugar, cornstarch, and vanilla. Then slowly pour in the hot milk and place over low heat until the cream thickens.
Then spread out your dough and place the cream, then add chocolate chips or soaked raisins, roll up and cut into 2 cm slices and place on your dish or in mini molds and bake at 180° for about 15 minutes. .
For the chocolate croissant version, it's quite simple: cut strips of dough, add a chocolate bar, and roll them up. Brush your pastries with the glaze, let them rise, and then bake!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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