Soft, flaky, vanilla flavored crescent rolls filled with creamy chocolate custard, a lot of chocolate custard… Mmmm, what a delight! 🙂 These crescent rolls are absolutely delicious and you have to give them a try!
The dough is easy to prepare: mix together melted butter, lukewarm milk, sugar, 1 egg yolk, a pinch of salt and fresh yeast, then add the flour, gradually, and knead until incorporated. For better results I recommend you to use fresh yeast, but dried yeast goes well also.
The chocolate custard is also easy to make with a handful of ingredients. You have to mix the sugar and the egg, add the flour, a few tablespoons of cold milk and the cocoa. Then add hot milk and the chocolate and cook the custard until thickens.
You may serve these delicious crescent rolls for breakfast, along with a glass of milk, or for dessert. They’re absolutely gorgeous! 🙂
You should also try:
– 500-550 gr (4 cups – 4 1/3 cups and 1 tablespoon) flour
– 250 ml (1 cup and 1 tablespoon) lukewarm milk
– 25 gr (2 tablespoons) fresh yeast (or 7 gr/ 2 1/2 teaspoons dried yeast)
– 50 gr (1/3 stick and 1 tablespoon) butter
– 1 egg yolk
– 80 gr (1/3 cup and 1 tablespoon) sugar
– a pinch of salt
– vanilla extract
For the chocolate custard:
– 500 ml (2 cups and 2 tablespoons) milk
– 1 egg
– 50 gr (1.76 oz) dark chocolate
– 25 gr (3 tablespoons) cocoa powder
– 40 gr (5 tablespoons) flour
– 100 gr (1/2 cup) granulated sugar
– rum or vanilla flavor
For the egg wash: 1 egg yolk mixed with 1-2 tablespoons of water or milk
You also need icing sugar for dusting.
How to make the chocolate custard.
Reserve 4-5 tablespoons of cold milk and warm the rest of it. Set aside.
Place the egg and the sugar into a heatproof pan and mix until foamy and pale. Add the flour and mix to combine. Add the cold milk, then the cocoa and mix after each one.
Gradually pour in the hot milk and mix to combine. Add the chocolate.
Place the pan over low-medium heat and cook, stirring continuously, until thickens. The chocolate custard is ready when it starts to make bubbles.
Remove from heat and add rum/vanilla flavor. Cover with plastic wrap. Allow to cool completely then refrigerate for about 30 minutes – 1 hour.
How to make the dough
Place the milk and the butter into a heatproof pan and cook until the butter is completely melted. Allow to cool a little bit, but not completely. The milk must be lukewarm.
Use a small bowl or a cup to combine fresh yeast and 1 teaspoon of sugar. Mix until the yeast turns fluid. Set aside.
Place the sugar, a pinch of salt and the egg yolk and mix until creamy.
Pour in the milk-butter mixture (lukewarm) and stir to combine.
Add the fresh yeast (fluid) and the vanilla extract and stir to combine.
Add the flour, gradually, stirring with a wooden spoon. When the dough becomes too thick to stir, continue to knead until the whole flour is incorporated. You must obtain a smooth, elastic and non-stick dough. If the dough is too sticky, you can add a little more flour (1-2 tablespoons).
Place the dough into a slightly oiled bowl, cover with plastic wrap and place it in a warm place. Allow to rise for about 45 minutes – 1 hour (or until double in volume).
Place the risen dough onto the floured working surface. Divide it into 3 equal pieces.
Place 1 piece of dough onto the floured working surface and roll it into a 30-32 cm diameter circle. Cut the dough into 6 triangles.
Place about 2 teaspoons of chocolate custard at the base of each triangle. Fold the heads of the base over the custard then roll the dough, starting from the base.
Repeat with the remaining pieces of dough.
Place the chocolate custard filled crescent rolls into a non-stick baking tray (or any other tray lined with parchment paper) and allow to rest for 15-20 minutes.
Brush with egg wash and place the rolls into the preheated oven. Bake at 200ºC (392ºF) for about 15 minutes.
Remove the rolls from the oven, allow to cool on wire racks and dust with icing sugar.
Serve these delicious chocolate custard filled crescent rolls along with a glass of milk.