2 h 30 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.25 kg
Table salt 6.25 g
Sugar 0.025 kg
Yeast 12.5 g
Sterilised milk 0.075 l
Water 0.063 l
Margarine puff pastry 0.125 kg
Cocoa 0.006 kg
  • Knead all the ingredients for 10'. Until it has an elastic consistency.
  • Separate a third of the mass and add the cocoa.
  • Do not shape.
  • In the laminator, between baking paper, spread the margarine with a little flour.
  • Roll out the dough and add a little fat inside. Roll out.
  • Make a single turn and without letting it rest, a double turn.
  • With the help of a brush, add a little water to the surface of the dough and stick the cocoa to it.
  • Laminate 0.5 cm thick.
  • Cut the pieces with a croissant roll and form the croissant shapes.
  • Ferment the pieces between 1 h 45 minutes and 2 h at 28 ºC with 80 % humidity.
  • Preheat the oven to 210 ºC.
  • Brush with egg.
  • Cook at 210 ºC for approximately 18 to 20 minutes.


  • Approximate unit weight 80-90 g.
  • Per kg of dough, 300 g of margarine puff pastry and approximately 75 g of cocoa.
  • In a modular oven, program 3 (ceiling) -4 (mouth) -3 (floor), open shot.
Nutritional information (1 portion)
Fiber 2.75 g
Saturates 5.89 g
Monounsaturated fatty acids 5.65 g
Polyunsaturated fatty acids 9.7 g
Cholesterol 30.93 mg
Calcium 30.59 mg
Iron 1.34 mg
Zinc 0.62 mg
Vitamin A 5.38 ug
Vitamin C 0.27 g
Folic acid 51.12 ug
Salt (Sodium) 705.63 mg
Sugars 5.81 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.