Cookie Croissants

Directions

1. For Croissants
2. 1
   Preheat the oven to 180°C (356°F)
3. 2
   Roll out the puff pastry and cut it into triangles (smaller triangles for mini croissants). Make a small slit in the middle of the base of each triangle.
4. 3
   Roll up the triangles from the base to the tip and place them on a baking sheet lined with parchment paper.
5. 4
   Whisk together the egg yolk and milk, then brush the croissants with this mixture.
6. 5
   Bake the croissants in the preheated oven for about 12-15 minutes until they are lightly golden brown. Do not bake too long as they will go back into the oven later. Remove from the oven and let them cool completely.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

• Double ceramic non-stick, PFAS-free
• Aluminized steel with a 10-year guarantee
• 1 year Baking Course + E‑Book included

Baking Set + Baking Course & E-Book · 89,90 €

View the Baking Set

1. For Cookies
2. 6
   While the croissants are baking, cream together the butter, sugar, and brown sugar until the mixture is light and fluffy. Add the egg yolk and vanilla extract and mix well. Combine the flour, baking soda, and salt, then gradually add to the butter mixture. Fold in the mini chocolate chips.
3. 7
   Carefully cut the cooled croissants lengthwise (without cutting all the way through).
4. 8
   Place a small spoonful of cookie dough in the center of each croissant and pinch the tips slightly to prevent the dough from spilling out. Place a small, oval piece of cookie dough on the top of each croissant.
5. 9
   Bake the filled croissants for another 8-10 minutes until the cookie dough is lightly browned.