Imported from Instagram
High-Protein Chocolate Croissants
Fluffy, warm croissants made with a skyr dough, chocolate chips, and bourbon vanilla. This high-protein version is baked until golden brown and, according to the source, tastes especially good while still slightly warm.
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Ingredients
- 400 g Spelt flour, Type 630 (EDEKA Bio; spelt flour is also mentioned as an alternative for more fiber)
- 10 g Baking powder
- 500 g Skyr
- 1 EL Bourbon vanilla extract (EDEKA Herzstücke)
- 50 g Chocolate chips (EDEKA Herzstücke)
- 2 Egg yolks (for brushing)
Steps
- 1
Mix the spelt flour and baking powder in a large bowl.
- 2
Add the skyr and vanilla extract and stir to combine. Then knead the dough by hand until smooth and pliable.
- 3
Carefully knead the chocolate chips into the dough until evenly distributed.
- 4
Roll out the dough on a lightly floured work surface and cut it into evenly sized triangles.
- 5
Roll each triangle up from the wide end toward the tip and shape it into a croissant.
- 6
Place the croissants on a baking sheet lined with parchment paper and brush with egg yolk.
- 7
Bake at 180 °C for approximately 18–20 minutes, until golden brown.
- 8
Allow to cool briefly and enjoy while still slightly warm.
Notes
Ghee is also mentioned in the audio transcript, although it is not included in the written ingredient list or method. The written recipe description was treated as authoritative. The baking powder and flour mixture mentioned in the text is rolled out on a lightly floured surface; no additional quantity of flour for this purpose is specified.
Nutrition per serving
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