Pastry Dough: 3 packets of biological yeast (45g)
1 cup of warm milk
6 tablespoons of sugar
4 eggs
1/2 cup of butter, melted
1/4 cup of roasted peanuts, skinless and chopped
1 1/2 cups of cornstarch
3 cups of wheat flour
1 egg, beaten for brushing.
Filling: 1 1/2 cups of creamy caramel sauce
1 cup of roasted peanuts, skinless and chopped
Pastry Dough: 3 packets of biological yeast (45g)
1 cup of warm milk
6 tablespoons of sugar
4 eggs
1/2 cup of butter, melted
1/4 cup of roasted peanuts, skinless and chopped
1 1/2 cups of cornstarch
3 cups of wheat flour
1 egg, beaten for brushing.
Filling: 1 1/2 cups of creamy caramel sauce
1 cup of roasted peanuts, skinless and chopped
Preheat the oven to 350°F (180°C)
Dissolve the yeast with warm milk
A little at a time, add the sugar, eggs, melted butter, peanuts, cornstarch, and flour
Work the dough until it's homogeneous
Cover and let it rest for an hour
Next, roll out the dough on a floured surface, forming a rectangular shape 1 cm thick
Filling: Mix the caramel sauce with the peanuts, spread over the dough, and roll into a croissant
Shape the croissant, joining the ends
Brush with beaten egg and let it rest for another 20 minutes
Bake in the oven for about 40 minutes or until golden brown.
