Cocoa rolled croissants with thermomix

Preparation of rolled Croissants with cocoa with thermomix

COCOA CREAM

1. To be able to use it in this recipe, we will make it the day before. (we will not use all of it, only a part), it lasts for months in the fridge
2. All the ingredients to the glass, we mix,
3. 10 seconds / speed 4
4. then,
5. 7 minutes / 90°C / speed 2*
6. We overturn a boat, when it warms up, cover and leave it in the fridge after 6 or 8 hours, we can use it. At first it will be liquid, but as the hours go by, it will thicken.

Puff pastry

1. Unroll the puff pastry sheet.
2. Brush with butter and sprinkle with sugar
3. We roll up and make the partitions.
4. Each broken piece, we crush it slightly with the hand and we leave them on a tray lined with baking paper.
5. Preheated oven to 200° / heat up and down
6. When we already have all the rolls on the tray, we place baking paper on top of them and a tray suitable for the oven (to make a counterweight and not swell excessively).
7. Bake for 15 minutes, then remove the paper and tray and bake for another 8 minutes or until golden brown.
8. Turn off and let cool on rack.
9. Once cold, we pass a straw or similar to make the hole where our cocoa cream will go
10. If we want to end up glazing a part, we melt chocolate and add a tablespoon of sunflower oil to make it more fluid.
11. ONLY LEFT TO ENJOY, GOOD APPRECIATION. .