Chocolate Vanilla Crescent Cookies

For the chocolate vanilla crescents, first prepare the yeast dough. For the yeast dough, heat 1/8 l of milk, dissolve the yeast in it and mix with approx. 200 g of flour to form a dampfl.

Cover the dough and let it rest in a warm place for about 1/2 hour. In the meantime, liquefy the butter. Mix the yolks, sugar, salt, rum and the remaining milk well.

Add to the dampfl together with the remaining flour and knead into a smooth yeast dough. Cover the dough and let it rest for 1/2 hour.

Knead again and let rise again for 1/2 hour. Then continue to work the dough.

For the chocolate filling, gently heat the coarsely chopped chocolate together with the whipped cream and stir until the chocolate is completely melted.

For the vanilla filling, cook the milk, pudding powder and sugar to make a more solid pudding. Stir in the butter along with the pith of the vanilla bean.

Roll out the yeast dough and cut into rectangles (about 4 x 8 cm), spread the dough with the chocolate filling and spread some vanilla filling on top. Roll the rectangles into oblong sticks and shape them into a croissant.

With a knife, make a few not-too-deep incisions along the top edge. Place the croissants on a baking tray lined with baking paper. Whisk the egg with the milk and brush the croissants with it.

Let the croissants rise for about 15 minutes. In the meantime, preheat the baking tray to 180° and bake for approx. 15 – 20 minutes until golden brown.

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