Place water, milk, sugar, egg yolk, yeast and milk powder in a mixer bowl and mix at low speed for 4 minutes. Then increase the mixer speed, add salt and flour and mix for about 4 minutes. Melt the butter, which should then be poured into the dough and mix for another 4 minutes. The mixed dough should not exceed 24°C. Set the dough aside for 30 minutes to cool to 5°C. After this time, laminate the dough, adding butter to puff pastry, using the method: one-time-three and two-times-four. From the obtained laminated dough, cut out specific shapes for rolls, croissants or cubes. Bake at 220°C for about 14-15 minutes.

TIP Do not add salt directly to the yeast as it will weaken it significantly.

Whip the custard cream cold with lactose-free milk (for about 4 minutes). Boil the heavy cream and pour it over the Terravita Milk Coating. Slowly add the whipped custard cream to the ganache and gently combine both masses.

TIP To obtain greater fluidity or satinness, the cream should be warmed up or a little alcohol should be added to it.

Cool the croissants. Place the chocolate cream in pastry bags fitted with a slanted filling tip. Once the filling is complete, decorate the surface with Terravita Toffee flavour Coating.