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. Cut out shapes for croissants from the resulting laminated dough. Place silicone paper on top of the croissants and a second baking tray, which will flatten the croissants from the top. Bake at 220°C. After 10 minutes, remove the tray and bake for another 4-5 minutes.

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

Whip the cold custard cream 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 with a round filling tip. Cut the croissants in half and spread the cream. Once you have finished filling, dip them in the Terravita Toffee Flavour Coating and decorate with nuts or pistachios, for example.