Patisserie Mooncake

There are some recipes that can take us to the deepest emotional points. The smell of croissants takes me back to the times when I was not tall enough to stand at the patisserie counter and looked at the window on my tiptoes. It seems like yesterday when I walked into the patisserie and breathed in that sweet smell.

This flavor is not just a dessert, it is also a memory, a sharing and a reflection of the special moments we spend with our loved ones.

The soft texture of the bun and the wonderful harmony of its filling is like an embrace with my childhood.

Now, how about traveling to the past with your loved ones, establishing a bond from the kitchen to the heart? Here's a homemade croissant recipe. Bon appetit and enjoy sharing!

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Love…

For the dough:

• 1 medium egg
• 1 tea glass of butter (at room temperature)
• 1 teaspoons of oil
• 1 finger missing from 2 glass of water (150 ml)
• 1 cup of powdered sugar
• Half a teaspoon of mahlep
• 1 pack of instant yeast
• 4-4,5 cups of flour (500 g of flour)

For internal mortar:

• 5 cups crumbled cocoa cake
• 1 cup of walnut chips
• 1 tea glass of raisins
• 1 teaspoon of cinnamon
• 2 soup spoons of cocoa
• 1 tea glass of milk

For the above:

• 1 egg yolk 
• Filet hazelnut or almond

How to Make Mooncake Recipe?

1. Mix the warm water and yeast. When the yeast dissolves, add the butter, egg and oil and mix.
2. Add powdered sugar, mahleb and flour and knead a dough that does not stick to the hand or the bowl.
3. Cover the dough with stretch film and let it rise for about 20 minutes.
4. While the dough is fermenting, knead all the ingredients needed for the filling in a plate and set aside.
5. Take pieces from the fermented dough slightly larger than a tangerine and roll them.
6. Open the rolled dough on the lightly floured counter with the help of a rolling pin without thinning it too much.
7. Make a roll by putting the cake mixture you shaped with your hand in the middle and shape it into a crescent and place it on the baking tray.
8. After fermenting for 15 minutes, brush the top of the buns with egg yolk. Sprinkle with hazelnuts or almonds.
9. Bake in a preheated oven at 180 degrees until golden brown (approximately 25-30 minutes).
10. Serve warm or cold.