Croissant with feathers.

Recipe Ingredients.
+ For the brioche dough:
- 500 grams of strong flour
- 60 grams of sugar
- 10 grams of salt
- 20 grams of fresh yeast (or 7 grams of dry yeast)
- 250 ml of warm milk
- 2 eggs
- 100 grams of butter at room temperature
+ For the filling:
- 150-200 grams of dark chocolate (you can use milk chocolate or even Nutella, depending on your preference)
+ For the glaze:
- 1 beaten egg (for brushing)
- Powdered sugar (optional for decoration)
+ Set the timer.
- In a large bowl, mix the flour, sugar and salt.
- Dissolve the fresh yeast in the warm milk. If you are using dry yeast, mix it directly with the flour.
- Add the eggs to the flour mixture and start kneading.
- Little by little, add the yeast milk.
- Continue kneading until the dough starts to form. Then add the butter in small pieces.
- It is important that the butter is at room temperature so that it blends well into the dough.
- Knead for 10-15 minutes until you get a soft and elastic dough.
- Cover the bowl with a damp cloth or plastic wrap and leave the dough to rest in a warm place for 1-2 hours or until it doubles in size.