Кроасани со млеко и павлака полнети со еурокрем

Dough
900 gr. flour
40 gr. fresh yeast
2 tablespoons of sugar
350 ml. lukewarm water
150 ml. tepid milk
120 gr. sour cream
1 tsp salt
3 tablespoons oil
3 egg yolks
200 gr. margarine or butter
Phil
80 gr. eurocream
Sprinkling and coating
50 gr. powdered sugar
2-3 proteins for coating
The yeast mixes with sugar, a little flour, water and milk and is placed in a bowl in which it will mix to activate. Then add the oil, egg yolks, sour cream, salt and gradually flour and mix soft dough.
When it is formed, the working surface is pinched and the dough is hit by it at least 30 times. There is no need to be left alone, it gets stuck during the work. When it is beautiful, it is divided into 25 pieces. They all flourish on the smallest corals. Each tin is coated with softened margarine and five of them are rolled one over the other, thus forming large measles. The last crucible is not coated.
When the big bark is grinding, cut into slices, fill with filet and croissants are curled.
When they are ready, leave for 10 minutes to rest, brush with protein, and seal in a heated oven at 180 degrees. After baking, they are covered with margarine, covered with a cloth and a plastic bag and left to cool a little. They go well with c