Croissant Ice Cream Filled Dessert

Ingredients

Croissant:

Filling:

Mix all the ingredients for the croissant except the roll-in fat or butter on low speed for 2 minutes and on high speed for 4 minutes.
Get and roll your roll-in fat or butter into a size of 8×61/2 inches with the same consistency as your dough, then wrap it in foil, parchment paper, or a plastic sheet, then place it in the fridge until ready to use. When ready to use, make sure the butter is not too cold and hard to roll.
Flatten the dough into a rectangle 9 x 20 inches and place the 8 x6 ½ rolled-in fat at the center of the dough. Fold to cover the sheet dough using a rolling pin. Make three single folds, letting them rest for 5 minutes each time.
Roll and sheet the dough into width of 9-inch x 20cm and then cut into long triangles. Form and shape dough into croissants or puff pastry.
Brush with egg wash, and let proof until doubled. Brush again with egg wash and bake in a 360°F oven for 12-15 minutes. depending on the size of the dough.
Cool the croissants, then slice one end of the croissant to look like a cone.
Fill your croissant with your favorite ice cream, whipping cream, nuts, and fruits.

We use a certain type of roll-in fat that is very stable and does not require frequent refrigeration.
Trim the edges of croissant dough evenly before cutting and shaping.
Prep time: 30-40 minutes (does not include the resting and refrigeration time)
Baking time: 25-30 minutes
Yield: 14-16 pieces