Heat the milk.
In a bowl for kneading, put 800 g. Flour, sugar, yeast, margarine and vanilla sugar.
Pour hot milk over the dry ingredients and start kneading.
Knead until you get an elastic dough without sticking to your hands.
Cover the avas with a towel and let the dough rise for 30 minutes.
Drink the egg in a bowl.
Break a piece of dough, spread a sheet half a centimeter thick on the work table and divide the sheet into triangles.
On the dough triangles put chocolate or jam, roll the dough and put the horn in the tray lined with baking paper.
Take a kitchen brush and grease the croissants with egg.
Place the pan in the oven at 180 degrees until the croissants are browned.