Preparation of whole wheat puff pastry croissants

• To prepare the whole wheat puff pastry croissants, first sift together the two flours and dissolve the yeast in a small amount of room temperature water taken from the total.

• Place the flours, dissolved yeast, water, and milk in the bowl of the stand mixer and knead for at least 10 minutes. Add the sugar and egg, and continue kneading.

• Once the liquids are well absorbed, add the butter at room temperature, a pinch of salt, and if desired, the tip of a teaspoon of vanilla extract. Continue mixing until you have a smooth and well-combined dough.

• Remove the dough and place it in a bowl covered with plastic wrap, letting it rest in the fridge for at least four hours, preferably eight or even overnight.

• Meanwhile, roll out the butter sprinkled with a bit of flour into a rectangular shape, place it between two sheets of parchment paper, and put it in the fridge.

• After the resting time, take the dough, roll it into a rectangle, and place the butter on top, leaving the edges on the right and left free, which you will fold over the butter.

• Flatten the rectangle gently with a rolling pin to avoid the butter from leaking, then fold it into thirds.

  Let it rest in the fridge for 20 minutes, then take the dough, flatten it again with the rolling pin into a rectangle, and fold it again into thirds, in the opposite direction from before.

  Let it rest for another 20 minutes and do two more turns of folds, always with fridge resting time.

• After finishing the folds, take the dough from the fridge, roll it into a sheet about 1/5 inch thick, and cut out triangles.

• Fill with jam and fold each triangle, leaving the tip underneath.

• Place the croissants on a baking sheet covered with parchment paper and let them rise for at least 1 hour.

• Preheat the oven to 350°F static. Once the whole wheat puff pastry croissants have risen, brush them with beaten egg, bake, and cook for at least 20 minutes.

• You can leave some croissants empty to fill with custard once baked and slightly cooled, using a pastry bag.

  

• Check the degree of browning of the whole wheat croissants before removing them from the baking sheet because each oven cooks differently, and you might need an additional 5 minutes.

• Wait, before you go, here’s my FACEBOOK PAGE if you want to be updated daily with my new recipe, just give it a like.

  On INSTAGRAM or also on PINTEREST you can find all my recipes. You can also subscribe to our YOUTUBE channel to watch our videos.