Homemade croissants with FiberPasta flour.
Finally, no worries about blood sugar. Goodbye breakfast panic; from today I have breakfast like this.
After various attempts, I have defined the ideal recipe to make croissants with FiberPasta flour.
Very similar to classic fragrant croissants, and you can fill them before or after baking with sugar-free fruit compotes and my sugar-free hazelnut spread, and even more:
If you want an even more indulgent touch, you can sprinkle cocoa powder between the layers for that extra treat we deserve.
Then, once lukewarm, you can also sprinkle them with powdered erythritol.
I have designed these recipes for you:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8 pcs
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 340.51 (Kcal)
- Carbohydrates 50.88 (g) of which sugars 1.52 (g)
- Proteins 17.63 (g)
- Fat 12.43 (g) of which saturated 0.78 (g)of which unsaturated 0.90 (g)
- Fibers 13.00 (g)
- Sodium 12.78 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go grocery shopping
- 4 cups low glycemic index flour (FiberPasta)
- 1 cup water
- 10 tbsp erythritol
- 5 oz almond butter (or coconut butter depending on the flavor you want)
- 2 tbsp lemon zest (or orange zest)
- 2 1/2 tsp dry yeast
- 1 egg
- 1 egg yolk
- 1 coffee cup milk
Croissants with FiberPasta flour
Tools
To make the we need
- 1 Bowl
- 1 Kneading board
- 1 Brush
- 1 Baking sheet
Steps
Mix all the powders, that is the flour, 2 teaspoons of erythritol, and the dry yeast, and sift them. Then transfer them to a bowl or your mixer bowl.
In another bowl, pour the lukewarm water, and dissolve 70 g of erythritol, grated lemon zest, 80 g of melted butter, and the egg.
Now gradually combine the flour with the liquids, always kneading, leaving aside about a glass of the flour you have available. You will get a slightly sticky mixture.
Once the dough is complete, move to the kneading board, continuing to work with your hands and adding the flour. You should obtain a smooth and elastic dough.
Place the dough in a bowl, make a cross incision with a knife, and cover with plastic wrap. Let the dough rise in a warm place until it doubles in volume: it will take about 2 hours.
After the necessary time has passed, lightly work the risen dough and form a loaf. Divide it into 8 pieces of about 120 grams each.
Prepare the “fake puff pastry.” Roll out each piece one at a time with a rolling pin, forming thin circles at least 2 mm thick,
add melted butter and more erythritol to the surface, and continue layering and overlapping all the pieces.
(for the puff pastry use a total of 30 g of melted coconut butter and 60 g of erythritol),
After arranging the last disc, take the rolling pin again and roll out the various overlapped layers to obtain a round puff pastry about half a centimeter thick.
Perfect, now with a knife or a pizza cutter, make 8 wedges and a small cut in the center of each. Roll up the wedges to form the croissants and place them on the baking sheet, well spaced apart, and then covered with parchment paper. Cover them with plastic wrap and let them rise for another 20 minutes or so.
After the second rising time has passed, mix the egg yolk with a small cup of milk and brush them to obtain a golden color and a crispy crust.
Preheat the oven to 340°F fan or 356°F static and bake our croissants for about 20 minutes.
As soon as our croissants with FiberPasta flour are out of the oven, we can fill them with sugar-free fruit compotes or sugar-free hazelnut spread and, if you like, sprinkle them with powdered erythritol.
Tips
Croissants with FiberPasta flour
To make our chocolate croissants:
To obtain chocolate croissants, you can sprinkle the various discs during the puff pastry process between the coconut butter and the erythritol,
And for an even more chocolatey touch, replace in the dough 50 g of FiberPasta flour with 50 g of cocoa
Filling
Before rolling up the croissants, you can fill them with sugar-free hazelnut cream or sugar-free fruit compotes or other sugar-free protein creams.
For beginners, it is advisable to fill the croissants after baking, either with a pastry bag or simply by making a lateral cut.
Storage
Croissants with FiberPasta flour can be kept soft for up to 3 days in food bags. Alternatively, you can freeze them and keep them in the freezer for up to 6 months.
FAQ (Questions and Answers)
Croissants with FiberPasta flour
With which flour and these amounts can I substitute FiberPasta flour?
With oat flour
