Here is the recipe to make at home croissants that are a mix between brioche croissants and puff pastry ones: puff pastry brioche croissants. A clever recipe because we use the puff pastry directly instead of butter for the folding of croissants.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 391.06 (Kcal)
- Carbohydrates 57.08 (g) of which sugars 9.58 (g)
- Proteins 7.83 (g)
- Fat 16.12 (g) of which saturated 5.35 (g)of which unsaturated 10.29 (g)
- Fibers 7.13 (g)
- Sodium 372.47 (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
PUFF PASTRY BRIOCHE CROISSANTS INGREDIENTS
- 4 cups flour (half manitoba and half 00)
- 2 tsp fresh brewer's yeast
- 1 egg yolk
- 2/3 cup sugar
- 1 1/2 tsp salt
- 1/2 cup whole milk
- 2/3 cup water
- 4 tbsp butter
- 1 sheet puff pastry
Tools
- 1 Stand Mixer
PUFF PASTRY PREPARATION
Prepare a starter by mixing yeast, 2/3 cup of water, and 3/4 cup of flour taken from the total, cover and let rise for about half an hour.
Pour into the stand mixer the remaining flour, the egg yolk, sugar, milk and start kneading with the K hook. Add the starter and continue kneading, add the salt and continue kneading with the spiral hook until smooth. Now add a small piece of butter at a time, let it hook, for about twenty minutes.
Let it rise until doubled.
Then roll out the dough into a rectangle about 0.5 inch thick and as large as the rectangular puff pastry sheet.Give it three folds with a 20-minute interval, covering the dough. After the last rest, roll out a long rectangle about 1/4 inch thick.
Cut into triangles with a base of about 4 inches. Or leave them natural. Roll up fairly tightly.Place on a baking sheet lined with parchment paper and let rise again.
When the croissants are beautifully puffed, bake at 356°F for about 15 minutes.
Adriana’s Tip
The puff pastry brioche croissants can be frozen, placing them just formed on a tray and covered with plastic wrap. Once frozen they can be placed in a bag. When you want to bake them, just take them out 5 or 6 hours beforehand.
