The enveloping aroma of freshly baked croissants is irresistible. These brioche croissants made with only egg whites are the perfect combination of lightness and flavor. They are very soft and delicate thanks to the exclusive use of egg whites. Perfect for enjoying at breakfast or as a snack, to fill with jam, creams, dark chocolate or simply dust with a little powdered sugar. Below, let’s see what you need to make our croissants made with only egg whites:
Other homemade croissant recipes:
- Difficulty: Medium
- Cost: Budget-friendly
- Rest time: 3 Hours
- Portions: 8
- Cooking methods: Oven
Ingredients
- 2 1/2 cups Manitoba (strong) flour
- 1 2/3 cups all-purpose flour (00)
- 4 egg whites (about 5 oz (approximately 140 g))
- 3/4 cup granulated sugar
- 1/2 cup milk
- 6 tbsp butter (about 6 tbsp (approx. 80 g))
- 4 tsp fresh baker's yeast (approx. 12 g (about 4 tsp))
- 1 1/3 tsp salt (approx. 8 g)
- 1 tsp vanilla extract
- Grated zest of 1/2 orange and 1/2 lemon
- to taste jam, hazelnut spread or chocolate (optional)
- 1 egg yolk
- 1 tbsp milk
Steps
Dissolve the yeast in the lukewarm milk and add one teaspoon of sugar taken from the total. In a large bowl, sift the two flours and add the remaining sugar.
Pour the yeast dissolved in the milk into the center and, little by little, add the egg whites. Add the vanilla extract, the grated orange and lemon zest and begin to mix.
Then incorporate the softened butter cut into pieces and, finally, the salt. Knead for about 10–15 minutes until you obtain a smooth and elastic dough.
Shape into a loaf and place it in a lightly oiled bowl. Cover and let rise in a warm place for about 2 hours, until it doubles in volume.
Once risen, roll out the dough on a lightly floured surface and cut 8 triangles. Then shape the croissants or fill them before baking by placing a teaspoon of jam or cream in the center of each triangle and roll from the base towards the tip to form the croissants.
Place them, as you go, on a baking sheet lined with parchment paper and let them rise for about 1 hour.
Preheat the oven to 356°F (180°C). Before baking, brush the croissants with the yolk lightly beaten with a little milk to make them golden. Bake for about 15–20 minutes. Once out of the oven, let cool on a rack.
The croissants made with only egg whites are ready to enjoy!
Bon appétit and… see you in the next recipe!
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