Roll croissants are irresistible circular croissants filled with delicious fillings. They were invented by pastry chef Scott Cloe of la Fayette Bakery in New York.
The recipe I used is that of French croissants that I love very much. The secret to perfect homemade puff pastry is not to rush, respect the rising times and always work with cold butter and dough; if they get too warm, put them back in the fridge and wait for them to cool down.
For the lamination, usually, a 4-fold and a 3-fold should be made; however, this time I made two 3-folds.
Once the lamination is complete, the dough should be rolled up on itself and put back in the fridge.
But this is not the only precaution for having roll croissants; indeed, once cut, they should be placed to rise, and then to bake, on a tray inside rings, covered with parchment paper and then covered with a baking tray or in any case with a weight that prevents them from growing upwards and only allows them to fill the rings containing them.
If you also love preparing new leavened products for breakfast, here are some recipes for you 😋😉👇
- Difficulty: Medium
- Cost: Medium
- Portions: 12 roll croissants
- Cooking methods: Oven
- Cuisine: Italian
ROLL CROISSANTS
- 1 1/3 cups all-purpose flour
- 2/3 cup bread flour
- 3 1/4 tbsp sugar
- 1 1/4 tsp salt
- 3 1/2 tbsp butter
- 12 g fresh yeast
- 1/2 cup water
- 1 packet Vanillin
- 8 3/4 tbsp butter
- 1 egg yolk
- 2 tbsp liquid fresh cream
- to taste dark chocolate
- to taste white chocolate
- to taste pistachio paste
- to taste Nutella®
- to taste pistachio cream
- to taste hazelnut crumbs
- to taste pistachio crumbs
ROLL CROISSANTS
Take the butter, place it between two sheets of parchment paper, and roll it out with a rolling pin into a rectangle.
Store in the refrigerator.In a bowl, put the water, a pinch of sugar, and crumbled yeast. Dissolve by stirring with a spoon.
Pour into the mixer bowl the flours, water with yeast.
Start kneading with the hook attachment.
Halfway through kneading, add the sugar and the packet of vanillin.
Subsequently, add the butter cut into pieces and the salt.
Continue kneading.
Place the dough on the work surface, shape it into a rectangle and put it in a bowl to rise.
Cover with plastic wrap and let rest in the fridge for 12 hours.
After the resting time, take the croissant dough and roll it out with a rolling pin to a thickness of 1/4 inch, shaping it into a rectangle with a width matching the width of the butter slab. The length should be double.
Place the butter in the center of the dough, fold the two ends of the dough over the butter to cover it entirely and make them meet in the center.
Gently tap with the rolling pin to adhere the dough to the butter.
Rotate the dough 90°, so one of the two openings is in front of you, and lightly tap with the rolling pin to roll it out to a thickness of 1/3 inch (it’s crucial to respect the thicknesses).
Refrigerate for 30 minutes.
After the resting time, take the dough and make two 3-folds.
To make a 3-fold, fold the upper edge of the dough towards the center, overlapping the bottom edge. Wrap in plastic wrap and let rest in the fridge for 30 minutes. After 30 minutes, take the dough, lightly dust with flour, roll out again keeping the rectangular shape, and repeat the 3-fold.
Put back in the fridge to rest always covered with plastic wrap for 30 minutes.
After the last fold, refrigerate for 2 hours.
When the time has passed, roll out the dough on a lightly floured surface, this time not only lengthwise but also widthwise, forming a rectangle approximately 10×16 inches.
Roll the dough starting from the short side and put it back in the fridge for an hour.
With the help of a ruler, make incisions on the roll at 3/4 inch intervals, then with a sharp knife, cut the rounds. Turn them one by one on the surface to regain the circular shape if lost a bit during cutting.
Place the rolls on a baking sheet lined with parchment paper or a perforated silicone mat and put a 3-inch perforated ring around each roll.
Place a sheet of parchment paper on the rolls and place a tray on top.Put our roll croissants in the turned-off oven and let them rise for 2 hours until doubled in volume.
20 minutes before baking, preheat the oven to 390°F, remove the tray and parchment paper and brush the roll croissants with beaten egg and cream.
Put the parchment paper and tray back on the roll croissants.Bake for 8 minutes, then lower the temperature to 350°F and bake for 13 minutes, remove the covering tray and parchment paper, and finish baking for another 5 minutes, until they have a nice golden color.
Let cool on a rack and once cool, remove the rings.
Now you just have to fill and decorate them as you like.
Melt the dark chocolate or white chocolate in the microwave, stirring every 30 seconds, and set aside. For the pistachio glaze, add pistachio paste to the melted white chocolate.
Using a piping bag fitted with a filling nozzle, make 3 holes in each roll croissant and fill them with Nutella or pistachio cream.
With a teaspoon, fill the surface with the melted chocolate and decorate with chopped nuts or chocolate balls.
Wait for the chocolate to solidify before serving.
