Today I’m offering you some pink croissants. If you like to bring something different to the table from time to time, you absolutely must try them. They are very soft savory croissants that can be filled with cold cuts and/or cheeses. They do not contain artificial coloring as they owe their color to beets. But don’t worry; their taste is not altered at all by this vegetable which is used in small quantities. We liked them a lot. What are you waiting for? Aren’t you trying them?
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- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 40 Minutes
- Portions: 6 people
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Pink Croissants
With these amounts, I prepared 18 small pink croissants.
- 1 2/3 cups Type 1 flour
- 5.29 oz potatoes (weight after peeling)
- 1.06 oz beetroot (boiled)
- 1/4 cup milk
- 1 1/4 tsp dry yeast (10 grams of fresh yeast)
- 1 1/3 tbsp extra virgin olive oil
- 1 tsp salt
- milk
- sesame seeds
Tools
- Potato Masher
- 1 Bowl
- Immersion Blender
- Rolling Pin
- Brush
- 1 Baking Sheet
Preparation of the Pink Croissants
Boil the potatoes, mash them with the appropriate tool, and gather the puree in a bowl. I cooked the potatoes in the microwave to speed up the process, but you can do this on the stove starting with cold salted water. In the latter case, I recommend not peeling them so they absorb less water during cooking. Peel them, however, if you proceed in the microwave; then wash them and cut them into chunks without drying them. Place them in a glass bowl, add a tablespoon of water, cover with plastic wrap, and cook at maximum power (in my case 900 W) for four minutes or until they are soft.
While the potato puree cools, place 30 grams of boiled beetroot and 70 ml of milk in the glass of an immersion blender and blend until you obtain a lump-free liquid.
Add the flour to the potato puree, also add the dry yeast and give it a first mix with a wooden spoon.
Then add the milk and beetroot mixture and mix again.
Finally, add the oil and salt. Work the ingredients first in the bowl, then transfer the mixture onto the work surface and knead vigorously by hand until you get a smooth and homogeneous dough. If the dough is too hard, add a little more milk. I didn’t have to do this. Conversely, if it is too soft, add a little flour. Of course, this entire operation can also be done with a stand mixer or a hand mixer.
Shape into a ball, put it back in the bowl, cover with plastic wrap, and let rise until doubled in size in a warm place away from drafts. The rising time, as always, depends a lot on the ambient temperature and can vary from two to three hours.
After this first rising time, transfer the dough onto the work surface and roll it out with a rolling pin to form a rectangle: mine is 15 x 10 inches.
At this point, cut out triangles as shown in the photographs.
Roll the pink croissants starting from the base of each triangle.
Then place them on the baking sheet lined with parchment paper, keeping them a little apart from each other, cover them with a cloth, and let them rise for another good hour.
Finally, brush them with a little warm milk and sprinkle them with sesame seeds (and I forgot to take the photo!).
Bake them in a preheated static oven at 374°F for about twenty minutes.
The pink croissants are very soft and can be filled with cold cuts or cheeses. They are also great just plain…without anything. Enjoy! Paola
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