The croissants with double dough are soft yet have a slightly crunchy texture because they are made with two doughs: a fantastic brioche dough and a layer of puff pastry that makes them crispy. Initially, I wanted to make the croissants I often prepare with the sfogliette method I wanted to make the kranz, but then I thought, why not make delicious croissants with two doughs?
For the brioche dough, I chose the one from the Simili sisters, and for the puff pastry, I used a ready-made puff pastry roll, but if you want, you can prepare it yourself. I filled them with a mix of soft butter and sugar and chocolate chips, and the result was absolutely fantastic croissants! I prepared the dough, shaped the croissants, and left them in the fridge overnight. In the morning, I left them at room temperature for about an hour and then baked them, but you can easily make them in a day or even less. Let’s see what we need to make croissants with two doughs.
DON’T MISS THESE RECIPES FOR OTHER CROISSANTS, THEY ARE FABULOUS
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Croissants with double dough, a sweet twist of brioche and puff pastry that make breakfast or snack special
- 4 3/4 oz Manitoba flour
- 1/3 cup water
- Half cube fresh brewer's yeast
- 1 tsp sugar
- 14 oz Manitoba flour
- milk (lukewarm 130/180 g)
- 3 egg yolks (large)
- 1/3 cup sugar
- 1/2 cup butter (soft)
- 1 pinch salt
- powdered sugar (for dusting)
- 1 egg (for brushing)
- 1/2 cup butter (soft)
- sugar
- chocolate chips
Steps
LET’S PREPARE THE CROISSANTS
Dissolve the yeast in the water, knead everything, form a dough, cover it, and let it rise for about 1.5 hours.
LET’S PREPARE THE DOUGH
To make the dough, you can use either a stand mixer or do it by hand. Mix the eggs with the milk a little at a time starting with 135 g, and only after adding the flour, if the dough remains too hard, add more milk, then add the flour with the sugar and mix, gradually add the butter and finally the pre-ferment. Knead well and combine the two doughs until you get a nice soft dough. Cover it and let it rise for at least two hours.
After rising, roll out the dough and form a large rectangle not too thin and divide it in half widthwise to obtain two rectangles. Mix soft butter with sugar and spread it on each rectangle of brioche dough and add a handful of chocolate chips. Also, divide the puff pastry in half and place half of the puff pastry on half of the brioche dough, as you see in the photo.
From each rectangle, cut triangles and starting from the longest side, roll them up to form the croissant.
Place the croissants on a baking sheet covered with parchment paper and let them rise until doubled. Brush the croissants with the egg and then bake them at 350°F for about 20 minutes, but adjust according to your oven. Remove them from the oven and dust them with powdered sugar. On some, I made a glaze with powdered sugar and egg white. Lightly whip the egg white, and when it starts to foam, add the powdered sugar until you get a thick consistency.
Once cooled, you can place the croissants in a transparent food bag and freeze them, so when you want to enjoy a good croissant, just heat it up, and in a few minutes, it will be like freshly baked.
