Beetroot and berry croissant. Time is always tight, and making leavened goods doesn’t always fit into my schedule, so I take it slow. Now that I also have to take care of the home garden, even less time. But occasionally I manage to sneak it in! Two-tone croissants! I wanted to use raspberry powder, then I thought of beetroot, which I use for savory dishes, and precisely for its beautiful shade and aroma, I decided to give it a try. I often make croissants, less so two-tone ones, as it takes more time, but it’s worth trying and combining new aromatic harmonies.
I love berries; in this case, I used drops because I don’t have my jams yet this year, so I adapted. In Valle Po, the blueberries are almost ripe, the wild strawberries are ready to pick, and the raspberries follow the blueberries. Back to the croissants after a little digression.
- Difficulty: Medium
- Rest time: 10 Hours
- Preparation time: 2 Hours
- Portions: 14 medium croissants
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
For your croissants, you will need the ingredients listed below.
- 4 cups all-purpose flour
- 1/2 cup sugar
- 3 1/2 tbsp butter
- 1/2 cup water
- 2 tsp compressed yeast
- 1 cup butter (for folding.)
- 1 tablespoon dehydrated beetroot powder
- g berry fruits (In drops)
Tools you should use and shopping tips.
- Rolling Pins
- Pizza Cutters
- Mats
- Mixers
- Baking Trays
- Cling Film
Steps to achieve delicious, fragrant croissants
In a bowl or a stand mixer, combine the flour, water with dissolved yeast, and start kneading. Add one egg at a time, allowing it to be absorbed before incorporating the second; finally, add the room temperature butter. Work the dough for a long time until you achieve a silky consistency. Divide it into two equal halves and…
Add a tablespoon of beetroot powder and knead to incorporate well. Place the two dough portions in separate containers and let them rise until doubled.
With the help of parchment paper, flatten the butter into a sheet after dividing it into two equal parts.
Roll out the first dough…
And place the butter on top. Make a first three-fold and let rest in the refrigerator for about half an hour, repeat the operation for both doughs. You will need to make a total of three turns with a 30-minute rest between each turn.
Once all the steps are completed, overlay the two sheets after rolling them out to a size of about 12×24 inches and distribute the berry fruit drops or jam. Cut into triangles
And roll up the croissants.
Once completed, place them on baking mats for rising, and let them rise for about eight hours, or overnight. Cover with a double towel or in the turned-off oven.
Heat the oven to about 392°F, in the meantime brush with water and sprinkle some sugar. Bake until completely cooked. It will take about 25 minutes.
Some additional tips
Fresh out of the oven, they are exquisite; I recommend consuming them while still slightly warm. They keep for two to three days, although they lose some of their soft fragrance. It may seem difficult, but it’s a croissant that everyone can make. Excellent and fragrant, it brings a touch of color to the table.
