Square Croissant
Serves 1
Directions
- 1Mix the flour and sugar.
- 2Mix the flour and sugar.
- 3Mix the flour and sugar.
- 4Add all the wet ingredients (apart from butter, vanilla and salt) to the flour and sugar mixture.
- 5Add all the wet ingredients (apart from butter, vanilla and salt) to the flour and sugar mixture.
- 6Add all the wet ingredients (apart from butter, vanilla and salt) to the flour and sugar mixture.
- 7Mix until the dough is smooth and compact.
- 8Mix until the dough is smooth and compact.
- 9Mix until the dough is smooth and compact.
- 10Knead the butter into the dough until it is completely absorbed.
- 11Knead the butter into the dough until it is completely absorbed.
- 12Knead the butter into the dough until it is completely absorbed.
- 13Let the dough proof for 2 hours at 24°/26°C, ensuring it is well covered with cling film.
- 14Let the dough proof for 2 hours at 24°/26°C, ensuring it is well covered with cling film.
- 15Let the dough proof for 2 hours at 24°/26°C, ensuring it is well covered with cling film.
- 16After 2 hours, place the dough directly in the fridge at 4°C overnight.
- 17After 2 hours, place the dough directly in the fridge at 4°C overnight.
- 18After 2 hours, place the dough directly in the fridge at 4°C overnight.
- 19The next day, roll out the dough.
- 20The next day, roll out the dough.
- 21The next day, roll out the dough.
- 22Laminate the dough with butter using a 4-fold technique.
- 23Laminate the dough with butter using a 4-fold technique.
- 24Laminate the dough with butter using a 4-fold technique.
- 25Rest the dough in the fridge for 30 minutes after the first lamination.
- 26Rest the dough in the fridge for 30 minutes after the first lamination.
- 27Rest the dough in the fridge for 30 minutes after the first lamination.
- 28Perform a second lamination using a 3-fold technique.
- 29Perform a second lamination using a 3-fold technique.
- 30Perform a second lamination using a 3-fold technique.
- 31Rest the dough in the fridge for 30 minutes after the second lamination.
- 32Rest the dough in the fridge for 30 minutes after the second lamination.
- 33Rest the dough in the fridge for 30 minutes after the second lamination.
- 34Perform a third lamination using a 3-fold technique.
- 35Perform a third lamination using a 3-fold technique.
- 36Perform a third lamination using a 3-fold technique.
- 37Rest the dough in the fridge for 30 minutes after the third lamination.
- 38Rest the dough in the fridge for 30 minutes after the third lamination.
- 39Rest the dough in the fridge for 30 minutes after the third lamination.
- 40Roll out the puff pastry.
- 41Roll out the puff pastry.
- 42Roll out the puff pastry.
- 43Cut squares of 6cm by 6cm from the pastry.
- 44Cut squares of 6cm by 6cm from the pastry.
- 45Cut squares of 6cm by 6cm from the pastry.
- 46Place two squares into a CV1 mold.
- 47Place two squares into a CV1 mold.
- 48Place two squares into a CV1 mold.
- 49Let the squares proof in the mold for 2 hours.
- 50Let the squares proof in the mold for 2 hours.
- 51Let the squares proof in the mold for 2 hours.
- 52Cook the croissants at 180°C for 40 minutes.
- 53Cook the croissants at 180°C for 40 minutes.
- 54Cook the croissants at 180°C for 40 minutes.
- 55Whip 100gr fresh cream with 30gr of pistachio paste.
- 56Whip 100gr fresh cream with 30gr of pistachio paste.
- 57Whip 100gr fresh cream with 30gr of pistachio paste.
- 58Fill the croissant with the pistachio cream.
- 59Fill the croissant with the pistachio cream.
- 60Fill the croissant with the pistachio cream.
- 61Decorate the top with fresh berries and edible flowers.
- 62Decorate the top with fresh berries and edible flowers.
- 63Decorate the top with fresh berries and edible flowers.
Ingredients
- 500 gr strong flour
- 500 gr strong flour
- 500 gr strong flour
- 50 gr caster sugar
- 50 gr caster sugar
- 50 gr caster sugar
- 10 gr fresh yeast
- 10 gr fresh yeast
- 10 gr fresh yeast
- 7.5 gr honey
- 7.5 gr honey
- 7.5 gr honey
- 60 gr whole milk
- 60 gr whole milk
- 60 gr whole milk
- 125 gr water
- 125 gr water
- 125 gr water
- 1 whole egg
- 1 whole egg
- 1 whole egg
- 65 gr butter
- 65 gr butter
- 65 gr butter
- 1 vanilla pod
- 1 vanilla pod
- 1 vanilla pod
- 10 gr salt
- 10 gr salt
- 10 gr salt
- 250 gr butter for lamination
- 250 gr butter for lamination
- 250 gr butter for lamination
- 100 gr fresh cream
- 100 gr fresh cream
- 100 gr fresh cream
- 30 gr pistachio paste
- 30 gr pistachio paste
- 30 gr pistachio paste
- fresh berries
- fresh berries
- fresh berries
Equipment
bowlspoonhandsrolling pinknifemoldpiping bagtweezers
Tips
- To finish, mix 100gr fresh cream with 30gr of pistachio paste and whip. Fill the croissant with it and decorate it on top adding some fresh berries.