Coffee Croissant
The croissant is one of the most famous French pastries, which evolved from the Austrian crescent roll and became popular worldwide. The coffee version is especially popular among those who love a caffeinated experience in their breakfast pastries. This croissant is the perfect choice with a cup of hot espresso or cappuccino to energize your day.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk until lukewarm, then mix in the sugar and yeast. Let it stand for 10 minutes, or until foamy.
2
In a large bowl, sift the flour and add the salt. Pour in the yeast mixture and the egg. Start kneading the dough.
3
Knead the dough until smooth. Cover with a clean kitchen towel and let rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle. Place thin slices of 200 g of cold butter on one half of the dough. Fold the other half over the butter, then roll out the dough again and fold it in thirds. Repeat this folding process three times, with 15-minute rests in between.
5
Dissolve the instant coffee in the heavy cream, then let it cool until it thickens to a creamy consistency.
6
After the final roll-out, cut the dough into triangles. Place a small amount of coffee cream in the center of each triangle, then roll up into croissant shapes.
7
Place the croissants on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
8
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake for 18-20 minutes, or until golden brown.
9
When the croissants are baked, let them cool slightly, then sprinkle the tops with powdered sugar.
