Hybrid Croissant
The hybrid croissant is a modern pastry that combines the best elements of the classic buttery croissant and chocolate-filled treats. The dough enriched with almond flour is lighter, while the dark chocolate adds a richer flavor. This croissant is the perfect choice for those who love innovations in classic recipes. If you are looking for an exciting yet easy-to-make pastry, be sure to try this!
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm milk, stir in the sugar, then crumble in the yeast. Let it stand for 10 minutes until foamy.
2
In a large bowl, sift together the all-purpose flour and almond flour, add the salt, then pour in the yeast mixture. Start kneading the dough.
3
Once the dough comes together, transfer it to a lightly floured surface and knead for 10 minutes until it becomes elastic.
4
Place the dough in a bowl, cover with a kitchen towel, and let it rise for 1 hour, or until doubled in size.
5
Roll out the risen dough into a rectangle, then place the cold butter in the center. Fold the edges of the dough over the butter to enclose it completely.
6
Gently roll out the dough, then fold it into thirds. Cover and refrigerate for 30 minutes.
7
Repeat the folding and rolling process twice more, always resting the dough in the refrigerator for 30 minutes in between.
8
Roll out the finished dough to a thickness of 5 mm, then cut it into long rectangles.
9
Place a square of dark chocolate in the center of each rectangle, then fold the dough over so that the chocolate is completely covered.
10
Place the filled croissants on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
11
Whisk the egg and brush the tops of the croissants to give them a nice shine.
12
Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, until golden brown.
13
Let the croissants cool, then sprinkle with powdered sugar before serving.
