Italian Espresso Croissant
Italian coffee culture is world-renowned, and for coffee lovers, the espresso croissant is a true delicacy. This recipe combines the perfect layers of the French croissant with the intense flavor of Italian espresso and the creaminess of mascarpone. The result is a rich, coffee-flavored, buttery and soft croissant that pairs perfectly with a cup of fresh coffee.
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, dissolve the sugar, then crumble in the yeast and let it stand for 10 minutes, or until foamy.
2
In a large bowl, sift the flour, add the salt, then pour in the yeast mixture and the espresso. Start kneading the dough.
3
Once the dough comes together, transfer it to a lightly floured surface and knead for 10 minutes until 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 rectangular shape, then place the cold butter in the center. Fold the edges of the dough over the butter.
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 puff pastry to a thickness of 5 mm. Cut into triangles and place a small spoonful of mascarpone and a pinch of cocoa powder on the wide end of each triangle.
9
Roll up the triangles from the wide end towards the point to form a croissant shape.
10
Place the croissants on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
11
Whisk the egg and brush the tops of the croissants to give them a shiny finish.
12
Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, or until golden brown.
13
Let the croissants cool, then sprinkle with powdered sugar and cocoa powder before serving.
