Tonka Bean Croissant
The croissant is one of the most famous French pastries, which evolved from the Austrian kipferl and became popular worldwide. The tonka bean version is a special, exotic twist on the traditional recipe, offering a perfect harmony of buttery dough and the vanilla, cinnamon, and almond-like flavor of the tonka bean. An excellent choice for a light breakfast or snack, guaranteed to enchant with its fragrant and rich flavors.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk until lukewarm, then stir in the sugar and yeast. Let it stand for 10 minutes, or until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture and the egg. Start kneading the dough until it begins to come together.
3
Knead the dough until smooth. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Roll out the risen dough into a rectangle. Place thin slices of 200g of cold butter over two-thirds of the dough. Fold the unbuttered third of the dough over half of the buttered part, then fold the remaining buttered part on top. Roll out the dough again and fold it into thirds. Repeat this folding process three times, chilling the dough in the refrigerator for 15 minutes between each fold.
5
Mix the heavy cream with the grated tonka bean and let it sit for a few minutes to allow the flavors to meld.
6
After the final rolling, cut the dough into triangles. Place a small amount of tonka bean-infused cream in the center of each triangle, then roll them up into croissant shapes.
7
Place the croissants on a baking sheet lined with parchment paper and let them proof for another 30 minutes.
8
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake them for 18-20 minutes, or until golden brown.
9
Once the croissants are baked, let them cool slightly before dusting them generously with powdered sugar.
