Vietnamese Coffee Croissants
Vietnamese coffee is uniquely rich and creamy, perfectly complementing the buttery layers of the croissant. The combination of intensely dark-roasted coffee and sweet condensed milk is a hallmark of Vietnamese coffee culture. In this recipe, the classic French croissant meets Asian coffee culture, creating a special, energizing pastry. If you love coffee flavors, you'll adore this croissant!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, stir in the sugar, then crumble the yeast and let it stand for 10 minutes, until frothy.
2
In a large bowl, sift the flour, add the salt, then pour in the yeast mixture and Vietnamese coffee. Start kneading the dough.
3
Once the dough comes together, transfer it to a lightly floured surface and knead for 10 minutes, until smooth and 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 encase 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 two more times, 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 condensed milk on the wide end of each triangle.
9
Roll up the triangles from the wide end towards the point to form croissant shapes.
10
Place the croissants on a baking sheet lined with parchment paper, cover, and let them proof 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 and cocoa powder before serving.
