White Chocolate Croissant
The croissant is one of the most well-known French pastries, which evolved from the Austrian crescent roll and has become popular worldwide. The white chocolate version is especially loved by those who are looking for the combination of a sweet, soft filling and a buttery dough. This croissant is perfect for breakfast, brunch, or even as an elegant dessert.
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 frothy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture and the egg. Begin to knead the dough.
3
Knead the dough until smooth, then cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle and place thin slices of 200 g of cold butter on top. Fold one half of the dough over the other, then roll it out again and fold it. Repeat this folding process three times, allowing 15-minute rests in between.
5
Melt the white chocolate with the heavy cream over a double boiler, then let it cool until it becomes thick and spreadable.
6
After the final roll out, cut the dough into triangles. Place a small amount of white chocolate 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 rise 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
When the croissants are baked, let them cool slightly, then sprinkle the tops with powdered sugar.
