Whole Wheat Croissant
The croissant is one of the most famous pastries in French bakeries, prepared in countless variations. The whole wheat croissant is a healthier alternative, richer in fiber, yet retains the light and crispy texture of the classic croissant. The addition of almond flour and tapioca flour results in a uniquely delicious and nutritious pastry. It is an excellent choice for those who want to enjoy the taste of a croissant without sacrificing healthy eating habits. If you are looking for a healthy alternative among breakfast pastries, you should try this recipe!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2
In a bowl, combine the whole wheat flour, almond flour, and tapioca flour.
3
Add the butter and rub it into the flour mixture until it resembles coarse crumbs.
4
In another bowl, whisk together the milk, honey, eggs, and yeast. Let it stand for 5 minutes to activate the yeast.
5
Combine the dry and wet ingredients and mix until a soft dough forms.
6
Roll out the dough to about 1/8 inch (3 mm) thickness, then cut it into equal-sized triangles.
7
Place a small amount of chopped dark chocolate on the wider end of each triangle, then roll them up into croissant shapes.
8
Place the croissants on the prepared baking sheet and let them proof for 20 minutes.
9
Bake the croissants for 15-18 minutes, or until golden brown and crispy.
10
Once cooled, dust with a little almond flour before serving.
