Backwaren
Brownie Biscoff Croissant
3 Std.Für 8Nutri-Score E€€
E
3 Std.
3 Std.Brownie Biscoff Croissant
was Sie brauchen
Zutaten
bread flourGetreide300 g- all-purpose flourGetreide60 g
water (cold)Getränke150 ml
milk (cold)Milchprodukte150 ml
sugarVorräte60 g
fresh yeast (crumbled)Vorräte12 g
saltGewürze10 g
butter (cold, for the butter block)Milchprodukte250 g
dark chocolate (chopped)Vorräte150 g- butter (melted, for the brownie)Milchprodukte100 g
eggsMilchprodukte2 Stücke- brown sugarVorräte100 g
- all-purpose flour (for the brownie)Getreide60 g
- cocoa powderVorräte20 g
- Biscoff spreadVorräte200 g
egg (beaten, for egg wash)Milchprodukte1 Stück
pro Portion
Nährwerte
609kcal
- Kohlenhydrate
- 60 g
- Eiweiß
- 8 g
- Fett
- 38 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Nudelholz
Backblech
Backofen
Backpinsel
Stielkasserolle
Schritt für Schritt
Zubereitung
- Schritt 1
Make the croissant dough
- Mix the flours, sugar, crumbled yeast, salt, cold water and cold milk into a smooth dough.
- Knead until the dough is elastic and smooth.
- Flatten into a rectangle, wrap and chill.
- Schritt 2
Prepare the butter block
- Pound the cold butter between sheets into a flat rectangle.
- Chill until firm.
- Schritt 3
Laminate the dough
- Enclose the butter block in the dough.
- Roll out and fold the dough in three, then chill.
- Repeat the rolling and folding, chilling between each fold.
- Schritt 4
Bake the brownie layer
- Melt the dark chocolate with the butter.
- Whisk in the eggs and brown sugar, then fold in the flour and cocoa powder.
- Spread in a lined tray and bake at 180 °C, then cool completely.
- Schritt 5
Shape the croissants
- Roll the laminated dough into a long thin rectangle.
- Cut into triangles.
- Spread Biscoff spread and add a piece of brownie, then roll each triangle into a croissant.
- Schritt 6
Proof and bake
- Place the croissants on a tray and proof until puffy.
- Brush with beaten egg.
- Bake at 190 °C until deep golden.