Panadería
Brownie Biscoff Croissant
3 hPara 8Nutri-Score E€€
E
3 h
3 hBrownie Biscoff Croissant
lo que necesita
Ingredientes
bread flourCereales300 g- all-purpose flourCereales60 g
water (cold)Bebidas150 ml
milk (cold)Lácteos150 ml
sugarDespensa60 g
fresh yeast (crumbled)Despensa12 g
saltEspecias10 g
butter (cold, for the butter block)Lácteos250 g
dark chocolate (chopped)Despensa150 g- butter (melted, for the brownie)Lácteos100 g
eggsLácteos2 piezas- brown sugarDespensa100 g
- all-purpose flour (for the brownie)Cereales60 g
- cocoa powderDespensa20 g
- Biscoff spreadDespensa200 g
egg (beaten, for egg wash)Lácteos1 pieza
por ración
Nutrición
609kcal
- Carbohidratos
- 60 g
- Proteínas
- 8 g
- Grasas
- 38 g
lo que usará
Utensilios
Bol ×2
Rodillo
Bandeja de horno
Horno
Pincel de cocina
Cazo
paso a paso
Preparación
- Paso 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.
- Paso 2
Prepare the butter block
- Pound the cold butter between sheets into a flat rectangle.
- Chill until firm.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.