Boulangerie
Brownie Biscoff Croissant
3 hPour 8Nutri-Score E€€
E
3 h
3 hBrownie Biscoff Croissant
ce qu’il vous faut
Ingrédients
bread flourCéréales300 g- all-purpose flourCéréales60 g
water (cold)Boissons150 ml
milk (cold)Produits laitiers150 ml
sugarÉpicerie60 g
fresh yeast (crumbled)Épicerie12 g
saltÉpices10 g
butter (cold, for the butter block)Produits laitiers250 g
dark chocolate (chopped)Épicerie150 g- butter (melted, for the brownie)Produits laitiers100 g
eggsProduits laitiers2 morceaux- brown sugarÉpicerie100 g
- all-purpose flour (for the brownie)Céréales60 g
- cocoa powderÉpicerie20 g
- Biscoff spreadÉpicerie200 g
egg (beaten, for egg wash)Produits laitiers1 morceau
par portion
Nutrition
609kcal
- Glucides
- 60 g
- Protéines
- 8 g
- Lipides
- 38 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Rouleau à pâtisserie
Plaque de cuisson
Four
Pinceau de cuisine
Casserole
pas à pas
Préparation
- Étape 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.
- Étape 2
Prepare the butter block
- Pound the cold butter between sheets into a flat rectangle.
- Chill until firm.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.