Bakkerij
Brownie Biscoff Croissant
3 uVoor 8Nutri-Score E€€
E
3 u
3 uBrownie Biscoff Croissant
wat je nodig hebt
Ingrediënten
bread flourGranen300 g- all-purpose flourGranen60 g
water (cold)Dranken150 ml
milk (cold)Zuivel150 ml
sugarVoorraadkast60 g
fresh yeast (crumbled)Voorraadkast12 g
saltKruiden en specerijen10 g
butter (cold, for the butter block)Zuivel250 g
dark chocolate (chopped)Voorraadkast150 g- butter (melted, for the brownie)Zuivel100 g
eggsZuivel2 stukken- brown sugarVoorraadkast100 g
- all-purpose flour (for the brownie)Granen60 g
- cocoa powderVoorraadkast20 g
- Biscoff spreadVoorraadkast200 g
egg (beaten, for egg wash)Zuivel1 stuk
per portie
Voedingswaarden
609kcal
- Koolhydraten
- 60 g
- Eiwitten
- 8 g
- Vetten
- 38 g
wat je gebruikt
Keukengerei
Mengkom ×2
Deegroller
Bakplaat
Oven
Bakkwast
Steelpan
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Prepare the butter block
- Pound the cold butter between sheets into a flat rectangle.
- Chill until firm.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.