Bakery
Brownie Biscoff Croissant
3 hServes 8Nutri-Score E€€
E
3 h
3 hBrownie Biscoff Croissant
what you need
Ingredients
bread flourGrains300 g- all-purpose flourGrains60 g
water (cold)Beverages150 ml
milk (cold)Dairy150 ml
sugarPantry60 g
fresh yeast (crumbled)Pantry12 g
saltSpices10 g
butter (cold, for the butter block)Dairy250 g
dark chocolate (chopped)Pantry150 g- butter (melted, for the brownie)Dairy100 g
eggsDairy2 pieces- brown sugarPantry100 g
- all-purpose flour (for the brownie)Grains60 g
- cocoa powderPantry20 g
- Biscoff spreadPantry200 g
egg (beaten, for egg wash)Dairy1 piece
per serving
Nutrition
609kcal
- Carbs
- 60 g
- Proteins
- 8 g
- Fat
- 38 g
what you’ll use
Tools
Mixing bowl ×2
Rolling pin
Baking tray
Oven
Pastry brush
Saucepan
step by step
Method
- Step 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.
- Step 2
Prepare the butter block
- Pound the cold butter between sheets into a flat rectangle.
- Chill until firm.
- Step 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.
- Step 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.
- Step 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.
- Step 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.