Lafayette croissant - round French croissants were invented by the New York Lafayette bakery, after which they got their name. These croissants are different from the traditional ones and have different fillings and creams. We have a recipe for croissants, but we must mention that the dough must be prepared 8 hours before baking.
We have a recipe for Lafayette croissant, but we must mention that the dough must be prepared 8 hours before baking.
Ingredients
- 500 g plain flour
- 1 instant yeast
- 1 teaspoon of salt
- 50 g of sugar
- 140 g of cold milk
- 140 g of water
- 50 g of cold butter
- 250 g cold butter
- Ingredients for the filling:
- 100 g of dark chocolate
- 100 ml of whipping cream
- 3 tablespoons of Nutella spread
Directions
- On the first day, knead the dough from flour, yeast, salt, sugar, milk and water. Stir for a few minutes. When the dough is ready, add the butter and mix for a few more minutes until it becomes smooth and elastic. Cover it with transparent foil and leave it at room temperature for 30 minutes.
- Roll the rested dough into a rectangle and cover it with foil and place it in the refrigerator for 30 minutes. While the dough is chilling, prepare the butter by cutting it into even cubes, rolling them, and then freezing them.
- When the butter is frozen, take the dough out of the fridge and brush it with butter, then fold both sides of the dough onto the butter, making sure the dough doesn't overlap, then put it back in the fridge for 30 minutes.
- When you take it out, you roll the dough into a rectangle again, and then fold it once more, first in half, then again in the middle, then chill it once more, then roll it out again and fold it three times. After that, wrap the dough well and leave it in the refrigerator for at least 8 hours. 5. When it has cooled well, roll out the dough again to a thickness of about 3-4 mm and flatten it so that all the edges are straight, then cut it into long strips.
- Roll out the dough and place it on baking paper in round molds with a diameter of approx. 10 cm, cover with a cloth and leave to rest for 2 hours. During this time, prepare the cream - first finely chop the chocolate and pour over it the hot sweet cream. When the chocolate melts, add Nutella or some other spread, mix and cool.
- Before baking, cover the croissants and models with another baking sheet so that the surface remains flat, and then bake them in an oven heated to 200°C for ten minutes. Then lower the temperature to 160°C and bake them for another half hour or until the croissants are evenly golden brown.
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