Cooking Instructions
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Step 1
Combine the
Orange (1)
,
Honey (20 g)
, and
Vanilla Extract (2 mL)
together and let marinate for at least 4 hours.
Step 2
Dissolve the
Fresh Yeast (75 g)
into the
Milk (125 mL)
.
Step 3
Add the
Type 0 Flour (130 g)
,
Type 00 Flour (100 g)
,
Granulated Sugar (50 g)
, along with the aroma mix.
Step 4
Knead dough until it starts to come together, add in the
Egg White (1)
, and mix until it is all absorbed.
Step 5
Add the
Salt (5 g)
and knead for a few more minutes.
Step 6
Next, start incorporating the
Butter (50 g)
, wait for it to be absorbed completely into the dough before adding more. Knead until you get a smooth and elastic dough.
Step 7
Transfer the dough into a clean container and let it double in size at room temperature. I left my dough for 8 hours to double in size.
Step 8
Next, move it into your fridge for 4 hours.
Step 9
Roll out the chilled dough into a rectangular shape, spread the top with
Butter (50 g)
.
Step 10
Fold now into 3. Turn it 90 degrees and fold into 4.
Step 11
Move the dough into the fridge for 1 hour then repeat the folds of 4 for 3 more times, with 1 hour in the fridge in between each fold.
Step 12
Divided the dough into 4 equal parts, roll each into a circle. Melt the remaining
Butter (30 g)
and brush it on top of each circle.
Step 13
Dust with
Cacao Powder (to taste)
. Stick the circles of dough on top of each other. Refrigerate for 1 hour.
Step 14
Gently roll out the dough to slightly flatten it out. Cut it into 8 triangles.
Step 15
Roll each triangle from the wider edge toward the narrowest one.
Step 16
Let rest at room temperature for 2 hours or until almost doubled in size.
Step 17
Preheat the oven to 350 degrees F (180 degrees C).
Step 18
Brush with a mixture of egg yolk and
Milk (as needed)
.
Step 19
Bake in preheated oven at 350 degrees F (180 degrees C) for 20-30 minutes or until the croissants are nice and golden-brown in color.
