Brioche Croissant Layered with Cacao

14 INGREDIENTS • 19 STEPS • 20HRS 20MINS

Brioche Croissant Layered with Cacao

Recipe

With some time on hand and a bit of patience, these cacao layered croissants with an easy and light brioche dough can be made at home.

With some time on hand and a bit of patience, these cacao layered croissants with an easy and light brioche dough can be made at home.

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

20HRS 20MINS

Total Time

$1.10

Cost Per Serving

Ingredients

Servings

8

us / metric

Aroma

1

Orange, zested

1 Tbsp

1/2 tsp

Vanilla Extract

Dough

130 g

Type 0 Flour

100 g

Type 00 Flour

75 g

Fresh Yeast

125 mL

4 Tbsp

Granulated Sugar

1

Egg, separated

50 g

Butter, softened

1 tsp

Lamination

80 g

Butter, softened

to taste

Cacao Powder

as needed

Nutrition Per Serving

VIEW ALL

Calories

318

Fat

15.0 g

Protein

8.3 g

Carbs

36.6 g

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

Cooking Instructions

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step 1

Combine the Orange (1), Honey (1 Tbsp), and Vanilla Extract (1/2 tsp) 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 (4 Tbsp), 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 (1 tsp) 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.

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.

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