Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
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.
Add to plan
logo
Brioche Croissant Layered with Cacao
Save
author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
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.
20HRS 20MINS
Total Time
$1.10
Cost Per Serving
Ingredients
Servings
8
us / metric
Aroma
Orange
1
Orange, zested
Honey
1 Tbsp
Vanilla Extract
as needed
Dough
Type 0 Flour
1 cup
Type 0 Flour
Type 00 Flour
3/4 cup
Type 00 Flour
Fresh Yeast
1/2 cup
Fresh Yeast
Milk
1/2 cup
Egg
1
Egg, separated
Butter
10 tsp
Butter, softened
Salt
1 tsp
Lamination
Butter
1/3 cup
Butter, softened
Cacao Powder
to taste
Cacao Powder
Milk
as needed
Nutrition Per Serving
VIEW ALL
Calories
318
Fat
15.0 g
Protein
8.3 g
Carbs
36.6 g
Add to plan
logo
Brioche Croissant Layered with Cacao
Save
author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
Combine the Orange (1), Honey (1 Tbsp), and Vanilla Extract (as needed) together and let marinate for at least 4 hours.
step 2
Dissolve the Fresh Yeast (1/2 cup) into the Milk (1/2 cup).
step 3
Add the Type 0 Flour (1 cup), Type 00 Flour (3/4 cup), 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 (10 tsp), 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 (10 tsp).
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 (2 Tbsp) 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.
Tags
view more tags
Breakfast
Bread
Shellfish-Free
French
Vegetarian
Dessert
0 Saved
top