Kiwi Croissants
Baking and Desserts | French cuisine
⏳ Time
5 hours
🥕 Ingredients
7
🍽️ Servings
5
Description
Kiwi Croissants
Ingredients
- Wheat Flour - 14.1 oz
- 10% cream - ½ cup
- Butter - 6.3 oz
- Sugar - 1 tablespoon
- Chocolate eggs - 4 pieces
- Dry yeast - 0.2 oz
- Kiwi - 1 piece
Step by Step guide
Step 1
For the puff pastry dough for croissants: dissolve 7 g of dry yeast (or according to the proportion indicated on the dry yeast package, depending on the amount of flour) in half of the required amount of warm cream (or milk). Add sugar and 100 g of flour. Mix, cover, and place in a warm place until the dough rises.
Step 2
When the dough has risen, add the remaining cream and 150 g of flour, knead the dough, shape it into a small rectangle, cover, and place in the refrigerator for about 2 hours.
Step 3
Pour 150 g of flour into a separate container; this flour will be needed for dusting the dough while rolling it out (more flour may be needed).
Step 4
Generously dust the board where you will roll out the dough with flour, and also dust the rolling pin with flour. Take the dough out of the refrigerator and place it on the board. Dust all the dough with flour. Roll the dough into a rectangle approximately 25 cm wide and 30 cm long. The dough will be difficult to roll out. To avoid damaging the structure of the dough, roll it out carefully.
Step 5
Take 130 g of butter out of the refrigerator (the butter should not be softened), place it between two pieces of plastic wrap, and roll it out with a rolling pin into a rectangle or shape it by hand, pressing it down. The butter needs to be placed in the center of the rectangle of dough, so the height of the butter layer should match the width of the dough (approximately 25 cm), while its length should be shorter (approximately 10 cm).
Step 6
Dust the dough with flour. Place the butter layer on the floured dough. Fold the dough over, bringing all the edges to the center: first the edges along the length, then the edges along the width. Dust the dough and the rolling pin with flour. Carefully roll out the dough to a rectangle approximately 30 cm long and 25 cm wide. As you roll, the butter may start to 'leak' out of the dough, so whenever this happens, immediately dust the dough on both sides with flour. Continue this process until the dough reaches the desired size. If butter leaks from the edges of the dough, remove the excess butter with your hand or a knife along the edge of the dough. To maintain the structure of the dough, once it is rolled out to the desired size, dust it with flour and place it in the refrigerator for about 20 minutes.
Step 7
Take the dough out of the refrigerator. Dust it with flour. Fold the dough again, bringing the edges to the center: first along the length, then along the width. Roll out the dough, dusting it with flour on both sides each time the butter starts to 'leak' out. If butter leaks from the edges, remove the excess with your hand or a knife. To maintain the structure of the dough, once it is rolled out to the desired size (approximately 30 cm long and 25 cm wide), stop rolling. To ensure the rectangle has neat (sharp) edges, shape the edges by hand or trim them with a knife.
Step 8
Beat 4 eggs. Melt 50 g of butter (you may need a little more).
Step 9
Brush the dough first with the beaten egg, then with melted butter, removing any excess egg and butter with your hand or a brush; the dough should only be coated, not have any 'liquid' pooling on it. Cut the dough into triangles: large ones along the entire length of the dough, or small ones by cutting the dough in half lengthwise and then cutting triangles from each half. Larger triangles will be easier to roll into croissants. Cut carefully to avoid damaging the dough and ensure the layers do not separate. Carefully flip the triangles over and brush the uncoated side of each triangle with the beaten egg, then with melted butter.
Step 10
Peel the kiwi and cut it into thin, narrow strips. Place one strip of kiwi on each croissant. Roll the croissants from the base of the triangle to its tip carefully to avoid tearing the dough. Pinch them slightly with your hands and place them on a baking sheet with the tip down, so they do not unfold while baking. Brush all the croissants again with melted butter before placing them in an oven preheated to 356°F for 15 minutes.
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