Coffee Croissant - match made in heaven
Everyone knows coffee and croissants go well together, in fact, they are even better if coffee is made INTO croissants. This formula is very similar to the matcha one I made earlier, filling is chocolate instead of red bean paste, and espresso powder instead of matcha powder.
starter (100%), 35g
bread flour, 105g
1. mix and leave at room temp for 12 hours.
bread flour, 422g
instant yeast, 7g
butter, 21g, softened
espresso powder, 12g
roll-in butter, 287g
1. Mix everything but the rolling butter, knead until medium gluten developement. Then follow the steps here.
Coffee, buttery laminated dough, chocolate filling, the fragrance alone is unbelievable. Makes anyone a morning person.
I have been "criticized" for cutting a croissant. "They" say a croissant must be torn into with bare hands, so, here we go. Tearing or cutting, a well made honeycomb crumb and a shattering crispy shell are revealed euqually well.
The most important thing is that: it's insanely delicious.