My sister’s lightly brioched croissants. A treat
This recipe for brioched croissants is an old one and it’s quite a common version with way less butter than an all butter or brioched croissant. It is still indulging but without the massive calories..We call it cheap croissant because the ingredients needed are really what’s available in every household, even the poorest.
This was the other croissant we grew up eating (besides the buttery one). The reason I say it’s light is because I’m comparing it with the buttery laminated croissant.
These lightly brioched croissants can be sweet or savoury. The filling varies but you don’t even have to fill them before baking. You could just use them for breakfast or afternoon tea and let the guest or your children decide how they want them. Sometimes, we serve Nutella or jam on the side. Quite a big hit with children after school.
These croissants are freezer friendly and really come in handy for a snack..What’s not to like!
|Croissants with chocolate fillings|
For a classic all-butter croissant version, please check my previous post here.
For a classic almond croissant, please check here (in French).
To make these croissants with a savoury filling, double the salt in the dough but omit the vanilla sugar and 1/2 of the sugar required for the sweet version. You could also replace the lemon zest with herbs.
Makes + 10
Prep: 25 min – Resting time: 1 h + 1 h + Baking: 20 min
Basic brioched croissant dough
- 500 g flour (strong bread flour)
- 1 egg, large
- 50 g of butter, melted and cooled
- 1/2 tsp of salt
- 100 g of sugar (I used 30g unrefined and 30g fructose)
- 3 tbsps of dehydrated milk powder
- 10 g Vanilla sugar
- 1 tbps of lemon zest (optional)
- 20 g fresh yeast or 10 g instant dry
- 200 ml (+/-) milk and water 50%-50%, lukewarm
- 100 butter, soft
For the filling
- 80g of chocolate
- 1 egg yolk and 1 tbsp of milk for glazing
|Lightly brioched croissants with a savoury cheese and cold cuts filling|
Mix the yeast with 3 tbps of lukewarm milk/water. Set aside for 5 min.
Make a well at the centre of the flour. Add the rest of the ingredients. Knead the dough using a food processor for 8 min. Start with speed 2 for 4 mins. Flip the dough and go for speed 3 for 3 min. Flip the dough then another 3 min at speed 2/3.
Cover the dough and set aside to double in size. Depending on the temperature of the room, it could take between 45 and 90 min.
Roll the dough thin (2/3 mm). Smear with butter.
Form a big Moroccan Msemmen by folding opposite edges towards the centre to form a square which you need to flatten/roll to form a biiig square 2/3 mm thin.
Cut long strips of dough about 7 to 10 cm wide then cut triangles with about 8 cm base. Stretch the dough from top to bottom and at the base. Fill with chocolate and shape into croissants (check how we shape a croissant here).
Place on a greased baking tray (or cover with baking paper). Cover and set aside to proof.
Preheated oven to180 degrees C. Egg wash and bake for 15-20 min until nicely golden.
They’re best eaten at room temperature within the day of baking. Keep the rest refrigirated and slightly warm them in a microwave (7 seconds) or in a hot oven for only a few minutes.
You could freeze them for a longer period. Thaw and heat before eating them.