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    Cruffin With Nutella by Antonio Bachour: Croissant - Breakfast - All Year Round

    Uploaded by

    Catia Cardoso
    This recipe provides instructions for making croissants filled with Nutella. The dough is made with flour, milk, yeast, salt and butter and involves a lamination process of rolling and folding the dough multiple times with butter in between layers. A cocoa dough is also prepared to be layered within the croissant dough. After the final rise, the croissants are baked and then filled with 15g of Nutella each. The recipe yields 15 filled croissants.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Cruffin With Nutella by Antonio Bachour: Croissant - Breakfast - All Year Round

    Uploaded by

    Catia Cardoso
    231 views4 pages
    This recipe provides instructions for making croissants filled with Nutella. The dough is made with flour, milk, yeast, salt and butter and involves a lamination process of rolling and folding the dough multiple times with butter in between layers. A cocoa dough is also prepared to be layered within the croissant dough. After the final rise, the croissants are baked and then filled with 15g of Nutella each. The recipe yields 15 filled croissants.

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    This recipe provides instructions for making croissants filled with Nutella. The dough is made with flour, milk, yeast, salt and butter and involves a lamination process of rolling and folding the dough multiple times with butter in between layers. A cocoa dough is also prepared to be layered within the croissant dough. After the final rise, the croissants are baked and then filled with 15g of Nutella each. The recipe yields 15 filled croissants.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    231 views4 pages

    Cruffin With Nutella by Antonio Bachour: Croissant - Breakfast - All Year Round

    Uploaded by

    Catia Cardoso
    This recipe provides instructions for making croissants filled with Nutella. The dough is made with flour, milk, yeast, salt and butter and involves a lamination process of rolling and folding the dough multiple times with butter in between layers. A cocoa dough is also prepared to be layered within the croissant dough. After the final rise, the croissants are baked and then filled with 15g of Nutella each. The recipe yields 15 filled croissants.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    The recipe describes how to make croissants filled with Nutella. It involves making a croissant dough, incorporating butter through lamination, shaping the croissants and baking them filled with Nutella.

    The dough is made with bread flour, all-purpose flour, sugar, salt, milk, and yeast. It is mixed and kneaded, then rested before being rolled out thin.

    Butter is layered between turns of the rolled out dough to incorporate it. The dough is rolled and folded multiple times with rests in between to achieve many thin layers.

    CRUFFIN WITH NUTELLA® by Antonio Bachour

    Croissant | Breakfast | All year round


    |

    Yield : 15

    INGREDIENTS

    For this recipe, we need 225 gr of Nutella®

    Croissant

    Bread Flour 300 gr


    All-purpose Flour 300 gr
    Sugar 90 gr
    Salt 9 gr
    Cold Milk 300 gr
    Fresh Yeast 29 gr
    Butter 40 gr
    For Lamination

    300 gr Sheet Butter laminated to 5 mm

    Cocoa Détrempe

    160 g Croissant Dough


    13 g cocoa powder
    23 g fresh cold water

    Day One

    Croissant dough

    Mix the cold milk with the yeast until it has dissolved. Only add the salt
    when all ingredients are mixed. Let all ingredients mix in the mixer with
    the hook attachment, in 1st speed for about 5 minutes. Turn the mixer in
    second speed and knead for 7-8 minutes. After kneading, the dough has to
    be around 24 °C and needs to present a nice gluten window. Separate 900
    gr for the croissant dough and 160 gr to prepare the Cocoa Détrempe.

    Cover the 900 gr of croissant dough with cling film and leave to rest for 30
    minutes. Roll the dough out into a rectangular shape of 13 x 20 cm. Leave it
    to rest for minimum 30 minutes, covered with cling film, in the freezer at
    -18 °C. Take out from the freezer and keep it overnight at 2 °C.

    Cocoa Détrempe

    For the Détrempe, mix 13g of cocoa powder with fresh cold water. Once the
    mixture is ready, take the 160gr croissant dough and place all the
    ingredients into a mixing bowl, fit with the paddle attachment, and mix in
    second speed for 5 minutes, or until well blended together.
    Roll in a square shape (3 mm), wrap in plastic and place in the Refrigerator
    overnight.

    Day Two

    Next day, take the butter sheet out of the refrigerator. Use 300 gr butter
    per 900 gr dough.

    Using a dough sheeter, roll out the dough to 8 mm thick.

    Cover 2/3 of the surface with the butter and close it to make sure all butter
    is covered.

    Make an incision on both closing sides of the dough. This way you can
    remove the tension from the dough and the butter will better spread
    during the turns.

    Roll the dough out in several steps. Make sure you keep a rectangular
    shape. Roll the dough out to a thickness of 8 mm.

    Fold to give a single turn. Roll the dough out again to a thickness of 8 mm,
    then, give it another single turn.

    Chill for approx. 40 minutes at 4°C. Roll again to 8 mm, give a third single
    turn and let to chill for approx. 40 minutes at 4°C.

    Place the cocoa Détrempe on top of the croissant paton, chase air bubble
    away, and make sure the cocoa Détrempe is well stuck on the paton. Now,
    with the Cocoa Détrempe always facing up, roll out to 3 mm thick.

    Cut into 4 cm wide and 30 cm long strips. Roll up to form rolls.

    Leave to rise in lined muffin rings that are 8 cm in diameter and 2 cm high,
    at 28°C for approx. 2 hours 30 minutes.
    Bake for approx. 18 minutes, at 165°C in a fan-assisted oven.

    Let cool down and fill with 15 gr of Nutella®.

    NUTELLA® is a registered trade mark of Ferrero SpA. Any use of the NUTELLA® trade mark must be authorized by the trade
    mark owner. Please refer to Ferrero Food Service team and the brand guidelines published on this website for further
    information on any intended commercial use.

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