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Homemade Croissants

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Recipe of the project “White plus” by Michal Nikodem for festive croissants with unusual milk fillings (sweet and savoury version). In the recipe you will also find the process of folding the dough in the photo!

Ingredients:

Butter part: 250 g butter Sourdough: 500 g smooth flour 250 g of flour 50 g of semolina sugar 20 g of yeast 5 pcs of egg yolks pinch of salt Sweet fillings: Grillo-Chocolate: 100 g chocolate (60%) 100 g flour 50 g greens (caramelized nuts – coarsely ground) 2 tbsp candied orange Cherry: 200 g sour cherries (frozen) 100 g of heavy curd 2 tsp of starch 1 tsp of gingerbread spice sugar and rum to taste Salty fillings: Gorgonzola (or niva) with Mortadella salami: 100 g of Mortadella 100 g gorgonzola Roasted emmental, pear compote, walnuts: 100 g slices of emmental 1 pk pear nuts

Procedure:

1. Mix the milk with the sugar, yeast and egg yolks well
2. Add the flour and salt and work into a dough, place in the fridge for 30 minutes
3. Then shape the dough into a rectangle twice the size of the butter cube
4. Place the butter cube in the centre and wrap it with the yeast dough
5. Roll out into a 30-40 cm sheet and fold into thirds, let rest in the fridge for 20 minutes, roll out again into a 30-40 cm sheet and fold into thirds, let rest in the fridge for 20 minutes
6. Roll out again and now fold into fourths, then let rise overnight in the fridge
7. Cut off half of the dough and roll it out into a 5 mm thick sheet, making it about 15-20 cm wide, cut into triangles, fill with chocolate or cheese, brush with egg yolk and leave to rise for at least an hour
8. Then drizzle with honey or maple syrup and bake in the oven at 180°C for about 10-12 minutes.

Preparation of the sweet filling:
Preparation of the grilled chocolate-grilled filling:
1. Mix 100 g of louine with 2 tablespoons of chopped candied orange, 100 g of grated or melted good quality chocolate (60% cocoa) and 50 g of chopped or coarsely ground grilled chocolate
2. To make your own home-made grits, melt 100 g of sugar into caramel, add 100 g of almonds or nuts, pour the mixture onto a baking tray, leave to cool and then break into pieces and grind.

Preparation of the cherry filling:
1. Mix the frozen cherries with the starch and heat gently in a saucepan until they dissolve and the liquid thickens
2. Let cool
3. Stir in cottage cheese, spices and season with sugar and rum.

Making the savoury filling:
1. Gorgonzola (or niva) with Mortadella salami – place a slice of mortadella and a piece of gorgonzola on the rolled out dough and knead in.
2. Slices of real Emmental, pear compote, walnuts – place a slice of Emmental, a piece of pear, walnuts on the rolled out dough and knead.

Note:

Source: www.bileplus.eu