Croissants with poppy seed

A delicate puff pastry. Fluffy and so melting in your mouth. Sweet and expressive in taste. Rich in the filling, covered with icing and sprinkled with walnuts.




PUFF PASTRY:
3 1/2 cups wheat flour
3 tbs of sugar
pinch of salt
225g butter, at room temperature (195g for spreading and 30g for dough)
1 cup of lukewarm milk
12g dry yeast
1 egg
half a teaspoon of vanilla extract


  1. Mix wheat flour with dry yeast. Add the rest of the ingredients, rub thoroughly between your fingers. At the end, add 30g of melted butter.
  2. Make a dough, only to combine the ingredients. It should still be sticky.
  3. Form a rectangle from the dough, wrap it tightly with cling film and put in the fridge for about an hour.
  4. Transfer the cooled dough to the counter or board. Roll them out into the shape of a rectangle measuring 30x15cm. Spread the remaining butter (195g) evenly on the dough.
  5. Fold 1/3 of the long side of the dough inwards, then fold the other side so that it covers the first part. Press the edges well. If you need it and it will be more convenient for you to turn the dough so that it is easy to roll it (I always roll it along, because I do not have a large top. Later I fold the edges inside and put it so that it fits on my small area). Gently roll out the dough into a 25x17cm rectangle. Try to use as little flour as possible for backfilling.
  6. Fold the dough into three parts again, wrap them with cling film and put them in the fridge for 45 minutes.
  7. Repeat the entire rolling and folding process 3 times, putting the dough in the fridge for 30 minutes.
  8. After the last rolling process and folding the dough, wrap it properly with plastic wrap and put it in the fridge for the whole night (at least 5 hours).
  9. Take the cake out of the fridge 20 minutes before making croissants.
FILLING:
300g poppy seeds
100g marzipan weight
3/4 cup powdered sugar
3 biscuits, finely crumbled
2 tbs of candied orange peel
100g blanched almonds
100g walnuts
2 tbs cream frache
Scaled the nuts and poppy seeds with hot water. Let stand for 15 minutes, then strain and drain. Grind twice together with almonds.
  1. Mix the marzipan mass and powdered sugar with a mixer. Add ground poppy seeds with nuts and almonds, orange zest and crushed biscuits.
  2. Mix all ingredients well. Add cream to get a plastic but dense mass. It should not be too thick or too liquid.

CROISSANTS:
  1. Roll out the dough into a rectangle about 65x35cm. Cut them into 12 triangles with long sides.
  2. Spread the filling. Remember to leave a small margin on each side of the triangle.
  3. Roll the croissants starting from the longest side, ending at the top.
  4. Put the croissants on a baking tray. Cover them with a cloth and set aside in a warm place to get doubled for about 45 minutes.
  5. Preheat the oven to 180ºC. Before baking, brush the croissants with the beaten egg and milk.
  6. Bake them for about 20-30 minutes, until they turn gold nicely.
  7. Put the croissants out on the cooling rack.

FROSTING:
0.5 cups icing sugar
1-2 tbs of lemon juice or water
Mix the ingredients with a whisk until smooth. You can control its density with lemon juice. If you want the icing to be denser, add less juice. If you like more liquid icing, add more juice.

Still, warm croissants, pour icing and sprinkle with pieces of walnuts or almond flakes or orange peel.

Bon Appetit! 





























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