Chocolate Cappuccino Croissant Recipe

Cappuccino Chocolate Croissant
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Description

Elevate your baking with these Chocolate Cappuccino Croissants. Flaky, buttery pastry infused with cappuccino and cocoa, filled with a creamy cappuccino chocolate crèmeux. Ideal for a luxurious breakfast or dessert that will impress any chocolate and coffee lover. Follow this detailed recipe for a gourmet twist on a classic croissant.

Ingredients
    Croissant
  • 1 kg T55 Flour
  • 120 g caster sugar
  • 20 g salt
  • 270 g water
  • 270 g milk full fat milk
  • 20 g milk powder
  • 30 g unsalted butter (room temperature) 82% fat
    • For lamination
  • 250 g unsalted butter 82% + 20g cappuccino powder
  • 250 g unsalted butter 82% + 3 teaspoon of cocoa powder
    • Cappuccino Cremeux
  • 250 g whipping cream 35% fat
  • 110 g milk full fat
  • 90 g egg yolks
  • 35 g caster sugar
  • 250 g dark chocolate 66%
  • 10 g cappuccino
Instructions
    Croissant Dough Instructions
  1. 1
    In a mixing bowl, combine the flour, sugar, and salt. Mix well with a spatula and set aside.
  2. 2
    In a separate bowl, combine water, milk powder, milk, and fresh yeast. Stir until the yeast is completely dissolved.
  3. 3
    Pour the yeast mixture into the flour mixture, add the softened butter, and mix on low speed with a dough hook attachment for 5 minutes. Afterward, increase the speed to medium and mix for another 5 minutes.
  4. 4
    Transfer the dough to a lightly floured surface and knead briefly to develop the gluten. Shape the dough into a ball.
  5. 5
    Grease a large bowl with cooking oil and place the dough inside. Cover with plastic wrap and let it proof for 2-3 hours at room temperature, or until it doubles in size.
  6. 6
    Once the dough has proofed, punch it down to release the air, reshape it into a ball, and return it to the bowl. Cover and refrigerate overnight for a slow proof.
    7. Coffee and Cocoa Butter for Lamination
  7. 7
    For the coffee butter: In a mixing bowl, combine 250g of softened butter with cappuccino powder. Mix with a paddle attachment until fully combined.
  8. 8
    For the cocoa butter: In another mixing bowl, combine 250g of softened butter with 3 teaspoons of cocoa powder. Mix until fully combined.
  9. 9
    On parchment paper, measure out a 25cm x 15cm rectangle. Spread the coffee butter evenly within this frame, then refrigerate. Repeat the same process with the cocoa butter, and refrigerate both.
    10. Laminating the Dough
  10. 10
    The next day, take the chilled dough and punch it down to release the air. Divide it into two equal parts to make two batches of laminated dough.
  11. 11
    Roll the first piece of dough into a rectangle (30cm x 20cm). Place the cocoa butter on one side of the dough, fold it over like a book, and press the edges to seal. Stretch the dough slightly if needed.
  12. 12
    Turn the dough over and repeat the process. Roll it out to a length of 80cm. Trim the edges and fold both sides of the dough towards the center, leaving space for trimmings. Add the trimmings to the middle, then overlap one side over the other. Wrap in plastic wrap and freeze for 30 minutes. This is the first turn.
  13. 13
    After 30 minutes, remove the dough from the freezer, dust it with flour, and roll it out again to 80cm in length. Trim the sides and make a single turn by folding one-third of the dough, then overlapping with the other side. Freeze for another 30 minutes.
  14. 14
    For the second piece of dough (with the coffee butter), repeat the lamination process as described above. After completing two turns, roll the dough out to 35cm x 50cm and freeze for 30minutes.
    15. Combining the Doughs
  15. 15
    Remove the cocoa dough from the freezer, roll it out slightly, and cut it into 1cm-wide strips.
  16. 16
    Take the coffee dough from the freezer and lightly brush it with water. Lay the cocoa dough strips on top in tight rows, starting from one end and working downwards.
  17. 17
    Trim any excess cocoa dough and paste it along the sides of the coffee dough. Cover with plastic wrap and freeze for 30 minutes.
  18. 18
    After 30 minutes, lightly flour the table and dough, then roll it out to 35cm x 50cm. Be careful not to apply too much pressure to maintain the pattern. Trim the edges to neaten and cut the dough into 9cm-wide sections, following the dashed lines (as shown in the video).
    19. Shaping and Baking the Croissants
  19. 19
    Roll each section of dough into croissant shapes, ensuring they are not too tight or too loose. The spiral should be firm but not overly taut.
  20. 20
    Arrange the shaped croissants on baking sheets, leaving enough space between them to expand during proofing and baking.
  21. 21
    Proof the croissants in a warm place (28°C) for 2-2.5 hours, or until they double in size.
  22. 22
    Preheat the oven to 175°C. Bake the croissants for 20-25 minutes or until golden brown. Allow them to cool to room temperature.
    23. Cappuccino Cream Filling
  23. 23
    In a bowl, whisk together egg yolks and sugar until well combined. Set aside.
  24. 24
    In a medium pot, bring the milk and cream to a boil. Gradually pour half of the hot milk mixture into the yolks, stirring constantly.
  25. 25
    Transfer the yolk mixture back to the pot and cook until it reaches 83°C.
  26. 26
    Pour the hot custard over 250g of dark chocolate and add 10g of cappuccino powder. Stir until the mixture is smooth and shiny. Finish by stirring in 25g of butter until melted.
  27. 27
    Transfer the cream to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
  28. 28
    Once chilled, transfer the cappuccino cream to a piping bag. Poke three holes in each croissant and fill them with the cream.
  29. 29
    Enjoy your delicious cappuccino cream-filled croissants!
Read it online: https://pastrybyioan.com/recipe/chocolate-cappuccino-croissants/