A delightful new way to experience a classic! Croissants are transformed into cookies with a brush of simple syrup and a sprinkle of sugar. These laminated, buttery, caramelized crisps can be treats on their own or fun accompaniments to desserts, ice creams, and coffee breaks.
Directions – Croiscookies
1. Freeze croissant until firm.
2. Slice into 5 slices against the grain.
3. Preheat oven to 350˚F. Spray baking sheet lined with parchment with nonstick spray.
4. Place the sliced croissant pieces on parchment. Brush with simple syrup and sprinkle with sugar. Top croissant pieces with another piece of parchment and roll with rolling pin, pressing the croissants until flattened.
5. Bake for approximately 10 minutes. Turn over and bake another 10 minutes or until lightly caramelized.
6. Cool and store for up to a week.
Directions – Croissants
1. Place flours, milk, yeast, salt, and sugar in a mixing bowl with the dough hook.
2. Mix on medium speed until the dough is smooth, approximately 8 minutes.
3. Spray proofing box with nonstick spray and put dough in. Let rest overnight.
4. Place butter in between two sheets of parchment and pound with rolling pin to form a 10″ x 16″ rectangle.
5. Remove the dough and roll into a 16″ x 20″ rectangle. Keep short end parallel to work surface. Place butter on upper 2⁄3 of the dough.
6. Fold dough as you would a business letter, the bottom third up to the middle and the top edge down to the bottom.
7. Enlarge the rectangle by rolling out the dough until it is ½” thick.
8. Fold the left side of the rectangle to the middle. Fold the right side over to the left edge. Make sure edges line up evenly. Chill in freezer for 17 minutes.
9. Repeat and chill another 17 minutes.
10. Repeat and chill 24 minutes.
11. Roll into a 12″ x 24″ rectangle. Trim the sides to form crisp edges.
12. Cut 12 triangles out of the dough.
13. Holding the base of one, stretch and roll from the widest to the shortest end, forming a croissant.
14. Place finished croissants on parchment-lined baking sheet. Wrap and chill again overnight.
15. Preheat oven to 400°F.
16. Proof and let come to room temperature
17. Brush croissants with egg wash.
18. Bake at 400°F for 10 minutes. Rotate and bake another 10 minutes.
19. Remove from oven and cool at room temperature.
YIELD: 10 ea
SHELF LIFE: 1 day
Directions – Simple Syrup
1. Combine sugar and water in a medium saucepan.
2. Bring to the boil, cool immediately, and store covered at room temperature.
YIELD: 2 cups
SHELF LIFE: 30 days