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Description

These brioche-croissants are an absolute delight, whether filled with savoury ham and cheese or sweet quince paste! I especially like to make them on the weekend for a leisurely brunch. The dough is super easy to prepare thanks to the Thermomix® and the croissants are wonderfully fluffy. The filling can be varied to taste, but the combination of ham and cheese is always a hit with us. Try it, it's worth it!

Ingredients (12 ingredients)

Preparation (5 steps)

Prepare yeast

Thermomix® Setting

5 Seg./Speed 3

Put 70 g fresh yeast, 2 tablespoons flour and 1 tablespoon sugar in half a cup of warm water in the bowl and mix 5 Sec./level 3. Leave to stand in the bowl for 15 minutes to ferment.

Prepare dough

Thermomix® Setting

3 min/Kneading speed

Put 1 kg flour, 2 tablespoons powdered milk and 1 tablespoon fine salt in the bowl. Mix 10 Sec./level 4. Add the fermented yeast mixture, 1 tablespoon malt extract and the necessary amount of warm water. Knead 3 Min./kneading level. Add 200 g butter and knead 2 Min./kneading level. Remove the dough from the bowl and leave to stand in a warm place for about 1 hour, until it has doubled in volume.

180

Shape croissants

Roll out the dough to a circle of 40 cm in diameter. Cut 16 triangles. Roll from the wide to the thin part to give them the shape of a croissant. Place on floured baking sheets and leave to rise for 30 minutes.

Fill croissants

Fill the croissants with quince paste, or with sliced ham and cheese.

Bake croissants

Paint the croissants with beaten egg and bake at 200°C for about 20 minutes.

Finished cooking? Great! 🎉

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Allergens

Cereals with gluten
Milk (including lactose)
Eggs

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