Home Recipes Croiffle

Croiffle

Made by Chef Frank Haasnoot

Desserts

photo1 | Debic

Ingredients

For 85 servings

Croissants dough

1990 g flour T55

43 g salt

250 g sugar

76 g fresh yeast

554 ml water

760 ml milk

760 g Debic Crème Butter

1000 g Debic Croissant Butter

Salted caramel

229 g sugar

387 g Debic Stand & Overrun

74 g white chocolate

104 g Debic Crème Butter

6 g salt

Decoration

250 g Debic Cream Cheese

15 g icing sugar

Preparation

Decoration

Mix together and whip for decoration.

New Group

Croissant dough

Knead all ingredients together, except the Croissant Butter, for around 8 minutes.

Place the dough into a container and let it rest at ambient temperature, for 1 hour. Store in the refrigerator.

Next day: laminate the dough and fold in the Millefeuille Butter. Tour the butter for 2 x 4 folds and 1 x 3 folds. Let the laminated dough set over night

Stretch the croissant dough at 7 mm and shape the croissants. Let them proof before baking.

Salted caramel

Caramelize the sugar.

Caramelize the sugar. When nice golden brown add the boiling Stand & Overrun, followed by the white chocolate, Crème Butter and salt.

Assembly

Bake the proofed croissants in a waffle iron till golden brown. After baking let it cool down, sprinkle with icing sugar on top and pipe the whipped cream cheese on top.

Finishing touch

Finish with the caramel sauce.

Desserts

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