Rose Pistachio Croissants

I've been a little slow with this second floral bake. I knew I wanted to use rose in some way for this bake, so I baked Rose Pistachio White Chocolate Croissants. I specifically made these for my mom for her mother's day breakfast, and we all snacked on them all day. They were not only beautiful, they were also delicious. My mom loves all things pink and she really loves roses. I decided to color some white chocolate and dip each croissant. I've made croissants a few times and these are the prettiest. I also added dried rose into the actual dough.

Rose Pistachio White Chocolate dipped croissant

Ok here's what you will need:

Croissant Dough

• 500 g unbleached all-purpose flour + (extra for dusting)
• 140 g water
• 140 g whole milk (you can take it straight from the fridge)
• 55 g sugar
• 40 g soft unsalted butter
• 11 g instant yeast (if you buy those little packets it's exactly two) 
• 12 g salt
• 2-3 tablespoons rose water
• 2-3 tablespoons dried rose

Butter layer

• 280g of good quality unsalted butter (that's around 10oz)

Additional items for croissants

• 1 egg + tablespoon of (cream, milk, or water) 
• good quality white chocolate
• pistachios
• dried rose

I've made croissants a lot on this blog so, for a detailed Croissant making post CLICK HERE

This post will have very simple instructions, but again for detailed instructions click on that link above.

First, mix all of your dough ingredients in a large bowl and knead until a smooth ball forms.

dried roses

On a lightly flour dusted plate form your dough into a disc shape and place on the plate. Cover with plastic wrap and refrigerate for one day.

Make the butter sheet

8in x 8in square (it's easiest to do this between sheets of parchment)

You are going to incase your butter between your dough, like this

 roll the dough to about  8in x 24 in

Fold dough like a letter and place in the refrigerator for at least an hour. Roll the dough back out 8in x 24in. Repeat the process 2 more times. Then leave in refrigerator overnight.


The final day take out your dough roll it back out to 8 in x 24in  and cut in half. Place other half of dough in fridge. Roll the dough back out to 8in x 24in.

Cut the dough into desired shapes  ( I like to cut my croissants with 4 inch bases.)

Cut about a 1 inch base.

Starting from the bottom base of each croissant slowly roll up.

Brush a little egg wash on each croissant and cover with plastic wrap and let proof for 2 hours.

After 2 hours brush each croissant with egg wash again and you can place toppings on them

Place in a 400F oven for 20 minutes.

Chocolate filled

Place croissants on a cooling rack to cool completely.

 I didn't take pictures of the chocolate melting, but I melted the chocolate over a double boiler, and then I colored it gently with pink gel food coloring.

 I dipped half of the croissant in the pink white chocolate, and then added pistachios and roses.

 I placed these in the fridge for a small amount of time for the chocolate to harden.

These look so pretty on a brunch table

So Pretty

Cruffins

This is the last post for this month. My favorite month of the year is almost over. I baked Mango Macarons +Mango Tarts, S'mores Donuts, my Ombre Birthday Cake and finally I end this month's bakes with Cruffins. I think they are the coolest fusion baked good out right now, Croissant + Muffin = Cruffin. I really wanted to bake some croissants this month but didn't want to deal with waiting three days to laminate the dough. I searched the internet tirelessly for some info on how to bake these and I really didn't find a lot, especially not in english. I just winged it and used my croissant recipe and some trial and error and I produced something that was beautiful and delicious. I also had some lemon curd leftover from the cake last week so I stuffed a couple with that.

Cruffin filled with Lemon Curd

Cruffin recipe

Dough recipe

• 500 g unbleached all-purpose flour + (extra for dusting)
• 140 g water
• 140 g whole milk (you can take it straight from the fridge)
• 55 g sugar
• 40 g soft unsalted butter
• 11 g instant yeast (if you buy those little packets it's exactly two) 
• 12 g salt

Butter layer

• 12oz of european butter
• powdered sugar
• cinnamon sugar
• jams of choice

Combine the dough ingredients and knead for 3 minutes, if you are using a stand mixer, attach your dough hook and mix at low to medium speed, until the dough comes together and you’ve reached the stage of low to moderate gluten development. ****you don't want to over mix this like a loaf of bread, when the sides of the bowl are clean stop after 3 minutes***

Lightly oil bowl and place ball of dough in bowl and cover with towel to rise for and hour

Don't judge me for still using Christmas towels

Tip dough on to a floured surface

That Dough Though

 Cut dough into 6 equal pieces

Working with one piece of dough at a time  roll at as thin as possible

Roll it so thin

Spread softened butter all over thinned dough

It's easier to spread this with your hand, even though it's super messy

starting from one end of the dough roll up tightly

With a sharp knife slice each roll in half lengthwise

Look at those layers

Butter some jumbo muffin tins

Butter those pans you don't want your cruffins stuck

Roll each roll with the cut side out like a rosette and place in the center of each muffin tin

 Cover each tin with plastic and let rise for one hour until doubled in size

place in 400F for 20-25 minutes.

Whisk together some sugar + cinnamon and toss freshly baked cruffins in the sugar mixture.

Cinnamon + Sugar

Cinnamon + Sugar Cruffins

These are so cute

This is where I placed some lemon curd in a pipping bag  and filled some cruffins and sprinkled some powdered sugar on top.

Filled with Lemon Curd

Powdered Sugar completes the look

Ok I think these look wonderful and taste delicious