Wholemeal Croissants
- Jul 21
- 2 min read
Updated: 3 days ago
## Efficient Croissant Preparation: Yield 10 Perfect 90g Pastries
Delightful wholemeal croissants that are soft, moist, and have a long shelf life. They can be prepared plain or filled with jam.pistachio cream, or vanilla cream. They are prepared in a straightforward and efficient manner. From this quantity, you will yield approximately 10 croissants, with each weighing 90 grams. Please follow the recipe.
Ingredients: simple, total time: 100 min., 10 croissants
250 g wholemeal wheat flour
250 g Manitoba flour
75 g sugar
75 g butter
8 g salt
2 medium whole eggs/ about 100 g
150 ml lukewarm water
12 g brewer's yeast
Preparation:
In the dough maker, pour wholemeal flour, Manitoba flour, add sugar, softened butter, salt, eggs.
In a small glass, add lukewarm water and yeast and mix well. Add to other ingredients.
Turn on the machine and let it run until the dough comes together well and is compact.
When the dough is ready, work out the dough by hand and put it in a bowl and cover it with plastic wrap.
Leave to rise for about 1 hour and 15 minutes in a warm place.
After the elapsed time, take out the dough on a floured surface and use a rolling pin to spread the dough to 4 mm in the form of a 30x60 cm rectangle.
Preheat the oven to 190 °C.
Take a dough cutter and cut thin triangles into 10 pieces, each piece of brioche should be about 90 g.
When you have cut all the triangles, you can fill them with jam or pistachio cream or twist them empty.
If you want, you can coat them with egg yolk and a little milk with the help of a brush.
When you have wrapped them all in croissants, arrange them on baking paper in an oven tray.
Bake in a preheated oven at 190°C for about 10–15 minutes.
Cool the finished croissants and serve them warm or cold, enjoy the flavors.
Buon appetito!
NOTE:
Keep the croissants at room temperature in an airtight box with a lid for up to 3–4 days.
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