Buendia Irish Coffee Croissant
Delicious and exclusive traditional croissant with base on Buendía Irish Coffee. Perfect for sharing at any time in the mornings and afternoons.
- ½ Cup of Buendia´s Irish Coffee
- 1 tablespoon of yeast
- 1 teaspoon of sugar
- 1 egg
- 1 tablespoon bread flour
- 1 cup powdered milk
- 1 teaspoon salt
- 1 teaspoon butter
- Butter (for turns) cold and firm (not hard form freezer nor soft at room temperature)
- 1 cup of mozzarella cheese
Dilute Buendia´s Irish Coffee in water.
Shape a volcano and mix all ingredients.
Mash time 8 minutes: 4 at low speed and 4 at medium speed
First fermentation. 1½ hours (in a refrigerator).
At 45 minutes (half of fermentation) roll out the dough to get to a 30 x 40 cms rectangle.
Extend cold butter in the form of a square of 25 x 25 cms.
Enclose butter in the dough (not counted as a turn).
Give a 15 minutes rest.
Turns: 1 double and 1 single or 3 singles with 15 minute cooling breaks between each turn.
Rest and final cooling: 30 minutes.
Cut and assemble.
Second fermentation: 45 minutes to 1 hour.
Varnishing with egg 30 minutes.
Oven: 220°C 12 to 15 minutes (approximately).
For the filling:
Cut the dough into triangles and put the cheese in the center
Close turning on itself to form a roll and close the ends in a crescent shape.
Optional: Replacements can be made as replacing cheese or adding some protein such as ham or bacon.
Recipes developed by the Colombian College Body- Coffee Buendía´s Food Program.