Croissant Dulce de leche: the recipe for an exquisite afternoon coffee

In the confectionary universe, puff pastry is the recipe that makes you “level up”. That is, if you are someone who only knows how to make brigadeiro and other easier recipes, it is the puff pastry that will promote you to the state In baker under development. Seriously, how about testing yourself in the kitchen with this dulce de leche croissant recipe?

This way you’ll enjoy the contagious creaminess of the dulce de leche while enjoying the delicate, melt-in-your-mouth dough. By the way, puff pastry has that name because it’s an endless combination sheets of dough interspersed with butter. What a delight, it will be impossible to go wrong!

Check out the full recipe below and you’re guaranteed a deliciously exquisite afternoon coffee, worthy of gathering the whole family around the table to enjoy! Look:

Dulce de leche croissant recipe

Preparation time: 1h30 (+2h of fridge)

Performance: 12 units

Difficulty level: difficult

Ingredients:

• 1 cup of water (warm)
• 5 tablespoons of softened butter
• 1 egg
• 1 teaspoon of salt
• 3 cups wheat flour (approximately)
• Soft wheat flour for flouring
• 250 g of margarine for puff pastry
• 1 cup (tea) of creamy dulce de leche
• 1 egg yolk for brushing
• powdered sugar for dusting

Method of preparation:

1. In a bowl mix the warm water, the butter, the egg and the salt.
2. Then add the flour, a little at a time, until it forms a homogeneous mass that frowns with your hands.
3. Knead the dough for 5 minutes.
4. With the help of a rolling pin, roll out the dough to a thin thickness on a floured surface.
5. Immediately afterwards, spread half of the cream puff margarine all over the dough and fold the dough into 4 parts, rolling the roll over them.
6. Wrap in cling film and refrigerate for 1 hour.
7. Remove from the fridge and open the dough again with a rolling pin to a thin thickness, roll out the rest of the cream puff margarine, fold again into 4 parts, wrap in plastic wrap and put back in the fridge for 1 hour.
8. Remove from the fridge and open with a roll in a thin thickness.
9. With a knife cut long strips, the thickness of a palm.
10. Cut triangles into the strips so you can use all the dough.
11. In each triangle, spread a little dulce de leche on the largest base and roll it up like a jelly roll.
12. Twist the ends, shape the croissant and place it in a greased pan.
13. To finish, brush with the beaten egg yolk and place in a medium (180°C), preheated oven, for 25 minutes or until golden brown.
14. Finally let it cool, sprinkle with icing sugar and serve.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.