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Lafayette Croissants

Discover the Lafayette Croissant, a viral delight where croissant dough meets cinnamon roll shape, dipped in rich chocolate. A must-try treat!
Prep Time2 days
Cook Time50 minutes
Course: Breakfast, Brunch, Snack
Servings: 11 croissants

Equipment

  • Measuring Cups and Spoons
  • Kitchen Scale
  • Mixing Bowls
  • Rolling Pin
  • Kitchenaid Mixer
  • Rubber Spatula
  • Ruler
  • Knife
  • Pizza Cutter
  • Two Sheet Pans
  • Pastry Brush
  • Plastic Wrap
  • Parchment Paper
  • 12 4" metal pastry rings

Ingredients

Croissant Dough

  • 100 grams All Purpose Flour 3/4 Cup
  • 145 grams Warm Water 2/3 Cup
  • 7 grams Yeast 1 1/2 tsp
  • 237 grams Bread Flour 2 Cups
  • 38 grams Sugar 2 1/2 tbsp
  • 15 grams Salted KerryGold Butter 1 tbsp
  • 1 Eggs
  • 7 grams Salt 1 tsp

Butter Block

  • 150 grams Salted KerryGold Butter 1 stick of butter + 3 tbsp

Egg Wash

  • 1 Egg Mix with 1 tsp water

Chocolate

  • 170 grams Chocolate Chips 1 Cup
  • 14 grams Coconut Oil 1 tbsp

Instructions

Day One Dough

  • In your Kitchenaid mixing bowl, pour in the 145 grams of warm water, 38 grams of sugar, and sprinkle the top of the water with yeast, then pour the 100 grams all-purpose flour over the top of the yeast. Let this sit for around 10 mins. When the flour on top starts to look cracked, you will know the yeast is active.
  • Next add in the room temperature egg, tbsp of melted butter, 237 grams of bread flour and tsp of salt. Mix with a bread hook until the dough comes together. The dough will look rough, but it shouldn’t be extremely runny, sticky, or too dry. If necessary add small amounts of water, or flour to correct.
  • Take the dough from the mixing bowl and shape it into a ball, placing it in another large bowl. Sprinkle the top of the dough lightly with flour and cover the bowl with plastic wrap. Let the dough sit in a warm place for 1- 1 1/2 hours to rise.
  • After the dough has risen, deflate the dough and shape it into flat, rough rectangle, to where the dough is about an inch thick. Wrap the dough in plastic wrap and put it in the fridge for an hour.

Butter Block

  • Using two smaller sheets of parchment paper, mark out an 8″ by 6″ rectangle on the back of one of them. Flip the parchment over so the ink doesn't get on your dough, and place the 150 grams of cold butter in the middle of the rectangle. Lay the unmarked parchment sheet on top of the butter, and using a rolling pin, tap and roll the butter out until it fills the 8″x6″ rectangle. Try to be as precise as possible because this will create even layers of butter in the croissant dough. Place the butter block in the fridge to chill while the dough finishes chilling.

Turning the Dough

  • Once the dough has finished chilling for 60 minutes, remove the cold dough from the fridge and unwrap it, placing it on a very well-floured surface. Roll out a rectangle that is 16″x7″. Croissant dough works best if kept cold, so you must move quickly. Once your dough is rolled out, remove a butter block from the fridge and place it on half of the rolled-out rectangle. Fold the top half of the dough over the butter, encasing it in the dough. Then proceed to roll the dough out once more until it is about 18″ long by 10″ wide. Keep your countertop well-floured to prevent the dough from sticking and tearing. Once rolled out long enough, fold one end into the center and the opposite end over the top, making a book. Wrap the dough in plastic wrap and place it back in the fridge for 30-45 minutes to cool down. You’ve completed the first of three turns!
  • After 30-45 minutes, get your croissant book back out and on a well-floured counter. Roll it back out again until it is 18″x10" long and fold it back into a book. Re-wrap it and place it back in the fridge. You’ve completed your second turn, and the dough is ready to rest in the fridge overnight! **** See the note below if you want to finish these all in one day.

Day Two

  • On the second day, take your dough out of the fridge and give it one more turn. Roll it out on a well-floured surface to 18″x10" in length, folding one end in and the other over the top of it like the previous two turns. Return it to the fridge for another 30-45 minutes. This is your last turn.
  • Once the dough has been properly chilled for the last time, get it out and roll it out one final time on a well-floured surface. Roll it out into an 18"x 10" rectangle. The dough will want to shrink back, so roll it out a little longer and wider than you want to compensate for that.
  • You're going to cut your rectangle into eleven 3/4" strips that are eighteen inches long. Use your ruler to mark the ten-inch side of your rectangle every 3/4" to make the 11 strips. Use your ruler and a pizza cutter to evenly cut the strips. Lightly grease both the baking sheet and the insides of the 4" baking rings. Roll up each strip like a cinnamon roll and place them inside the rings on the baking sheet. Mix up your egg wash and brush it all over the rolls' tops and sides. Save the egg wash for a second application before you bake these. Cover with a giant plastic bag (I use a turkey roasting bag) and allow to rise for 2 hours. You’ll know they are ready to bake when you gently poke the dough, and your fingerprint does not bounce back. Also, mine were touching or almost touching the sides of the pastry rings.
  • Preheat oven to 400°. Eggwash the croissant rolls gently one more time. Lightly grease a sheet of parchment paper that is big enough to cover the whole baking sheet, place it over the rolls, greased side down, then top that with a second baking sheet. This will keep the croissant rolls from rising and give them their classic flat look. Place this whole contraption in the oven on the middle rack. Bake at 400° for 10 minutes, then turn the oven down to 350° and bake for another 30 minutes. Finally, remove the top baking tray and parchment paper and bake for another 10 minutes, or until the tops are a lovely golden brown. Remove them from the oven and allow them to cool on the baking sheet for 10 minutes, then remove them from the rings and place them on a cooling rack to finish cooling

Chocolate

  • Add 170 grams of chocolate chips to a microwave-safe bowl as well as 1 tbsp of coconut oil, melt in your microwave on short bursts of time, around 10-second intervals, stir, and keep going until the chocolate is melted. Don't microwave for too long at a time or you will burn the chocolate. Once its melted and the croissants are cool, dip them half way in and lay them on a sheet of parchment until the chocolate has cooled and hardened.

Notes

*If you begin to roll out your dough and the surface looks cracked like a dry desert road, allow the dough to sit on the counter for around 5 minutes. At this point, the butter is colder than the dough and they need time to become similar temperatures before continuing to roll out.
*It is also important though, that you work quickly too, making sure everything doesn’t get too warm or your butter will start to melt out of and into the dough creating more of a roll at the end instead of the distinct flakey layers of a croissant.
*Make sure to wrap your croissant dough tight for its rest overnight, as it will continue to rise and bust out of its plastic wrap and dry out in your fridge.
*You can skip letting rest overnight and continue on to day two’s instructions, the croissants will work, they will just lack some of the delicious flavor they develop from proofing overnight.
*After shaping the croissants, the raw dough can be placed in the freezer and kept for up to a month to be used at a later time. Just bring back out the croissants, place them on a parchment-lined tray, and allow them to rise fully before baking. Also, these can be frozen after they are baked for up to a month, allow them to defrost at room temperature before serving.