26 March 2014

Carob flour croissants / Croissants de alfarroba.

As I wrote on Monday, last week I was experimenting some of my favourite blogs recipes and this carob croissants recipe was one of those that couldn't be delayed anymore and the result was stunningly delicious and the croissants very moreish.
420g plain flour
80g carob flour
500g butter, chilled and cut into cubes
5g sea salt
250ml ice cold water

To make the puff pastry, sift the flours an salt into a bowl.
Add the cubed butter and rub them in loosely.
Make a well in the centre and add in the water, mixing until you have a firm rough dough.
Cover with clingfilm and leave to rest for 20 minutes in the fridge.
Turn the dough onto a lightly floured surface and roll it in one direction only, until you have a 20 x 90cm rectangle. Try to keep the edges straight and even.
Take the short edge of the pastry nearest to you and fold it up a third, then fold the top edge down a third to have a rectangular block.
Give the dough a quarter turn (90º) and repeat the same process as above.
Wrap the dough in clingfilm and refrigerate in the fridge for 30 minutes.
Remove the pastry from the fridge, unwrap and give it two more rolls and folds.
Wrap again and rest in the fridge for another 30 minutes before using.
To make the croissants, roll out the rested dough to 3mm thick.
Cut the dough into 9 x 21cm triangles. Place the dough triangles on a lightly floured surface with the right angle away form you. Roll the croissant towards the right angle point and curl the dough roll around into a traditional crescent shape.
Place the croissants 10cm apart from each other on baking trays lined with baking paper.
Preheat the oven to 190ºC.
Lightly egg wash the croissants and bake for 15 minutes or until golden brown.
Leave to cool on a wire rack before serving.

Como escrevi no post de segunda feira, a semana passada testei algumas das receitas das que me estavam debaixo de olho desde o dia que as proprietárias dos respectivos blogues as publicaram e estes croissants de alfarroba, fisguei-os logo no dia que a Helena os publicou e claro, não descansei enquanto não os reproduzi e que maravilha que são!!
Se querem experimentar esta iguaria, vão ao blogue da Helena que está lá a receita toda e muito bem explicadinha!

Recipe / Receita: Sabores de Canela.