Crownies - Croissant & Brownie Hybrid

Chef Bertrand Le Gallic

Servings

6

Prep Time

24 hours

Cook Time

15 minutes

Cuisine

French, American

Category

Dessert

Can you imagine a marriage between a Croissant and a Brownie? We created the Crownie, the ultimate fusion dessert that combines the flaky, buttery layers of a croissant with the rich, fudgy goodness of a brownie. Crafted with the finest Callebaut Chocolate and plant-based butter, this decadent treat is perfect for those seeking the best vegan desserts. Our Crownie recipe is a must-try for anyone passionate about chocolate baking and vegan pastries. Whether you're a seasoned baker or a home baking enthusiast, this innovative creation will delight your taste buds and impress your friends and family. This creation combines the rich, fudgy goodness of a brownie with the airy, flaky layers of a croissant. It’s an explosion of texture and taste and going to leave you wanting more – and more! 

Crownies - Croissant & Brownie Hybrid

Ingredients

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    • 340 gr cold water
    • 18 gr salt
    • 30 gr fresh yeast

    • 55 gr soft Be Better Plant-based Butter

    • 103 gr sugar
    • 750 gr flour T45

    • 320 gr Be Better Plant-based Butter Sheet

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    • 220 gr Brown Sugar

    • 3 gr salt
    • 35 gr gram flour or chickpean flour
    • 100 g flour

    • 20 gr Cacao Barry 100% Pure Cocoa Powder 22-24%, Extra Brute

    • 4 gr psyllium husk

    • 220 gr Be Better Plant-based Butter

    • 380 gr Cacao Barry Dark Chocolate 55%, Excellence

    • 1 gr SOC Chef xanthan powder

    • 175 gr water

    • 20 gr SOC Chef potato protein

    • 5 gr citric fiber
    • 125 g pecan nuts
    • 125 gr walnut

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    • Pavoni Circle Micro-Perforated Stainless Steel band (150 x h 35mm)

    Directions

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      1. Mix all the ingredients together except the Be Better Plant-based Butter Sheet for folding

      2. With a hook mix 4 min in the first speed
      3. Then continue mixing for 6 minutes in second speed.

      4. Tuck and roll the dough into a ball and allow it to rest for 30 minutes at room temperature.

      5. Then, let’s spread the dough (25 cm by 30 cm) and keep in the freezer for 1 hour to stop the fermentation.
      6. After, keep the dough covered with cling film all night for 12 hours in the chiller.

      7. Prepare the Be Better Plant-based Butter Sheet for folding. Put in shape (25 cm by 14 cm).

      8. The next day, begin layering the croissant dough. You should create 3 simple turn in total. Allow a 30 to 45-minutes rest between each layer.
      9. Once the 3 layers are complete, you prepare the crownie base.

      10. You will need 6 pieces Pavoni Circle Micro-Perforated Stainless Steel band 150 x h 35mm

      11. Begin, the proofing time for 90 minutes hours in a proofer at 25°C with 65% humidity
      12. If you don’t have a proofer, put a saucepan with water to warm and put it in your oven to recreate the same condition.

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      1. Melt the Be Better Plant-based Butter with the chocolate

      2. Chop the walnuts and the pecans

      3. Mix the brown sugar with the salt, gram flour, flour, Cacao Barry 100% Pure Cocoa Powder 22-24%, Extra Brute and Psyllium husk.

      4. Add the chocolate butter preparation

      5. In a jar, warm the water at 70°C. Add the xanthan powder, the potato protein and the citric fiber.

      6. Add in the xanthan preparation and mix until reach a smooth texture.

      7. Pipe in the silicone mould in round shape.

      8. Add the chopped walnut and pecan nuts on the top.

      9. Allow it to freeze for min 1 hour at -18°C.

      10. Once the croissant dough is proof, insert the brownie in the middle of the croissant dough.

      11. Preheat the oven at 170°C

      12. Once the oven is hot, bake for 15 min.