Crownies - Croissant & Brownie Hybrid
Crownies - Croissant & Brownie Hybrid
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
French, American
Servings
6
Prep Time
24 hours
Cook Time
15 minutes
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!
Author:Chef Bertrand Le Gallic
Ingredients
- 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
-
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
-
Pavoni Circle Micro-Perforated Stainless Steel band (150 x h 35mm)
Croissant dough
Vegan Chocolate brownie
You will also need
Directions
Croissant dough
Mix all the ingredients together except the Be Better Plant-based Butter Sheet for folding
- With a hook mix 4 min in the first speed
- Then continue mixing for 6 minutes in second speed.
Tuck and roll the dough into a ball and allow it to rest for 30 minutes at room temperature.
- Then, let’s spread the dough (25 cm by 30 cm) and keep in the freezer for 1 hour to stop the fermentation.
- After, keep the dough covered with cling film all night for 12 hours in the chiller.
Prepare the Be Better Plant-based Butter Sheet for folding. Put in shape (25 cm by 14 cm).
- 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.
- Once the 3 layers are complete, you prepare the crownie base.
You will need 6 pieces Pavoni Circle Micro-Perforated Stainless Steel band 150 x h 35mm
- Begin, the proofing time for 90 minutes hours in a proofer at 25°C with 65% humidity
- 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.
Vegan Chocolate brownie
Melt the Be Better Plant-based Butter with the chocolate
Chop the walnuts and the pecans
Mix the brown sugar with the salt, gram flour, flour, Cacao Barry 100% Pure Cocoa Powder 22-24%, Extra Brute and Psyllium husk.
Add the chocolate butter preparation
In a jar, warm the water at 70°C. Add the xanthan powder, the potato protein and the citric fiber.
Add in the xanthan preparation and mix until reach a smooth texture.
Pipe in the silicone mould in round shape.
Add the chopped walnut and pecan nuts on the top.
Allow it to freeze for min 1 hour at -18°C.
Once the croissant dough is proof, insert the brownie in the middle of the croissant dough.
Preheat the oven at 170°C
Once the oven is hot, bake for 15 min.
