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Coffee cream croissants served
Freshly baked homemade coffee croissant, perfect for breakfast

Coffee Cream Croissants

Author: Flavelo
Recipes Cakes and Desserts
Making croissants is the art of patience. Layering dough and butter (laminating) creates the hundreds of hair-thin layers that separate due to the steam released from the butter during baking, creating the characteristic flaky structure. The coffee cream adds a bitter depth to the sweetness of the buttery dough.
🕒 Prep Time 1 hr
🍳 Cook Time 20 mins
⌛ Total Time 3 hrs 5 mins
🍽️ Servings 8 servings
🔥 Calories 560 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Rolling pin
  • Brush for glazing
  • Parchment paper

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Knead the base dough: flour, milk, yeast, sugar, salt, 1 egg. Let it rise in the refrigerator for 1 hour.

Tip: Cold proofing slows down the yeast but makes the dough more flavorful and easier to work with (butter won't melt).
2 ✓

Flatten the cold butter into a square between two sheets of parchment paper.

Tip: The butter and dough must have the same consistency (plasticity) to be rolled out together.
3 ✓

Wrap the butter in the dough, roll out, and fold in thirds (single fold). Refrigerate for 30 minutes.

Tip: During resting, the gluten network relaxes, so the dough doesn't spring back when rolled.
4 ✓

Repeat the rolling and folding two more times, chilling in between.

Tip: This creates the layers (lamination).
5 ✓

Mix the coffee with the heavy cream into a thick cream. Roll out the dough, cut into triangles, place a strip of cream on them, and roll up.

Tip: Don't pull too tight, allow the dough to expand.
6 ✓

Proof in a warm place (max 79°F) until doubled. Brush with egg.

Tip: If the place is too warm, the butter will leak out (melting point).
7 ✓

Bake at 400°F (200°C) (reduce to 350°F/180°C later) until golden brown.

Tip: The initial high heat 'explodes' the layers apart.

Recipe FAQ

Why did the butter leak out during baking?
The room was too warm during proofing, and the butter melted between the dough layers before the dough could bake.

Ingredients

  • 1 lb Bread Flour
  • 1 cup Milk
  • 1 packet Active Dry Yeast (0.25 oz)
  • 1 tsp Salt
  • 1/4 cup Sugar
  • 9 oz Butter (cold, min 82% fat)
  • 2 whole Eggs
  • 1 tbsp Instant Coffee
  • 1/4 cup Heavy Cream
  • 2 tbsp Powdered Sugar