Cranachan Croissants
A delightful fusion of French and Scottish cuisine, these Cranachan Croissants combine the flaky, buttery layers of traditional croissants with the rich, whisky-infused cream and tart raspberries of Cranachan.
Ingredients
Croissants:
- 400 g bread flour
- 7.5 g salt
- 40 g sugar
- 7.5 g instant yeast (1 sachet)
- 250 ml cold water
- 250 g unsalted butter chilled
Filling:
- 200 ml double cream
- 2 tbsp whisky
- 2 tbsp honey
- 150 g Raspberries
- Raspberry jam
Topping:
- 1 egg beaten
- 50 g Oats lightly toasted in a dry pan
Instructions
Croissant Dough:
- In a large bowl, mix the flour, salt, sugar, and yeast.
- Add cold water and mix until a dough forms. Knead for about 10 minutes until smooth and stretchy.
- Shape the dough into a rectangle, wrap it in plastic, and refrigerate for at least 1 hour.
- While the dough chills, shape the chilled butter into a square (about 15cm x 15cm). You can do this by placing the butter between two sheets of parchment paper and pounding it gently with a rolling pin.
- Refrigerate the butter block until firm.
- To begin the lamination process, roll out the chilled dough into a rectangle (about 20cm x 40cm).
- Place the butter block in the middle of the dough and fold the dough over the butter, sealing the edges.
- Roll out the dough into a long rectangle (about 20cm x 60cm), then fold it into thirds, like a letter. This is the first “turn.”
- Wrap the dough in plastic and refrigerate for 30 minutes.
- Repeat the rolling, folding, and chilling process two more times (for a total of three turns).
- To shape the croissants, roll out the dough into a large rectangle (about 20cm x 110cm). Cut into long triangles.
- Roll each triangle up from the wide base to the tip to form croissants. Place the croissants on a baking sheet lined with parchment paper.
- Cover the croissants loosely with cling film and let them proof in a warm place until they double in size (about 1 to 2 hours).
Baking:
- Preheat the oven to 180℃ (fan)
- Brush the croissants with the beaten egg and sprinkle the toasted oats on top.
- Bake for 15-20 minutes, or until golden brown and crispy.
Filling
- Once the croissants have cooled, slice them in half and spread raspberry jam on the bottom half of the croissant.
- To make the whisky cream, whip the cream until soft peaks form. Gently fold in the whisky and honey. Pipe or spread this cream to fill your croissants after they have been baked and cooled slightly.
- Top with raspberries and return the top half of the croissant to complete.