Port-Croissants
Introduction to Port-Croissants
Port-Croissants seamlessly blend the delicate layers of the classic French pastry with the rich and robust flavors of a port wine filling. This fusion offers a delightful taste experience that is perfect for those who appreciate fine pastries with a twist. The traditional croissant hails from Austria, where it was known as the "kipferl". It gradually made its way to France in the 19th century, becoming the buttery breakfast staple we adore today. Pairing it with a port wine filling introduces an intricate flavor profile, elevating the beloved pastry to a sophisticated treat.
Ingredients for Port-Croissants
- All-purpose flour - 500g
- Salt - 10g
- Granulated sugar - 50g
- Instant yeast - 10g
- Whole milk - 300ml
- Unsalted butter - 300g (cold, for lamination) + 50g (softened, for dough)
- Port wine - 150ml
- Jam of choice - 100g (preferably berry-based)
- Egg - 1 (beaten, for egg wash)
Preparation of Port-Croissants
Step 1: Prepare the Dough
In a large bowl, combine the flour, salt, and sugar. Dissolve the yeast in the milk, ensuring it is warm but not hot, which will activate the yeast without killing it. Add the dissolved yeast and milk mixture to the dry ingredients. Incorporate the softened butter and knead the dough until smooth and elastic. Cover and let it rise at room temperature until it doubles in size, about an hour.
Step 2: Laminate the Dough
While the dough is rising, flatten the cold butter into a 20x20 cm square, using parchment paper to keep it neat. Once the dough has risen, roll it out into a 40x40 cm square. Place the butter square in the center of the dough at a diagonal angle. Fold each corner of the dough over the butter, meeting in the center, to encase the butter. Roll this dough-butter envelope into a 60x20 cm rectangle. Fold it into thirds, like a letter, and wrap it in cling film. Refrigerate for at least 30 minutes to relax the gluten and solidify the butter.
Step 3: Incorporate the Port Wine
Remove the dough from the refrigerator and repeat the rolling and folding process two more times, each time chilling for 30 minutes. After the final fold, roll it out again, but this time spread a thin layer of port wine over the surface, followed by a layer of jam. Roll the dough tightly and slice into triangle shapes typical of croissant formation. Place them on a baking sheet lined with parchment paper.
Cooking Process
Step 1: Proof the Shaped Croissants
Cover the shaped croissants with a clean kitchen towel and allow them to proof until they have doubled in size, which can take up to one hour depending on the room's temperature. Use a cooking timer to keep track of this important step, as over-proofing can lead to less optimal results.
Step 2: Bake the Port-Croissants
Preheat the oven to 200°C (392°F). Brush each croissant gently with a beaten egg to create a golden, glossy finish when baked. Place the tray in the oven and bake for 15-20 minutes or until they are a deep golden brown. Do not open the oven door prematurely, as this can affect the croissants's rise and flakiness.
Enjoying Your Port-Croissants
Once baked, let them cool for a few moments before serving to allow the layers to settle slightly. Serve your Port-Croissants with a fresh cup of coffee, or as a decadent accompaniment to a brunch spread. Their unique flavor makes them a fine pairing with fruit preserves or even fragrant cheeses like brie. For a delightful evening treat, pair your Port-Croissants with a glass of the same port wine used in the filling to create a harmonious dining experience.
Enjoy exploring the intricate layers and savoring the rich undertones of the port, perfectly balanced with the buttery, flaky pastry.