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Croissant browsed bigusto




Type 00 wheat flour

300 grams

Manitoba flour

200 grams


30 grams

White sugar

70 grams

Dry brewer's yeast

8 grams


250 grams

Bitter cacao

25 grams


250 grams

Apricot jam

80 grams

Desserts from Italy

Croissant browsed bigusto

Croissant browsed bigusto

vegetarian with gluten with lactose

ready in

5 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Croissant browsed bigusto

The typical croissants bar in bigusto version, simple and cocoa. Perfect for breakfast. Do not you feel the smell?

Croissant browsed bigusto step 1

step 1

Halve all the ingredients (except cocoa and jam) in order to distinguish the two different IMPAST immediately and work in parallel. Dissolve yeast in warm water with sugar.

Croissant browsed bigusto step 2

step 2

In two separate bowl combine the first 00 150g of flour, 100g of flour Manitoba and half dose of water mixed with sugar and yeast in the second join 00 150g of flour, 100g of Manitoba flour, cocoa and water.

Croissant browsed bigusto step 3

step 3

Add the soft butter into small pieces (15g per dough). Knead the two pats, cover with foil and let them rise in the refrigerator for 2 hours.

Croissant browsed bigusto step 4

step 4

Remove the dough from the refrigerator and lay them in two rectangular shapes. Halve the butter 250g and lay them individually between 2 sheets of parchment paper in such a way that cover 2/3 of the corresponding rectangles.

Croissant browsed bigusto step 5

step 5

Place the two sheets of butter on the two doughs as mentioned above and bend inwardly the third pasta without butter. Cover with the remaining third and put in the refrigerator for 30 minutes.

Croissant browsed bigusto step 6

step 6

Resume the dough, lay them in the direction of length and do two folds as the previous ones. Put in refrigerator for 20 minutes.

Croissant browsed bigusto step 7

step 7

Resume the dough, rotate it 90 with respect to the previous position, lay them in the direction of length and do other two folds. Put in refrigerator for 30 minutes.

Croissant browsed bigusto step 8

step 8

Spread the rectangular shaped dough, cut into triangles. For making double croissants: superimpose a triangle chocolate with a white brushed with milk, filling the base with jam and roll up.

Croissant browsed bigusto step 9

step 9

For simple croissants: filling the base of the triangle with jam and roll up towards the tip.

Croissant browsed bigusto step 10

step 10

Finish forming the croissants and let rise on a baking tray lined with parchment paper for 2 hours

Croissant browsed bigusto step 11

step 11

Bake in oven preheated to 180C static for 25-30 minutes

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