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Flavored Croissant dough
Hi, I would like to ask for advice. I would like to make the croissant dough (Bachour recipe)flavored with coffee. I was wondering, would it be better to use instant coffee or espresso? in what proportions could it be balanced? At what point in the kneading should it be added?
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4 Replies
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Hi Giulia Gelli
Incorporating coffee into croissant dough can be a great way to add a unique flavor, but we recommend doing a test batch first to adjust the intensity of the flavor.
Here are some recommendations you can follow:
Instant Coffee or Espresso?
▪️Instant Coffee:
Easier to control and doesn’t significantly alter the dough’s hydration.
Can be dissolved in the recipe’s milk for even flavor distribution.
Ideal if you’re looking for a more concentrated flavor.
▪️ Espresso:
Provides a more intense and natural flavor, but since it’s a liquid, you’ll need to adjust the dough’s hydration.
Requires a smaller quantity but could affect the texture if liquids aren’t balanced properly.
▪️Suggested Proportions:
Instant Coffee:
Dissolve 2-3 teaspoons (approximately 6-9 g) in the recipe’s milk before adding it to the dough. Adjust to taste.
Espresso:
Replace a portion of the milk with 30-50 ml of espresso. Start with 30 ml and adjust the hydration if needed.
▪️When to Add It:
For instant coffee, dissolve it completely in warm milk before incorporating it into the dough.
For espresso, mix it with the milk and add it during the initial mixing, along with the other liquid ingredients.
I hope you find this information helpful!
Best regards.
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Thank you so much ❤️
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Level:
Scoolinary Team
🙏🙏Please Please Please show and tell us how it goes posting a pic of that marvellous experiment in our Cooking Feed.
Good luck!
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Great! If you have any other questions, I’ll be happy to help you with them.
Best regards.
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