Lotus suprême croissant

Ingredients

For the croissant dough:

• 250 grams of flour
• 70 ml cold milk
• 7 grams of dry yeast
• 15 grams of butter (room temperature)
• 70 ml cold water
• 5 grams of salt
• 25 grams of sugar
• 125 grams of cold butter

For the lotus filling:

• 3 egg yolks
• 1 tablespoon vanilla extract
• 2 tablespoons cornstarch
• 4 tablespoons biscoff spread
• 1 cup milk
• 2 tablespoons flour
• 4 tablespoons sugar

For the dripping:

• 100 grams of white chocolate
• 1 tablespoon biscoff spread

For the white cream:

• 250 grams of mascarpone
• 1 tablespoon vanilla extract
• 45 grams of powdered sugar

For the decoration:

• 7 biscoff cookies

Instructions

1. For the croissant dough. Combine the flour, salt, water, milk, yeast, sugar and room temperature butter. Make sure to throw the salt on the left side of the bowl and the yeast on the right side. This way the salt does not affect the fermentation process.
2. Knead the dough into a ball for 5 minutes. Wrap the dough in foil and put it in the fridge overnight.
3. The next day… Place the 125 gram colder butter between foil, and roll it out into a square until it is 1 cm thick.
4. Take the dough out of the fridge and roll it out a bit flatter and roll it into four points. Place the slice of butter in the center of the dough and place the four points over the butter. It should look like some kind of envelope.
5. Roll out the dough until it is 3 times longer than it is wide. Then fold the dough on both sides towards the middle. Turn the dough a quarter turn and now roll it out in the other direction, until it is again 3 times longer than it is wide. Repeat this step again. Then put the dough in the fridge for 30 minutes. Roll it out again and fold it again and then put it back in the fridge for another 30 minutes.
6. In this step we are going to roll the croissants. Roll out the dough into a large rectangle. So you can cut 6 strings out of it.
7. Cut the 6 strings and roll them up so that you get 6 rolls of dough. Make sure you roll them up tightly, otherwise the rolls won’t stay nicely round in the oven. You also hide the end of the string under the roll, so that it does not protrude during baking.
8. Place the croissant on a baking tray lined with baking paper. And let them rest for 1 hour and 30 minutes in a slightly warmer place. Make sure to cover them with foil. (I always put my croissants by the couch with a blanket around it)
9. Now bake the croissants at 200 degrees Celsius for 15-20 minutes. Make sure you turn the croissants over after 9 minutes so that the rolls stay nice and flat on both sides. And let them cool down completely after baking!
10. For the lotus filling, we make pastry cream with lotus flavour. Heat up the milk with the vanilla extract.
11. In a bowl mix the egg yolks, flour, sugar and cornstarch.
12. Add the warm milk to the bowl with the egg mixture. Stir till there are no clumps.
13. Then heat up the whole mixture again on a medium heat, till it’s formed a thickened cream, then add the biscoff spread. Put it in a bowl and cover with foil and put in the fridge, till it’s cooled down completely.
14. Put the filling in a piping bag and fill the croissants with the lotus filling, make sure that you put enough cream in the croissants. Don’t be too frugal.
15. For the dripping, melt the white chocolate and add the lotus biscoff spread. Stand the rolls upright (in a holder if possible), and drip the dripping onto the croissant
16. For the white cream, mix the mascarpone, powdered sugar and vanilla extract till it’s creamy. Put the white cream in a piping bag and put the cream on top of the croissant.
17. Crumble 1 lotus cookie, and sprinkle some crumbs on the white cream.
18. As a finishing touch, place a lotus cookie on top of the croissant.

Questions? Ask here!