Coffee Cubed Croissant


Working Method

  • Mix all ingredients except for Aristo Primeur.
  • Mix until 80% gluten is formed.
  • Freeze dough overnight.
  • Laminate the dough for 2 single fold and 1 book fold using Aristo Primeur.
  • Sheet until 10mm and cut into a square shape depending on your mold.
  • Stack 2 squares in a one mold.
  • Proof for 1H
  • Brush with Sunset Glaze.
  • Bake for 33mins. at 190C.
  • TO ASSEMBLE: Fill cubed croissant with coffee filling, dust with cocoa powder on top. 

Coffee Filling
  • Using a whisk, mix coffee, sugar, and hot water together until light in color.
  • Mix in Cremfil Classic Vanilla and Ambiante.
  • Set aside.


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