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INGREDIENTS

  • ½kg of pastry flour
  • 250ml evaporated milk
  • 1 egg
  • 90g of brown sugar
  • 20g glucose or honey
  • 1 pinch of salt
  • Lemon zest
  • 20g fresh yeast
  • 220g coconut and nut butter
  • 25g of pastry flour
  • Flour for kneading
  • 40g normal syrup
  • 40g chopped toasted California walnuts
  • 10g icing sugar

Preparation method:

  • 1. Remove the nut and coconut butter from the cold and let it warm up.
  • 2. In a bowl, add the evaporated milk, the eggs, the sugar, the glucose, the salt, the lemon zest and the yeast. Mix well. Add the previously sifted flour and mix to form a dough. Knead for a few minutes until smooth. Rest the dough.
  • 3. In a bowl, mix the butter with the flour. It should have consistency, and it doesn’t have to be too soft.
  • 4. Once the dough has rested (20 minutes after kneading it), roll it out with a rolling pin. It should be 1 cm thick. Make a rectangle. In the middle of the rectangle, put the nut and coconut butter. Close the rectangle on the butter making a small package, as if a gift were wrapped.
  • 5. With the help of the roller, stretch the package to a thickness of 2 cm. Place on a plate in the fridge, covering with film. Let rest 30 minutes.
  • 6. After this time, remove from the refrigerator and let the dough warm up a little, so that the butter does not break the dough when you stretch it again. Roll out to a thickness of 1 cm and make a rectangle. Close the rectangle back on itself by bringing one end to the middle and above, bringing the other end. Stretch the remaining rectangle until we get about 2 cm thick. Let it cool for 30 minutes in the fridge. Remove and repeat the same operation. Place in the fridge and repeat 2 more times with these same steps. In total we will fold it 4 times, thus forming the layers of a croissant.
  • 7. Once this process is done, and with the dough at a cold but manageable temperature, stretch until it is half a cm thick. Cut rectangles 20 cm wide and then cut triangles with a base of about 10 cm.
  • 8. With the point of the triangle facing straight ahead, roll the triangle around you until you reach the point. Place on a baking sheet and then in the fridge, once all the croissants have been made.
  • 9. Heat the oven to 220ºC, remove the croissants from the refrigerator and bake for 20 minutes, or until golden brown. Remove from the oven.
  • 10. Still hot, wet them with syrup with the help of a brush. Sprinkle with the chopped walnuts and let them cool. Once cool, sprinkle with icing sugar and serve.

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