There are few things in the culinary world more satisfying than biting into a perfectly flaky, buttery croissant. What sets these pastries apart is the addition of butterfly blue pea flower extract, which not only lends a stunning blue hue to the dough but also infuses it with a subtle, floral note that elevates the overall flavor profile. After incorporating the butterfly blue pea extract into the croissant dough and butter, the pastries are meticulously shaped and baked to golden perfection. The result is a delectable array of croissants boasting a mesmerizing blue hue, with each flaky layer offering a delicate infusion of floral essence.
- 4 cups (500g) all-purpose flour, plus extra for dusting
- 1 tablespoon + 1 teaspoon Anima Mundi Butterfly Pea Powder
- 1/2 cup (120ml) warm water
- 1 cup (240ml) cold milk
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) unsalted butter, melted
- 2 1/4 teaspoons (7g) active dry yeast
- 1 1/2 teaspoons kosher salt
- 1 1/4 cups (285g) cold unsalted butter, for laminating
- 1 egg, beaten (for egg wash)
1. Activate the yeast: In a small bowl, combine the warm water and a pinch of the sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes, or until it becomes foamy.
2. Mix the dough: In a large mixing bowl, combine the flour, 1 tablespoon Anima Mundi butterfly pea powder, remaining sugar, milk, melted butter, salt, and the activated yeast mixture. Mix until a shaggy dough forms.
3. Knead the dough: Turn the dough out onto a floured surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic. Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.
4. Prepare the butter block: While the dough is rising, place the cold butter between two sheets of parchment paper. Use a rolling pin to pound the butter into a 7x7-inch square. Sprinkle the butter block with 1 teaspoon Anima Mundi butterfly pea powder. Place the butter block in the refrigerator to chill.
5. Laminate the dough: Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Roll the dough into a 10x10-inch square. Place the chilled butter block in the center of the dough at a 45-degree angle, so it looks like a diamond. Fold the corners of the dough over the butter to completely encase it. Seal the edges tightly.
6. Roll and fold the dough: Roll the dough into a 10x20-inch rectangle. Fold the bottom third of the dough up, then fold the top third down, like folding a letter. This is one "turn." Wrap the dough in plastic wrap and refrigerate it for 30 minutes. Repeat this rolling and folding process two more times, chilling the dough for 30 minutes between each turn.
7. Shape the croissants: After the final turn, roll the dough out into a large rectangle, about 1/4 inch thick. Cut the dough into long triangles.
8. Starting at the wide end of each triangle, gently roll the dough up towards the pointed end, making sure the roll is tight. Sit the croissant on the side with the loose end facing downwards so that it pressed down, this will prevent the croissant from unraveling during baking.
9. At this point you can freeze the croissants or allow them to proof to then bake. To proof, set them on a parchment lined baking sheet in a warm area and let proof for about 30-45 minutes or until the are soft to the touch. Carefully brush each croissant with egg wash. Put the baking sheet in a preheated 350 degree F oven for 15-18 minutes, or until the croissants are golden brown. Remove from oven and let cool for 15 minutes. Enjoy within 24 hours for the very best flavor.