How to make Red Velvet Croissants - These deep red croissants are filled with a creamy mixture – you won’t stop at one.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Fresh yeast (ताज़ी यीस्ट/ ख़मीर )
Cuisine : Fusion
Course : Breads
Red Velvet Croissants Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
For more recipes related to Red Velvet Croissants checkout Bhature, Khasta Roti, Aloo Anardana Kulcha, Meethi Puri . You can also find more Breads recipes like Appe Or Elappe, Marwari Tikadia, Dalia Aur Dal Parantha, Meetho Lolo.
Prep Time : 10-15 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Red Velvet Croissants Recipe
Refined flour (maida) 2 cups + for dusting
Fresh yeast ½ tablespoon
Castor sugar (caster sugar) 2 tablespoons
Milk powder 1 tablespo teaspoon
Salt 1 teaspoon
cochineal colour 2 tablespoons
Butter 1 cup
Milk for milk wash
For filling
Cream cheese ½ cup
Whipped cream 1 cup
Icing sugar ¼ cup
Method
Step 1
Take yeast in a small bowl, add a pinch of sugar and little warm water, mix well and set aside for 2 minutes to get activated.
Step 2
Sieve the refined flour into a large mixing bowl, add milk powder, remaining sugar and salt and mix well.
Step 3
Make a well in centre and add the activated yeast and mix well.
Step 4
Mix 1 tablespoon of cochineal colour with 125 millilitre water, add to the flour mixture and knead into soft dough. Cover it with wet muslin cloth and keep it overnight in the refrigerator.
Step 5
Remove it from the refrigerator and knock back the dough. Roll the dough into ½ inch thick rectangular sheet.
Step 6
Mix the remaining cochineal colour with the butter and mix well.
Step 7
Spread ¼ cup butter evenly on the rolled sheet and fold it into book fold, cover with a cling film and refrigerate it for 20-25 minutes.
Step 8
Remove from the refrigerator and roll again to ½ inch thick rectangular sheet, spread ¼ cup butter evenly and fold it into a single or E fold, cover with cling film and refrigerate it for 20-25 minutes.
Step 9
Repeat the process till all the butter is over. Repeat the process once more without applying butter.
Step 10
Preheat the oven at 180º C.
Step 11
Cut the dough into half and then roll it again into ½ inch thick rectangular sheet.
Step 12
Trim the edges and cut it into triangles. Give a slight cut at the broad end, stretch it from sides and roll it to form a crescent shape.
Step 13
Place them on a baking tray and cover with wet muslin cloth and allow to prove for 5-10 minutes.
Step 14
Remove the cloth, give milk wash, place the tray in the preheated oven and bake it for 15-20 minutes.
Step 15
Remove from the oven, and let them cool.
Step 16
For the filling take cream cheese and icing sugar in a bowl and mix well. Put the filling into a piping bag with a small nozzle.
Step 18
Serve.
