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Horopito Croissant Recipe

Croissant dough
375g Premium flour
375g Pastry flour
112g Caster sugar
3.5g Salt
50g unsalted New Zealand butter (Cold)
35g fresh yeast
450g New Zealand full fat Milk

Horopito Butter sheets
450g butter sheets rolled to 5mm
5g NZ Premium Foods, foodies for food lovers, Horopito

For Croissant dough
In a mixer place flour, sugar, salt, butter and yeast, start mixing on low speed with a hook attachment. Add ¾ of the milk and slowly add the rest into comes together without being crumbly. Place on second speed and develop dough for 15-20mins.  Rap up paper and place in the refrigerator for 3-4hours into firm.

For Horopito butter sheet
Take the fresh Horopito and place into a blender and blend into a fine powder, reserve in airtight container. Rub Horopito powder on top on butter sheet making sure there is an even layer covering the entire top of the butter. Place in refrigerator.

When the butter and the croissant dough are at the same density, roll out dough to 5mm rectangle and lay the Horopito butter sheet on 2/3 of the dough. Fold the 1/3 of dough without the butter on to the butter and fold the other 1/3 on top of that dough to make a single fold. Turn 90 degrees and roll out again to 5mm, fold ¼ of the dough to the middle and do the same to the other end of the dough fold in ½t o make a double fold. Place into the refrigerator for an hour.

When chilled roll out dough to 4mm thick and 30cm wide. Cut/ roll out each croissant to 10 x 30cm triangles.

Prove/ bake
Heat proofer to 28 degrees celsius.
Place croissant onto baking paper, brush with egg wash. Place in proofer for 2 hours.  Preheat oven to 200c. Spray again with egg wash. Place in oven drop temp to 170c and bake for 20min into dark golden brown