Perfect Croissant Cake
The Croissant Cake combines the flaky, buttery goodness of a croissant with the indulgent richness of a cake. This hybrid dessert features delicate pastry layers filled with flavorful fillings, making it perfect for any occasion.
Equipment
- Rolling Pin
- Baking Sheet
- Pastry Brush
- Stand Mixer
Ingredients
Croissant Dough
- 3 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 1/2 tsp salt
- 2 1/4 tsp instant yeast
- 1 cup whole milk lukewarm
- 1 large egg room temperature
- 10 tbsp unsalted butter cold, for dough
- 1 cup unsalted butter cold, for laminating
Fillings and Toppings
- 1/2 cup chocolate melted or chopped
- 1/2 cup almond paste or frangipane
- 1/4 cup powdered sugar for dusting
- 1/4 cup sliced almonds toasted, for topping
Instructions
- Combine flour, sugar, salt, and yeast in a bowl.
- Add warm milk and egg, mix until a dough forms.
- Knead for 8-10 minutes until smooth. Cover and let rest for 30 minutes.
- Roll out the dough and place the cold butter in the center. Fold and seal the dough around the butter.
- Roll and fold the dough into thirds. Repeat this step 3 times, chilling between each fold.
- Roll the laminated dough into a large rectangle and spread the filling evenly.
- Roll the dough into a log, then shape into a circular cake or place in a baking pan.
- Brush with an egg wash and sprinkle sliced almonds on top.
- Bake at 375°F (190°C) for 25-30 minutes until golden brown.
- Cool for 15 minutes before dusting with powdered sugar. Serve warm or at room temperature.
Notes
Customize with different fillings like fruit preserves, Nutella, or caramel. Serve warm for the best texture.