This recipe transforms the classic French pastry into a luxurious treat inspired by red velvet cake. It combines the buttery, flaky layers of a croissant with rich cocoa flavor, a striking red color, and a tangy cream cheese filling, making it perfect for a special breakfast or dessert.
Table of Contents
This guide assumes you are starting with a 500g block of plain, unlaminated croissant dough.
Ingredients
For the Red Velvet Dough:
- Plain Croissant Dough: 500g
- Dutch-Process Cocoa Powder: 20g
- Granulated Sugar: 60g
- Red Food Coloring (gel or paste is best): 5g
For Lamination:
- Unsalted Butter (cold): 250g
For the Cream Cheese Filling:
- Cream Cheese (softened): 100g
- Powdered Sugar: 40g
- Lemon Juice: 5g
For Finishing:
- Egg Wash (1 egg beaten with 1 tablespoon of milk)
- Extra Powdered Sugar for dusting (optional)
Step-by-Step Instructions
1. Create the Red Velvet Dough:
- On a clean surface, flatten your 500g of plain croissant dough.
- Evenly sprinkle the cocoa powder, granulated sugar, and red food coloring over the top.
- Gently knead the ingredients into the dough until the color is uniform and everything is fully incorporated.
2. Laminate the Dough:
- Roll out the red velvet dough into a rectangle. Place your cold block of butter in the center and fold the dough over to completely encase it.
- Perform three “single folds” (like folding a letter), resting the dough in the refrigerator for 30 minutes between each fold to keep the butter firm.
- After the final fold, wrap the dough and chill for at least one hour.
3. Prepare the Filling and Shape Croissants:
- In a small bowl, beat together the softened cream cheese, powdered sugar, and lemon juice until smooth.
- Roll out the chilled, laminated dough into a large, thin rectangle and cut it into long triangles.
- Spread a thin layer of the cream cheese filling onto each triangle.
- Tightly roll each triangle, starting from the wide base and moving to the tip, to form the croissant shape.
4. Proof the Croissants:
- Place the shaped croissants on a baking sheet lined with parchment paper.
- Let them proof in a warm, draft-free spot for 1-2 hours, or until they have nearly doubled in size and feel airy.
5. Bake and Finish:
- Preheat your oven to 200°C (392°F).
- Gently brush the tops of the proofed croissants with the egg wash.
- Bake for 15-20 minutes, or until puffed and golden brown.
- Allow the croissants to cool on a wire rack before finishing with a light dusting of powdered sugar.
Tips for Success
- Keep Butter Cold: It is essential that the butter remains cold and solid during lamination to create the distinct flaky layers.
- Use Quality Coloring: For a deep, vibrant red hue that won’t affect the dough’s consistency, use a high-quality gel or paste food coloring.
- Chill Adequately: Don’t rush the chilling times between folds. This step is crucial for perfect layers.
Variations and Enhancements
- Enhanced Filling: Add a dash of vanilla extract or fresh lemon zest to the cream cheese filling for extra flavor.
- Chocolate Drizzle: Once cooled, drizzle the croissants with melted white or dark chocolate.
- Nutty Additions: Fold finely chopped pecans or walnuts into the cream cheese filling for a crunchy texture.
More Topics
- Earthy Mushroom and Thyme Croissant: A Savory Recipe
- Indulgent Bacon and Cheddar Croissant: A How-To Guide
- Mediterranean Spinach and Feta Croissant Recipe
- How to Make Savory Cheese and Herb Croissants
- Classic Ham & Cheese Croissant: A Step-by-Step Recipe
- The Ultimate Guide to Making Classic Butter Croissants
- Gourmet Croissant Panini: A Guide to the Perfect Grilled Sandwich
