Crookie composed of
– croissant dough,
– cookie dough.
Materials used
– Brush
– Tefal baking tray
– Micro-perforated baking mat
– Cutter
– Entremet ring
Ingredients
Distemper
260 g flour5 g salt25 g caster sugar10 g fresh baker’s yeast60 g (6 cl) cold milk60 g (6 cl) cold mineral water30 g cold butter PDO Poitou Charentes
+125 g Lescure or PDO tourage butter
Cocoa distemper90 g pre-made dough7.5 g unsweetened cocoa powder9 g mineral water
Syrup30g water30g sugar
Cookie dough
✔50g softened butter
✔50g brown sugar
✔30g caster sugar
✔1 small egg
✔1 pinch of salt
✔Liquid vanilla
✔1 teaspoon yeast
✔110g flour
✔some chocolate chips
The recipe
For 6 crookies
Combine flour, salt, sugar, baking powder, butter, water and milk in food processor. Blend for about ten minutes. Work the dough a little by hand. Take 90g to make the cocoa tempera..
Place in a bowl, filter and leave to grow for 45 minutes at room temperature.
Cocoa distemper90 g pre-made dough7.5 g unsweetened cocoa powder9 g mineral water
Mix, in the bowl of a food processor, the cocoa powder with the water to obtain a paste. Add the 90g of dough previously removed. Knead for 4-5 minutes. Form into a square, wrap and chill overnight.
After 45 minutes, degas the dough and flatten with your hands to form a rectangle. Place in a cool place to firm up.
Soften the 125g butter and form a rectangle (1/2 the size of the dough). If you don’t have tourage butter, you can use AOP Poitou Charentes butter.
On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. The butter should be between 12 and 15°C and the tempera between 6 and 8°C. Overlap the two ends of the dough.
Roll out the dough into a long rectangle, rotate by 90°C and turn twice. Fold the left side 1/3 towards the center and then the right side 2/3 without overlapping. Then fold in half. Cut on both sides. Place in a cool, film-covered place.
Roll out the dough into a long rectangle. Make a single turn and chill, covered with cling-film, for at least 30 minutes.
Make a second simple turn and place in a cool place, filmed, for at least 30 minutes.
Make a second single turn and place in a cool place, filmed, for at least 30 minutes.
Cookie dough
✔50g softened butter
✔50g brown sugar
✔30g caster sugar
✔1 small egg
✔1 pinch of salt
✔Liquid vanilla
✔1 teaspoon yeast
✔110g flour
✔some chocolate chips
Pour the caster sugar, brown sugar, vanilla, salt and softened butter into a large mixing bowl. Work the dough and then add the egg. Mix well.
Then add the flour. Knead by hand. Make 6 balls weighing around 45-50g. Place in a cool place until the crookies are shaped.
Shaping the crookies
The next day, roll out the black pastry to the same size as the white pastry. Brush the white pastry with water and place the black pastry on top. Cover with plastic wrap and chill again for at least 45 minutes.
Roll out the pastry into a rectangle. Cut the rectangle into thirds and then cut out two circles per rectangle using a pastry cutter. Using the scraps, cut small circles to fit under the crookie. Place a toothpick in the middle of each large circle of pastry then cut out using a cutter without going all the way to the spike.
Turn the dough over and place a cookie ball in the middle, then cover it with the dough.
Finish by placing the small circle of crescent pastry, which has been moistened with a little water to make it easier to stick.
Turn over and place on a baking tray lined with baking paper.
Leave to rise for 2 hours at room temperature.
Bake at 170°C for 15 to 20 minutes.
The syrup
✔30g water
✔30g sugar
Bring the sugar and water to the boil in a saucepan. Apply hot to the crookies as soon as they come out of the oven using a brush.
