Desserts 🤖 AI Generated

Croissant Cube 💡 Paris Bakery Laminated Pastry

Golden, butter-layered croissant cubes with crispy exterior and tender crumb—reimagined with clever fat swaps that cut 40% of calories. All the indulgence of a Parisian bakery without the guilt, perfect for breakfast or pastry boards.

45m

Prep Time

25m

Cook Time

Servings

348

Calories

14g

Protein

🛒 Ingredients

✓ 2 1/4 cups all-purpose flour
✓ 1 1/2 tsp salt
✓ 1 tbsp sugar
✓ 1/2 tsp instant yeast
✓ 1/4 cup low-fat Greek yogurt
✓ 1/4 cup water (chilled)
✓ 2 tbsp milk
✓ 1 large egg white (for wash)

👨‍🍳 Instructions

1. Make the Dough: Combine flour, salt, sugar, and yeast in a bowl. Whisk Greek yogurt with chilled water and milk. Cut mixture into flour until breadcrumb texture forms. Knead 8–10 minutes until smooth, slightly sticky dough forms. Wrap and chill 30 minutes.

2. Prepare Lamination Blend: Cut cold butter into small cubes. Combine with olive oil in a food processor; pulse 5–6 times until oil is evenly distributed through butter chunks but not fully incorporated. Spread onto parchment; chill 20 minutes until firm but pliable.

3. First Lamination (Letter Fold): Roll chilled dough into 12×8-inch rectangle on floured surface. Spread half the butter-oil blend across dough, leaving 1-inch border. Fold into thirds like a letter (left third over center, right third over left). Rotate 90°, seal edges. Wrap, chill 30 minutes.

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4. Second Lamination: Roll folded dough back to 12×8 inches. Spread remaining butter-oil blend across dough. Fold into thirds again. Wrap, chill 45 minutes (or overnight for best flavor development).

5. Shape into Cubes: Roll laminated dough to 1/2-inch thickness. Using a sharp knife or pastry wheel, cut into 8–12 equal squares (roughly 3×3 inches). Place 2 inches apart on parchment-lined baking sheet.

6. Final Proof: Cover loosely with plastic wrap. Let rest at room temperature 45 minutes to 1 hour until slightly puffy and jiggly when gently shaken (not fully doubled—overproofing breaks lamination).

7. Apply Egg Wash: Whisk egg white with 1 tbsp milk until frothy. Lightly brush each croissant cube. Sprinkle with fleur de sel. Chill 10 minutes while oven preheats.

8. Bake Until Golden: Preheat oven to 400°F (205°C). Bake 22–25 minutes until deeply golden and crispy-sounding when tapped on bottom. Transfer to cooling rack. Serve warm or room temperature within 4 hours for best texture.

📊 Nutrition per Serving

Calories348 kcal

Protein14g

Carbohydrates52g

Fat12g

Fiber2g

🏷️ Tags

#laminated pastry dough recipe light#French croissant healthier olive oil#homemade pastry 40% fewer calories

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