these croissants are filled with coconut truffles made with dessicated coconut, condensed milk and icing sugar. they were so yummy.
you can either make your own croissant dough or use shop bought dough.
i love croissants and coconut so this was a no brainer to combine the two, i was so pleased when i tried them and they where as good as i imagined them to be,
to make the dough
500g strong white flour 4 cups
1 tsp salt
80g caster sugar 1/3 cup
1 sachet of instant yeast
110ml milk 1/2 cup
90 ml water 1/3 cup
1 250g block of unsalted butter 2 1/4 sticks
in a bowl add the flour, sugar and salt, then add the yeast eggs and milk and start mixing, then add the water, knead at a medium speed for about 6 minutes then tip out onto a floured surface and cover loosely with clingfilm and put in the fridge for about an hour.
in the mean time, take two pieces of baking paper and place the block of butter in the centre and top with the second piece of paper, whack with a rolling pin, then roll the butter out into a large envelope shape.
fold the flaps into the middle to make a square, see photos below.
wrap in the baking paper and put in the fridge for about 45 minutes.
roll the dough out into a large rectangle then place the butter on one end then fold the dough over.
making sure to pinch the edge together,
roll out and fold the ends into the centre and fold in half.
roll out into a large rectangle again the fold 2/3 down the fold the final 3rd over the top of it, see last photo above or see my video here on how to roll puff pastry as the folding it the same for puff pastry and croissant dough.
then place in the fridge for 1 hour then roll and fold the dough 3 more times and loosely cover and place back in the fridge for another hour and roll and fold 2 more times,
then leave in the fridge ideally for about 8 hours.
i have used it after 2 and it was ok though.
roll the dough out and cut into triangles then place the coconut truffle in a line on the largest end and roll up
leave for about 20 minutes to rise a little meanwhile preheat the oven to 180c 350f
egg wash the croissants and sprinkle over some coconut then make for 25 minutes
for coconut truffles
1/4 can of condensed milk (about 150ml)
1/2 cup desiccated coconut
4 tbsp icing sugar
mix together, adding more coconut if needed until it can be rolled into firm balls then add grape sized balls in each croissant.
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