- 1 1/2 cups whole milk
- 1/4 cup packed light brown sugar
- 1 tbsp + 1/4 tsp dry active yeast
- 3 3/4 cup all-purpose flour
- 1 tbsp salt
- 1 1/2 cups unsalted butter, chilled
- 6 oz brie, rind removed
- 2 cups fresh raspberries
- 1 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 large egg
- 1 tbsp water
Day 1
In a small saucepan, warm the milk to 105ºF - 110ºF.
Add the milk, brown sugar, and yeast to the bowl of a stand mixer. Let the yeast proof for 5 minutes. Add the flour and salt and mix with the dough hook until smooth, soft, and slightly sticky. Do not over-mix the dough, the gluten will become too strong, and the dough will be difficult to roll.
Remove the dough from the bowl, and knead into a 1 1/2 inch thick rectangle. You may need to dust the counter with flour so the dough does not stick. Wrap the dough in plastic wrap and place in the fridge for an hour.
While the dough is chilling, cut the butter into 1/4 inch pieces. Arrange the cold butter on a piece of parchment paper into an 8 x 5-inch rectangle. Place another piece of parchment paper on top and pound the butter with a rolling pin until it is evenly distributed and level. Remove the top piece of parchment paper and trim the edges of the butter into an 8 x 5-inch triangle. Place the extra bits on top and continue pounding and trimming until you have an even 8 x 5-inch triangle. Place in the fridge to chill.
Remove the dough from the fridge and roll into a 16 x 10-inch rectangle, dusting the counter as necessary. Arrange the dough vertically, with the short side facing you. Brush away any excess flour. Remove the butter from the fridge and place in the center of the dough, horizontally, long side facing you. Fold the top 1/3 of the dough over the butter, and then the bottom 1/3 of dough over the butter. Like you're folding a letter.
Arrange the dough vertically, so that the short side is facing you. Flatten the dough by pressing down horizontally making uniform impressions. Roll the dough into a 15 x 10-inch rectangle. Brush off any excess flour. Fold the dough into thirds like a letter, just as you did above. You should now have a 10 x 5-inch rectangle. Wrap in plastic wrap and chill for 1 hour. Repeat this process three more times, a total of 4 folds. Once finished, wrap the dough with Saran wrap and place it in the fridge overnight from 8 - 18 hours. Do not exceed 18 hours.
Day 2
Place the raspberries into a bowl with the sugar and cornstarch. Stir, mashing them against the side of the bowl. Set to the side.
Remove the rind from the brie and then cut the brie into 1-inch cubes.
Remove the dough from the fridge and cut in half. Wrap the second piece of dough in Saran wrap and set to the side. Roll the dough into a 22 x 8-inch rectangle. Arrange the dough vertically, short side facing you. Cut the dough horizontally into 4 - 5 1/2 x 8-inch pieces. Then cut each piece diagonally from the top left corner to the bottom right corner. You should be left with 8 triangles. Take one of the triangles and place it in front of you, bottom facing you. Place a small piece of cheese and a tbsp of raspberries onto the triangle closest to the bottom. Starting at the bottom, roll the dough over the filling to the top and then tuck the point under and pull the two side to meet each other. Place the croissant onto a parchment lined baking sheet and cover with a damp cloth. Repeat this process until you have 16 croissants. Let them rise for 1 hour covered.
Heat the oven to 425ºF. Brush the croissants with an egg wash (1 egg + 1 tbsp water). Place the croissants into the oven and bake for 18 minutes rotating half way, until medium brown and flaky. Remove and let cool.
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