The Viral Round Croissant: New York’s Favorite Pastry Trend

Welcome to the world of round croissants, an incredible creation that started in a small New York bakery and quickly spread around the globe. In this special Round Croissant recipe, you will learn how to make puff pastry from scratch and unlock all the secrets to achieving a golden, delicious croissant, filled with the filling of your choice. Get ready to be amazed by the final result!

Ingredients for Round Croissants:

• approx. 2 cups all-purpose flour
• 1 tsp instant dry yeast
• 1 tsp salt
• 2.5 tbsp granulated sugar
• 5 tbsp whole milk
• 5 tbsp water (room temperature)
• 2 tsp unsalted butter (softened)

How to Make Round Croissants:

Dough:

1. Mix the flour, yeast, salt, and sugar in a large bowl.
2. Add the milk, water, and softened butter. Knead until you get a uniform dough.
3. Shape into a ball, cover with plastic wrap, and refrigerate for 30 minutes.

Laminating the Dough:

1. Roll out the dough into a rectangle and place the laminated butter in the center.
2. Fold the dough over the butter, creating layers.
3. Repeat the folding process to create 55 thin, delicate layers.

Shaping and Second Proofing:

1. Divide the dough into strips and roll them into a croissant shape.
2. Let them proof for 2 hours inside pastry rings, covered with a baking sheet.

Topping and Baking:

1. Brush with an egg wash (egg mixed with milk and a pinch of salt).
2. Bake in a preheated oven at 350°F (180°C) for 30 minutes, or until golden and crispy.

Filling:

You can fill them with chocolate ganache, pastry cream, pistachio cream, strawberry filling… the choice is yours.

Assembly:

1. Make a small hole in the croissant and fill it with your chosen filling.
2. Dip the top of the croissant into the remaining filling and decorate if desired.
3. Enjoy!

Pro Tip:

An important tip for making a delicious round croissant is to ensure the dough is stretched evenly when forming the circular shape. This helps maintain consistent texture, ensuring it’s crispy on the outside and soft on the inside. Additionally, when rolling the dough into a spiral, make sure the end tip is firmly tucked under the croissant to prevent it from unrolling during baking.

Fun Fact:

The round croissant, often called a “Suprême” croissant in modern bakery terms, is a trendy variation of the traditional croissant. Recently, it has become a viral sensation in New York City!

Now, you are ready to enjoy this incredibly tasty and sophisticated round croissant. Be amazed by the crunch of the puff pastry and the creamy filling. A true explosion of flavors in every bite!