Croissants are traditionally made with a great amount of butter. This recipe uses plain/soy yoghurt, which helps obtain a lighter version with a reduced saturated fat content. The result will be a fluffy croissant, versatile to be filled with your favourites fillings.
Serves: 10 croissants
Dietary: to create a lactose-free version use soy milk and soy yoghurt.
Preparation time: 5 1/2 hours
Cooking time: 20 minutes
400 g flour
200 ml milk/soy milk
125 g plain yoghurt/soy yoghurt
8 g active dry yeast
pinch of salt
1 teaspoon sugar,
FILLING for 2 croissants
2 pears, whole
1 tsp honey
1/2 tsp cinnamon
1/4 tsp brown sugar
- Heat the milk in a pan (should be warm and not piping hot), add the sugar and the yeast.
- Whisk until everything is melted.
- Let it rest for 10 minutes.
- Work together the flour, egg, salt, oregano, yoghurt, and the milk combined with the yeast for around 20 minutes until the dough is smooth.
- Let the dough sit at room temperature for around 3 hours until the volume has doubled.
- Divide the dough into two parts.
- Use some flour to roll the dough into a thin layer.
- Cut the rolled dough into slices as it was a pizza.
- Roll each slice to obtain the typical form (start from the larger side).
- Bake at 170°C for around 20/35 minutes.
- Meanwhile, poach the 2 pears in water, honey,1 cinnamon stick and the cloves, simmer them for around 10-15 mins.
- Cut the poached pears into slices and coat it with the nutmeg, cinnamon, and brown sugar mixture. Let it rest for 5 mins.
- Let the croissants cool at room temperature and then cut them in half.
- Fill the croissant with the pears slices and add grated almond.
Total calories: 279 kcal
Fat: 2.4 g
Saturated Fat: 0.8 g
Carbohydrate: 55 g
Total sugar: 24 g
Fibre: 6.6 g
Protein: 6.3 g
Salt: 0.09 g
This croissant recipe has a reduced saturated fat content than your traditional recipe. The addition of poached pears makes it more delicious and nutritious.
© 2021 The Caroline Walker Trust