In the world of patisserie there are a number of hybrid cakes that have popped up over the years, there’s the croissant/doughnut hybrid known as the cronut, the dougnut/muffin a.k.a the duffin, and the cragel, which you’ve guessed it, is a croissant bagel hybrid.
Based on all of these shenanigans, I thought I’d have a go myself. Croissants and Lemon Drizzle Cake are two of my favourite foods, so after making a batch of lemon curd recently, I decided to have a bash at combining my two favourite things. I present to you, the ‘Crizzle’!
I cheated a little as I had some croissant dough leftover in the freezer from the last batch I made for my Cherry Bakewell Croissants. It’s great how well the dough freezes and after defrosting it overnight in the fridge it’s ready to be shaped and left to prove.
Despite what people think, croissants are very easy to make.
Yes, they are time consuming, but the techniques involved are very simple, it’s just a laminated dough, think puff pastry with yeast added, this combination is what provides the buttery puffy layers. Teaspoonfuls of lemon curd are added to the pastry triangles and they are then rolled up, whilst trying to encase all of the curd so it doesn’t spill out.
Then after a couple of hours proving, the croissants are baked for 15 mins, while a lemon syrup and some crunchy lemon zest are added to the top of the cooked croissants to complete the lemon drizzle effect.
These turned out to be pretty special, the addition of lemon makes these lip smackingly tart which means they provide a refreshing start to your day. I would recommend that you give them a try, you could also make lime drizzle croissants, my lime curd recipe can be found here.
Lemon Drizzle Croissants
Ingredients
- **Croissant Dough**
- 250 g Strong white bread flour
- 30 g Granulated sugar
- 5 g Powdered milk
- 6 g Salt
- 50 g Unsalted butter softened
- 12 g Fresh yeast or 1 1/4 tsp of fast action dried yeast
- 115 ml Cold water
- 125 g Chilled butter
- 1 whole egg
- **************************
- **Filling and Decoration**
- Lemon Curd
- 50 g Granulated Sugar
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Place the flour, sugar, powdered milk, salt and softened butter in the bowl of a stand mixer fitted with a dough hook. Crumble in the yeast, making sure it does not touch the salt.
- Knead at medium speed, gradually pouring in the water, until smooth, about 6 minutes. The dough should pull away from the sides of the bowl.
- On a lightly floured work surface, flatten the dough into a rectangle. Cover with cling film and chill until firm, at least 2 hours.
- Ten minutes before you begin working again, place the 125g of chilled butter in the freezer.
- On a lightly floured surface, roll out the chilled dough into a rectangle 6mm thick.
- Dust the chilled butter with flour. Roll out the butter into a rectangle half the size of the dough. If the butter is soft, roll it out on a sheet of parchment paper that has been lightly dusted with flour.
- Arrange the dough with a short side facing you. Place the butter on the bottom half of the dough.
- Fold the top half of the dough over the butter to enclose it completely.
- Rotate the dough clockwise 90 degrees, so that an open edge is facing you. Roll out the dough lengthwise into a rectangle 6mm thick.
- Fold up the bottom third of the dough so it covers one third of the dough.
- Fold down the top third to meet the edge.
- Fold the entire dough in half to make a double turn. Press down lightly so it is smooth and even.
- This makes 4 layers of dough.
- Cover with plastic wrap and chill for 1 hour.
- On a lightly floured surface, arrange the dough with an open side facing you and the closed side on the right.
- Roll out again into a rectangle 6mm thick.
- Fold the dough in thirds, like a letter. There are now 3 layers of dough.
- Cover with plastic wrap and chill for 1 hour.
- Arrange the dough on the floured work surface with an open edge facing you. Roll out the dough into a 25cm square 3-4mm thick.
- Cut the dough in half to make 2 large rectangles.
- Using a sharp knife cut the rectangles into isosceles triangles with 6cm bases.
- Place a small teaspoon of lemon curd on the widest part of each croissant.
- Take the two corners, wrap them around the filling to encase it and gently roll the croissants up so that the filing is completely enclosed and the tip is tucked under.
- Line 2 baking sheets with parchment paper.
- Arrange the croissants on the prepared baking sheets, spacing well apart, with the tips of the triangles tucked underneath so they do not unroll during baking.
- Let rise in a warm place, not hotter than 30 degrees, until doubled in size, about 2 hours.
- Preheat the oven to 180-190 degrees.
- Lightly beat the whole egg in a cup with a fork.
- Lightly brush the puffy croissants with the egg glaze.
- Bake for 15 minutes, rotating the trays half-way through. Bake until golden.
- Meanwhile zest the lemon and mix the zest with 25g of the sugar.
- In a small saucepan mix the lemon juice with the remaining 25g of sugar, until dissolved.
- When the croissants are removed from the oven sprinkle them with the lemon zest and drizzle the lemon syrup over the top of the hot croissants.
- Leave to cool.
Fusion croissants have become a bit of a theme of mine, this is my second foray into combining flavours after the success of the Cherry Bakewell Croissants. Do you have any croissant flavours that you adore? Or any classic cakes and bakes that you have mixed together to create something truly magnificent? Or something that just didn’t work?
Let me know in the comments.
Thanks for reading.
Angela
RASPBERRY & ROSE CRONUTS - Patisserie Makes Perfect
[…] made croissants on the blog lots of times and while it’s a time consuming process, it’s well worth it. […]
Jodie
Haha, the Crizzle! Love it! 😀 I had heard of the cronut but didn’t realize it was a cross between the two pastries, I thought it was some sort of topping that was being used. I want to try one now.
patisseriemakesperfect
Glad you like my attempt at creating a brand 🙂 I remember it was in our newspapers that people were queuing up in New York to buy cronuts! They are indeed fusion food at it’s very best.
Mandy
These look absolutely amazing! #recipeoftheweek
patisseriemakesperfect
Thank you so much and thanks for coming to the blog to comment.
Helen at Casa Costello
Oh wow – these look incredible! Love the idea of the tang of lemon. Thanks so much for joining in with #Bakeoftheweek – Great to have you on board x
patisseriemakesperfect
Thanks very much Helen. The lemon curd works so much better than I expected. I was pleasantly surprised.
Lucy @ BakingQueen74
These look wonderful! Would love to have one of these for a Saturday morning breakfast. #BakeoftheWeek
patisseriemakesperfect
Thanks Lucy! They are pretty good for breakfast, so refreshing and zingy. Thanks for stopping by.
Kirsty Hijacked By Twins
Mmmmm!! Simply delicious! x #BakeoftheWeek
patisseriemakesperfect
Thanks Kirsty! They are really tasty. #bakeoftheweek
Diane Ugo
Absolutely love the name, citrus isn’t my favourite flavour but I think this is a great combination. I recently made peach and frangipane wrapped in filo pastry, I called them Peach Frangipane Pillows (they were delicious). I’ve also attempted to fold applesauce into ready rolled puff pastry. My plan was to cut them into squares, bake and then cover them with sugar and cinnamon. The applesauce flavour didn’t come through at all, I’ll try and make my own pastry once the weather is colder as I have very warm hands, hopefully this will work a lot better.
patisseriemakesperfect
Thanks Diane. I love frangipane so your pillows sound amazing. I love getting inventive with flavours, isn’t it interesting how some combinations really appeal to others.
I’ve baked with applesauce as a butter substitute, but never in puff pastry. Spices like cinnamon and ginger would work in puff pastry though.
I suffer from warm hands too, rolling between paper or clingfilm can help with that.
Emma | Fork and Good
Perfection. Lemon drizzle is up there as one of my favourites, love the invention
patisseriemakesperfect
Thank you for the compliments, the combination works even better than I thought it would. I was genuinely surprised.