I am so sorry. Sorry to refinement. Send my condolences to tradition. So long to etiquette. As you won’t find any in this recipe.
When deciding to flavour a basic base recipe whether it be a sponge cake, cupcake, macaron or pastries, the first flavour I want to know if it will work with is – S’MORES. There’s something about the fluffy toasted cloud marshmallow, dark rich chocolate and nutty biscuit crumb that just works for me. What’s not to like!
After my great day at The Cookery School with my cousin on the French Bakery Course we went away with all our new knowledge and more importantly, a packet of freshly made croissant dough that we had lovingly made that day. I couldn’t use my dough straight away so it’s been lurking in my freezer until I could give it my all.
The marshmallow fluff oozes out a bit and gets toasted in the oven with some of the butter from the croissant dough, that’s a tasty chef perk to nibble on while you serve the croissants up. The biscuit crumbs also does something special with the butter, creating a slight chocolate frangipane paste. Delicious.
I’m sorry to destroy a classic recipe. But not that sorry as these are insane. Just hold off on this recipe if you are hosting a lady brunch not so if you are a savage like me.
- 545g plain flour
- 140 ml cold water
- 140ml cold whole milk
- 55g caster sugar
- 45g soft unsalted butter
- 1 Tbs. plus scant 1/2 tsp. instant yeast
- 2-1/4 tsp. table salt
- 285g cold unsalted butter
- 1 large free range egg
- 6 tbsp marshmallow fluff
- 3 digestive biscuits, crushed
- 75g dark chocolate, chunks
- Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured bowl/ Lightly flour the top of the dough and wrap well with plastic so it doesn’t dry out. Refrigerate overnight.
- The next day, cut the cold butter lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment paper to form a 5- to 6-inch square, cutting the butter crosswise as necessary to fit. Top with another piece of parchment paper. With a rolling pin, pound the butter with light, even strokes. As the pieces begin to adhere, use more force. Pound the butter until it’s about 7-1/2 inches square and then trim the edges of the butter. Put the trimmings on top of the square and pound them in lightly with the rolling pin. Refrigerate while you roll out the dough.
- Unwrap and lay the dough on a lightly floured work surface. Roll into a 10-1/2-inch square. Brush excess flour off the dough. Remove the butter from the refrigerator—it should be pliable but cold. If not, refrigerate a bit longer. Unwrap and place the butter on the dough so that the points of the butter square are centred along the sides of the dough. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the centre of the butter. Repeat with the other flaps. Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.)
- Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight.
- Roll the dough until it’s 8 by 24 inches. If the ends lose their square shape, gently reshape the corners with your hands. Brush any flour off the dough. Pick up one short end of the dough and fold it back over the dough, leaving one-third of the other end of dough exposed. Brush the flour off and then fold the exposed dough over the folded side. Put the dough on a baking sheet, cover with cling film, and chill for 20 minutes to relax and chill the dough.
- Repeat the rolling and folding, this time rolling in the direction of the two open ends until the dough is about 8 by 24 inches. Fold the dough in thirds again, brushing off excess flour and turning under any rounded edges or short ends with exposed or smeared layers. Cover and freeze for another 20 minutes. Give the dough a third rolling and folding. Put the dough on the baking sheet and cover with cling film. Chill overnight.
- The next day, unwrap and lightly flour the top and bottom of the dough. Roll the dough into a long and narrow strip, 8 inches by about 44 inches. If the dough sticks as you roll, sprinkle with flour. Once the dough is about half to two-thirds of its final length, it may start to resist rolling and even shrink back. If this happens, fold the dough in thirds, cover, and refrigerate for about 10 minutes; then unfold the dough and finish rolling. Lift the dough an inch or so off the table at its midpoint and allow it to shrink from both sides—this helps prevent the dough from shrinking when it’s cut. Check that there’s enough excess dough on either end to allow you to trim the ends so they’re straight and the strip of dough is 40 inches long. Trim the dough.
- Cut the dough into 6 triangles like the picture above. Brush the dough over with beaten egg, place a tablespoon of marshmallow fluff on the base of the triangle, sprinkle over the biscuit crumbs and chocolate chunks over the fluff. Pick up the dough and roll over the fluff and continue to roll until all the dough has been rolled up. Tuck in any spilled out filling and shape to a crescent shape. Brush over more beaten egg all over.
- Place on a tray lined with parchment paper, space out as they will spread. Leave to prove at room temp for 1-2 hours before baking. Some fluff will ooze out.
- Oven to 200C, bake for 20 minutes until golden and delicious. Some of the butter and fluff will caramelise and those bits are the chef perks.