Timeless Classics

These Turkish Coffee Croissants reimagine a classic laminated pastry through warm spice, aromatic coffee, and floral citrus. The croissant dough is laminated with a Turkish‑coffee compound butter infused with espresso, cardamom, clove, and cinnamon, then finished with orange‑blossom diplomat cream for a soft, fragrant contrast. As Chef Mary Eder‑McClure explains, “The earthy, buttery warmth that Callebaut Rustic São Tomé has pairs excellently with the notes of coffee, cardamom, and orange blossom I use in the compound butter to laminate this croissant.” That depth carries through the bake, allowing the spices and coffee to remain expressive without overpowering the delicate layers, resulting in a croissant that is rich, aromatic, and unmistakably refined.

Level:: Medium
Shelf life:: 1 day
Conservation:: Room temperature

360 g

water
27 g

Dry Yeast
266 g

bread flour
466 g

milk
106 g

sugar
32 g

salt
1200 g

bread flour
140 g

butter

Make a poolish: Combine warm water, Instant dry yeast and 266g of bread flour. Mix until combined and let rest until double in size.
In a mixer bowl, in this order, combine poolish, milk, sugar, salt, bread flour 2 and butter.
Mix on Speed 1 for 5 minutes and then speed 2 for 2 minutes.
Rest at room temperature for 45 minutes (also known as "bulk ferment").
Flatten dough onto a half sheet tray, wrap with plastic, and refrigerate overnight.

2 lbs

Butter 84%
40 g

Espresso ground coffee
6 g

ground cardamom
3 g

ground cloves
4 g

ground cinnamon

Combine all ingredients together in a mixer with a paddle attachment on medium-low speed until coffee and spices are evenly distributed. Take care not to overmix/add too much air.
Spread the butter onto a large piece of parchment paper and spread to a rectangle about 1/2" thick.
Chill for about 10-15 minutes before use.

Q.S.

Croissant dough
Q.S.

Turkish Coffee Butter Block

Take croissant dough out of the cooler and roll to the same width as the butter block. The long side of the dough needs to be long enough to wrap around the butter block.
Place butter block in the center of the dough. The short side of the butter should line up on both sides with the dough. Wrap long sides of dough around the butter block. The dough should meet in the middle.
Rotate the dough 90 degrees. The folded sides of the dough should be parallel to the long sides of the sheeter. Sheet the dough to about 4x its length, between 12 and 8 on the sheeter. Do a 3-fold.
Rotate the dough 90 degrees. Do a 4-fold.
Cover dough with plastic wrap. Refrigerate for 30 minutes.
Pull dough out and leave at room temp for about 10 minutes (if butter is firm).
Sheet to 4mm. Cut triangles to 3.5” at the base and 11“ long.
Place croissants on a parchment-lined sheet tray and proof at 76-82°F and 50% humidity. Look for croissants to be about 2 1/4x larger, have some visible layer separation and a nice jiggle when the tray is shaken gently, to determine that they are ready to bake.
Egg wash the croissants and bake at 375°F convection for 18-22 minutes or until dark, golden brown.
Cool completely.

500 g

Whole milk
2 g

orange zest
2 g

Prova Vanilla Bean Paste
125 g

sugar
120 g

Egg yolk
35 g

Cornstarch
80 g

butter
8 g

orange blossom water

In a saucepan, combine milk, zest and vanilla bean paste. Heat to a simmer.
In a mixing bowl, whisk together sugar, yolks and cornstarch until pale yellow.
Temper milk mixture into yolk mixture and then return everything back to the saucepan and cook, whisking constantly, until thickened, about 2-3 minutes.
Strain into a clean bowl, add butter and orange blossom water and emulsify with an immersion blender. Chill over an ice bath.

300 g

Callebaut Callebaut Signature Collection - Dark Origin Chocolate - Rustic São Tomé - 1kg - Callets
225 g

glucose syrup
300 g

heavy cream

Combine glucose and cream in a saucepan. Bring to a light simmer, stirring constantly.
Pour over Sao Tome and let sit for 1 minute.
Emulsify with an immersion blender.
Use immediately.

600 g

Blanched Hazelnuts
500 g

water
500 g

sugar
200 g

water

Bring water 1 and sugar to a simmer. Add the raw clanched hazelnuts and simmer until the nuts have a slightly translucent look and the syrup has thickened (it will reduce by about 25%).
Add water 2 to the pot and immediately strain everything through a chinois, draining off as much liquid as possible.
Spread hazelnuts onto a silpat and sprinkle with kosher salt.
Roast in a convection oven at 325°F, low fan, for about 20 minutes, or until hazelnuts are a deep golden color.

Q.S.

Baked croissants
Q.S.

Orange Blossom Diplomat Cream
Q.S.

Sao Thomé Ganache
Q.S.

Candied Hazelnuts

Once croissants are cooled, use a pastry bag fitted with a narrow piping tip (preferably a donut tip, however a small star tip works as well) to fill the croissants with the orange blossom diplomat cream (about 35g) making sure not to overstuff them.
Dip the top half the croissants in the Sao Tome Ganache, and sprinkle with crushed candied hazelnuts.
Let set before serving.