Truffle Croissant, Délice de Bourgogne, Honey

Adapted by
September 2021


Croissant Dough:
280 grams milk
60 grams yeast
100 grams sugar
1 kilogram flour
25 grams salt
100 grams butter
600 grams butter
Délice de Bourgogne Sauce
400 grams heavy cream
400 grams Délice de Bourgogne
12 grams truffle paste
12 grams truffle oil
To Assemble and Serve:
Egg wash
Rock sugar
Black truffle, freshly shaved


For the Croissant Dough

Add all ingredients and 300 grams water to a stand mixer fitted with a dough hook attachment. Mix 6 minutes. Cover dough and let chill overnight. 

For the Lamination

Sandwiched between 2 pieces of parchment paper, pound out butter into a large rectangular shape. Wrap butter in plastic and refrigerate until solid. 

On a lightly floured work surface, roll out chilled Croissant Dough to about 15 by 36 inches. Roll out chilled butter block to approximately ⅓ the size of Croissant Dough rectangle. Center butter block over Croissant Dough and give it 3 letter folds and turns, back-to-back. Using a dough sheeter, sheet laminated Croissant Dough until very thin. Cut into 3-by-9-inch, 70-gram portions. Let proof until tripled in size, 2 to 8 hours depending on temperature.

For the Cheese Filling

In a pot over medium flame, heat cream and Délice de Bourgogne until boiling. Remove from heat and add remaining ingredients. Using an immersion blender, blend until smooth. Let cool to room temperature.

To Assemble and Serve

Brush croissants with egg wash and bake at 350°F for 35 minutes. Let croissants cool on a cooling rack. Once room temperature, use a knife to slice a hole at the bottom of each croissant. Using a piping back, fill each croissant with 25 grams Délice de Bourgogne Sauce. When ready to serve, drizzle with honey, sprinkle with rock sugar, and top with shaved black truffle.