Croissants made from two ingredients only, i.e. flour and mascarpone cheese. These shortcrust croissants are phenomenal both when prepared sweet and savoury, and their preparation time is quite quick. When preparing 2-ingredient croissants, I start by making the pastry. I pour the flour into a bowl, add the cheese and mix the ingredients with a fork until they start to combine. At that point, I start kneading the ingredients with my hand, then knead the pastry and put it in the fridge for some time so that the fat combines well with the flour. This will make the croissants acquire the crispiness typical of this type of pastry once baked. After taking the pastry out of the fridge, I divide it into two parts and work on only one of them at a time, while I keep the remaining part in the fridge. I roll the pastry thinly, cut it into triangles, fill them with filling and shape them into a croissant shape.
Afterwards, I form the pastry into croissants as quickly as possible so that the pastry spends as little time as possible at room temperature. I place the croissants on a baking tray, brush them with egg and bake until golden at 180 degrees Celsius for almost 28 minutes. I serve the baked croissants only after they have cooled down. These simple shortcrust croissants can also be prepared with a savoury filling. Savoury fillings that will work well in these croissants include cheese, ham, mushrooms, cheese and ham, and ham and mascarpone. These simple 2-ingredient croissants are a tasty party snack or dessert. I encourage you to try the recipe for croissants made of two ingredients and I wish you a tasty one.
Ingredients for 2-ingredient croissants.
- 250 g mascarpone cheese
- 210 g all-purpose flour + small amount for dusting
- marmalade or chocolate cream
- 1 egg
How to make 2-ingredient croissants.
Sift the flour into a bowl, add cold mascarpone cheese and mix with a fork until the ingredients begin to combine. At that point, knead the pastry with your hands, place it on the counter and knead it for a while, then wrap it in foil and put it in the fridge for at least 2 hours. Divide the pastry taken out from the fridge into two parts and roll each part into a circle with a diameter of 30-35 centimetres. Cut out triangles from each circle, place the marmalade on their short side, cover them with pastry and shape into a croissant shape. Place the croissants on a baking tray lined with baking paper and brush them with an egg. Place the croissants in an oven preheated to 180 degrees Celsius for 26-28 minutes. Let the baked croissants cool down before serving.
Good to know when making 2-ingredient croissants.
I made these croissants with mascarpone, which contains lactose as well with mascarpone that was lactose-free. A pastry made with lactose-free cheese is less sticky and less moist than one made with lactose cheese.
Depending on how many and how big the croissants you want to get, the pastry can be divided into more or less pieces. Smaller croissants will be baked after 25 minutes, and slightly larger croissants after about 28 minutes. It all depends on what kind of oven you have, so it is best to observe the baking croissants, because before removing them from the oven they should be well baked and have a nice colour.
The amount of marmalade I used to fill the croissants was 200 g.
Do you like croissants with filling? if so, try our recipe for Blueberry croissants.