Corn Elote Croissant
Corn, Onions, Pickled Chiles, Alpine Cheese, Heritage Egg, Cotjia Cheese, Lime, Espelette
Baker Johann Cottier of Frenchette Bakery | New York
Adapted by StarChefs | January 2025 | Photo: Will Blunt
INGREDIENTS
Corn:
Olive oil
10 cobs corn, cleaned and kernels removed and reserved
40 grams kosher salt
120 grams pickled Fresno chiles
150 grams diced onions
Dough:
Yield: 45 portions
2.32 kilograms all-purpose flour
1.258 grams whole milk
151 grams granulated sugar
127 grams cold butter
74 grams honey
42 grams kosher salt
21 grams gold yeast
Croissant:
1 kilogram butter sheets
To Assemble and Serve:
Egg wash
10 grams Alpine cheese
Heritage egg yolk
Grated cotija cheese
Lime zest
Espelette pepper
METHOD
For the Corn:
In a large sauté pan over medium-high flame, heat oil. Add corn kernels and salt. Cook until corn is caramelized. Remove from heat and stir in chiles. Transfer to a mixing bowl and set aside.
For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, add all ingredients. Mix 12 minutes on low speed, or until dough comes together. Wrap dough in plastic wrap and refrigerate overnight.
For the Croissant:
Remove Dough from refrigerator. Roll out and using the letter fold method, laminate Dough with butter. Repeat process with an additional fold. Let sit 30 minutes. Repeat process with one single fold. Let sit 2 hours. Using a dough sheeter, flatten Dough to 5-millimeter thickness. Cut Dough into 4.25-inch squares. Each square should weight approximately 90 grams. Set aside.
To Assemble and Serve:
Prepare and set a proof box to 82°F at eighty-five percent humidity. Grease desired molds and line each with 1 Croissant square. Let Croissants proof 3 hours. Heat oven to 356°F. Once Croissants are proofed, brush each with egg wash. Top with 5 grams Alpine cheese and 30 grams Corn. Bake 15 minutes. Top with egg yolk and remaining Alpine cheese. Bake additional 4 minutes. Finish with grated cotija, lime zest, and a sprinkle of espelette pepper.
