How the shockingly sophisticated Hot Cheetos croissants at Koffeteria are made (Via EaterHouston)
, one pastry immediately stole the show: a giantspicy nacho cheeseTo be sure, the Flamin’ Hot Cheetos croissant’s debut was polarizing. Some pastry purists criticized Kuch’s decision to bastardize this legendary French snack, while others were intrigued at the prospect of how exactly he’d combine the intensely spicy crunch of Flamin’ Hot Cheetos with delicate, flaky croissant dough.
The process of making the Flamin’ Hot Cheetos croissant begins more than a day in advance of when they’re actually served, which is a really short window for making something as labor-intensive as croissants. “A lot of people take a couple of days to make their croissants, but we just can’t do that, it doesn’t work for us,” Kuch says. “We can do it in 24 hours.”
After the dough is laminated, it heads back into the refrigerator for another rest. When it’s fully rested, that dough is then rolled out one more time so that it’s just thin enough. Next, Kuch’s “super-top-secret” Cheetos mixture is sprinkled on top of the dough, and the croissants are rolled upside-down to ensure that the outside of the croissant is thoroughly crusted.
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