Black Croissants: The Trend, The Recipe

The black croissant, a modern twist on the classic French pastry, has gained popularity in recent years for its striking appearance and unique flavor profile. This variation was inspired by the trend of using activated charcoal as an ingredient in foods, known for its detoxifying properties and visually appealing black color. Activated charcoal is typically made from coconut shells or wood, and it adds a subtle, earthy flavor to the croissant without overwhelming its buttery taste.

The trend of black foods emerged in the mid-2010s, with black ice cream, black burgers, and even black lemonade appearing on social media. The black croissant was first popularized by trendy bakeries and cafes in cities like New York, Paris, and Tokyo, and soon spread worldwide. Today, it is seen as a gourmet, Instagram-friendly pastry that plays on the traditional croissant’s flaky layers while offering something visually unconventional.

Recipe for Black Croissant

Here’s how to make your own black croissant at home, using activated charcoal to achieve its signature look.

Ingredients:

For the dough:

• 2 ¼ cups (280 g) all-purpose flour
• 2 tbsp (30 g) sugar
• 1 tsp (5 g) salt
• 1 packet (2 ¼ tsp) instant yeast
• 2 tbsp (30 g) unsalted butter, room temperature
• ½ cup (120 ml) warm milk
• 1 large egg
• 1 tbsp activated charcoal powder

For the butter layer:

• 1 cup (225 g) cold unsalted butter

For egg wash:

• 1 large egg, beaten
• 1 tbsp milk

Instructions:

1. Prepare the Dough:
   • In a large bowl, combine flour, sugar, salt, and activated charcoal powder. Add the yeast and stir.
   • Mix the warm milk and egg, then add to the dry ingredients. Knead the dough for about 5 minutes until smooth.
   • Add the room-temperature butter and knead again until it’s fully incorporated.
   • Cover the dough with plastic wrap and refrigerate for 1-2 hours.
2. Prepare the Butter Block:
   • Place the cold butter between two sheets of parchment paper and roll it into a 6×6 inch square.
   • Chill the butter square in the fridge while the dough rests.
3. Laminate the Dough:
   • Roll out the rested dough into a 10×10 inch square. Place the chilled butter block in the center, diagonally, so it looks like a diamond on the dough.
   • Fold the corners of the dough over the butter like an envelope, completely enclosing the butter.
   • Roll the dough out into a rectangle (about 8×20 inches). Fold the dough into thirds like a letter (this is called a “turn”). Refrigerate for 30 minutes.
   • Repeat the rolling and folding process (for a total of 3 turns), chilling the dough for 30 minutes between each turn.
4. Shape the Croissants:
   • After the final turn, roll the dough into a large rectangle, about ¼ inch thick. Cut the dough into triangles.
   • Roll each triangle from the wide base to the tip to form the croissants. Place them on a lined baking sheet.
5. Proof and Bake:
   • Let the croissants proof at room temperature for about 1-2 hours until puffed.
   • Preheat the oven to 375°F (190°C).
   • Brush the croissants with the egg wash and bake for 15-20 minutes until golden brown on the outside.

Enjoy your flaky, buttery black croissants with a strikingly dark exterior and a classic light and airy inside!