Coffee Croissant

Dough

1

Preheat the oven to medium temperature

In a stand mixer, beat the egg whites until fluffy

Add the egg yolks and half of the coffee grounds

Continue beating until smooth

In a separate bowl, sift together the flour and yeast, then carefully mix them into the dough with the aid of a spatula

2

Dissolve the instant coffee in brewed coffee and add it to the dough, mixing well

Transfer to the baking sheet and bake for 15 minutes or until, when inserted with a toothpick, it comes out clean

3

Sprinkle the remaining coffee grounds over the plate cloth and demould the croissant

Roll the croissant into a log shape

Let it cool down

Filling

1

In a small bowl, mix together the hot water, cranberries, and sugar

Let it sit for half an hour

2

In a stand mixer, beat the heavy cream with the coffee grounds until stiff peaks form

Drain the cranberries and chop them

Add the chopped cranberries to the whipped cream

3

Open the croissant and fill it with the cranberry mixture

Roll it up again

Topping

In a stand mixer, beat the heavy cream with the coffee grounds until stiff peaks form

Place the croissant in a dish and top it with the whipped cream

Sprinkle with instant coffee and serve immediately.