Croissant filled with vanilla cream
Description
Experience the ultimate in pastry perfection with our Croissant Filled with Vanilla Cream recipe. This step-by-step guide will walk you through creating flaky, buttery croissants, perfectly complemented by a smooth and luxurious vanilla cream filling. Ideal for breakfast, brunch, or an elegant dessert, these croissants bring the taste of a French patisserie right to your kitchen. Whether you're a seasoned baker or a beginner, this recipe is sure to impress.
Ingredients
Vanilla cream
Egg wash
Croissant recipe
Butter for lamination
Instructions
Video
Croissant Dough
- In a mixing bowl add water, salt, flour, caster sugar, fresh yeast , milk, and the soft unsalted butter 130g (room temperature)
- Mix with the hook attachment for 5 minutes at low speed. Or until it comes from the sides.
- After this first 5 minutes mix again for 5 minutes but on the medium speed
- Now the dough is ready, wrap in plastic wrap and refrigerate for at least 8 hours.
Butter for lamination
- On baking paper measure (draw) 17cm by 22cm and add 180g soft unsalted butter
- Enclose the butter to the baking paper following the measurement
- Smooth it out with a rolling pin and place it in the refrigerator for 20 minutes.
How to laminate croissant & Double turn/Fold
- Lightly dust your table with some flour and grab your croissant dough from the refrigerator pop it on the table and dust the top with some flour.
- With a rolling pin roll out 37 cm by 22 cm
- Add your butter sheet on the middle of the dough.
- Fold the long sides in the middle.
- With the rolling pin press lightly along the dough and Roll out 22cm by 62cm
Make a double turn by folding the long sides in the middle.
- Trim the sides, wrap in cling film and refrigerate for 1 hour.
Single Turn/Fold
- After 1 hour lightly dust the table with flour and the top of your croissant dough
- Roll out on the long side 18cm by 60 cm
- Make a single fold
- Wrap it in the cling film and chill for 1 hour and a half
Shapping croissants
- Remove the croissant dough from the fridge, and roll out 35cm by 50 cm.
- Very tiny trim the edges to neaten and measure 9 cm wide at each end and cut along the dashed line ( see in the video )
- When you roll the dough into croissant shapes, make sure that you don’t roll it too tightly, or too loosely. The spiral should be tight, without being taut.
Proofing and baking
- Arrange the shaped croissants on baking sheets, making sure to keep enough space between them so they will not touch when proofing and baking.
Egg wash
- In a small bowl mix well the egg with salt and milk
- Give the croissants one thin coating of egg wash.
Proof in a warm place (20-28 degrees Celsius) until it doubles in size about 2-2.5 hours
When your croissants have doubled in size bake in a preheated oven at 175˚C for about 18-20 minutes or light brown and let cool at room temperature.
Vanilla cream
- Mix in a bowl egg yolks with sugar and cornstarch and set aside,
- in a pot add milk and vanilla paste, bring to boil
- Add half of the hot milk to the yolks mixture (to temper the eggs) and mix to combine, return the mix to the pot and cook until thickens 2-4 minutes.
- Transfer to a bowl and add the soft butter, mix well, cover with plastic wrap and set in the refrigerator.
