Croissant filled with vanilla cream

Croissant Filled with Vanilla Cream
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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
  • 490 g whole milk
  • 120 g egg yolks
  • 120 g caster sugar
  • 50 g cornstarch
  • 60 g unsalted soft butter
  • 5 g vanilla paste/flavouring
    • Egg wash
  • 1 pcs large whole egg
  • 15 g milk
  • 1 g fine salt
    • Croissant recipe
  • 500 g type 45 flour
  • 115 g water
  • 140 g whole milk
  • 130 g unsalted soft butter
  • 25 g fresh yeast
  • 10 g fine salt
  • 50 g caster sugar
    • Butter for lamination
  • 180 g unsalted butter
Instructions
    Croissant Dough
  1. 1
    In a mixing bowl add water, salt, flour, caster sugar, fresh yeast , milk, and the soft unsalted butter 130g (room temperature)
  2. 2
    Mix with the hook attachment for 5 minutes at low speed. Or until it comes from the sides.
  3. 3
    After this first 5 minutes mix again for 5 minutes but on the medium speed
  4. 4
    Now the dough is ready, wrap in plastic wrap and refrigerate for at least 8 hours.
    5. Butter for lamination
  5. 5
    On baking paper measure (draw) 17cm by 22cm and add 180g soft unsalted butter
  6. 6
    Enclose the butter to the baking paper following the measurement
  7. 7
    Smooth it out with a rolling pin and place it in the refrigerator for 20 minutes.
    8. How to laminate croissant & Double turn/Fold
  8. 8
    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.
  9. 9
    With a rolling pin roll out 37 cm by 22 cm
  10. 10
    Add your butter sheet on the middle of the dough.
  11. 11
    Fold the long sides in the middle.
  12. 12
    With the rolling pin press lightly along the dough and Roll out 22cm by 62cm
  13. 13

    Make a double turn by folding the long sides in the middle.

  14. 14
    Trim the sides, wrap in cling film and refrigerate for 1 hour.
    15. Single Turn/Fold
  15. 15
    After 1 hour lightly dust the table with flour and the top of your croissant dough
  16. 16
    Roll out on the long side 18cm by 60 cm
  17. 17
    Make a single fold
  18. 18
    Wrap it in the cling film and chill for 1 hour and a half
    19. Shapping croissants
  19. 19
    Remove the croissant dough from the fridge, and roll out 35cm by 50 cm.
  20. 20
    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 )
  21. 21
    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.
    22. Proofing and baking
  22. 22
    Arrange the shaped croissants on baking sheets, making sure to keep enough space between them so they will not touch when proofing and baking.
    23. Egg wash
  23. 23
    In a small bowl mix well the egg with salt and milk
  24. 24
    Give the croissants one thin coating of egg wash.
    25. 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
  25. 25
    Mix in a bowl egg yolks with sugar and cornstarch and set aside,
  26. 26
    in a pot add milk and vanilla paste, bring to boil
  27. 27
    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.
  28. 28
    Transfer to a bowl and add the soft butter, mix well, cover with plastic wrap and set in the refrigerator.
    29. With a nozzle make two holes in the base of the croissant and fill it up using a piping bag with the vanilla cream. To end optionally you can glaze with neutral glaze or piping gel for a beautiful shine.
Read it online: https://pastrybyioan.com/recipe/croissant-filled-with-vanilla-cream/