Cream-filled Croissant

Taste: Sweet; Process: Baking; Time: One hour; Difficulty: Normal.

Cooking Steps for Cream-filled Croissant

Make the pastry dough: Prepare the ingredients for the pastry. The butter does not need to be softened in advance.

Cut the butter into small pieces and mix it with the low-gluten flour.

Melt the sugar and salt in cold water, pour it into the butter and flour mixture, knead it into a dough with your hands, roll it into a thick sheet, put it in a sealed bag, and freeze it in the refrigerator for 10 minutes.

Next, prepare the custard cream sauce.

Mix egg yolk, granulated sugar, corn starch, and milk together, heat it over low heat while stirring constantly, until it becomes thick, then remove it from the heat, add vanilla extract and mix well, cover it with plastic wrap, and put it in the refrigerator to chill.

Make the croissant: Roll the frozen pastry dough into a rectangle, and fold it into thirds as shown in the picture.

Roll the folded dough again along the vertical direction, and fold it into thirds again, repeating five or six times.

Put the folded pastry dough in a sealed bag and freeze it to relax for half an hour.

Custard cream sauce: Whip the whipping cream until it is 70% whipped, as shown in the picture.

Sift the chilled custard cream sauce, mix it with the whipped cream, and put it in the refrigerator to chill.

Croissant shaping: Roll the relaxed pastry dough into a rectangle and cut it into even strips.

Make a tube: Roll the aluminum foil (or heat-resistant oil cloth) into a tube shape. The supporting force of the oil cloth is better than that of the aluminum foil. If using aluminum foil alone, it is easy to collapse after heating. It is best to add a piece of paper to the inner layer of the aluminum foil and roll it into a tube together. Pinch one end of the aluminum foil into the shape shown in the picture and fix it. If using oil cloth, this step can be ignored.

Shaping: Wrap the strip of pastry dough around the cylinder.

Decoration: Mix the egg and milk for decoration, brush it on the croissant.

Roll it in sugar and shake off the excess (more sugar is not better, the bottom does not need to be coated with sugar to avoid melting and discoloration during baking).

Place the croissant on a non-stick baking sheet, leaving a little room for expansion in the middle of each one.

Bake: Put it in a preheated oven, 190 degrees Celsius, and bake for about 20 minutes. The specific time and temperature can be adjusted according to the actual oven temperature of different ovens.

After baking, take it out and let it cool on a cooling rack.

Remove the aluminum foil tube, cut a hole in the middle, and fill it with the custard cream sauce using a piping bag.