Description
A delightful pastry filled with a creamy vanilla custard, encased in flaky croissant dough.
Ingredients
Scale
- 500g all-purpose flour
- 60g sugar
- 10g salt
- 10g instant yeast
- 300ml whole milk
- 300g unsalted butter (for laminating)
- 500ml whole milk (for custard)
- 100g sugar (for custard)
- 4 egg yolks
- 40g cornstarch
- 1 tsp vanilla extract
- 30g unsalted butter (for custard)
- 1 egg (for egg wash)
Instructions
- Prepare the Croissant Dough: In a bowl, mix flour, sugar, salt, and yeast. Gradually add milk, mixing to form a dough. Knead the dough for about 5 minutes until smooth. Shape into a ball, cover, and refrigerate for 10 hours.
- Laminating the Dough: Roll the dough into a large rectangle. Pound the cold butter into a flat rectangle, place it on half of the dough. Fold the dough over the butter, sealing the edges. Roll out and fold into thirds. Refrigerate for 30 minutes. Repeat the rolling and folding process two more times.
- Prepare the Vanilla Custard: In a saucepan, heat milk and vanilla until it simmers. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth. Pour hot milk into the egg mixture gradually, whisking constantly. Return mixture to the saucepan, cook until thickened. Remove from heat, stir in butter, and cool.
- Shape the Croissants: Roll the laminated dough into a large rectangle. Cut into triangles, place a spoonful of custard at the wide end. Roll the dough to form croissants, tucking the ends underneath. Place on a baking sheet, cover, and let rise until doubled.
- Bake: Preheat oven to 200°C (400°F). Brush croissants with beaten egg for a golden finish. Bake for 18-20 minutes until golden brown.
Notes
- Ensure the butter is cold during laminating for the best layers.
- Let the croissants fully rise before baking for a fluffy texture.
- The custard can be prepared a day in advance and chilled.
- Prep Time: 1 hour active (plus chilling and rising time)
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant