Assorted Breakfast Pastries Recipe
Make Assorted Breakfast Pastries Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Croissants (plain)
Pain au chocolat
Fruit Danishes (cheese and fruit)
Cinnamon twists
Serving & finishing
Method
Croissants (plain)
- 1
Make the dough
In a large bowl or mixer fitted with a dough hook, combine 3 cups all-purpose flour, 2 tsp instant yeast, 2 tbsp granulated sugar and 1 tsp fine salt. Add 3 tbsp warm milk and 3 tbsp cold water and 3 tbsp softened unsalted butter. Mix on low until the dough just comes together (about 3–4 minutes). The dough should be slightly tacky but not sticky. If too dry, add 1 tsp water at a time; if too wet, add 1 tbsp flour.
- 2
First chill
Shape the dough into a flattened rectangle, wrap in plastic, and refrigerate for 30 minutes to relax the gluten and keep it cold for laminating.
- 3
Prepare butter block
Place 12 tbsp cold unsalted butter between two sheets of parchment and pound/roll with a rolling pin into a 7x9 inch rectangle about 1/4-inch thick. Keep the butter cold but pliable; chill 10–15 minutes if it softens.
- 4
Laminate (folding)
On a lightly floured surface, roll chilled dough to a rectangle about 12x9 inches. Place the butter block centered on two-thirds of the dough, fold the uncovered third over the butter, then fold the remaining third over (letter fold). Rotate dough 90°, roll to 12x9 inches again, and repeat the letter fold. Wrap and chill 30 minutes. Repeat the roll-and-fold cycle two more times (total 3 turns), chilling 20–30 minutes between turns to keep the butter firm.
- 5
Shape croissants
After final chill, roll dough to a 12x20 inch rectangle about 1/8-inch thick. Trim edges, then cut into triangles roughly 4–5 inches wide at the base. Make a small slit at the base of each triangle, gently stretch the base, and roll toward the tip to form croissants. Place on parchment-lined baking sheets seam side down, spacing 2 inches apart.
- 6
Proof and egg wash
Let croissants proof at room temperature (or in an oven with the light on) until puffy and nearly doubled — about 1.5 to 2 hours depending on temperature. Whisk 1 egg with 1 tbsp milk and lightly brush over croissant surfaces just before baking.
- 7
Bake
Preheat oven to 400°F (200°C). Bake croissants for 12–18 minutes or until deep golden brown and fully expanded. Rotate pans halfway through for even browning. Remove from oven and cool on racks.
Pain au chocolat
- 8
Shape pain au chocolat
Using the prepared croissant/laminated dough, roll rectangle to about 1/8-inch thickness and cut into 3x5 inch rectangles. Place one or two chocolate batons near one short end, then roll tightly toward the opposite end to encase the chocolate. Place seam side down on a parchment-lined pan.
- 9
Proof and bake
Proof the assembled pain au chocolat until puffy (about 1–1.5 hours). Brush with egg wash (use the same egg + milk mixture or a fresh egg). Preheat oven to 400°F (200°C) and bake for 12–16 minutes until golden and chocolate is melted inside. Allow to cool slightly before serving so chocolate firms a little.
Fruit Danishes (cheese and fruit)
- 10
Prepare filling
In a medium bowl, beat 8 oz softened cream cheese with 3 tbsp powdered sugar and 1 tsp vanilla extract until smooth. Stir in 1 tsp lemon juice to brighten.
- 11
Cut and assemble pastries
Preheat oven to 400°F (200°C). On a lightly floured surface, unfold or roll 2 sheets puff pastry to smooth creases and cut each sheet into 6 equal squares (12 total). On each square, score a 1/2-inch border by lightly pressing with a knife (do not cut through). Spread about 1–2 tbsp cream cheese mixture in the center of each square inside the border. Top with 1–2 tbsp assorted fruit (total about 2 cups evenly divided).
- 12
Glaze and bake
Whisk 2 tbsp apricot jam with 1 tsp water and heat briefly in microwave or saucepan until thin. Brush the pastry edges lightly with egg wash (use reserved egg wash) to help color if desired. Bake sheets for 14–16 minutes at 400°F (200°C) until pastry is puffed and edges are golden. Remove from oven and immediately brush fruit with the warmed apricot glaze to give a shiny finish. Cool on racks.
Cinnamon twists
- 13
Prepare dough and filling
Preheat oven to 375°F (190°C). Lightly flour work surface and roll 1 lb store-bought pizza dough or laminated dough into a rectangle about 12x10 inches. Brush surface with 3 tbsp melted butter. Mix 4 tbsp brown sugar and 1 tsp ground cinnamon, then sprinkle evenly over the buttered dough.
- 14
Form twists
Fold the dough in half lengthwise (bringing long edges together) so filling is enclosed, then cut into 12 long strips. Take each strip, hold both ends and twist several times, then form an S or place on a parchment-lined baking sheet leaving room to expand. Repeat for all strips.
- 15
Serving & finishing
- 16
Finish and present
Arrange plain croissants, pain au chocolat, fruit danishes and cinnamon twists on a large platter. Dust croissants and danishes lightly with 2 tbsp confectioners' sugar if desired and serve extra melted butter on the side. Serve warm or at room temperature.
