Fallow Croissant Royales Recipe
Make Fallow Croissant Royales 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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Dough
Filling
Egg wash
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm milk and active dry yeast. Let it sit for about 10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and salt.
- 3
Combine Ingredients
Make a well in the center of the dry ingredients and add the activated yeast mixture and the egg. Mix until a dough forms.
- 4
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Butter Layering
- 6
Prepare Butter Block
While the dough chills, place cold unsalted butter between two sheets of parchment paper. Use a rolling pin to pound and roll it into a rectangle about 1/2-inch thick.
- 7
Incorporate Butter
Remove the dough from the refrigerator and roll it out into a rectangle. Place the butter block in the center and fold the dough over the butter, sealing the edges.
- 8
Laminate Dough
Roll the dough out into a long rectangle and fold it into thirds like a letter. Wrap it in plastic wrap and chill for another 30 minutes. Repeat this process two more times for a total of three folds.
Shaping and Filling
- 9
Roll Out the Dough
After the final fold, roll the dough out into a large rectangle about 1/4-inch thick.
- 10
Cut and Fill Croissants
Cut the dough into triangles and place a dollop of pastry cream and some chocolate at the base of each triangle. Roll them up tightly from the base to the tip.
- 11
Proof the Croissants
Place the rolled croissants on a lined baking sheet and let them proof in a warm place for about 1-2 hours until doubled in size.
Baking
- 12
Prepare Egg Wash
In a small bowl, whisk together 1 egg and 1 tablespoon of milk.
- 13
Apply Egg Wash
Brush the tops of the proofed croissants with the egg wash for a shiny finish.
- 14
Bake
Preheat the oven to 200°C (400°F). Bake the croissants for 15-20 minutes until golden brown and flaky.
