Filled Croissant Recipe
Cream, Apricot, Blueberries, Orange
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for about 5-10 minutes until it becomes frothy.
- 2
Make Dough
In a large mixing bowl, combine flour and salt. Create a well in the center and add the activated yeast mixture and the whole egg. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
- 4
Incorporate Butter
Once dough has risen, roll it out into a large rectangle. Place the cold butter between two sheets of parchment paper and pound it to flatten. Place the butter in the center of the dough and fold the dough over the butter, sealing the edges.
- 5
Laminate Dough
Roll out the dough again into a rectangle and fold into thirds like a letter. Repeat this process two more times, chilling the dough between each fold for at least 30 minutes.
Filling and Assembly
- 6
Prepare Filling
In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in apricot preserves, fresh blueberries, and orange zest until combined.
- 7
Shape Croissants
Roll out the laminated dough into a large rectangle. Cut into triangles. Place a tablespoon of filling at the wide end of each triangle and roll it up towards the tip, tucking the tip underneath.
- 8
Proof Croissants
Place the rolled croissants on a baking sheet lined with parchment paper. Cover with a cloth and let rise for about 30-45 minutes until puffy.
- 9
Bake Croissants
Preheat the oven to 375°F (190°C). Bake for 15-20 minutes or until golden brown. Remove from oven and let cool slightly.
- 10
Serve
Dust with powdered sugar before serving. Enjoy your filled croissants warm!
