Assorted Croissants Recipe
la conviette french butter + jam
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Ingredients
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Pastry Dough
Fillings
Method
Making the Dough
- 1
Activate Yeast
In a small bowl, combine warm milk, granulated sugar, and active dry yeast. Let it sit for about 5-10 minutes until foamy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt.
- 3
Combine Ingredients
Add the foamy yeast mixture and cubed chilled unsalted butter to the flour mixture. Mix until just combined and a dough begins to form.
- 4
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth. Form into a ball, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Shaping the Croissants
- 5
Roll Out Dough
Once the dough has risen, punch it down and roll it out into a large rectangle, about 1/4 inch thick.
- 6
Cut Triangle Shapes
Cut the rectangle into triangles (about 5 inches wide at the base).
- 7
Fill and Roll
Place a small amount of la conviette butter and a teaspoon of assorted jam at the base of each triangle. Roll the triangle up tightly towards the tip.
- 8
Shape Croissants
Curve the ends of each rolled croissant towards the center to form a crescent shape. Place on a baking sheet lined with parchment paper.
- 9
Egg Wash
Brush the tops of the croissants with beaten egg for a golden finish.
Baking
- 10
Preheat Oven
Preheat your oven to 400°F (200°C).
- 11
Bake Croissants
Bake the croissants in the preheated oven for about 15-20 minutes, or until golden brown.
- 12
Cool and Serve
Remove from the oven and let cool slightly on a wire rack before serving. Enjoy with additional butter and jam.