Filled Croissant Recipe

Mix and autolyse

In a large bowl or stand mixer fitted with a dough hook, combine 4.5 cups flour, 2.5 tsp instant yeast, 0.25 cup sugar and 1.5 tsp salt. Warm 1 cup milk and 0.5 cup water together to about 95–100°F (35–38°C). Add the warm liquids and 3 tbsp room-temperature butter to the dry ingredients and mix on low until the dough comes together, about 2–3 minutes. Do not over-develop gluten. Form into a ball, cover with plastic wrap and rest in the refrigerator for 30 minutes (autolyse/chill to firm up for laminating).

Prepare laminating butter

While dough chills, shape the 2 cups block of butter: place butter between two sheets of parchment and pound/roll into an even rectangle roughly 8 x 6 inches and about 1/2 inch thick. Keep chilled but pliable in the fridge.

Roll and encase butter

On a lightly floured surface, roll the chilled dough into a rectangle about 12 x 8 inches. Place the butter rectangle centered on the dough and fold the dough like an envelope to fully encase the butter. Seal edges and chill 20 minutes.

Turns (lamination)

Perform a single turn (fold into thirds like a business letter). Wrap and chill 20–30 minutes. Repeat two more single turns, chilling 20–30 minutes between each. After 3 turns total, chill the dough at least 1 hour or overnight. Dough should be cold and firm before cutting.

Shape croissant shells

On a floured surface, roll chilled dough to a rectangle approx. 18 x 12 inches and 1/8–1/4 inch thick. Trim edges to make even. Cut dough into triangles about 4 inches wide at the base and 10–12 inches tall. For filled croissants, make slightly larger triangles if needed. Make a small slit or stretch the base slightly, place filling near the base, and roll tightly toward the tip to form a horn. Place on a parchment-lined baking sheet with enough space for expansion. Curve ends slightly for classic croissant shape.

Proof

Prepare egg wash by whisking 1 egg with 1 tbsp heavy cream. Lightly brush croissants. Proof at 75–85°F (24–29°C) with 75% humidity if possible until nearly doubled and jiggly, about 1.5–2 hours depending on ambient temperature.

Bake

Preheat oven to 375°F (190°C). Brush again lightly with egg wash. Bake on middle rack for 16–22 minutes until deep golden brown and crisp. Rotate pans halfway through for even color. Remove to wire racks to cool slightly before finishing.

Make a chocolate ganache: place 8 oz finely chopped dark chocolate in a heatproof bowl. Heat 1/4 cup heavy cream (not listed separately because cream used in egg wash and pistachio cream; if needed use 1/4 cup additional heavy cream) until steaming (do not boil) and pour over chocolate. Let sit 1 minute, then stir until glossy and smooth. Stir in 2 tbsp unsalted butter until incorporated. Allow to cool to a thick but pipeable consistency before filling croissants. If making ahead, refrigerate and gently warm to soften for use.

Combine 0.75 cup apricot jam with 0.5 cup finely chopped dried apricots in a small saucepan. Warm over low heat until jam loosens and the mixture is spreadable, about 3–4 minutes. Stir in 1 tsp Grand Marnier or orange liqueur if using. Remove from heat and let cool to room temperature. For a smoother filling, blitz briefly in a food processor.

Toast 1 cup shelled pistachios in a dry skillet over medium heat for 3–4 minutes until fragrant; cool. In a food processor, pulse toasted pistachios with 0.25 cup powdered sugar and 0.25 tsp salt until a fine meal forms. Add 3 tbsp room-temperature unsalted butter and 2 tbsp heavy cream and process until a smooth, spreadable paste (pistachio cream). If too thick, add up to 1 tsp additional cream at a time until desired texture. Transfer to a piping bag or container for filling.

Select filling approach: (A) Fill inside before rolling: place about 1–1.5 tsp chocolate ganache, 1 tsp apricot filling or 1 tsp pistachio cream near the wide base of each triangle before rolling (use one filling type per croissant or combine chocolate + pistachio). (B) Bake plain shells and inject filling after baking: bake full croissant shells and use a pastry bag with small round tip to pipe fillings into the cooled or warm (not hot) croissant interior. For layered variations, pipe a thin line of apricot jam first, then a small dollop of chocolate ganache, finishing with pistachio cream.

Ensure each croissant receives roughly: 1–1.5 tsp chocolate ganache or 1 tsp apricot filling or 1 tsp pistachio cream depending on variation. Do not overfill to avoid leaks during proofing/baking.

If filled before baking, seal the base well and place seam-side down on the baking sheet to reduce leakage. If injecting after baking, insert the tip into the thicker end and fill until slight resistance is felt.

After croissants are baked and slightly cooled (5–10 minutes), dust with powdered sugar and drizzle with 2 tbsp melted dark chocolate if desired. Sprinkle with 0.25 cup chopped toasted pistachios on top of the chocolate drizzle or next to a streak of jam for color and texture.

Serve warm or at room temperature. Store in an airtight container for up to 2 days; refresh in a 300°F (150°C) oven for 5–7 minutes to re-crisp.