【Egg Custard Croissants】

【Egg Custard Croissants】

by MaomaoMom

When I visited Krakow, Poland in February, I had a croissant for breakfast. The croissant had delicious sweet filling. This inspired me to make this egg custard croissants recipe. Both my son and my husband love it.

 【Egg Custard Croissants】

Meal type: Appetizer, dessert
Prepare time: 60 minutes
Cook time: 30 minutes
Stand time: 4 hours
Level: Medium
Serves: 18 servings

Ingredients:
Dough:
1) 1 cup + 2 tbsp lukewarm water or milk (270g), 1 tbsp sugar (14g), 1.5 tsp fast rising yeast;
2) 1 tbsp corn oil;
3) 2.5 cups unsifted all-purpose flour (400g), ¼ cup sugar (53g);
4) ¾ cup + 1 tbsp butter (185g);

Egg custard filling:
5) 3 egg yolks, ½ cup sugar (105g), 6 tbsp milk (89g), 3 tbsp all-purpose flour (33g), 2 tbsp milk powder (10g), 2 tbsp butter (30g).

Directions:
1: Measure all ingredients of Ingredient 3) into a bowl and mix well (Picture 1, right), Measure all ingredients of Ingredient 1) into a measuring cup or a container, combine and let stand for 10 minutes (Picture 1, left). Add 1 tbsp oil into the yeast mixture, mix well then pour into the flour bowl. Knead a few times to make a soft dough (Picture 2) but don’t over knead.

2: Cover with a damp cloth and let rise until doubled in volume (Picture 3). Chill the dough in a fridge for 20 minutes. Take out the dough and shape into a log on a floured surface. Press down and roll out into a 6×16 inch rectangle.

3: Thinly slice the butter and set aside under room temperature for 30 minutes. Lay them over two-thirds of the dough surface, leaving an unbuttered border about ¼ inch. Fold the unbuttered third towards to centre (Picture 4), then fold the other third to make a 3-layered dough. Turn 90 degrees (Picture 5) and roll out into an 11×22 inch rectangle (Picture 6). Fold into thirds as before (Picture 7). Cover the dough with plastic wrap and chill for 15 minutes.

 【Egg Custard Croissants】

4: Place all ingredients of Ingredient 5) in a microwave safe bowl, and mix well with a fork until there are no clumps left (Picture 8). Microwave on high for 30 second, take out and stir. Repeat heating and stirring until the mixture becomes solid and cooked (Picture 9). Cool the egg custard then transfer it into a plastic bag. Gently knead a few times (Picture 10). Divide into 18 equal portions (Picture 11), cover with a plastic wrap and set aside.

5: Take out the chilled dough and place on the floured surface. Roll out again into an 11×22 inch rectangle and fold into thirds as before. Cover the dough with plastic wrap and chill for 15 minutes.

可颂牛角面包21 【Egg Custard Croissants】

6: Repeat the Step 5 two more times. Then roll out the dough into a 0.5-cm thick square (Picture 12). Cut into 9 equal squares and then cut diagonally into 18 triangles (Picture 13). Place one portion egg custard on the bottom of the triangle. Gently roll towards the pointed end, stretching it slightly as you roll (Picture 14). Bend the two legs inwards to form a crescent shape (Picture 15). Shape the remaining croissants in the same manner. Arranging them on two parchment paper lined baking sheets. Chill immediately for 30 minutes. Never allow them a final rising, or they will not have the proper flakiness.

7: Preheat oven at 400F/205C. Bake for 10 minutes, then reduce to 350F/175C and bake for another 10-13 minutes until golden.

可颂牛角面包F21 【Egg Custard Croissants】

Tips:
Store leftover croissants in an airtight container in the fridge. Reheat at 350F for 5 minutes before serving.

pf button big 【Egg Custard Croissants】

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70 Responses to 【Egg Custard Croissants】

  1. 匿名 says:

    小声说我觉着这个做的不是可颂。。。。可颂的切面貌似都是大洞洞状,我做过很多次可颂,切面要么是小洞,要么是是类似这样的层次分明的面包, 我认为都是失败的。好吃是肯定的,黄油都很香的,但不是可颂哇。

  2. Lo says:

    这个必须学!
    没奶粉什么可以代替?
    毛毛妈用的是什么奶粉?儿童喝的也行吗?

  3. 王进 says:

    请问2.5杯是多少?如果是用1杯=240ml的要怎么算

  4. KAIXIN says:

    WOW!太值得学习实践乐!!!!谢谢!

  5. JANE WANG says:

    毛毛妈你好,请问冷藏是保鲜还是冷冻。还有我的酵母水混合液跟面粉和的时候可能水太多了成不了软面团,估计是面粉的吸水性不一样,请问一下那这个比例要怎么控制。可以直接少加混合液来和面么,谢谢。

  6. Jenny says:

    请问,什么是牛油啊?和黄油butter是一样的吗?谢谢!

  7. elaine says:

    请问毛毛妈,你知道哪里有吉士粉卖吗?就是custard powder,一般你会用这个做包点吗?

  8. Jane says:

    毛毛妈,今天第一次做,严格按照份量做的,但和出的面比较稀,发酵完后就更稀了,所以后面都很难弄了,总沾案板。我看您的图上面团很硬,是不是以后要少加点水保证面团发酵前是硬的?

  9. Shan says:

    我按照您的方子做了很多次的面包啦,都很成功!谢谢您的网站!

    请问3/4 cup butter 好像很多,我在步骤2的时候放了1/2cup 就已经铺满了。您是把3/4cup 在步骤2的时候一次全放入吗?还是每叠一次面皮就放一次butter, 直到butter 用完? 谢谢!

  10. YYY says:

    家里有老人胆固醇高,不能吃太多蛋黄。请问毛毛妈,按这个方子如果不放蛋黄可以吗?其他用料的用量不变?

  11. Jane says:

    毛毛妈,请问可以用面包机揉面吗?需要揉多久?

  12. 小E says:

    今天试了这个方子,想给老公当早餐吃,步骤上没有什么问题,就是做出来的面包不是很漂亮。
    想请问毛毛妈步骤5里的这个0.5厘米厚的正方形面大概是多大?总感觉我做的那个好像太小了,卷一下就没了。

    • MaomaoMom says:

      6×16英寸的长方形,将牛油薄片平铺在左边2/3的面积。将没有牛油的1/3向左叠(图4),有牛油的左端1/3再向右叠(图5)。旋转90度后,擀开成11×22英寸的长方形(图6),1英寸=2.54厘米。挺大的。

  13. Tina says:

    请问毛毛妈,蛋黄是用生的还是熟的呀?谢谢了

  14. shirley says:

    你好毛毛妈,我按你给的份量水和面的比例,面稀的根本和不起来,只好多加面粉。

  15. Xiaoxiongbaobao says:

    毛毛妈,今天做了这个,很好吃,可颜色不如你的好看,发白,用不用刷蛋液或牛奶?多谢!

  16. kelly says:

    请问毛毛妈,酵母可以用 instant dry yeast 吗

  17. Jiang says:

    毛毛妈:
    谢谢您!在你的网站教会我做不少点心。而且按你的方法做一般都能成功,真的非常非常感谢您!

  18. 水蜜桃 says:

    请问0.5厘米厚的正方形是多大的?奶黄馅可以用红豆沙代替吗?谢谢!

  19. xiaoshaobing says:

    请 问不加奶粉可以么

  20. xiaoshaobing says:

    请问您说温度降到350再烤,是在400F结束后取出等温度降下来再放进去?

  21. zkci says:

    你好
    按你的配方做蛋糕.面包都很成功
    不知的为什么.做这个都严格按你的配方和步骤.发完面团.擀开时老粘面板(改烤纸也一样)和擀面棒.而且起层.到做时很难成形.只好改成小长方形.卷一下.还是难看.而且厚薄不一致.
    谢谢

  22. zkci says:

    这个可不可以按做酥饼一样.用水皮,酥皮做.这个用冰箱冷藏太麻烦.而且面又不好擀
    谢谢

  23. 心无 says:

    毛毛妈:我做完后外面很好。就是最里面几层感觉好像不完全熟的感觉。不像外面几层酥酥的。是不是就这样了。我也忘记外面买的什么样的了:))

  24. Xiaoyun says:

    毛毛妈我经常学您的方子,学会的几种菜都成了我家每周必做的了。
    这个看起来非常好吃。我下周买材料学学。请问 奶粉2大匙(10克)这个奶粉是什么?英文名字?非常感谢!

  25. shelley says:

    毛毛妈你好~

    看到你有一些的方子会介绍制作时间,但是在甜点类里比较少看到呢,不知道可以多分享一下甜点的制作时间么?因为有时做东西,时间是优先考虑的呢~ 非常感谢!

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