【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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119 Responses to 【Egg Custard Croissants】

  1. 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。

  2. Jenny says:

    请问,什么是牛油啊?和黄油butter是一样的吗?谢谢!

  3. 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?

  4. 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?

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