Directions
Sub-Title: A Flaky and Creamy Pastry Treat
Description: This creamy croissant is perfect for those who love a flaky pastry that melts in your mouth. It comes with a rich filling made from sour cream and butter, making it a delightful treat that you will surely not be able to resist!
Ingredients List:
– For the Dough:
— 1 cup all-purpose flour (plus more for dusting)
— ½ teaspoon fine sea salt
— ¼ cup ice water
— 4 tablespoons unsalted butter, melted and cooled
– For the Filling:
— ¾ cup heavy whipping cream
— 1 large egg yolk
— 1 tablespoon confectioners’ sugar
— ¼ teaspoon vanilla extract
Instructions:
1. Preheat oven to 425°F. Line two baking sheets with parchment paper. Set aside.
2. To prepare the dough, combine flour, salt, and ¼ cup water in a bowl. Mix with a wooden spoon until a shaggy mass forms. Add the melted butter and mix lightly with a fork until incorporated. Cover the dough and let rest at room temperature for 20 minutes.
3. Divide the dough into four portions. Flatten each portion into a thin circle about ⅛ inch thick using a round biscuit cutter. Place on one prepared baking sheet, leaving space between them. Using a wet brush, brush the top surface of the circles with water to prevent sticking during cooking.
4. Meanwhile, prepare the filling. Combine the cream, egg yolk, confectioners’ sugar, and vanilla in a mixing bowl and whip together with an electric handheld mixer until smooth and frothy. Taste and adjust seasonings if necessary.
5. Bake the croissants for 10 minutes. Rotate the pans so that the bottoms also get a chance to brown. Continue baking for another 10 minutes, or until golden brown and crisp. Remove from the oven and immediately transfer the warm croissants to a wire rack set over a rimmed baking sheet. Let cool completely before proceeding.
6. When the croissants have cooled, carefully open the center of each one. Fill each opening with a dollop of the filling mixture. Return the filled croissants to the middle of the baking sheet. Brush the tops of the croissants lightly with melted butter.
7. Bake the croissants for 15 minutes, or until the edges are golden brown and puffed up slightly. Transfer to a wire rack to cool completely before serving.
Servings: 12
Difficulty Level: Easy
Nutrition Facts:
Calories per Serving: 260 kcal
Total Fat: 13 g
Saturated Fat: 6 g
Cholesterol: 75 mg
Sodium: 500 mg
Potassium: 300 mg
Total Carbohydrate: 12 g
Dietary Fiber: 2 g
Sugars: 2 g
Protein: 9 g
Total Time Needed: 40 minutes
Note: The directions provided above are for a standard-size croissant. Adjust accordingly based on your preference and the size of the pan you use.
Steps
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1
Done
|
Preheat oven to 425°F. Line two baking sheets with parchment paper. Set aside. |
|
2
Done
|
To prepare the dough, combine flour, salt, and ¼ cup water in a bowl. Mix with a wooden spoon until a shaggy mass forms. Add the melted butter and mix lightly with a fork until incorporated. Cover the dough and let rest at room temperature for 20 minutes. |
|
3
Done
|
Divide the dough into four portions. Flatten each portion into a thin circle about ⅛ inch thick using a round biscuit cutter. Place on one prepared baking sheet, leaving space between them. Using a wet brush, brush the top surface of the circles with water to prevent sticking during cooking. |
|
4
Done
|
Meanwhile, prepare the filling. Combine the cream, egg yolk, confectioners’ sugar, and vanilla in a mixing bowl and whip together with an electric handheld mixer until smooth and frothy. Taste and adjust seasonings if necessary. |
|
5
Done
|
Bake the croissants for 10 minutes. Rotate the pans so that the bottoms also get a chance to brown. Continue baking for another 10 minutes, or until golden brown and crisp. Remove from the oven and immediately transfer the warm croissants to a wire rack set over a rimmed baking sheet. Let cool completely before proceeding. |
|
6
Done
|
When the croissants have cooled, carefully open the center of each one. Fill each opening with a dollop of the filling mixture. Return the filled croissants to the middle of the baking sheet. Brush the tops of the croissants lightly with melted butter. |
|
7
Done
|
Bake the croissants for 15 minutes, or until the edges are golden brown and puffed up slightly. Transfer to a wire rack to cool completely before serving. |
