Strawberry Croissants (Print Version)
# Ingredients:
01 -
1 package puff pastry
02 -
1 pound sliced strawberries
→ Egg Wash
03 -
1 large egg
04 -
1 tablespoon whole milk
→ Custard
05 -
1 2/3 cup whole milk
06 -
2 teaspoons vanilla extract
07 -
1/4 teaspoon salt
08 -
1/4 cup cornstarch
09 -
1/2 cup sugar
10 -
4 egg yolks
11 -
2 tablespoons unsalted butter
# Instructions:
01 -
In a mixing bowl, whisk together cornstarch, sugar, and salt. Then add all the yolks and beat until it gets lighter in color. Set aside.
02 -
To a pot over medium heat, add the milk and vanilla extract. Combine together and heat it just until it starts to bubble on the edges. You do not want to boil it or it will be too hot.
03 -
Take off the heat and slowly add a little milk at a time to the egg mixture. This is so you don't shock the egg yolks and cook them. Keep on slowly integrating the warm milk until it's all whisked in and very smooth.
04 -
Transfer back to the pot and heat over medium-low heat. Continuously whisk together for a few minutes until it starts to thicken up. Immediately take off the heat and add the butter. Mix together until the butter is melted in and incorporated.
05 -
Transfer the custard to a bowl. Cover and pop in the fridge to chill.
06 -
Preheat oven to 400°F. In a small bowl, whisk together the egg and milk to make the egg wash. Set aside. Line a large baking sheet with parchment paper.
07 -
Cut the two puff pastry sheets into 4 squares each so you have 8 pieces. You can also trim them to make the croissants smaller. Brush the sheets with egg wash and fold each one. Press down on the edges to ensure it doesn't rise and open too much. Brush the outside with egg wash now too.
08 -
Pop in the oven to bake for 20 to 25 minutes or until golden brown all around. Take out of the oven and allow to cool to room temperature.
09 -
Cut each croissant in half to open it up and fill it with the custard and sliced strawberries. Dust the tops with powdered sugar and enjoy!
# Notes:
01 -
Best eaten fresh on the day they're made
02 -
The egg wash gives them a professional golden shine
03 -
Using puff pastry instead of making croissant dough from scratch saves time
04 -
Custard can be made 1-2 days ahead of time