Bourbon Vanilla Croissant
The origin of the croissant dates back to the world of Austrian pastries, but it gained its current form in 19th-century France. Bourbon vanilla is one of the noblest and finest vanilla extracts, used by the world's best pastry chefs. With this recipe, we take the flavor of the classic croissant to a new level, with a soft and fragrant vanilla filling. Perfect for an elegant breakfast or an indulgent afternoon treat. If you love vanilla pastries, you are guaranteed to love this!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2
On a lightly floured surface, roll out the puff pastry and cut it into equal-sized triangles.
3
Melt the white chocolate in a double boiler or microwave, then mix it with the heavy cream and Bourbon vanilla extract until smooth.
4
Spoon a little vanilla-chocolate filling onto the wider end of each pastry triangle, then roll them up into croissant shapes.
5
Place the croissants on the prepared baking sheet, ensuring the seam is underneath to prevent them from unfolding during baking.
6
Whisk together the egg yolk and milk, then brush the tops of the croissants with the mixture to achieve a beautiful golden-brown color.
7
Bake the croissants for 15-18 minutes, or until golden brown and crispy.
8
Let them cool slightly on the baking sheet before dusting with powdered sugar and serving.
