English Lemon Curd Croissants
Lemon curd, a staple of English cuisine, is a refreshing and creamy delight that perfectly complements the classic French croissant. The combination of flaky, buttery layers and silky lemon curd creates a truly special pastry. Crisp on the outside and creamy on the inside, these croissants offer a perfect balance in every bite. If you're looking for something special for breakfast or a snack, try this Anglo-French fusion pastry!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, stir in the sugar, then crumble the yeast and let it stand for 10 minutes until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture. Start kneading the dough.
3
Once the dough comes together, transfer it to a lightly floured surface and knead for 10 minutes until it becomes elastic.
4
Place the dough in a bowl, cover with a clean kitchen towel, and let it rise for 1 hour, or until doubled in size.
5
Roll out the risen dough into a rectangle, then place the cold butter in the center. Fold the edges of the dough over the butter.
6
Gently roll out the dough, then fold it into thirds. Cover and refrigerate for 30 minutes.
7
Repeat the folding and rolling process twice more, always resting the dough in the refrigerator for 30 minutes in between.
8
Roll out the finished puff pastry to a thickness of 5 mm. Cut into triangles and place a teaspoon of lemon curd on the wide end of each triangle.
9
Roll up the triangles from the wide end towards the point to form a croissant shape.
10
Place the croissants on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
11
Whisk the egg and brush it over the top of the croissants to make them nice and shiny.
12
Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, or until golden brown.
13
Let the croissants cool, then dust with powdered sugar and serve fresh.
