Vanilla Cream Croissants
The croissant is one of the most famous French pastries, which evolved from the Austrian "kipferl" and became popular worldwide. The vanilla cream version is a pleasantly sweet and soft twist on the traditional recipe, offering the perfect harmony of buttery pastry and fragrant vanilla filling. It's an excellent choice for a light breakfast or snack, guaranteed to enchant you with its creamy and sweet flavors.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, then stir in the sugar and yeast. Let it stand for 10 minutes until foamy.
2
In a large bowl, sift the flour, add the salt, then pour in the yeast mixture and the egg. Start kneading the dough.
3
Knead the dough until smooth, then cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle and place thin slices of 200g of cold butter on top. Fold one half of the dough over the other, then roll it out again and fold it. Repeat this folding process three times, allowing 15-minute rest periods in between.
5
Prepare the vanilla cream: mix the pudding powder with the sugar and a little milk, then add the remaining milk and the scraped seeds of the vanilla bean. Cook over medium heat, stirring constantly, until thickened, then let it cool completely.
6
After the final roll-out, cut the dough into triangles. Place a small dollop of vanilla cream in the center of each triangle, then roll them up into croissant shapes.
7
Place the croissants on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
8
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake them for 18-20 minutes, or until golden brown.
9
Once the croissants are baked, let them cool slightly, then sprinkle the tops with powdered sugar.
