Berry-Merry Croissant
Updated: Sep 1, 2022
Berry- Merry Croissants are little treats of joy. Buttery, flaky croissant filled with silky smooth custard, fresh whipped cream, and berries. It's heaven in your mouth and the perfect late-night dessert. This was my first time baking croissants, and yes, it wasn't easy, but following the recipe steps given by Baking a Moment wasn't as intimidating as before. If you have a day off and want to experiment in the kitchen, make these recipes.
Ingredients
Croissants
4 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons active dry yeast*
2 1/4 teaspoons kosher salt
1 1/4 cups unsalted butter, cold (2 1/2 sticks)
1 cup milk (you may need slightly more or less)
egg wash
Custard
4 egg yolks
3 Tbsp cornflour
1 cup whole fat milk
¾ cup heavy cream
⅓ cup granulated sugar
Yellow food colouring (optional)
Whipped cream
1 cup heavy cream
2-3 Tbsp of caster sugar
100g dark chocolate
100g white chocolate
4 dices strawberries
2 Tbsp of blueberries
3-4 raspberries
Method
Step 1- Croissants
Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined.
Step 2
Slice the butter into 1/8-inch thick slices and toss the flour mixture to coat.
Step 3
Add the milk and stir together until a stiff dough forms.
Step 4
Wrap the dough tightly in plastic wrap and chill for 1 hour.
Step 5
Roll the dough into a long rectangular shape on a lightly floured surface.
Step 6
Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times until the dough has large streaks of butter but is smooth and flat. (If the butter starts to feel soft at any point, chill it in the refrigerator or freezer until stiff.)
Step 7
Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion to a thickness of about 1/8 inch, in a long rectangle shape (approx. 10-inches wide by 22-inches long).
Step 8
Cut the dough into long, skinny triangles (about 5-inches at the wide end).
Step 9
Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant.
Step 10
Place on a parchment-lined baking sheet, cover loosely with plastic wrap and allow to proof until doubled in size (1 to 2 hours).
Step 11
Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash.
Step 12
Bake for 15 to 20 minutes until puffed, golden brown, and flaky.
Recipe by Baking a moment
Step 13- Custard
In a saucepan, take heavy cream and milk. Keep the heat to a medium-low. Don't bring it to a boil.
Step 14
In a heatproof bowl, take egg yolks, cornflour and sugar. Whisk well.
Step 15
Once the milk and heavy cream are hot enough, add them to the yolk mixture whisking simultaneously.
Step 16
Once the milk, cream and yolk mixture are thoroughly mixed together. Pour into the same saucepan.
Step 17
Return the saucepan to low heat occasionally. Keeping on heat till the custard thickens takes about 20-30 minutes.
Step 18
Once the custard thickens, take it off heat. Let it cool at room temperature, then place it in the refrigerator.
Step 19- Whipping cream
Take a large bowl and place it in the fridge for 15 minutes.
Step 20
After 15 minutes, take the bowl out, add heavy cream with a hand mixer, and start beating the cream at a speed of 3.
Step 21
Once the cream starts to get glossy, add the sugar and beat till there are stiff peaks.
Step 22- Melting chocolate.
Take a saucepan and fill ⅓ of it with water and bring it to a boil.
Step 23
In a heatproof bowl, add dark chocolate and place it in the saucepan. Make sure the bowl isn't touching the water.
Step 24
Once the chocolate melts, take it off the heat. Repeat for white chocolate.
Step 25 - Assembly
Cut the croissants from the middle. Add 1-2 Tbsp of custard.
Step 26
Add your berries and 1 Tbsp of whipped cream. Drizzle dark chocolate on one half of the croissant and white chocolate on the other, and serve.
Croissant Recipe by Baking a Moment is easy to follow and gives flaky, light croissants.
Tips
For croissants, please refer to the link above.
Once adding hot milk and cream to the eggs, make sure to whisk constantly to prevent scrambling.
You know the custard is done once it coats the back of a spoon.
Ensure the bowl, beaters, and heavy cream for cold ensure stiff peaks.
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