Vanilla Cream-Filled Croissants

Vanilla Cream-Filled Croissants

Introduction:

Vanilla Cream-Filled Croissants bring the delicate flakiness of classic croissants together with a rich, velvety vanilla cream filling. Perfect for breakfast, brunch, or dessert, these pastries offer a luxurious treat that’s sure to impress. With a golden, buttery crust and a creamy interior, this recipe makes you feel like you’ve stepped into a Parisian café.

Ingredients:

• For the Croissant Dough:
  • 500 g type 45 flour
  • 115 g water
  • 140 g whole milk
  • 130 g unsalted soft butter
  • 25 g fresh yeast
  • 10 g fine salt
  • 50 g caster sugar
  • 180 g butter (for lamination)
• For the Vanilla Cream Filling:
  • 490 g whole milk
  • 120 g egg yolks
  • 120 g caster sugar
  • 50 g cornstarch
  • 60 g unsalted soft butter
  • 5 g vanilla paste or extract
• For the Egg Wash:
  • 1 large egg
  • 15 g milk
  • 1 g fine salt

Instructions:

1. Prepare the Dough:
   • Mix flour, yeast, salt, sugar, water, milk, and butter. Knead for 5 minutes on low speed, then another 5 minutes on medium speed until smooth.
   • Wrap the dough in plastic and refrigerate for at least 8 hours.
2. Butter Lamination:
   • Roll out butter between two sheets of parchment paper into a 17×22 cm rectangle. Chill for 20 minutes.
   • Roll out the dough into a 37×22 cm rectangle. Place the butter in the center, fold the dough over, and seal the edges.
   • Roll out into a larger rectangle, fold the edges to the center, and refrigerate for 1 hour.
3. Shape the Croissants:
   • Roll the laminated dough into a large rectangle, trim the edges, and cut triangles. Roll the triangles into croissant shapes.
   • Place the shaped croissants on a baking tray, cover, and proof in a warm place for 2-2.5 hours.
4. Prepare the Vanilla Cream:
   • Whisk egg yolks, sugar, and cornstarch in a bowl. Heat milk and vanilla in a saucepan until boiling, then temper the egg mixture with the hot milk.
   • Cook the mixture until thickened, stir in butter, and chill.
5. Bake the Croissants:
   • Brush proofed croissants with egg wash. Bake at 175°C for 18-20 minutes until golden brown. Allow to cool.
6. Fill the Croissants:
   • Using a piping bag, fill the cooled croissants with the vanilla cream. Optionally, glaze the tops for added shine.

Internal Linking Opportunities:

• Pair these croissants with a comforting Creamy Potato Soup for a hearty meal.
• If you enjoy sweet pastries, try the Strawberry Shortcake Truffles for another indulgent treat.
• Explore more flaky baked goods with the Homemade Pizza Sticks.

Conclusion:

Vanilla Cream-Filled Croissants are the ultimate indulgence for pastry lovers. The crisp, golden layers combined with the smooth vanilla cream create a treat that’s perfect for any time of day. Pair them with Cinnamon Crinkle Cookies or Cranberry Orange Cake to create a delightful dessert spread. Try this recipe and bring the magic of a French patisserie to your kitchen!