Croissant with cream

Method9 steps

1. 1

   Step 1: For the cream: In a bowl, whisk well the egg yolks (2) with the whole egg (1); set aside.

   Uses 2 egg yolks · 1 whole egg

2. 2

   Step 2: In a saucepan, pour the milk, lemon peel (1), sugar, the cinnamon stick (1) and, bring to a low heat. Simmer about two to three minutes and turn off the heat. Let to cool slightly.

   Uses 70 ml / (4 2/3 tablespoons) milk · 1 lemon peel · 70 grams / (2 1/2 ounces) sugar · 1 cinnamon stick

3. 3

   Step 3: Remove the lemon peel and cinnamon stick from the slightly cooled sweet milk. Stir in the beaten filling egg mixture, then cook over low heat, stirring constantly, until thick and creamy. Set aside.

   Uses 1 whole egg beaten with 2 egg yolks for filling · 70 ml milk simmered with 70 g sugar, lemon peel and cinnamon, then cooled slightly

4. 4

   Step 4: For the dough: Place in a bowl the flour, 25 grams / (1 ounce) margarine (25 g), salt (1 teaspoon), sugar, and knead well. Then, add the milk and the eggs (2) and continue to knead. Finally, mix well the baker’s yeast.

   Uses 300 grams / (10 1/2 ounces) all-purpose flour · 25 g margarine for dough · 1 teaspoon salt · 25 grams / (1 ounce) sugar · 100 ml / (6 3/4 tablespoons) milk · 2 eggs · 15 grams / (1/2 ounce) baker's yeast

5. 5

   Step 5: Sprinkle a table with a little flour. Place the dough on the table. Knead the dough a little more until forms a ball and, place in a bowl covered with cling film. Allow to rest about an hour.

   Dough rest · 60 minUses extra flour for dusting work surface · 300 g flour dough with 25 g margarine, 25 g sugar, 100 ml milk, 2 eggs and yeast

6. 6

   Step 6: Place again the dough on a table sprinkled with flour, extend it with the help of a rolling pin. Cut thin pieces of the remaining margarine and place on top of the dough. Fold the dough over the margarine, so that the margarine stay completely covered with the dough. Extend the dough with a rolling pin, fold in three, and extend again the dough with the rolling pin. Repeat this process at least two more times.

   Uses extra flour for dusting work surface · remaining 100 g margarine for lamination · dough rested about 1 hour

7. 7

   Step 7: Once this process is completed, extend the dough thinly (with about 0,5 centimeters / (1/4 inch) thick). Cut triangles with about 18 centimeters / (7 inches) tall and 10 centimeters / (4 inches) base. Give a small cut in the vertical in the triangle base, so that the ends leave slightly out. Spread small portions of the cream over the base of each triangle and, roll the dough over the cream toward to the vertex of the triangle.

   Uses risen dough folded with remaining 100 g margarine · cream filling cooked until thick, infusion spices removed

8. 8

   Step 8: Line a baking tray with baking parchment. Arrange the filled croissants on it and let rise for about 15 minutes.

   Shaped croissant rest · 15 minUses triangular dough rolled around cream filling

9. 9

   Step 9: Brush each one with beaten egg yolk (1) and bring to preheated oven at 200°C / (400ºF) about 15 to 20 minutes until golden. Remove from oven and garnish with powdered sugar.

   Bake croissants · 20 minUses 1 egg yolk · Powdered sugar for garnish · filled pastries rested another 15 minutes