Strawberry Croissants

Method10 steps

1. 1

   Step 1: In a large bowl, whisk the 3 eggs, 1 egg yolk and sugar until pale yellow. Add the flour (1/4 cup), cornstarch (1/4 cup) and salt (1/8 tsp), then whisk to combine.

   Uses 3 eggs for pastry cream · 1 egg yolk for pastry cream · 2/3 cup sugar for pastry cream · 1/4 cup flour for pastry cream · 1/4 cup cornstarch for pastry cream · 1/8 tsp salt for pastry cream

2. 2

   Step 2: Add the milk (2 cups) to a saucepan and warm over medium-low heat until steam is rising from the milk, but its not bubbling yet. Do not let the milk simmer or boil.

   Uses 2 cups whole milk for pastry cream

3. 3

   Step 3: Once the milk is hot, gradually add the milk to the egg batter in slow, steady batches, whisking the egg batter vigorously as you do.

   Uses Pastry-cream egg mixture · Hot milk for pastry cream

4. 4

   Step 4: Rinse the saucepan under water to get rid of any milk that may have stuck to the bottom of the pot, then return the saucepan to the stove. Pour the batter into the saucepan and cook over medium-low heat, whisking the entire time. You'll want to whisk the cream until it's thickened up like pudding - about 7 to 8 minutes.

   Whisk pastry cream until thickened, 7–8 minutes · 8 minUses Tempered pastry-cream base

5. 5

   Step 5: Take the saucepan off the stove and whisk in the vanilla (1 tsp) paste. Transfer the cream to a clean bowl and cover with a sheet of plastic wrap, placing the plastic wrap directly onto the cream. Refrigerate until chilled - about 2 hours.

   Chill covered pastry cream for about 2 hours · 120 minUses Cooked pastry cream · 1 tsp vanilla bean paste

6. 6

   Step 6: Preheat the oven to 400°F. Line a baking sheet with parchment paper or silicon mat.

7. 7

   Step 7: Unroll the 3 puff-pastry sheets and cut each into 6 squares, making 18 squares. Pierce each center with a fork, leaving the borders unpierced. In a small bowl, whisk the 1 egg for egg wash with its 1 tsp water.

   Uses 3 sheets puff pastry, 18 squares total · 1 egg for egg wash · 1 tsp water for egg wash

8. 8

   Step 8: Place 6 pastry squares on the prepared sheet, keeping the other 12 refrigerated. Brush only their bare borders with some of the prepared egg wash. Bake for about 18 minutes, until the edges are golden.

   Bake one batch of 6 pastry squares · 18 minUses Puff-pastry squares: first 6 of 18 · Prepared egg wash, only as needed for these borders

9. 9

   Step 9: Transfer the baked squares to a wire rack. If desired, gently depress their centers while warm, then let them cool completely. Repeat the brushing and approximately 18-minute baking from step 8 with each of the two remaining batches of 6 refrigerated squares, using only enough egg wash for the borders; cool all 18 squares completely. Discard unused egg wash.

   Uses First batch of baked pastry squares · Remaining 12 of 18 puff-pastry squares · Remaining egg wash, only as needed for the two remaining batches

10. 10

    Step 10: Once all 18 pastry squares are completely cool, add a couple tablespoons of chilled pastry cream to each, then top with a couple strawberry (3/4 lb) slices and a dusting of powdered sugar. Keep the unused pastry cream covered in the refrigerator. Serve immediately or refrigerate the assembled pastries until serving.

    Uses Cooled baked puff-pastry squares · Some chilled pastry cream, a couple tablespoons per pastry; reserve the remainder refrigerated · 3/4 lb strawberries, stems removed and thinly sliced · Powdered sugar, to dust on top