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Print Recipe
Croissants with Jam and Custard Recipe
In my opinion, this is the best pastry you can imagine... Delicate crumbly dough stuffed with vanilla custard and fragrant jam-it is impossible to resist!!
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Another undeniable advantage of this baking (as well as many other puff pastry) - is the minimum time spent. Immediately put the oven to heat up to 220 degrees and take out the defrost dough. Now prepare the custard: in a saucepan with a thick bottom, mix the yolk, sugar, flour, milk and vanilla seeds, put on a slow fire and bring almost to a boil. When the mass begins to thicken-turn off the stove and stir vigorously for a couple of minutes. Shift the cream from the pan and allow to cool slightly.
    Another undeniable advantage of this baking (as well as many other puff pastry) - is the minimum time spent.
Immediately put the oven to heat up to 220 degrees and take out the defrost dough.
Now prepare the custard: in a saucepan with a thick bottom, mix the yolk, sugar, flour, milk and vanilla seeds, put on a slow fire and bring almost to a boil.
When the mass begins to thicken-turn off the stove and stir vigorously for a couple of minutes.
Shift the cream from the pan and allow to cool slightly.
  2. Also for the filling we need jam. I used Strawberry jam. It is not necessary to take strawberry - choose any taste what to you to liking. What with the test: when it thawed (it usually takes 15-20 minutes, roll it in one direction and cut into triangles. Size - again, at Your discretion. I made small croissants, but you can make big ones.
    Also for the filling we need jam.
I used Strawberry jam.
It is not necessary to take strawberry - choose any taste what to you to liking.
What with the test: when it thawed (it usually takes 15-20 minutes, roll it in one direction and cut into triangles. Size - again, at Your discretion.
I made small croissants, but you can make big ones.
  3. Now, on a wide part of the triangle, we put the cream, squeeze out a number of jam, they also lubricate a little edge of the dough, and you can and the whole piece. And gently roll the croissant, trying to keep the stuffing from getting out. Then, in addition, turn the corners with your fingers.
    Now, on a wide part of the triangle, we put the cream, squeeze out a number of jam, they also lubricate a little edge of the dough, and you can and the whole piece.
And gently roll the croissant, trying to keep the stuffing from getting out.
Then, in addition, turn the corners with your fingers.
  4. Rolled croissants are placed on a grid or a baking sheet covered with baking paper so that a narrow corner is at the bottom - this will not allow the croissants to unfold during baking. Grease the baking yolk, mixed with a small amount of milk and send in the oven for 15 minutes - until rise and browned. After baking, allow to cool.
    Rolled croissants are placed on a grid or a baking sheet covered with baking paper so that a narrow corner is at the bottom - this will not allow the croissants to unfold during baking.
Grease the baking yolk, mixed with a small amount of milk and send in the oven for 15 minutes - until rise and browned. After baking, allow to cool.

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