Custard croissant
Overview
How to cook Custard croissant at home
Tags
Ingredients
Steps
-
grams of custard powder, 150 grams of powdered sugar, 50 grams of butter, 50 grams of starch powder, 1 egg yolk, mix well and form into a ball
-
Put 120 grams of butter into a plastic bag and roll it into a long hairstyle with a rolling pin.
-
Mix all the main ingredients into a dough (120g, except butter). After the dough forms a gluten network, ferment in the oven for 20 minutes. After that, roll the bread dough into a long hairstyle and put the rolled-out butter slices on it.
-
Fold it in half and hold it up, pinching and compacting it with your hands to avoid oil leakage when rolling out.
-
Gently roll it into a rectangular shape
-
One third fold method
-
Fold it in thirds, cover it with plastic wrap and let it rest for 10 minutes. You need to fold it three times, roll it out three times, and let it rest for 10 minutes each time
-
Divide the rolled puff pastry into rectangular shapes, then cut into small triangles, and apply egg wash on three corners to create a binding effect,
-
Put the custard filling prepared in advance
-
Shape and let ferment for about 40 minutes until doubled in size
