Company

Program

Terms & Policies

© 2025 TikTok

#croissantfillingideas

9 posts

Strawberry season is here and obviously I had to make it into a croissant. 🥐🥰 Buttery croissants are stuffed with a strawberries and cream filling made with juicy strawberries, fresh local Ontario heavy cream and Ontario mascarpone cheese. @Ontario Dairy #InspiredByDairy #sponsored STRAWBERRIES AND CREAM CROISSANTS 🍓🥐 4 store-bought croissants Strawberry Purée 2 cups strawberries, quartered Juice of half lemon 1/4 cup sugar Cream Filling 1 cup Ontario heavy cream 3/4 cup Ontario mascarpone cheese 1/2 cup icing sugar 1 tsp vanilla extract Pinch salt Strawberry Glaze 1 cup icing sugar 2 Tbsp strawberry purée 2-4 Tbsp Ontario heavy cream 1. Bake croissants in 300F oven for 8-10 minutes. Set aside to cool completely. 2. Make strawberry purée: Cook strawberries, sugar and lemon in a saucepan over medium heat until soft and purée has thickened, about 8-10 minutes. Remove from heat and let cool before pureeing until smooth. 3. In a large bowl, whip Ontario heavy cream, Ontario mascarpone cheese, icing sugar, vanilla and salt to firm peaks. Fold in cooled strawberry purée in 2-3 batches. Transfer to piping bag. 4. Make the glaze: whisk icing sugar, 2 Tbsp strawberry purée and 2-4 Tbsp Ontario heavy cream to desired consistency. 5. Insert a sharp knife at the bottom of each croissant, pipe strawberry cream filling. Top with glaze and enjoy.

Everything Croissants 🥐 filled with turkey, cheese & mini pepperonis #recipe #snack the perfect appetizer or snack! •roll out puff pastry dough on cutting board •add a layer of grated mozzarella, grated cheddar, chopped turkey & mini pepperonis •using a knife, cut into 8 triangles •roll up each triangle into a croissant shape •place croissants on a greased baking sheet •whisk one egg in a bowl & brush the tops of croissants •top with “everything but the bagel seasoning” •bake at 400 for 20min or until golden brown •serve with honey mustard

Croissant dough rolled into a circle, filled with pastry cream. Same batch of dough used for last 2 posts ❤️ Recipes below. Croissant: 300g Bread flour 200g all purpose flour 220g Whole Milk 1 egg yolk 150g starter (see below) 200g poolish (see below) 13g Salt 40g Sugar 5g yeast (1.5 tsp) 20g milk powder (optional) 3g malt powder (optional) 220g Butter (unsalted) for lamination Poolish: This is yeast, flour and water mixed and fermented before you add it to the dough. 100g bread flour 100g water (warm, not hot) 2g yeast (1/2 tsp) Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred) Sourdough starter / levain; If you have one, you can use it directly from the fridge if it’s not too old (was fed in the last 2 days). You can also use starter at peak or a bit after peak. 70g bread flour 70g water 60g starter Mix and let ferment for 3-4 hours If you dont have a starter, make more poolish instead. You can also check my saved posts for how to make your own sourdough starter. In a large bowl add the milk, warm it up for 30 seconds on high in the microwave. Mix in milk powder if using. Add yolk, sourdough starter, and poolish and mix to combine. In a separate container, add flours. If your starter/poolish are from fridge, warm up the flour in the microwave for 30 seconds. Add salt, sugar, yeast and malt powder if using, stir to combine. Add flour mixture to the large bowl with the milk mixture, and stir with a fork until shaggy mess forms then use wet hands to knead the dough in the bowl. Wet your hands several times while kneading. Move the dough to a clean bowl and let proof in warm area for 30 minutes. Stretch and fold the dough into itself several times and let it proof for 30 more minutes . Repeat the folding process, flatten the dough, wrap and place in freezer for 3 hours. Prepare your butter block : Flatten 200 g of butter inside the sheet of parchment paper. Use rolling pin to flatten it to 0.5-1cm. Let the butter block cool in fridge for 30 minutes before lamination. Flatten the dough on a floured surface . Place the butter block in the center and fold the dough on both ends to seal the butter inside. Roll out the dough 1cm thick. Fold each end toward the center. Then fold again like a book. Place in freezer for 30 minutes. Roll out the dough back to 1cm thick. Fold the dough into thirds this time. Wrap and place in freezer for 2 hours. Flatten the dough to 0.5-1cm thick. Cut triangles using a sharp knife or pizza cutter. Roll the triangles from the base towards the tip and place on sheet tip side down. You can let them proof for 2 hours now or keep in airtight container for up to 1 week (defrost and proof takes 6-8 hours from frozen) Preheat oven to 220C for 30 minutes. Brush the pastries with egg wash. As soon as you place them in the oven, lower temp to 200C and turn convection on (turbo). Bake for 10 minutes then rotate pan and lower temp to 190C. Bake for 7-9 minutes more. Brandy Syrup: 1/2 cup granulated sugar 1/3 cup water 1 tbsp Brandy Combine sugar and water in a small sauce pan, stir while heating on medium heat. When dissolved, stir in brandy and remove from heat. Keep cold. Pastry Cream: 1/2 Vanilla Bean 1/2 Liter Milk 1/4 tsp salt 120g Granulated Sugar 4 Tbsp Cornstarch 2 Large Eggs 50g Butter (unsalted) Prepare pastry cream: Add milk and salt and heat on medium/high heat until nearly boiling.
Make sure to stir the milk frequently to prevent burning. Meantime, in a separate bowl, whisk eggs, sugar and cornstarch until smooth. Slowly ladle 1/3 of the hot milk mixture into the egg mixture while whisking. Pour back the mixture slowly into the saucepan while whisking. Heat the mixture while constantly mixing, it will take another 2-3 minutes for it to thicken. Let the cream slightly cool for 5-10 minutes while whisking it occasionally to release steam. Whisk butter in 10g pieces until dissolved. Move to a shallow dish , cover with plastic wrap and keep in fridge for up to 1 week. #food #croissant #newyork #pastry #recipe #fyp