Croissants for two - Part Two - Shaping, Filling and Baking
This is part two of our Valentine’s croissant for two, the shaping, proofing and baking.
We started the show with some great questions and then demo. Demo started with some love cheese filled hearts - my epic fail gondolas (one must try) and a finish with the classic pain au chocolat. Here is a link to the show. Saturday DoughDr Episode
And Bakers, I forgot to show you how I shape the scraps into yummy rolls but I made a video and the is at the bottom of the post. So, ready set bake!
Bakers - after your dough has rested in the refrigerator for a few hours or in the freezer for up to one month - it is time to shape, proof and bake.
If shaped later in the day the croissants can proof slowly overnight in the refrigerator and then be baked fresh first thing in the morning.
Today’s shaping is Valentine’s Day themed but this dough can be cut into 4” squares and shaped into luscious pain au chocolat or savory ham and cheese.
For an extensive tutorial on making,shaping, proofing and baking croissants, take a look at my Craftsy class Craftsy Croissant Class
Once you are ready to shape and bake the croissants - it’s time to decide on how you want to fill them. If you want to make Valentine's cream cheese croissants you want to make cream cheese filling, and make sure you have raspberry jam or fresh raspberries.
If you want to make the cherry love boats - you’ll want to have cherry jam on hand or make the cherry filling below. And if this looks familiar I am recycling the recipes from the cherry hand pies Live class from 2/3 - they were just that good.
If you would like to see that Craftsy live - it is streaming on Craftsy and here is the link:
Craftsy Live - Cherry Hand Pies
Cream Cheese Filling - this can be doubled
113g cream cheese
28g butter, softened
57g sugar
25g egg (½ egg)
4g vanilla extract
12g all purpose flour
½ lemon zested
In a mixer fitted with the paddle attachment, combine cream cheese and butter. Mix on medium speed for about 2 minutes until smooth.
Add sugar, mix until combined.
Add egg, vanilla extract, bread flour and optional zest.
Mix for 2 minutes on medium speed until smooth.
Keep for 1 week, refrigerated.
Cherry Filling
This recipe can be doubled
½ bag frozen cherries (5 ounces)
12g sugar (sugar 1#)
25g sugar (sugar 2#)
15g (1 Tablespoon) instant clear gel
½ teaspoon almond extract
½ vanilla extract
Where to buy Instant Clear Gel: Instant Clear Gel
1. Place the cherries in a medium sized bowl and sprinkle the sugar on top of them.
2. Let them sit for 20 minutes so that the sugar can draw out more moisture from the cherries.
3. Combine the instant clear gel with the remaining sugar (sugar #2) and stir into the cherry mixture. Let the filling thicken at room temperature for 20 minutes.
Refrigerate until ready to use.
Egg wash
1 egg beaten with a good pinch (⅛ teas) salt
Beaten until smooth and then strain
Keeps for 24 hours in the refrigerator
Rolling out dough
Proofed Valentine’s croissants - unfilled
Line a baking tray with parchment paper.
Roll the dough out to ⅛ of an inch.
Cut large hearts or 4” squares. Move to the baking tray.
Cut the heart border and brush base with egg wash.
Place on the heart base and fill with cream cheese/jam or however you like.
Cover and proof overnight in the refrigerator.
In the morning, remove croissants from the refrigerator, preheat the oven to 375. Brush the tops of the croissants with egg wash.
Bake for 25-30 minutes in the middle of the oven until they are a beautiful golden brown.
Cherry Love Boats
Cherry Love Boats
1. Cut dough into 4” squares.
2. Pick up the corners of the dough and seal them together for an inch. They should look like little gondolas. Proof and egg wash. Bake until golden brown. And if stripe with almond flat icing.
Almond Icing
Ingredients
85g Powdered Sugar
19g Butter
2g (1/4 teas) Almond Extract
4g (1/2 teas)Vanilla
Combine powdered sugar, milk, butter and vanilla extract in a medium sized bowl and whisk to combine.
Leftover icing will keep for 5 days in the refrigerator.
Pain au chocolat
Cut dough into 4” squares.
Stretch gently into a rectangle.
Egg wash the center of the square.
Place two rows of chocolate chips alongside each side of the egg wash and fold edges to the center. Press lightly to seal.
Flip over and place on the prepared baking tray.
Cover and proof overnight in the refrigerator or for an hour at room temperature, until they look like they have expanded about 1/3rd of their pre proofed size.
Egg wash.
Bake for 25 - 30 minutes at 375.
Lately, I have been using the scraps to make really delicious rolls - they are not perfectly shaped - but once proofed, egg wash and baked. And as an option, it gives my brioche molds a workout.
Here is a short video showing how to make them.