Croissants rouge à la fraise

Serves 1
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Directions

  1. 1Start by emptying a bowl full of flour on a clean surface.
  2. 2Start by emptying a bowl full of flour on a clean surface.
  3. 3Start by emptying a bowl full of flour on a clean surface.
  4. 4Make a hole in the middle of the mound of flour.
  5. 5Make a hole in the middle of the mound of flour.
  6. 6Make a hole in the middle of the mound of flour.
  7. 7Pour a bowl of strawberry puree into the hole.
  8. 8Pour a bowl of strawberry puree into the hole.
  9. 9Pour a bowl of strawberry puree into the hole.
  10. 10Mix and knead the dough until it turns red.
  11. 11Mix and knead the dough until it turns red.
  12. 12Mix and knead the dough until it turns red.
  13. 13Stretch out the dough into a long, thin sheet.
  14. 14Stretch out the dough into a long, thin sheet.
  15. 15Stretch out the dough into a long, thin sheet.
  16. 16Fold the dough in half.
  17. 17Fold the dough in half.
  18. 18Fold the dough in half.
  19. 19Roll the dough onto a rolling pin.
  20. 20Roll the dough onto a rolling pin.
  21. 21Roll the dough onto a rolling pin.
  22. 22Cut the excess dough from the sides.
  23. 23Cut the excess dough from the sides.
  24. 24Cut the excess dough from the sides.
  25. 25Roll the dough onto the rolling pin, creating multiple layers.
  26. 26Roll the dough onto the rolling pin, creating multiple layers.
  27. 27Roll the dough onto the rolling pin, creating multiple layers.
  28. 28Remove the dough from the rolling pin.
  29. 29Remove the dough from the rolling pin.
  30. 30Remove the dough from the rolling pin.
  31. 31Apply cream to the dough using your hands.
  32. 32Apply cream to the dough using your hands.
  33. 33Apply cream to the dough using your hands.
  34. 34Roll the dough back onto the rolling pin, ensuring even distribution of the cream.
  35. 35Roll the dough back onto the rolling pin, ensuring even distribution of the cream.
  36. 36Roll the dough back onto the rolling pin, ensuring even distribution of the cream.
  37. 37Roll and stretch the dough until it becomes thin and translucent.
  38. 38Roll and stretch the dough until it becomes thin and translucent.
  39. 39Roll and stretch the dough until it becomes thin and translucent.
  40. 40Cut the dough into smaller pieces using a knife.
  41. 41Cut the dough into smaller pieces using a knife.
  42. 42Cut the dough into smaller pieces using a knife.
  43. 43Roll the small pieces of dough into a circular shape.
  44. 44Roll the small pieces of dough into a circular shape.
  45. 45Roll the small pieces of dough into a circular shape.
  46. 46Roll them up to create a layered pattern.
  47. 47Roll them up to create a layered pattern.
  48. 48Roll them up to create a layered pattern.
  49. 49Pour milk into a pot.
  50. 50Pour milk into a pot.
  51. 51Pour milk into a pot.
  52. 52Cut some strawberries into small pieces and place them in a bowl.
  53. 53Cut some strawberries into small pieces and place them in a bowl.
  54. 54Cut some strawberries into small pieces and place them in a bowl.
  55. 55Pour strawberry puree into the bowl with strawberries.
  56. 56Pour strawberry puree into the bowl with strawberries.
  57. 57Pour strawberry puree into the bowl with strawberries.
  58. 58Pour a yellow cream into the pot with the milk.
  59. 59Pour a yellow cream into the pot with the milk.
  60. 60Pour a yellow cream into the pot with the milk.
  61. 61Mix and combine the ingredients in the pot.
  62. 62Mix and combine the ingredients in the pot.
  63. 63Mix and combine the ingredients in the pot.
  64. 64Pour the strawberry mixture into the pot.
  65. 65Pour the strawberry mixture into the pot.
  66. 66Pour the strawberry mixture into the pot.
  67. 67Mix all the ingredients together in the pot until thoroughly combined.
  68. 68Mix all the ingredients together in the pot until thoroughly combined.
  69. 69Mix all the ingredients together in the pot until thoroughly combined.
  70. 70Pour the mixture onto a clean surface.
  71. 71Pour the mixture onto a clean surface.
  72. 72Pour the mixture onto a clean surface.
  73. 73Spread the mixture evenly across the surface.
  74. 74Spread the mixture evenly across the surface.
  75. 75Spread the mixture evenly across the surface.
  76. 76Use a tool to draw a heart shape in the mixture.
  77. 77Use a tool to draw a heart shape in the mixture.
  78. 78Use a tool to draw a heart shape in the mixture.
  79. 79Take the previously prepared red dough.
  80. 80Take the previously prepared red dough.
  81. 81Take the previously prepared red dough.
  82. 82Cut the dough into small, circular pieces.
  83. 83Cut the dough into small, circular pieces.
  84. 84Cut the dough into small, circular pieces.
  85. 85Place the circular pieces of dough on a baking sheet lined with parchment paper.
  86. 86Place the circular pieces of dough on a baking sheet lined with parchment paper.
  87. 87Place the circular pieces of dough on a baking sheet lined with parchment paper.
  88. 88Form the dough pieces into cone shapes.
  89. 89Form the dough pieces into cone shapes.
  90. 90Form the dough pieces into cone shapes.
  91. 91Use a piping bag to fill the dough cones with the creamy mixture.
  92. 92Use a piping bag to fill the dough cones with the creamy mixture.
  93. 93Use a piping bag to fill the dough cones with the creamy mixture.
  94. 94Shape the dough to enclose the filling, creating a sealed cone.
  95. 95Shape the dough to enclose the filling, creating a sealed cone.
  96. 96Shape the dough to enclose the filling, creating a sealed cone.
  97. 97Place the filled cones on a baking sheet.
  98. 98Place the filled cones on a baking sheet.
  99. 99Place the filled cones on a baking sheet.
  100. 100Bake the cones in the oven.
  101. 101Bake the cones in the oven.
  102. 102Bake the cones in the oven.
  103. 103Remove the baked cones from the oven.
  104. 104Remove the baked cones from the oven.
  105. 105Remove the baked cones from the oven.
  106. 106Cut a baked cone in half to reveal the creamy filling.
  107. 107Cut a baked cone in half to reveal the creamy filling.
  108. 108Cut a baked cone in half to reveal the creamy filling.
  109. 109Taste the freshly baked croissant.
  110. 110Taste the freshly baked croissant.
  111. 111Taste the freshly baked croissant.

Ingredients

  • Flour
  • Flour
  • Flour
  • Strawberry puree
  • Strawberry puree
  • Strawberry puree
  • Strawberries
  • Strawberries
  • Strawberries
  • Cream
  • Cream
  • Cream
  • Egg yolks
  • Egg yolks
  • Egg yolks

Equipment

Mixing bowlPotsRolling pinWhiskKnifeBaking sheetPiping bagOven