Croissants rouge à la fraise

Name: Croissants rouge à la fraise
Cuisine: French
Ingredients: Flour; Strawberry puree; Strawberries; Cream; Egg yolks

Serves 1

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Croissants rouge à la fraise

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Serves 1

Directions

1Start by emptying a bowl full of flour on a clean surface.
2Make a hole in the middle of the mound of flour.
3Pour a bowl of strawberry puree into the hole.
4Mix and knead the dough until it turns red.
5Stretch out the dough into a long, thin sheet.
6Fold the dough in half.
7Roll the dough onto a rolling pin.
8Cut the excess dough from the sides.
9Roll the dough onto the rolling pin, creating multiple layers.
10Remove the dough from the rolling pin.
11Apply cream to the dough using your hands.
12Roll the dough back onto the rolling pin, ensuring even distribution of the cream.
13Roll and stretch the dough until it becomes thin and translucent.
14Cut the dough into smaller pieces using a knife.
15Roll the small pieces of dough into a circular shape.
16Roll them up to create a layered pattern.
17Pour milk into a pot.
18Cut some strawberries into small pieces and place them in a bowl.
19Pour strawberry puree into the bowl with strawberries.
20Pour a yellow cream into the pot with the milk.
21Mix and combine the ingredients in the pot.
22Pour the strawberry mixture into the pot.
23Mix all the ingredients together in the pot until thoroughly combined.
24Pour the mixture onto a clean surface.
25Spread the mixture evenly across the surface.
26Use a tool to draw a heart shape in the mixture.
27Take the previously prepared red dough.
28Cut the dough into small, circular pieces.
29Place the circular pieces of dough on a baking sheet lined with parchment paper.
30Form the dough pieces into cone shapes.
31Use a piping bag to fill the dough cones with the creamy mixture.
32Shape the dough to enclose the filling, creating a sealed cone.
33Place the filled cones on a baking sheet.
34Bake the cones in the oven.
35Remove the baked cones from the oven.
36Cut a baked cone in half to reveal the creamy filling.
37Taste the freshly baked croissant.

Ingredients

Flour
Strawberry puree
Strawberries
Cream
Egg yolks

Equipment

Mixing bowlPotsRolling pinWhiskKnifeBaking sheetPiping bagOven

Croissants rouge à la fraise

Serves 1

instagram.com

Croissants rouge à la fraise

instagram.com

Serves 1

Directions

1Start by emptying a bowl full of flour on a clean surface.
2Make a hole in the middle of the mound of flour.
3Pour a bowl of strawberry puree into the hole.
4Mix and knead the dough until it turns red.
5Stretch out the dough into a long, thin sheet.
6Fold the dough in half.
7Roll the dough onto a rolling pin.
8Cut the excess dough from the sides.
9Roll the dough onto the rolling pin, creating multiple layers.
10Remove the dough from the rolling pin.
11Apply cream to the dough using your hands.
12Roll the dough back onto the rolling pin, ensuring even distribution of the cream.
13Roll and stretch the dough until it becomes thin and translucent.
14Cut the dough into smaller pieces using a knife.
15Roll the small pieces of dough into a circular shape.
16Roll them up to create a layered pattern.
17Pour milk into a pot.
18Cut some strawberries into small pieces and place them in a bowl.
19Pour strawberry puree into the bowl with strawberries.
20Pour a yellow cream into the pot with the milk.
21Mix and combine the ingredients in the pot.
22Pour the strawberry mixture into the pot.
23Mix all the ingredients together in the pot until thoroughly combined.
24Pour the mixture onto a clean surface.
25Spread the mixture evenly across the surface.
26Use a tool to draw a heart shape in the mixture.
27Take the previously prepared red dough.
28Cut the dough into small, circular pieces.
29Place the circular pieces of dough on a baking sheet lined with parchment paper.
30Form the dough pieces into cone shapes.
31Use a piping bag to fill the dough cones with the creamy mixture.
32Shape the dough to enclose the filling, creating a sealed cone.
33Place the filled cones on a baking sheet.
34Bake the cones in the oven.
35Remove the baked cones from the oven.
36Cut a baked cone in half to reveal the creamy filling.
37Taste the freshly baked croissant.