# Croissants rouge à la fraise

These are strawberry red croissants made by the chef Pastrychef Am.

- Cuisine: French
- Category: Baked Goods
- Language: en

## Ingredients

- Flour
- Strawberry puree
- Strawberries
- Cream
- Egg yolks

## Instructions

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

## Equipment

- Mixing bowl
- Pots
- Rolling pin
- Whisk
- Knife
- Baking sheet
- Piping bag
- Oven

## Source

- Original video: https://www.instagram.com/reel/DPyznHVje23/?igsh=MTFuYW5vazltZHhvcg==
- Recipe page: https://www.cliprecipe.com/recipe/79da85cb-adb0-47ee-a22e-3a52f4aaf481
- Extracted: 2025-12-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt