John Myers
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Baking: Carnival Croissants with Various Fillings
The perfect baking: carnival croissants with various fillings recipe with a picture and simple step-by-step instructions.
the Danish pastry
- 600 g Spelled flour type 630
- 100 ml Water cold
- 100 ml Milk cold
- 1 pinch Salt
- 2 piece Eggs
- 80 g Sugar
- 30 g Fresh yeast – alternatively 2 packets of dry yeast
- 250 g Butter
the fillings
- 1 filling Orange jam
- 2 filling Hiffenmark [rose hip jam]
- 3 filling 100 g gemahlene Haselnüsse mit 1 tsp Kakao, etwas Wasser und Agavendicksaft
the cast
- 1 piece Egg
- 1 tablespoon Cream
- Sugar pearls
- Granulated sugar
the Danish pastry
- Mix water with milk and dissolve the yeast in it. (Shaker beaker) Add eggs, sugar and salt and mix well. (Still in the shaker)
- Weigh the flour in a mixing bowl and knead the shaken mixture well with it. The result should be a heavy batter that no longer sticks to the bowl. Possibly add a little more flour. Dust the dough with a little flour and let it rest in the refrigerator for at least five hours.
- Roll out the dough on a floured surface and cover half of it with butter. Fold up and roll out again.
- Then, as with puff pastry – tour three times, that is, beat the dough on top of each other, roll out, beat on top of each other again, etc. Let the dough rest in the refrigerator for half an hour between each tour.
- Now quarter the dough and roll it out one last time on a floured surface into a rectangle. Cut the dough into oblong triangles.
the third filling
- Mix the grated nuts with a little water, cocoa powder and agave syrup and spread on the triangles. Sufficient for half of the dough.
- Spread the third quarter with orange jam and the last quarter with Hiffenmark.
- Roll up from the broad side and form croissants. Place on a tray lined with foil or paper – keep a large distance – and let the croissants rise for another half an hour.
the cast
- Whisk the egg with the cream and brush the croissants with it. To make it easier to differentiate, I sprinkled the Hiffen marrow cones with colored sugar pearls and the orange jam cones with granulated sugar. Nutcorns were left without anything.
- The croissants are baked for about 20 minutes at 180 degrees (convection) – toothpick test!
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