John Myers
Poppy Seed Croissants
The perfect poppy seed croissants recipe with a picture and simple step-by-step instructions.
- 300 g Flour
- 200 g Cold butter
- 150 g Powdered sugar
- 150 g Ground poppy seeds
- 1 pinch Baking powder
- 2 tablespoon Sour cream 20% fat
- Whole milk couverture
- Mix the flour with the baking powder. Put the flour, cold butter, powdered sugar, poppy seeds and the two tablespoons of sour cream in a mixing bowl and make a shortcrust pastry. Chill the dough for about 30 minutes.
- Make poppy seed croissants from the cold dough and place on a baking sheet lined with baking paper. Place the baking sheet in the oven preheated to 180 degrees (top and bottom heat) and bake for about 15-18 minutes.
- After the baking time, take it out of the oven and let it cool down. Melt the couverture over a water bath. Dip the tips of the poppy seed croissants, allow to drain a little, place back on the baking sheet and let the couverture set.
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