Delicious and Rich Salted Egg Croissant Recipe

How to make salted egg croissant

• 1

  Making salted egg filling

  First, with 8 salted eggs, separate the yolks and place them on a plate.

  Put a pot on the stove, add 300ml of water, and heat it over medium heat for about 2 minutes until the water boils. Then, place a steaming basket on top and add the plate of salted eggs.

  Cover and steam for about 5 minutes until the salted eggs are cooked and have turned a light yellow color.

  Next, add all the steamed salted eggs along with 50g of unsalted butter, 30g of granulated sugar, 5g of salt, 50g of condensed milk, and 100g of whipping cream into a blender.

  Then, use a hand blender to blend the salted egg mixture until it is smooth and completely combined.

  

  

  

  
• 2

  Mixing the dough for the pastry

  Next, you add to the mixing bowl 250g of all-purpose flour, 30g of granulated sugar, 5g of salt, 7g of instant yeast, 10g of honey, 50g of unsalted butter, and 120g of unsweetened milk, then attach the bowl to the mixer.

  You start the machine and mix thoroughly until the dough forms a cohesive, non-sticky mass.

  Then, you place the mixed dough into a sheet of plastic wrap, wrap it up in a square shape, and put the dough in the refrigerator to rest for about 30 minutes.

  

  

  

  
• 3

  Rolling the flaky dough

  After the dough has risen, sprinkle a little flour to dust the surface or kneading table, then place the dough block on it and use a rolling pin to roll the dough out to three times its size; at this point, add 125g of butter in the center of the dough piece.

  Next, fold the two sides of the dough over the butter tightly, then roll it out evenly in one direction to smooth the dough surface and completely cover the butter inside.

  Sprinkle a bit more flour, then place the dough piece back down, continuing to roll the dough horizontally until it is three times longer. After that, use a cutter to trim the edges of the dough at both ends, then estimate the dough into three equal parts and fold them over each other so that they form a rectangular block (think of it like folding a blanket).

  After the second rolling, wrap it in plastic wrap and place it in the freezer for 30 minutes.

  

  

  

  
• 4

  Dough division and shaping

  After the dough has been rested for 30 minutes, sprinkle a little flour on the surface and then use a rolling pin to roll the dough to a thickness of about 0.5cm.

  Then, cut off the 4 edges around the dough to make it look nice, and then cut the dough into triangle shapes measuring 6x14cm, and take each triangular piece out.

  Use a knife to cut a small line about 1/2 of a finger length in the middle of the base edge of the triangle, then roll the dough from the base up to the tip of the triangle. Do the same with the other pieces of dough!

  

  

  

  
• 5

  Baking the pastry

  Prepare a baking tray, then line it with parchment paper and place all the rolled dough on top, allowing it to proof for 2 hours at room temperature.

  After that, crack 2 egg yolks into a bowl with 30g of whipping cream and mix well until the ingredients are combined.

  Next, use a brush to apply a thin layer of egg wash around the surface of the dough, then place it in the oven at 200 degrees Celsius for about 20 minutes, until the pastry is golden brown and fragrant with butter, then remove it and let it cool slightly.

  

  

  

  
• 6

  Filling with salted egg yolk

  Once the pastry has cooled slightly, cut a small slit in the pastry and fill it with the salted egg yolk filling prepared earlier.

  
• 7

  Final Product

  The salted egg croissant after completion has a very eye-catching brownish-yellow color, with the fragrant scent of unsalted butter spreading, making this pastry even more appealing.

  When you eat it, you will feel the crispy baked outer layer, the chewy and moist inside combined with the rich, sweet, aromatic salted egg filling that will make your taste buds “dance” non-stop!