Shortcrust pastry croissants with marmalade filling these are crispy croissants with a sweet filling. They are made very quickly and eaten faster. You do not need any special confectionery skills to make them, and they look very effective on the table when we have guests. They are also perfect as a sweet snack for a lunch box at work or school.
How to choose the best ingredients for shortcrust pastry croissants with marmalade filling
Plain flour: for these croissants, you can use ordinary flour that you have at home. It is important that it is sieved or aired before adding it. You can do it with special equipment or with an ordinary strainer.
Unsalted butter: butter is best without any additives, if you can’t butter, you can use a substitute for baking.
Yeast: I use expensive in single packages because you already have them populated, a bit unusual for shortcrust pastry, but believe me, the shortcrust pastry croissants with marmalade filling will be delicious, delicately crunchy, and at the same time fluffy and soft.
Sour cream or Greek yogurt or Creme fraiche: you will need heavy sour cream or Greek yogurt for this baking, or you can use creme fraiche like any other ingredients with the right consistency. However, sour cream cannot be liquid because the croissant dough will not be okay.
Cherry-flavored marmalade: it is very important what marmalade you choose for this baking. I recommend the hard ones intended for baking because they guarantee that the marmalade will not leak out.
You can also choose the fruit of the marmalade, which is the mass of the mass, and try not to put these flowing pieces inside the croissants.
Egg white: you won’t need the egg white as much as you need to subtract half of the eggs you add to the recipe.
Sugar: for this baking, I recommend either powdered sugar or caster sugar. The sugar must be well distributed in the dough.
Tips and tricks
- I prefer the non-stick silicone mate to knead the dough. The dough is beautifully kneaded, does not stick, and what’s more, the silicone mat does not take up a lot of space in the kitchen, despite its quite large size.
- Ideally, the shortcrust dough should be kneaded on a large marble board, which is previously kept in a glacier. Such a board keeps the cold for a long time, making the dough knead more easily and flexible.
- Ingredients for the dough such as butter, yogurt, or cream must be cold. Then the dough will be elastic faster.
- Instead of a knife or a hand, you can use a special kneading device for shortcrust.
Croissants made of shortcrust pastry with marmalade filling
- 500 gr plain flour
- 7 gr dry yeast
- 100 gr butter
- 2 eggs
- 180 gr sour cream or Greek yoghurt
- 1 tbsp sugar
- 180 gr I have a cherry-flavoured marmalade
- 1 egs white spreading croissants
- Put the flour, yeast, butter, eggs, sugar, and cream on the kneading mat and knead together.
- Kneading the dough at the beginning will be more convenient with a knife or scraper paste. I recommend the latter if you bake a lot because it is more convenient to use, and you will not cut the silicone mat.
- Divide the dough into 3 parts.
- We fight each circle-shaped part and divide it into 8 pieces like pizzas.
- At the end of each pizza part, we put marmalade, i.e. about a teaspoon, and roll the croissants inside. Press down so that our marmalade does not fall out and move the ends inward, forming a croissant shape.
- Place the croissants on the baking tray, previously lined with baking paper.
- Beat the egg white with a fork or whisk to make it easy to spread, and coat your croissants with the egg white with a brush. Croissants greased in this way will shine beautifully.
- Bake in a preheated oven to 180 degrees C for about 10 minutes until golden brown.