Ingredients:
For the dough:
- 160g bread flour
- 40g all-purpose flour
- 4g salt
- 20g sugar
- 2g dry yeast
- 12g whole eggs
- 90g water
- 10g unsalted butter
- 90g unsalted butter (for laminating)
For the custard cream:
- 2 egg yolks
- 40g sugar
- 15g all-purpose flour
- 200g milk
- Vanilla bean
For the filling:
- White chocolate
- Chocolate
- Dried strawberries
- Chopped almonds
Instructions:
- Mix the dry ingredients in a bowl.
- Add eggs and water, then knead until a smooth dough forms.
- Incorporate the butter and knead until well combined.
- Let the dough rest for 1 hour.
- Prepare the custard cream by mixing egg yolks, sugar, flour, and milk in a saucepan. Heat over low heat until thickened. Add the vanilla bean seeds.
- Roll out the dough into a rectangle and fold with butter to create layers.
- Spread the custard cream over the dough and roll into a croissant shape.
- Bake in the oven until the crust is golden brown.
- Melt white chocolate and chocolate, then pour over the baked croissant.
- Top with dried strawberries and chopped almonds.
Tips: Feel free to customize the filling according to your taste.
