Croissants with marzipan filling
6 servings
25 minutes
Marzipan-filled croissants are a refined French delicacy, a symbol of morning pleasure. Their history traces back to Austria, but France transformed them into a culinary masterpiece. The delicate flaky dough becomes airy and crispy through repeated rolling and chilling. The marzipan filling gives these croissants an exquisite flavor – sweet, nutty, and subtly vanilla-like. They pair perfectly with a cup of aromatic coffee or hot chocolate, creating a warm and cozy morning atmosphere. Croissants can be served as a standalone dessert or complemented with berries and jam to enhance the flavor palette. Their preparation requires patience, but the result is worth every moment spent – layer by layer, the harmony of flavors unfolds, offering true gastronomic delight.
1
Dissolve 50g of sugar in water and add yeast. Melt 30g of butter and add it to the mixture.
- Sugar: 120 g
- Water: 165 ml
- Dry yeast: 10 g
- Butter: 230 g
2
Sift the flour with salt and gradually add to the yeast solution. Knead the dough.
- Wheat flour: 410 g
- Salt: 1.5 teaspoon
3
If the dough sticks to your hands, sprinkle some more flour, wrap the dough in plastic wrap, and place it in a warm place for an hour.
4
When the dough rises and increases in size, it should be rolled out to a thickness of about 3-5 mm and half spread with room temperature butter. Leave to rest for 10 minutes.
- Butter: 230 g
5
Fold the dough in half, covering the oily part, and send it to the freezer for 20 minutes, then to the refrigerator for an hour.
6
After that, roll out the dough again and repeat the above - grease with oil, rest, freezer, refrigerator.
7
You can make more layers, but remember that the fewer layers, the fluffier the croissant)
8
Roll the prepared dough into a rectangle and cut it into triangles. The ready puff pastry should only be rolled in layers and preferably in one direction. Do not mix scraps and roll out a new layer - it will disrupt the layers of the dough and spoil the products.
9
For the filling, grind almonds with sugar and vanilla. In general, the filling can be anything - chocolate, jam, custard, but this time I wanted marzipan.
- Peeled almonds: 200 g
- Sugar: 120 g
- Vanilla extract: to taste
10
Spread the filling on a piece of dough and roll it into a tube, starting from the wide edge to the corner. Shape it into a spiral and repeat the same action with all the other pieces of dough.
11
Let the dough rise at room temperature, then brush with egg yolk and bake in the oven at 220°C for 5 minutes, then reduce the temperature to 185°C and bake for another 15-20 minutes.