Yield: 12 Croissants
Total Time: 30 minutes
1 batch of basic croissant dough
1/4 cup strawberry jam
1 large egg
1 Tablespoon water
- This was a simple test to see if I could add some jam to my croissants and have them still bake well. I tried to add the jam in two ways. For the first, I rolled out my croissant dough and cut out my triangles. I placed about a teaspoon of jam at the base of the triangle before rolling it into a croissant shape.
- For my second test I spread the jam across the whole triangle of croissant dough before rolling it into a croissant.
- The croissants were allowed to rise for 2 hours and slightly jiggly, coated in egg wash made from beating 1 egg with 1 Tablespoon of water, and baked at 390 degrees Fahrenheit for 20 minutes.
This test was bad. The jam added too much moisture and resulted in a poor rise as well as a poor bake. Do not do this! I did really still want to get some jam in these so I’m thinking already of some ways to reduce the jam moisture.