Jam Filled Croissants: Test 1

I really wanted my croissants to have a filling. I knew this wouldn't be very straight forward based on the type of fillings I usually see inside but I wanted to experience first hand what happens if I just add some jam to my croissants.
Total Time2 minutes
Print Recipe
Yield: 12 croissants


  • 1 batch of basic croissant dough
  • 1/4 cup strawberry jam
  • 1 large egg
  • 1 Tbsp 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. Definitely the first issue I ran into was how little jam a croissant can handle while raw.
  • For my second test I spread the jam across the whole triangle of croissant dough before rolling it into a croissant.
  • The croissants were treated the same as they were in the Basic Croissant Dough: Test 1 and allowed to rise for 2 hours until slightly jiggly, coated in egg wash made from beating 1 egg with 1 Tablespoon of water, and baked at 390°F for 20 minutes.


These tests did not work out though I’m not socked. The jam added too much moisture and resulted in a poor rise as well as a poor bake. Do not do this! I still really wanted to get some jam in these so I’m thinking already of some ways to reduce the jam moisture.


Exploratory Kitchen

Parent Notebook


Published by

Tali Perlov

I'm a baking addict with a history of messing around in a lab. Science, an intense interest in food and flavor, and creative genes! Thus, Exploratory Kitchen was born! A scientific approach to producing delicious and customizable foods with the aim to understand the ingredients and not just follow the recipe.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.