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

Ingredients

  • 1 batch of basic croissant dough
  • 1/4 cup strawberry jam
  • 1 large egg
  • 1 Tbsp water

Instructions

  • 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.

Results

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.

References

Exploratory Kitchen

Parent Notebook

Croissants

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.

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