Jam filled croissants: Test 1


Exploratory Kitchen

Yield: 12 Croissants
Total Time: 30 minutes


Rolling pin


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


  1. 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.
  2. For my second test I spread the jam across the whole triangle of croissant dough before rolling it into a croissant.
  3. 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.



Published by

Tali Apostolico

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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