Jam filled croissants: Test 2


Exploratory Kitchen

Yield: 12 Croissants
Total Time: 30 minutes


Rolling pin


1 batch of basic croissant dough
1/4 cup strawberry jam
2 Tablespoons freeze dried strawberry powder
2 Tablespoons ground walnuts
1 egg
1 Tablespoon water


  1. After the major fail of test 1 I was brainstorming how to get jam into my croissant without the detrimental effects of the extra moisture. After my experience with how drying freeze dried strawberries can be from my two-toned dough experiment, I thought this might be the exact effect I need for the jam filling. I mixed my jam with the freeze dried strawberries. For a little extra texture and to mellow out the flavor I also added some ground walnuts.
  2. For this test I made the croissants in a roll shape by cutting out my croissant dough into 3 x 6 inch rectangles and adding about 1 teaspoon of filling into each one.
  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 22 minutes.


This time the jam actually worked so well! The strawberry flavor was enhanced by the freeze dried strawberries and the mixture was almost creamy though still retained its jamminess. The walnuts were mostly drowned out but I think it still helped in mellowing out the flavor And tartness of the strawberry mixture. If you really want some jam inside of your croissants, I 100% recommend adding some freeze dried fruit to reduce the moisture. The croissants baked great and had great flavor.



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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