Jam filled croissants: Test 2

This round I'm testing a jam filling that is much lower in moisture in order to not impact the bake of the croissants while still retaining the spirit of the initial goal to have fruit as the filling.
Total Time5 minutes
Print Recipe
Yield: 12 croissants


  • Rolling Pin


  • 1 batch of basic croissant dough
  • 1/4 cup strawberry jam
  • 2 Tbsp freeze dried strawberry powder
  • 2 Tbsp ground walnuts
  • 1 large egg
  • 1 Tbsp water


  • 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 and for a little extra texture and to mellow out the flavor I also added some ground walnuts.
  • 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 Tablespoon of filling into each one.
  • The croissants were treated the same as in the Basic Croissant Dough: Test 2 and 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°F for 22 minutes.


This time the jam filling worked so well! The strawberry flavor was enhanced by the freeze dried strawberries and the mixture was almost creamy due to a thicker texture. 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.


Exploratory Kitchen

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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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