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.
Jam filled croissants: Test 1 https://exploratorykitchen.com/2019/12/26/jam-filled-croissants-test-1/ December 26, 2019