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.
Jam filled croissants: Test 2 https://exploratorykitchen.com/2019/12/26/jam-filled-croissants-test-2/ December 26, 2019