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Strawberry Sourdough Croissants

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Delightful croissants featuring a unique sourdough base paired with sweet strawberries, perfect for brunch or special occasions.

Ingredients

  • 600 g (4 ¾ cups) all-purpose flour
  • 65 g (⅓ cup) granulated sugar
  • 12 g (2 teaspoons) salt
  • 60 g (¼ cup) active sourdough starter (100% hydration)
  • 205 g (1 cup) water, room temperature
  • 112 g (½ cup) whole milk, room temperature
  • 56 g (¼ cup) unsalted butter, cut into ½-inch pieces, chilled
  • 1.5 g (½ teaspoon) active dry yeast (optional)
  • 40 g (½ cup) freeze-dried strawberries, crushed
  • All-natural plant-based food coloring for dough
  • All-natural red plant-based food coloring
  • 25 g (¼ cup) freeze-dried strawberries, soaked in water
  • 170 g (3/4 cup) fresh strawberries, stemmed
  • 340 g (1 ½ cups) unsalted butter, 84-86% butterfat
  • 1 egg yolk
  • 1 Tbsp heavy cream
  • 500 g (2 cups) whole milk
  • 67 g (⅓ cup) granulated sugar
  • 40 g (4 tablespoons) cornstarch
  • 2 large egg yolks
  • 2 teaspoons vanilla bean paste or extract
  • ¼ teaspoons salt
  • 150 g (⅔ cup) strawberries, pureed (optional)

Instructions

  1. In a large bowl, combine the flour, sugar, and salt.
  2. In another bowl, mix the sourdough starter, water, and milk.
  3. Add the wet mixture to the dry ingredients, mixing until a dough forms, adding yeast if using.
  4. Knead the dough for 5-7 minutes until smooth.
  5. Shape into a ball, let rest for 30 minutes, then refrigerate overnight.
  6. Roll out the cold dough into a rectangle on a floured surface.
  7. Place the chilled butter pieces in the center, fold the dough over to encase the butter.
  8. Roll and fold the dough to create layers, chilling between folds as needed.
  9. Cut the laminated dough into triangles, fill with strawberry pastry cream, and shape into croissants.
  10. Let rise until doubled in size, then bake at 375°F (190°C) until golden brown.
  11. For the pastry cream, cook milk, sugar, and cornstarch over medium heat.
  12. Whisk in egg yolks, vanilla, and salt; stir until thickened and cool.
  13. Fold in pureed or diced strawberries if desired.

Notes

Ensure your butter is well-chilled for proper lamination. Don’t rush resting times to enhance flavors.

Find it online: https://junorecipes.com/strawberry-sourdough-croissants/