Blueberry and White Chocolate Croissants
Have you ever made your own croissant dough or puff pastry? The technique is the same for either and it’s easier than you might think. It is time consuming only because of the wait time between rolling out the dough to get those flaky layers. I always start the day before I need the dough and let the dough rest at least 2 hours before rolling out the next time. I often do the first 2 rollings the day I first start and the 3rd in the morning. The final time can be any time after 2 hours. I did a croissant post a few years ago and you can see it here for more details.
These little croissant round pastries are made with the scrap dough. You could also just make instead of croissants, them as they are perfect when serving a crowd. I guarantee you can’t eat just one!
This is my dough after the second rolling. I added blueberries to the butter mixture. To do this you want the butter to be soft enough to mix it with a mixer. I added 3/4 cup of blueberries to the butter and beat it until the blueberries were all crushed into the butter. Then you are going to make a square out of the butter into about a 8 x 8 square. Wrap it in saran wrap and refrigerate until ready to use. I take it out about 15 minutes before I am going to roll my dough for the first time. You don’t want it to soft. When you pat out your dough the first time you are going to put the butter packet on top of the dough (cover 2/3 of the dough) and fold the sides over it encasing the butter.
Here is my handy dandy croissant cutter. You can also cut the triangles with a knife. I’m a gadget girl so when I saw this years ago I knew I had to have it.
I filled these croissants with a few fresh blueberries and white chocolate chips.
Here is what they look like right after rolling. Allow them to double before baking.
Put a simple egg wash over them and they are ready for the oven.
These are little rounds of pastry cut using the scrap dough. I topped with fresh blueberries and a tiny bit of sugar. You want to push the blueberries just down slightly into the dough. Otherwise a few might roll off during the baking. They bake in about 20 minutes.
- 4 cups (1 lb.) plus 5 tablespoons unbleached all purpose flour as needed, plus additional for dusting work surface
- 5 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 tablespoon plus 1 1/2 teaspoons active dry yeast - 1 1/2 packages
- 1 1/2 cups milk
- Blueberry Butter
- 2 1/2 sticks (10 oz.) butter
- 3/4 cup blueberries
- Final cutting
- white chocolate chips
- Egg Wash
- 1 egg beaten with 1 tablespoon milk
- Combine the flour, salt and sugar in a large mixing bowl. Stir with a wooden spoon to evenly distribute everything.
- Heat milk to 100 degrees. Sprinkle the yeast on the milk. Let stand until the milk has soaked thru the yeast granules. Pour into the dry ingredients. Stir until no dry flour can be seen and beat an additional 30 seconds. Cover the bowl with plastic wrap and refrigerate for 8 hours or overnight. Dough will double and become very light and spongy.
- Prepare the Butter
- Have the butter still cool but soft enough it can be mixed with a mixer. Add the blueberries and continue to beat until the blueberries are completely incorporated into the butter. No big pieces!
- If it gets too soft or starts to melt you need to refrigerate again. Pat the butter into a 8 x 8 square. Wrap in saran wrap. Refrigerate.
- It is important that the dough and butter are about the same temperature when you incorporate the butter in the first rolling of the dough.
- Roll you dough into a 8 x 14 rectangle, patting it out at with your hands. Do not use a rolling pin at this point, the dough should be too fragile at this point. Divide the dough in your head into thirds. Now cover the lower two thirds of the dough with the butter, leaving an inch on each side. Now fold the top piece back over the middle third and then the bottom third goes on top of that. Press the edges to seal the layers.
- Now you are going to do your first turn of the dough. Roll the dough carefully out to about 18 x 24 inches. Fold the dough into thirds again and place on a cookie sheet to rest. Cover and refrigerate the dough for at least 2 hours. Repeat this step 3 more times.
- To Make the Croissants
- Roll out the dough again to 18 x 24 inches. On the final roll, roll out the dough corner to corner to compensate for shrinkage. Using a pastry wheel or croissant cutter cut the dough into triangles. Place some blueberries and white chocolate pieces on the longest end.Starting on the long end roll the dough towards the point. Shape into a crescent shape on a greased cookie sheet or lined with parchment.
- Let croissants raise until doubled at room temperature, uncovered. When ready to bake brush with the egg wash.
- Bake at 375 for about 25 minutes until golden brown.
- adapted from Nick Malgeieri
Maybe you’d like to try another of our blueberry recipes?
Angel Food Cake Blueberry Trifle
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