I present to you a recipe for foolproof croissants without turning: filled croissants

I tested for you a technique that will allow you to create superb croissants with nice visible flakiness. For this, it is very important to respect the kneading time and the rising time.

These filled croissants are a pure delight! They are lightly brioche on the inside and crispy on the outside. On the other hand, if you want to obtain cells in this case you will have to turn to the original recipe with turning.

The croissants are filled with a creamy whipped cream all covered with strawberries. In the mouth, you feel the sweetness of the cream. We also feel the crispness of the croissant and the good taste of butter. As for the strawberries, they add a real touch of pep!

croissant topping


250g of flour
60 g of sugar
60 g of soft butter
50 ml of water

75 ml of milk
10 g fresh yeast (or 5 g dry yeast)
5 g of salt
70 g of soft butter for the puff pastry

1 egg
1 little icing sugar

150 g of whole liquid cream (30% fat)
130 g of mascarpone
2 tbsp of icing sugar
1 tsp liquid vanilla
1 tray of strawberries


Pour the milk and lukewarm water into the bottom of the bowl. Then crumble the fresh yeast (or pour in the dry). Mix everything and let sit for 5 minutes.

Pour in the flour, sugar, salt, butter then operate the mixer at speed 1 then speed 2 for 20 to 25 minutes. The dough should come away from the wall and look elastic.
While the mixer is running, if your dough sticks too much to the sides, add a little flour, gradually sprinkling it.

Oil the bottom of a salad bowl then transfer the dough. Cover it with film and leave to rise in a warm place for 1.5 to 2 hours. The dough should double or even triple in volume.

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