Mascarpone cream filled croissant
We spent a week in Paris and Barcelona over spring break. Surprisingly, our favorite pastry came from this little bakery in Barcelona! It was a mascarpone cream filled croissant, which I tried to recreate here.
Prep Time30 mins
Cook Time16 mins
Resting time1 d 2 hrs
Total Time46 mins
- 4 cups all-purpose flour
- 1/2 cup + 2 Tablespoons cold milk
- 1/2 cup + 2 Tablespoons cold water
- 1/4 cup + 2 Tablespoons granulated sugar
- 3 Tablespoons unsalted butter
- 2 and 1/4 teaspoons instant yeast
- 2 and 1/4 teaspoons salt
- 2 and 1/2 sticks unsalted butter slightly softened
- 1 cup mascarpone
- pinch salt
- 1/2 cup heavy cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
- A few Tablespoons water
Make the croissants
In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if using a handheld mixer, mix all of the croissant ingredients together until a ball forms.
Transfer the dough to a well oiled bowl and cover. Place in the refrigerator to chill overnight.
Make the butter layer
Lay out a sheet of cling wrap and sprinkle with flour. Place the butter on top and sprinkle a bit more flour on top. Cover with another layer of cling wrap. Using a rolling pin, roll the butter into an approximate 8"x8" square. You may need to fold the butter a few times to achieve a square. Keep the butter sandwiched between the cling wrap and chill in the refrigerator until ready to use.
Laminate the dough
Take your croissant dough out of the refrigerator and roll to an approximate 12 inch square. Place the butter layer in the center, but on a diagonal so it looks like a diamond. Fold the opposite corners of the dough in towards the center. Repeat with the other corners. It will resemble an envelope.
Use your rolling pin and roll the dough out to an approximate 8"x 24" rectangle. Then fold the dough into thirds like a business letter. Turn the dough 90 degrees and repeat (roll to a large rectangle, then fold into a business letter). Wrap the dough completely in plastic wrap, then place in the refrigerator to chill for 8 hours or overnight.
You will need to repeat this process 2 more times.
Make the mascarpone cream
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the mascarpone with the salt on medium high speed.
Turn the mixer to low and slowly pour in the cream. Then add the powdered sugar and vanilla. Turn the mixer back to medium speed until light and fluffy, about 2-3 more minutes. Store in the refrigerator until ready to use.
Shape the croissants
Once the croissant dough has been shaped and folded for 3 straight days, you are ready to shape them. On a well-floured surface, roll the dough out to an approximate 8"x44" rectangle.
About every 5 inches, slice your knife down the short end of the dough. You'll end up with about 8 rectangles. Then take each rectangle and slice it down the diagonal so you end up with about 16 triangles.
Take one triangle, with the long edge toward you. Tightly roll it away from you and tuck the final edge underneath. Repeat with the other triangles. If desired, brush each croissant with an egg wash (1 egg plus a teaspoon of water).
Place the croissants on two baking sheets topped with parchment paper or silicone mats. Make sure you space them so they have room to puff up. Allow the dough to rise and double, about 2 hours.
Preheat your oven to 425 degrees F. Bake in your preheated oven on the top rack for 10 minutes. Then move it to the bottom rack and bake for an additional 5-6 minutes or until golden brown.
Allow the croissants to cool completely before filling or adding glaze.
Croissants are best eaten the day they are baked; they can be stored in an airtight container at room temperature and will keep a few days. They will start to get soggier overnight.
Sources: Croissants barely adapted from Mon Petit Four; mascarpone cream from Bon Appetit