LEMON CROISSANTS with PASTRY CREAM, breakfast pastries, soft and delicious, simple recipe for breakfast or snack.
Delicious lemon croissants with pastry cream, they are the ideal sweets for breakfast or snack for the whole family, they can be prepared in advance and frozen both before and after baking.
The recipe for lemon croissants with pastry cream is very simple, a simple dough enriched with lemon zest and a fragrant cream, simple and good.
Obviously, the croissants can be filled as you prefer, chocolate, Nutella, pistachio, or jam, instead of butter, oil is also perfect.
Follow me in the kitchen today there are lemon and cream croissants!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 0.18 oz fresh yeast
- 1 egg
- 2/5 cup sugar
- 1/2 cup milk
- 1 pinch salt
- 2/5 cup butter
- 1 tsp lemon zest
- 1/2 cup milk
- 1 egg yolk
- 2 tbsp sugar
- 1 tbsp all-purpose flour
- 1 slice lemon zest
Preparation
Dissolve the yeast in the milk and pour it into the mixer.
Add the flour, salt, sugar, lemon zest, egg and start kneading.
Add the butter in pieces and continue kneading, if the dough is too soft add a little flour.
Put it in a bowl and cover with plastic wrap then let it rise until doubled, about 5 hours.
Prepare the cream, work the egg yolk with the sugar in a small pot with a hand whisk.
Add the preheated milk with the lemon zest and keep working with the whisk, move to the stove then add the flour.
Stir with the whisk until it thickens then put the cream in a bowl and cover with contact plastic wrap and let cool.
After rising, dust the surface with flour and roll out the dough with a rolling pin, cut it crosswise then make diagonal cuts, forming 6-8 triangles.
Fill with the cream, roll up starting from the base and let the croissants rise for about half an hour.
After rising, preheat the oven and bake for 15-20 minutes.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
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