Raspberry Almond Croissants

Instructions

1. Combine bread flour, sugar, instant yeast, and fine salt in the bowl of a stand mixer fitted with a dough hook.
2. Add cold whole milk and softened butter with vanilla bean paste; mix on low speed until dough forms and pulls away from the bowl, about 5 minutes. Do not overmix.
3. Shape dough into a rectangle, wrap tightly with plastic wrap, and chill for at least 4 hours or overnight to relax gluten.
4. Prepare the butter block by placing cold unsalted butter between two sheets of parchment paper and pound into a 7x7 inch (18x18 cm) square. Chill until firm.
5. On a lightly floured surface, roll chilled dough to a 10x20 inch (25x50 cm) rectangle. Place the cold butter block in the center and fold dough edges over to fully encase butter.
6. Roll the dough into a 10x24 inch (25x60 cm) rectangle, then fold into thirds like a letter (first fold). Wrap and chill for 1 hour.
7. Repeat rolling and folding two more times for a total of 3 turns, chilling 1 hour between each.
8. Roll dough out one final time to a 12x24 inch (30x60 cm) rectangle. Trim edges and cut into 10 triangles, each approximately 4x8 inches (10x20 cm).
9. Mix almond cream with vanilla bean paste until smooth. Spread about 1 tbsp (15 g) almond cream onto each triangle wide end, then top with 1 tsp raspberry preserves.
10. Starting from the wide end, roll each triangle toward the point, tucking the point slightly underneath to form a croissant shape.
11. Place croissants on parchment-lined baking sheets, cover lightly with plastic wrap, and proof at warm room temperature (75°F/24°C) until doubled in size, about 90 minutes.
12. Preheat oven to 375°F (190°C). Beat egg and milk for egg wash; brush croissants evenly.
13. Sprinkle tops with toasted sliced almonds, then bake for 18-20 minutes until golden brown and crisp.
14. Cool on wire racks before serving.