Strawberry Cream Croissants

Instructions

1. In the bowl of a stand mixer fitted with a dough hook, combine bread flour, 1/4 cup sugar, instant yeast, and salt. Mix on low speed to combine.
2. Add 1 1/4 cups cold whole milk and 2 tbsp softened butter. Knead on medium speed until a smooth dough forms, about 6-8 minutes. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes to chill.
3. Prepare the butter block for lamination by placing 1 cup cold unsalted butter between two sheets of parchment paper. Pound and roll it into a 7-inch (18 cm) square, then refrigerate until firm but pliable.
4. On a lightly floured surface, roll out the dough into a 10-inch (25 cm) square. Place the chilled butter block in the center, folding the dough edges over to encase it completely.
5. Roll the dough into a 20x10-inch (50x25 cm) rectangle and perform the first fold by folding it into thirds like a letter. Wrap and refrigerate for 1 hour. Repeat the rolling and folding two more times, chilling the dough 1 hour between each fold.
6. After the final fold, roll the dough out to a 20x10-inch rectangle. Cut into 9 triangles for croissants.
7. To prepare the pastry cream, split and scrape the vanilla bean and add the seeds and pod to a saucepan with 2 cups milk. Heat until just simmering. In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
8. Gradually whisk the hot milk into the egg mixture to temper, then return to the saucepan. Cook over medium heat, whisking constantly, until thickened and just boiling, about 3-5 minutes. Remove from heat and stir in 2 tbsp butter. Strain into a bowl, cover with plastic touching the surface, and chill until cold.
9. Preheat oven to 375°F (190°C). Spoon about 1 tbsp cold pastry cream onto the wide end of each croissant triangle. Sprinkle with sliced strawberries and roll up tightly to form croissants.
10. Place croissants on a parchment-lined baking sheet, seam side down. Cover loosely and proof in a warm place until puffy and nearly doubled in size, about 90 minutes.
11. Whisk together 1 large egg and 1 tbsp milk for the egg wash. Brush the croissants gently with the egg wash before baking.
12. Bake croissants for 18-20 minutes, until deep golden brown and flaky. Remove and cool on a wire rack.
13. Once cooled, pipe or spoon a small amount of stabilized whipped cream onto each croissant or serve on the side.
14. Serve croissants fresh for best texture and flavor.