Salted Egg Yolk Croissant
Ever wondered how cafes and bakeries fill their croissants with molten salted egg? Ever wanted to try your hand at making croissants but found it too daunting? Now you can create your own Salted Egg Yolk Croissants at home with our shortcut croissant dough that takes half the time, yet works every time!
For maximum flavour, we incorporated Knorr’s Golden Salted Egg Powder into our croissant dough and also used it as the base of our sweet-salty “liu sha” filling, which was a breeze to put together. Pipe the filling into the croissant while its nice and warm, and get ready for some crispy, buttery, salted egg yolk goodness!
The Knorr Golden Salted Egg Powder is made with real pasteurised egg yolks and allows people to recreate their favourite salted egg dishes anytime they want at the comfort of their own home. You can find it in all major supermarkets and hypermarkets, and direct from online partners including RedMart. Log onto Knorr’s website at www.knorr.com.sg to find out more!
Quick Croissant Dough:
300g bread flour
60g Knorr’s Golden Salted Egg powder
40g fine sugar
8g instant yeast
250g unsalted butter, frozen
215ml whole milk, cold
Salted Egg Yolk Filling:
50g Knorr’s Golden Salted Egg powder
100g unsalted butter, melted
70g condensed milk
100g evaporated milk
1 egg yolk
1 tsp water
- To make the croissant dough, combine bread flour, salted egg yolk powder, sugar, instant yeast and salt into a large mixing bowl and mix well.
- Grate frozen butter block into the flour mixture and coat butter bits with flour mixture
- Add cold milk and mix quickly with your hands to form a rough dough
- Cling wrap and chill for at least 2 hours, or overnight for more flavor.
- On a floured surface, roll dough out into a long rectangle. Give it a double turn by folding the shorter ends toward each other to meet in the center, then fold in half like closing a book
- Turn the dough 90 degrees, then roll dough out to a long rectangle again.
- Give it a single turn by bringing one of the shorter ends towards the other, and then bring the other end over to overlap it, like folding a letter.
- Repeat steps 6-7 twice more, chilling the dough anytime it starts to feel warm and sticky and hard to handle
- After completing the turns, clingwrap the dough and chill for at least 2 hours, or overnight for more flavour.
- On a floured surface, roll dough out to a 65cm x 30 cm rectangle. Cut 12 triangles about 10cm wide and 30 cm long.
- Make a slit in the middle of the base and roll starting from the base toward the tip, ending with the tip tucked under the roll
- Proof the croissants at room temperature for 1-2 hours until they are double in size
- Meanwhile, make salted egg yolk filling by stirring salted egg yolk powder, melted butter, condensed milk, and evaporated milk together. Clingwrap and set aside.
- To make egg wash, beat egg yolk with water and gently brush egg wash on the surface of the croissants
- Bake in a preheated oven at 170oC/340oF for 18-20 minutes or until golden brown
- Remove croissants from oven and cool slightly
- Fill a piping bag with a long tip with salted egg yolk mixture
- Make a little hole at the bottom or side of the croissant and pipe in salted egg yolk filling
- Serve warm immediately