I love pastries but it’s so hard to find fresh ones to buy. So when I have enough time I really like making my own. I used to find them quite stressful, all that rolling out the butter inside the dough, but once I found a recipe I loved and made them a few times I find it quite relaxing now.
For the croissant dough I use the recipe from this book How to Make Bread by Emmanuel Hadjiandreou (this is also where I got the method for the Pain au Raisin and switched it up to use Creme Patissiere instead of the custard recipe in the book as I had some left over from the Christmas pudding and custard brownies I’d made earlier. You can use your own favourite recipe of course, use a quicker croissant style dough like in this cruffin recipe from BBC Good Food. While the end result is not the same as a proper criosant it’s close enough for the time it takes to make it. I think I tend to make it with about 10g of fresh yeast rather than the fast action though. Or there’s no reason why you couldn’t use premade dough.
For the Crème Patissiere I use a recipe from Patisserie: A Masterclass in Classic and Contemporary Patisserie by William and Suzue Curley, but feel free to use your own recipe.
- 1 quantity of croissant dough 500 - 600g
- 350g Creme Patissiere approx
- 200g cooked and cooled Christmas pudding
- Spread the Creme Patissiere evenly across the dough.
- Crumble the Christmas pudding into small pieces and sprinkle evenly across the custard.
- Roll it up like a swiss roll along the long edge.
- Wrap in baking paper and rest in the fridge for 30 mins
- Slice into 1 inch discs and place onto a lined tray.
- Leave to rise in a warm location for about 30 mins till the rolls start to split apart.
- Cook on 220c for about 15 mins