Strawberry filled croissant coyne
Cooking time:
1 hour 10 minutes
Active time:
40 minutes
Complexity:
Average
Need to defrost
Another variation on the hybrid croissant puck theme - this time with juicy strawberry filling. This recipe is also suitable for other berries, such as raspberries or cherries.
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Recipe "Croissant-coyne with strawberry filling "
Ingredients for 7 pieces
layered yeast dough
1 pack (500 g)
For the strawberry filling:
strawberry
250 g
sugar
30 + 30 g
water
50 ml
starch
10 g
pectin
2 g
citric acid
pinch
For merengue:
protein
100 g
sugar
200 g
water
100 ml
lemon juice
10 ml
Step 1/15
Punch the strawberries with a blender along with one serving of sugar. If using frozen berries, thaw them beforehand.
Step 2/15
Mix pectin with a second portion of sugar, add 50 ml of water and warm until completely dissolved.
Step 3/15
Transfer the berry mass to a saucepan, add citric acid and put to heat over medium heat.
Step 4/15
Combine the starch with a couple of tablespoons of cold water and mix into the strawberries. Cook until thickened, stirring constantly. At the end, pour in the prepared pectin.
Step 5/15
Punch the finished filling with a blender with an emulsion nozzle until smooth and smooth. Cover the bowl with the mass of cling film in contact and put in the refrigerator.
Step 6/15
Defrost the puff pastry according to the instructions on the package and roll out into a layer about 3 mm thick.
Step 7/15
Divide the dough into strips 2.5-3cm wide and twist them into snails.
Step 8/15
Put the resulting blanks on a baking sheet lined with parchment and cover with cling film. Leave for 15-20 minutes for proofing - so that the dough fits and increases in volume just before baking.
Step 9/15
To make the beds even, use special metal rings with a diameter of about 10 cm.
Step 10/15
Place the blanks in an oven preheated to 180 degrees and bake for about 30 minutes. If cooking simultaneously on two baking sheets, then increase the time by 5-7 minutes.
Step 11/15
Still warm buns fill with strawberry filling through a small hole on top using a confectionery bag.
Step 12/15
For the meringue, mix the water with sugar and heat to 119-120 degrees.
Step 13/15
In parallel, add lemon juice to the whites and start beating with a mixer on medium speed.
Step 14/15
When the sugar syrup reaches the desired temperature, pour it into proteins in a thin stream along the wall of the mixer bowl. Whisk for about 10 minutes more until fluffy and stable.
Step 15/15
Dip each bun in the meringue until halfway through. Decorate the finished koins with fresh strawberries, if desired.
Ingredients for 7 pieces
layered yeast dough
1 pack (500 g)
For the strawberry filling:
strawberry
250 g
sugar
30 + 30 g
water
50 ml
starch
10 g
pectin
2 g
citric acid
pinch
For merengue:
protein
100 g
sugar
200 g
water
100 ml
lemon juice
10 ml
Nutritional value per 100 g
Calories
243 kcal
Proteins
4 g
Fats
7 g
Carbohydrates
42g
Saturated fat
4 g
Dietary fiber
1 g
Added sugar
25 g
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