open dyslexic mode

🔸You can make them with fresh, frozen, or blueberries.
🔸You can add frozen berries to the dough without thawing them.
🔸You can also thaw and drain the berries thoroughly in a sieve, then mix them with potato starch before adding them to the dough.
🔸Both versions have their advantages and disadvantages. Frozen berries can cause the croissants to crack. 🔸Frosted berries, on the other hand, are more difficult to wrap neatly :).

✅ CROISSANTS
🔸 Makes 16 large croissants (12-15 cm)

◽️ 25 g fresh yeast or 1 packet (7 g) dry yeast
◽️ 1 tablespoon sugar (15 g)
◽️ 1 cup warm milk (250 ml)
◽️ 3 full cups all-purpose flour (500 g)
◽️ 1/2 cup powdered sugar (50 g)
◽️ a pinch of salt
◽️ 1 egg
◽️ 130 g butter (melted and cooled)

Mix the fresh yeast with a tablespoon of sugar and about 1/3 cup of warm milk (pour the dry yeast directly into the flour along with the rest of the ingredients). 🔽
When the yeast mixture is ready, let it rise for 10-15 minutes. Once it has doubled in size, you can add it to the remaining ingredients.
🔽
Sift the flour into a bowl, add the powdered sugar, a pinch of salt, and an egg.
🔽
Finally, add the yeast mixture and the remaining milk.
🔽
Mix everything briefly (2-3 minutes) until the ingredients are combined.
Finally, add the melted and cooled butter.
🔽
Knead the dough until smooth and elastic (about 5 minutes), then set aside to rise for 1 hour. The kneaded dough can also be refrigerated overnight.
🔽
After this time, turn the dough out onto a floured surface and divide in half. 🔽
Roll out each piece into a circle about 30 cm in diameter, then divide it into four quarters. Then divide each quarter in half again.
🔽
Place a teaspoon of blueberries on the base of each triangle and sprinkle with a little sugar.
🔽
Next, roll up the croissant, starting from the wider end and making sure to seal the edges well.
🔽
Place the finished croissants on a parchment-lined baking sheet and let them rise for about 30 minutes.
🔽
Meanwhile, preheat the oven to 180°C (350°F), top and bottom heat, no convection (165°C (350°F) with convection). 🔽
Brush the risen croissants with egg and sprinkle with crumble topping (recipe below).
🔽
Then place them in the preheated oven and bake for about 20 minutes (you can place a pan of hot water on the bottom of the oven to ensure a soft crust).

✅ CRUMBLER
◽️ 3/4 cup flour (120 g)
◽️ 6 level tablespoons sugar (60 g)
◽️ 1/4 stick softened butter + 1 tablespoon (60 g)

🔽
Place all ingredients in a bowl and rub them together with your fingers until small lumps of dough form.
🔽
When the crumble topping is ready, sprinkle it over the risen, egg-brushed