Flaky Butter Croissants with Peanut Cream Filling

1.In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Mix well to ensure even distribution of the dry ingredients.

2.Gradually add the cold water to the dry mixture, stirring with a wooden spoon until a rough dough forms.

3.Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Shape it into a ball and wrap it in plastic wrap. Refrigerate for at least 1 hour to chill.

4.While the dough is chilling, prepare the butter block. Place the cold unsalted butter between two sheets of parchment paper and pound it with a rolling pin until it forms a flat rectangle about 1cm thick. Refrigerate the butter block until firm.

5.After the dough has chilled, roll it out on a floured surface into a rectangle about 1cm thick. Place the chilled butter block in the center of the dough, folding the edges of the dough over the butter to encase it completely.

6.Roll the dough out into a long rectangle, about 1cm thick, then fold it into thirds like a letter (this is the first turn). Wrap it in plastic wrap and refrigerate for 30 minutes.

7.Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. This creates the flaky layers in the croissants.

8.After the final turn, roll the dough out into a large rectangle, about 0.5cm thick. Cut the dough into triangles with a base of about 10cm.

9.To shape the croissants, take each triangle and gently stretch it, then spread about 1 tablespoon of peanut cream on the base before rolling it up from the base to the tip, ensuring the tip is tucked underneath the croissant. Place the shaped croissants on a baking sheet lined with parchment paper.

10.Cover the croissants with a clean kitchen towel and let them rise in a warm place for about 1-2 hours, or until they have doubled in size.

11.Preheat your oven to 200°C (400°F). In a small bowl, beat the egg and brush it over the tops of the risen croissants for a golden finish.

12.Bake the croissants in the preheated oven for 15-20 minutes, or until they are golden brown and flaky. Allow them to cool slightly before serving.