Croissant with fruit cream

Name: Croissant with fruit cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 100 ml tepid milk; 500 g Flour; 1 cube (42 g) Yeast; 125 g Low-fat curd; 100 g Sugar; 100 g Butter or margarine; 1 egg (size M); 1 pinch Salt; 1 Egg Yolk; 250 g Whipped cream; 40 g Sugar crystals; 100 g Strawberries; 100 g Currants; 80 g Blueberries; 80 g Raspberries; 250 g Schmand; 1 package Vanillin sugar; 1 package Cream stabiliser; 7-10 Tbsp Mint; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

100 ml tepid milk
500 g Flour
1 cube (42 g) Yeast
125 g Low-fat curd
100 g Sugar
100 g Butter or margarine
1 egg (size M)
1 pinch Salt
1 Egg Yolk
250 g Whipped cream
40 g Sugar crystals
100 g Strawberries
100 g Currants
80 g Blueberries
80 g Raspberries
250 g Schmand
1 package Vanillin sugar
1 package Cream stabiliser
7-10 Tbsp Mint
baking paper

Directions

1
Warm the milk lukewarm. Put flour in a bowl. Press a depression in the middle. Crumble the yeast and add some milk. Mix with some flour and let it rise covered for about 15 minutes. Add the remaining milk, quark, 60 g sugar, fat, egg and salt and knead to a smooth dough. Cover and leave to rise in a warm place for 30-40 minutes.
2
Knead dough again and cut in half. Roll out a 40 x 24 cm rectangle from each piece. Cut out 4 triangles each (10 cm long on the short side and 25 cm on the long sides). Roll up into croissants from the short side. Place the croissants on a baking tray lined with baking paper. Mix the egg yolk with 1 tablespoon of cream and spread the croissants. Sprinkle with sugar crystals. Leave to rise for another 10 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes until golden brown. Let it cool down on a cake rack. Carefully wash the berries, drain well and sort them. Put some aside for decoration. Clean and chop the strawberries. Strip currants from the panicles.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes until golden brown. Let it cool down on a cake rack. Carefully wash the berries, drain well and sort them. Put some aside for decoration. Clean and chop the strawberries. Strip currants from the panicles. Mix sour cream, 40 g sugar and vanillin sugar. Whip the rest of the cream until stiff, allowing the cream setting agent to trickle in. Fold cream and prepared berries into the sour cream. Cut the croissants in half horizontally. Spread the cream on the underside of the croissants. Place the lid on top. Clean and halve the strawberries and decorate the croissants with the remaining berries. Serve with mint
4
Whip the rest of the cream until stiff, allowing the cream setting agent to trickle in. Fold cream and prepared berries into the sour cream. Cut the croissants in half horizontally. Spread the cream on the underside of the croissants. Place the lid on top. Clean and halve the strawberries and decorate the croissants with the remaining berries. Serve with mint
5
Rub the rim of a cocktail glass with lemon juice and dip it in the sugar. Allow to dry. Pour Blue Curaçao and Kirschwasser with ice cubes into the glass and top up with well-chilled tonic.