A month ago, I put a recipe up for croissant dough and how to shape those little buttery crescents of food happiness. At the time, I had a small jar of lemon curd handy and decided to make some lemon croissants to use up all the dough. A double excuse to eat more croissants accompanied by my beloved topping (as the name of this blog suggests).
Biting into one of those flaky buttery wonders to find a delicious centre of creamy lemon curd was a pretty fabulous thing! I cannot resist a little French pastry. And with lemon, it is even better!
Biting into one of those flaky buttery wonders to find a delicious centre of creamy lemon curd was a pretty fabulous thing! I cannot resist a little French pastry. And with lemon, it is even better!
As well as making a lot (A LOT) of croissants, I made a few changes on the blog. I designed a new banner and little logos. And maybe you also saw under my blog title that I added 'photography' and 'lifestyle' to the usual food that you always see around here. As a photographer, I do also sometimes focus on things that are not only food, but things that are part of everyday life. In the next few days (or weeks, I have been a bit busy, still am, and been loving it), you will see a few new things popping up like a page that will lead more towards photographic stories.
I will obviously continue sharing my recipes and food adventures. Would any of you like to see something in particular, like photography tips for example?
In the meantime, I let you enjoy those lemon croissants and the recipe that follows can be quite easy if you decide to buy some ready-made croissant dough.
I will obviously continue sharing my recipes and food adventures. Would any of you like to see something in particular, like photography tips for example?
In the meantime, I let you enjoy those lemon croissants and the recipe that follows can be quite easy if you decide to buy some ready-made croissant dough.
Crème de Citron Lemon Croissants Recipe (Vegetarian)
Ingredients (make 6 lemon croissants)
1/4 of this croissant dough *
6 teaspoons lemon curd
1 tablespoon lemon zest
For the egg wash
1 free range egg
1 tablespoon cold water
1. Lightly dust a large flat surface with flour. Take the piece of dough and roll it out to a 45 x 15cm rectangle (or in my case a parallelogram to make even triangle long sides). To get clean cuts, you will need to trim the edges of the rectangle. (See the instructions on how to shape croissants in my last blog post.)
2. Cut 6 triangle shapes. If needs be, you can gently pull on the corners of the triangle base to make the sides even.
3. Line a baking tray with baking paper.
Take one of the triangles. Remove the excess flour with a pastry brush. Lightly brush the surface with a bit of cold water. Place one teaspoon of lemon curd in the middle of the triangle. Roll the dough up delicately starting from the base. Shape into a small crescent. Place your croissant shape on the baking tray.
Repeat with the rest of the triangles, leaving 5cm between each croissant.
4. Cover with clingfilm and leave to rest and rise a bit in a draught free place for 15 to 45 minutes.
5. Preheat the oven to 200ºC (I use a conventional electric oven so baking time may vary a bit depending on the one you use).
Make the egg wash by beating the egg together with the tablespoon of cold water in a small bowl.
6. Brush the croissants with the egg wash. Sprinkle the lemon zest over the croissants. Place the tray in the oven and bake for 10 to 12 minutes, until the croissants are golden to light brown.
Transfer the croissants onto a wire rack to cool down. If you want to eat your croissants warm, wait for about 5 minutes.
* You could also buy a ready-made croissant dough, just add one teaspoon of lemon curd per triangle.
Bon appétit!
Ingredients (make 6 lemon croissants)
1/4 of this croissant dough *
6 teaspoons lemon curd
1 tablespoon lemon zest
For the egg wash
1 free range egg
1 tablespoon cold water
1. Lightly dust a large flat surface with flour. Take the piece of dough and roll it out to a 45 x 15cm rectangle (or in my case a parallelogram to make even triangle long sides). To get clean cuts, you will need to trim the edges of the rectangle. (See the instructions on how to shape croissants in my last blog post.)
2. Cut 6 triangle shapes. If needs be, you can gently pull on the corners of the triangle base to make the sides even.
3. Line a baking tray with baking paper.
Take one of the triangles. Remove the excess flour with a pastry brush. Lightly brush the surface with a bit of cold water. Place one teaspoon of lemon curd in the middle of the triangle. Roll the dough up delicately starting from the base. Shape into a small crescent. Place your croissant shape on the baking tray.
Repeat with the rest of the triangles, leaving 5cm between each croissant.
4. Cover with clingfilm and leave to rest and rise a bit in a draught free place for 15 to 45 minutes.
5. Preheat the oven to 200ºC (I use a conventional electric oven so baking time may vary a bit depending on the one you use).
Make the egg wash by beating the egg together with the tablespoon of cold water in a small bowl.
6. Brush the croissants with the egg wash. Sprinkle the lemon zest over the croissants. Place the tray in the oven and bake for 10 to 12 minutes, until the croissants are golden to light brown.
Transfer the croissants onto a wire rack to cool down. If you want to eat your croissants warm, wait for about 5 minutes.
* You could also buy a ready-made croissant dough, just add one teaspoon of lemon curd per triangle.
Bon appétit!
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