Homemade Croissants with Raspberry jam

Start your day on a sweet note with these homemade croissants filled with artisanal raspberry jam. Crispy on the outside, soft and fruity on the inside, they’re perfect for a gourmet breakfast or an afternoon treat. A simple and delicious pastry recipe bursting with red fruit flavor, brought to you by La Chambre.

Difficulty Easy

Preparation 20 min

Cooking 25

Portions 8

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Ingredients

1 puff pastry sheet
Raspberry Lychee jam
1 tablespoon of milk
1 whole egg

EQUIPMENT

A paring knife
Baking paper (parchment paper)
A pastry brush

Instructions

Preheat the oven to 200°C (392°F).
Unroll the puff pastry and cut it into 8 equal triangles. Using a paring knife, make a small slit at the base of each triangle (towards the tip) to help them rise nicely during baking.
Spread a layer of Raspberry Lychee jam on each triangle, then roll them up starting from the base.
Place the rolled croissants on a baking sheet lined with parchment paper.
In a small bowl, mix the milk and the egg.
Brush the rolled triangles with the egg-milk mixture using a pastry brush to ensure a golden finish without burning.
Bake for 20 to 25 minutes. Keep an eye on the baking time.
Transfer the baked croissants to a cooling rack and let them cool for a few minutes.
Time to brunch!