Video Mastering Viennese Pastries: A 2-Day Workshop
villi_vonki villi_vonki

Video Mastering Viennese Pastries: A 2-Day Workshop

Discover the joys of this mouthwatering recipe, featuring all-purpose flour, sugar, fresh yeast, and unsalted butter. Create delicious croissants filled with cherries, bananas, and chocolate. Enjoy the flaky texture!

Check Full Recipe

Ingredients

Dough for Croissants

500 grams all-purpose flour (4 cups)
10 grams salt (2 teaspoons)
250 grams water (1 cup)
40 grams sugar (3 tablespoons)
15 grams fresh yeast (1.5 tablespoons)
200 grams unsalted butter (1 cup, for lamination)
We recommend:

Fillings for Croissants

200 grams Oreo cookies, crushed (2 cups)
250 grams mascarpone cheese (1 cup)
3 ripe bananas (or sufficient for 3 croissants)
120 grams toffee sauce (1/2 cup)
200 grams cherries, pitted (2 cups)
200 grams lychee (1 can or equivalent)
100 grams chocolate for ganache (1 cup)
250 grams almond paste (2 cups)
400 grams pears, diced (4 cups)
200 grams lingonberries (2 cups)
200 grams black currants (2 cups)
We recommend:

Brioche Dough

300 grams all-purpose flour (2.5 cups)
50 grams sugar (1/4 cup)
10 grams salt (2 teaspoons)
25 grams fresh yeast (1 packet)
3 eggs (large)
150 grams unsalted butter (3/4 cup)
We recommend: