A Slow Morning in the Kitchen

There's something special about making croissants from scratch. In this video, I share my first attempt at homemade spiral croissants, filled with a creamy pistachio pastry cream. Every fold, every layer, and every bake was a learning experience, and I'm happy to share the journey with you.
Whether you're baking along or simply enjoying a cozy baking video, I hope this inspires you to try something new.

Thank you for watching and supporting Thyme Travelers. 💚

📝 Recipe
Dough
4 cups strong bread flour
2¼ tsp instant yeast
¼ cup sugar
1½ tsp salt
1 cup + 2 tbsp warm milk
3½ tbsp softened butter
Butter Block
250–280 g cold butter
Pastry Cream
2 cups milk
2 eggs
½ cup sugar
3 tbsp cornstarch
2–4 tbsp pistachio cream

Instructions
Mix and knead the dough until smooth.
Let rise for 1 hour, then refrigerate.
Laminate with the butter using three folds, chilling between each fold.
Roll into long strips and shape into spirals.
Proof until puffy.
Brush with egg wash.
Bake at 400°F (205°C) for 18–22 minutes.
Cool completely.
Fill with pistachio pastry cream.
Enjoy!

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Music: Medieval Irish Instrumental (Licensed)

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