Raspberry Danishes/ Bicolor Croissants

Raspberry Croissant is such a beautiful pastry to eat with a morning cup of coffee. This method takes it to the next level by overlaping two doughs making it look absolutely stunning. This technique is really cool and I am sure you'll enjoy making this recipe at home! I hope you like the video and let me know your questions in the comments Link to My Croissant Masterclass https://www.udemy.com/course/how-to-m... Like.Share and Subscribe! Timestamps 0:00​​- Intro 0:25​- Making the Croissant Dough 2:34​​- Making the Butter Block 3:23​​- Enclosing the Butter in the Dough 4:00​​- 1st Fold- Single Fold 5:06​​- 2nd Fold- Book Fold 6:02​​- Rolling the dough for cuting 7:21- Cutting the Danishes 8:19- Shaping the Danishes 10:20- Proofing and Baking 12:24- Final Result FOLLOW ME: Instagram:   / peaceful_baking   #ASMR #croissant #peacefulbaking Recipe Croissant Dough 300 grams Bread Flour (2 1/2 cups) 60 grams Unsalted Butter (1/4 cup or 4 tablespoons) 6 grams Instant Yeast (2 1/2 teaspoons) 6 grams Salt (1 teaspoon) 35 grams Caster Sugar (3 tablespoons) 100 grams Milk (1/2 cup) 40 grams Water (Use 30 grams if using AP Flour) (3 tablespoons or 2 tablespoons if using All-Purpose Flour) Laminating Butter: 150 grams Unsalted Butter (2/3 cup or 10 tablespoons + 2 teaspoons) For Raspberry Colored Dough Add a few drops of red coloring to 100 grams of the dough above Pastry Cream 160 grams Milk (2/3 cup or 10 tablespoons + 2 teaspoons) 2 Egg Yolks 40 grams Caster Sugar (3 tablespoons) 15 grams Flour (1 tablespoon) 1 teaspoon Vanilla 20 grams Cold Butter (1 1/2 tablespoons) Pastry Cream Recipe Video-    • Mille Feuille |Classic French Pastry   Instructions 1. Mix all the ingredients together and knead to a smooth dough for 5 mins. Ideal dough temp is 25C/77F 2. Take 100 grams of the dough and add red color and knead until completely mixed. Refrigerate until use 3. Bulk Ferment the remaining dough for 2 hours or until double. Roll into a rectangle and cover and refrigerate overnight 4. Make a butter block of 15cmX15cm and put in fridge until use 5. The next day roll the dough out to 30cmX15 cm and laminate the dough. Make sure to cut the dough from the side so butter spreads nicely 6. Stretch the dough to 40Cm X 20Cm and give the dough a single turn. Rest in the fridge for 45 mins 7. Roll the dough again to 40cm X 20cm and give the dough a double turn and rest in the fridge for 45 mins 8. Brush water on the dough and stick the red dough and roll to 40 cm X 20 Cm 9. Cut 8 pieces of dough of 10Cm X10Cm each 10. Shape into whichever shape you like and proof for 2-6 hours or until double and really nicely puffed 11. Pipe the pastry Cream and brush with cream and bake at 200C for 20 mins 12. Glaze with Jam to finish. I like using apricot jam. Enjoy with a warm cup of coffee!