Butter Croissants with Cream Cheese Filling

INSTRUCTIONS FOR THE DOUGH

• 1
  Mix flour, sugar, salt, and yeast in a bowl. Gradually add milk (lukewarm) and ideally start kneading in a mixer with a dough hook. After a few minutes, add 30 g of room temperature butter and mix for at least 10 minutes. The dough must be beautifully smooth and compact.
• 2
  Transfer to a lightly oiled bowl and cover with cling film (or a lid). Let it rise until it grows about half in size.
• 3
  Then take the dough out of the bowl, make a rectangular slab (size doesn't matter – you just need to prepare the dough for later rolling), wrap it in foil, and put it in the fridge for 1 – 2 hours.
• 4
  Just before this time is up, prepare the cold butter. You need to shape it into a rectangle about 19 x 20 cm (plus or minus a cm doesn't matter). An optimal helper is baking paper, from which you make an 'envelope' of these dimensions. Cut the block of butter (plus a little extra – 270 g in total) into smaller pieces and arrange them tightly next to each other in the prepared baking paper envelope. The whole butter will be hidden under the paper, and the envelope will ensure the final size. Lightly tap the butter with a rolling pin so that the cut pieces join together, and when possible, start rolling. Work quickly and not unnecessarily long. The butter must not start 'melting under your hands'. If necessary, return it to the fridge for a while.
• 5
  Once you have the butter ready, set it aside (it must not be completely cold from the fridge, but it must still be firm). If you are unsure, return it to the fridge, let it harden, and take it out only 10 minutes before rolling.
• 6
  Start rolling out the dough and prepare a rectangle measuring 22 x 36 cm. Sprinkle the work surface with flour to prevent the dough from sticking.
• 7
  Once you have the rectangle, place the butter rectangle in the middle and join both ends of the dough so that the butter is completely hidden. Pinch the edge of the dough with your fingers and lightly press the edges of the dough together on the sides so that the butter is completely hidden.
• 8
  Direct the rectangle towards you with the shorter side and lightly tap the dough with a rolling pin to gently and very gradually incorporate the butter. After a while, you can start rolling. Roll the dough away from you (or turn it 180 degrees) until you reach a size of 20 cm x 66 cm (approx.). Fold the edge of the dough along the long side by a third towards the center and cover the first third with the other end (the third third). Wrap the dough in foil and place it on a flat surface in the fridge for one to two hours.
• 9
  Then take the dough out of the fridge, let it soften for 10 minutes, and start rolling again (first by tapping with a rolling pin, then by rolling). Keep the shorter side at about 20 cm and roll a long strip (rectangle) about 80 – 90 cm long (as you manage). If the butter becomes too soft and you feel it starts melting under your hands, you need to chill the dough in the fridge. Roll very gently to avoid tearing the thin layer of dough – once the butter layer breaks through the dough, it will cause trouble.
• 10
  Fold the finished rectangle into fifths – fold the two ends of the dough so that they touch in the middle of the dough and fold in half. Wrap again in foil and place in the fridge for at least 2 hours.
• 11
  Work with the dough as in the last rolling – first let it rest slightly from the fridge, then lightly flatten it by tapping with a rolling pin and then carefully roll out. Roll out a rectangle measuring about 30 x 60 cm and cut triangles with a base of about 8 – 10 cm with a pastry wheel or knife. Cut the base with a knife to a depth of 2 cm and roll from the base to the tip – gradually pull the tip slightly to make the croissant as layered as possible.
• 12
  Either freeze the finished croissants at this stage or place them far apart on a baking sheet with baking paper, spray with water, and cover with foil. Let them rise until they double in size.
• 13
  Preheat the oven to 185 degrees (top and bottom heat), brush the croissants with beaten egg, and bake for about 23 – 25 minutes until golden brown.

INSTRUCTIONS FOR THE CREAM

• 1
  Whip everything together into a cream.

INSTRUCTIONS FOR FINISHING

• 1
  Cut the cooled croissants lengthwise, fill with cream, and decorate with fruit (and cover).