Nothing can compare to a freshly baked croissant. Between its numerous flaky layers and its rich and buttery flavor, the golden pastries are the perfect breakfast. Yet, while croissant purists may argue in favor of keeping the classic pastry frill-free and without additional flavorings and fillings, there are times when it's worth stuffing them with a little something extra. Whether you want to jazz up homemade croissants or take frozen store-bought pastries to the next level, loading them with a flavorful addition can seriously heighten their complexity. The key to effortlessly filling, however, is as straightforward as using a marinade injector.
Just because croissants weren't filled prior to baking, that doesn't mean they can't be afterward. In fact, a post-bake injection prevents ingredients from oozing out of the pastries and even allows for customization with fresher options. Although croissants can be sliced and loaded like a sandwich, in order to keep aesthetics and textures intact, injecting them with filling is an even better option. Despite the onus often falling on a piping bag, if you lack the necessary equipment — bags, tips, couplers, etc. — a marinade injector can rise to the occasion.
A tool that's probably hiding in your kitchen drawer right now, marinade injectors effectively fill croissants without compromising the pastry's structure. The main difference in comparison to a piping bag is that the syringe's smaller tip offers more precision, which can be particularly useful in diffusing viscous fillings like honey or fruit compotes.
Read more: 30 Types Of Cake, Explained
The Trick To Successfully Injecting Fillings Into Croissants
Not every marinade injector is made the same, which is why picking the right tool is so important when filling croissants. Firstly, size matters. Don't choose an injector that's too big since it can make handling more complicated. As for materials, plastic is an economical option that will prove sturdy enough to withstand occasional use. But, most importantly, choose a syringe that's relatively wide so that it will accommodate an array of fillings.
Speaking of fillings, nearly any flavored jam, fruit butter, pastry cream, or nutty spread like Nutella can be used to amp up croissants. You can even inject pastries with white or dark chocolate, salted caramel sauce, or pumpkin pie puree. Alternatively, take a savory approach and work in queso, cream cheese, or chèvre. The thing to keep in mind is that thicker fillings should be warmed slightly to soften them and make them easily move through the syringe. Likewise, save ultra-dense pastes, mousses, and chunkier additions for piping bags with a wide tip.
Another helpful piece of advice is to let the croissants cool fully before filling. This ensures that the delicate pastry maintains its shape, allowing it to better house creams, jams, and the like. Generally, it takes a tablespoon or two to stuff pastries, but you can adjust amounts based on preference, monitoring so that the croissants don't expand too excessively. With a handy-dandy marinade injector, customizing pastries however you please really is that simple!
Read the original article on Tasting Table.