Thai Ube Purple Yam Custard Croissant

Steps

1. 1

   Make the dough

   • In a stand mixer fitted with a dough hook, combine bread flour, salt, sugar, and yeast.
   • Pour in cold water and mix on low speed for 2 minutes until a rough dough forms.
   • Increase to medium speed and mix for 6–8 minutes until the dough is smooth, slightly elastic, and no longer sticky (it should feel firm, not soft).
   • The dough will be sticky to touch but should hold together.
   • Remove from the bowl and shape gently into a 4-inch (10 cm) square.
   • Wrap in plastic and refrigerate for 30 minutes.

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   Ready when: Dough is smooth, holds together, and feels firm

   Tip: Cold water is essential—warm water will cause butter to melt during lamination

2. 2

   Prepare butter block

   • Remove 1 lb (454 g) of cold butter from the fridge and let it sit on the counter for 30 minutes so it becomes pliable without warming above 60°F (16°C).
   • It should bend without cracking when you try to fold it.
   • If your kitchen is warm, keep it in the fridge until step 3.
   • The butter must be soft enough to work with but hard enough that it doesn't smear—this is critical for lamination.

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   Ready when: Butter bends without cracking when folded gently

   Tip: If butter is too cold, it will crack and layer poorly. If too warm, it will smear and won't create distinct layers.

3. 3

   Create butter block

   • On a cool work surface (marble or granite if available), lay out a sheet of parchment paper.
   • Cut the softened butter into ¼-inch (6 mm) cubes and scatter them on the parchment.
   • Using a rolling pin, gently pound and smear the cubes together to form a cohesive 6×6-inch (15×15 cm) sheet, about ½ inch (1.2 cm) thick.
   • The butter should be even, pliable, and still cool.
   • Slide it onto a baking sheet lined with parchment and refrigerate for 10 minutes so it firms up slightly without hardening.

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   Ready when: Butter sheet is even, flexible, and holds its shape

   Tip: A marble or granite surface keeps the butter cool. Work quickly so the butter doesn't separate or become oily.

4. 4

   First fold (envelope method)

   • Remove the dough from the fridge and place it on a cool, lightly floured work surface.
   • Roll it out to a 9×7-inch (23×18 cm) rectangle.
   • Remove the butter block from the fridge and place it in the center of the dough, leaving a ½-inch (1.2 cm) border on all sides.
   • Fold the top edge of dough down over the butter, then fold the bottom edge up and over it (like closing a letter).
   • Seal the sides gently by pressing with the heel of your hand.
   • The butter should be completely enclosed.

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   Ready when: Butter is fully enclosed with even edges

   Tip: Work quickly and keep the surface floured to prevent sticking. Do not press hard—gentle folds trap air and create layers.

5. 5

   First double turn

   • With the sealed edge facing you, roll out the dough into a 12×8-inch (30×20 cm) rectangle, using a light dusting of flour to prevent sticking.
   • Fold the top third down and the bottom third up, like a letter (this is a "single turn").
   • Rotate the dough 90° counterclockwise so the open edge faces you.
   • Roll out again into a 12×8-inch rectangle and repeat the fold.
   • You have now completed two single turns (equivalent to one double turn).
   • Wrap in plastic and refrigerate for 45 minutes.

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   Ready when: Dough springs back gently when poked, butter is firm

   Tip: Roll evenly so butter distributes uniformly. If the dough or butter becomes too warm, chill for 15 minutes before continuing.

6. 6

   Second double turn

   • Remove the dough from the fridge and repeat the rolling and folding process: roll to 12×8 inches (30×20 cm), fold into thirds, rotate 90°, roll again to 12×8 inches, and fold into thirds a second time.
   • The dough should feel even and less elastic as you fold.
   • Wrap in plastic and refrigerate for 45 minutes.

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   Ready when: Dough is smooth and only slightly elastic

   Tip: By the second double turn, the dough should feel less resistant. If it springs back too much, chill longer.

7. 7

   Final roll and shape

   • Remove the dough from the fridge and roll it out to a 16×10-inch (40×25 cm) rectangle, about ⅛ inch (3 mm) thick.
   • Using a sharp knife or pastry wheel, cut the rectangle in half lengthwise, then cut the halves into 4 equal triangles each (you will have 8 triangles, each with a base of about 5 inches/12 cm and height of 8 inches/20 cm).
   • Working with one triangle at a time, gently stretch the base slightly and roll from the base toward the point, placing each rolled croissant seam-side down on a parchment-lined baking sheet, curving it gently into a crescent shape.
   • Space them 3 inches (7.5 cm) apart.

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   Ready when: 8 evenly shaped croissants arranged on baking sheet

   Tip: Keep the dough cool while shaping. If it becomes warm and sticky, refrigerate for 10 minutes before continuing.

8. 8

   Make coconut custardOven 170°F / 75°C

   • In a small saucepan, whisk together egg yolks and sugar until pale, about 1 minute.
   • Add cornstarch and salt, whisking until no lumps remain.
   • Slowly pour in coconut milk while whisking constantly to prevent lumps.
   • Place the saucepan over medium heat and cook, stirring continuously with a wooden spoon, for 5–7 minutes until the mixture thickens and reaches 170°F (77°C) on an instant-read thermometer (this pasteurizes the eggs).
   • The custard should coat the back of a spoon.
   • Remove from heat, stir in butter until melted, and let cool to room temperature (about 15 minutes).
   • Cover and refrigerate until ready to use.

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   Ready when: Custard thickens and reaches 170°F (77°C), coats the back of a spoon

   Tip: Stir constantly to prevent the bottom from burning and to ensure even cooking. This temperature pasteurizes the eggs safely.

9. 9

   Prepare ube filling

   • In a small bowl, combine strained ube puree, sugar, salt, butter, and vanilla extract.
   • Stir well until smooth and well blended.
   • If the puree is very thick, you can thin it slightly with 1 tablespoon of water, but it should remain spreadable, not runny.
   • Set aside.

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   Ready when: Mixture is smooth and spreadable

   Tip: Strain the ube puree to remove excess moisture; wet filling will make croissants soggy.

10. 10

    Fill and proof croissants

    • Divide the cooled coconut custard evenly into 8 portions (about 2 tablespoons/30 ml each) and the ube filling into 8 portions (about 1.5 tablespoons/22 ml each).
    • For each croissant, using a piping bag or small spoon, gently open the croissant along the seam and pipe or dollop a portion of ube filling first, then a portion of custard on top.
    • Do not overfill—the croissant should close easily without the filling squeezing out.
    • Cover the baking sheet loosely with plastic wrap and let the croissants proof at room temperature (68–72°F/20–22°C) for 2 to 2.5 hours until they have increased by about 50% in size and feel slightly puffy when gently pressed.
    • They should still hold their shape.

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    Ready when: Croissants are 50% larger, feel light and puffy, indent slowly springs back halfway

    Tip: Do not overproof—if they rise too much, they may deflate in the oven. Proofing time depends on room temperature.

11. 11

    Prepare sesame topping

    • Place white sesame seeds in a small skillet over medium heat and toast, stirring occasionally, for 3–4 minutes until fragrant and very lightly golden.
    • Transfer to a shallow bowl and let cool for 2 minutes.
    • Do not let the seeds scorch or they will taste bitter.

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    Ready when: Seeds are lightly golden and fragrant

    Tip: Toasting releases the nutty flavor. Watch carefully—sesame seeds can burn quickly.

12. 12

    Brush and top croissantsOven 400°F / 205°C

    • Preheat the oven to 400°F (200°C).
    • When the croissants have finished proofing, brush the top and sides of each croissant lightly with egg wash using a pastry brush.
    • Sprinkle a generous pinch of toasted sesame seeds on top of each croissant, pressing gently so they adhere.
    • Place the baking sheets in the preheated oven (stagger them on different racks if baking both at once; rotate the sheets halfway through if needed).

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    Ready when: Croissants are brushed with egg wash and topped with sesame seeds

    Tip: Egg wash gives the croissants their signature golden-brown shine. Don't apply it too thickly or it will pool.

13. 13

    Bake until goldenOven 400°F / 205°C

    • Bake at 400°F (200°C) for 20–25 minutes until the croissants are deep golden brown and crispy on the outside.
    • The bottoms should sound hollow when tapped.
    • If the tops are browning too quickly, loosely tent with foil after 15 minutes.
    • Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 20 minutes).
    • The croissants will continue to crisp as they cool.

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    Ready when: Croissants are deep golden brown, bottoms sound hollow when tapped

    Tip: Baking at a high temperature creates steam, which puffs the laminated dough and creates a crispy exterior.