On a trip to Hong Kong, we discovered Urban Bakery Works tucked away in the bottom of a grocery. At first glance, it looked like another typical bakery, with all the standard goods one has to offer, but a giant sign caught our eye: Salted Egg Yolk Croissants.
We love everything salted egg—from its savory to its sweet iterations, and we just had to have one. After having it slightly heated, we bit into the flaky, buttery exterior, and were surprised when liquid salted egg yolk custard just oozed out from the center. It wasn’t anything like those disappointing store-bought stuffed donuts with just a smudge of filling buried in between dough; there was custard everywhere from both ends of the cornetto. Making croissants ain’t an easy feat, and they’re notoriously difficult for even an experienced baker. So we decided to hack the recipe and make an easily approachable version of this snack we easily fell in love with.
Instead of making your own dough from scratch, buy some store-bought puff pastry instead, that will achieve the same crisp texture. The custard is the stuff of anyone’s dreams, and can even be used to fill whatever pastry you want, from donuts to baos to buns. But freeze it, fold it into your dough, then bake it, and it will become a Chinese-French hybrid that you’ll want to keep serving with hot milk tea for breakfast.
Salted Egg Yolk Croissant
Total Time: 40 mins (20 mins prep, 20 mins cooking)
Yield: 20 pcs
- 4-5 sheets puff pastry, cut into triangles (3.5″ wide x 5″ long)
- egg wash (egg, beaten)
Ingredients: Salted Egg Custard
- 4 yolks from salted eggs
- 1/4 cup butter
- 2 tbsp icing sugar
- 1/2 cup condensed milk
- 2 tbsp milk powder
- 1/4 cup custard powder
- 1/2 cup cornstarch
- 1 tbsp evaporated milk
- Beat together butter and sugar.
- Mash yolks and add in, beat well.
- Add in the rest of the ingredients.
- Mix well and freeze.
- Preheat oven to 350 degrees Fahrenheit.
- Fill puff pastry on the wide side with a teaspoon of frozen filling.
- Roll into a croissant.
- Press the sides to seal in the filling.
- Repeat for the rest of the ingredients.
- Arrange croissants on a lined baking sheet.
- Brush top with egg wash.
- Bake for 12-15 minutes or until golden brown.
- Serve warm.