Скачать или смотреть First time made these croissant balls with mango whipped cream

Croissant Balls with Whipped Mango Cream 🥐✨
Laminated sourdough doesn’t have to take days — this hybrid version is one of my go-to methods when I want something flaky and gut-friendly, all in one day. It’s made with my sourdough starter plus a touch of yeast for a reliable rise without compromising on flavor or digestibility.

Why I love this method:
✔️ Fermented with wild yeast for improved digestibility
✔️ Minimal commercial yeast for support
✔️ One-day process = approachable for home bakers

Lamination:
I did 1 double fold + 1 single fold, then rolled the dough into a rectangle. Half was cut into 3mm strips and layered over the other half (butter side up) to create a beautiful texture on top.
Rolled to 5mm, cut into 6x15 cm, and shaped as shown in the reel.

Filling: Whipped Mango Cream
• ½ cup mango purée
• ⅓ cup white chocolate or sweetened condensed milk
• 1 tsp bloomed gelatin (in 1 tbsp water)
• 1–2 tsp lemon/lime juice
• ¾ cup cold heavy cream
• Pinch of salt
• Optional: lime zest or cardamom

Full recipe + shaping steps are on my website.
Let me know if you want a version with a longer fermentation next!

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