Day 1 – Make the Dough & Butter Block

1. (Optional) Strawberry Milk: Blend fresh strawberries with milk. Reserve 168g. (Skip if using plain milk.)

2. Mix Dough (Détrempe): In a stand mixer
   Combine flour, sugar, salt, sourdough starter, water, milk (or strawberry milk), food coloring, crushed freeze-dried strawberries, and yeast (if using).
   Mix on low 1 min. Add butter and mix until smooth (3–4 min).

3. Color Dark Pink Dough
   Remove 225g of dough. Add more pink + a touch of red food coloring. Mix until hot pink.

4. First Rise
   Shape both doughs into balls. Optional: Add soaked strawberry pieces to light pink dough. Cover and proof at room temp 3–6 hrs (until ~1.5x in volume).
   Refrigerate 4–12 hrs.

5. Make Butter Block
   Shape cold butter into an 8”x8” square between parchment sheets. Chill until firm.

Day 2 – Laminate the Dough

6. Prepare Dough for Lamination: Roll main dough into 8”x8” square. Wrap and freeze 20 min.

7. Roll & Lock in Butter: Roll dough to 16”x8”. Place butter in center. Fold top and bottom flaps over butter. Seal edges.

8. First Turn (Book Fold): Roll to 24”x8”. Fold ends to meet in center with ⅛” gap, then fold in half (book fold). Wrap, freeze 15 min, refrigerate 1 hr.

9. Second Turn (Simple Fold): Roll again to 24”x8”. Fold into thirds. Wrap, freeze 15 min, refrigerate 1 hr.

10. Add Red Dough Layer: Roll red dough to 8”x8”. Lightly dampen top of main dough, layer red dough on top. Gently roll to adhere.

11. Preshape: Flip dough (red side down). Roll to 14”x17”. Wrap, freeze 20 min, then refrigerate 8–12 hrs.

Day 3 – Shape, Proof, and Bake

12. Cut Dough: Trim edges to a clean 14”x16” rectangle. Slice into four 4”x14” strips, then each strip diagonally into two triangles (8 total).

13. Shape Croissants: Trim base of triangle. Gently stretch base to 3”. Slightly elongate dough. Roll from base to tip with red side down. Place on parchment-lined tray.

14. Proof Croissants: Cover and proof:

• Room temp: 4–6 hrs

• With steam (70–75°F): 2–3 hrs: Croissants should double in size and jiggle when shaken.

15. Preheat & Chill: Preheat oven to 375°F. Chill croissants 15–20 min before baking.

16. Egg Wash: Mix egg yolk + cream. Brush over red dough only.

17. Bake: Bake 15 min. Rotate tray. Bake another 10–15 min until deep golden brown. Cool completely.

18. (Optional) Fill with Strawberry Pastry Cream: Use a piping bag to fill cooled croissants from the bottom with pastry cream.

Strawberry Pastry Cream

1. Heat Milk Simmer 375g milk.

2. Whisk Remaining Ingredients: In a bowl, mix: 125g milk, 67g sugar, 40g cornstarch, 2 egg yolks, 2 tsp vanilla and ¼ tsp salt

3. Temper Eggs Slowly whisk hot milk into bowl. Return all to saucepan.

4. Cook Until Thick: Cook on medium-high, whisking, until thickened and bubbling. Cook 1–2 more minutes.

5. Chill: Cool slightly. Cover with plastic wrap (directly touching surface). Chill 3+ hrs.

6. Add Strawberries: Whisk in 225g strawberry purée. Transfer to piping bag.