Continued on my croissant's adventure, without actual recipe, followed my intuition and imagination to judge on how the other chef made this. As if I succeed, there's the look and taste of this new croissant: Strawberry croissant. Here, I used dried-freeze strawberry powder, strawberry preserved and red food dye in the colored dough. The lamination process was just the same as other croissant. After baked, I brushed the top of croissant with strawberry glaze.