Croissants are truly a French dish that eventually became a cult in all countries. In every coffee shop, in every corner of the world, this delicious, fragrant crescent puff pastry bagel with various fillings is served: with cream, condensed milk, chocolate, jams, cheese and many other options that can be imagined by bakers and confectioners..
It has become a tradition in French families to eat freshly baked hot croissants for breakfast..
But it is believed that for the first time this dish appeared in Austria and it was from there that Marie-Antoinete brought it to the capital of world fashion..
|Wheat flour –||500 g|
|Egg –||1 PC.|
|Sugar –||2 tbsp. l.|
|Dry yeast “Saf moment” –||1 bag|
|Milk –||150 ml|
|Butter (fatty) butter –||300 g|
|Salt –||a little bit|
|Time for preparing: 720 minutes||Calories per 100 grams: 345 Kcal|
Dip 400 grams of crushed wheat flour into the bowl for the food processor, beat the egg, add the yeast, half the milk and a little salt. Insert dough cap and knead.
If you see that the dough turns out to be excessively thick, add more milk, thus controlling its consistency. But do not forget that all components must be at room temperature. If you do not have such an appliance, the whole process can be carried out manually, but it will take more time..
Ready yeast dough immersed in a food bag and put in the fridge for 8 hours, ideally for the whole night.
Pour the remaining flour on a flat, dry surface, cut into large pieces of butter into it and crush everything into hands. After you felt the uniformity of the consistency, the formed ball slightly repelled with a rolling pin, so that excess air was released. Wrap the film and also send in the fridge.
Grind the table with flour, take out the first dough. Roll out into a square layer about 7 millimeters thick.
We get a creamy mass, give a little warm, so that there is approximately one temperature with yeast dough.
We put in the center of the square, do overlaps on both sides on the principle of an envelope and begin to beat off the rolling pin, holding the edges with one hand. You need to start from the central part, gradually moving to the edges.
After the creamy mass has completely entered the dough, roll out and fold the puff pastry several times on the basis of a sheet. Having coiled the last time, we cover with clean dishes and give rest for about one hour..
Then again send in the refrigerator for three hours. After all the manipulations use the resulting puff pastry can be as intended. If you freeze it, it can be stored for about a month..
Croissants Recipe You Can Make at Home
- Flour – 450 g;
- The fattest oil is 250 g;
- Sugar – 1 tbsp. l .;
- Dry yeast – 1 pack;
- Eggs for lubrication – 1 pc .;
- Homemade milk – 1 l .;
- Sunflower oil (rast.) – 40 ml;
- Vanillin – bag;
- Salt – 1 tsp;
- Baking Powder – 1 pack;
- Powder – 100 g.
Remove the oil from the fridge, let it lie. Wrap cling film or disposable bag, lightly sprinkled with flour. We beat off with a rolling pin in a square about 3 centimeters thick. Put in the freezer for 10 minutes.
In a deep glass container we combine crushed flour, warm home-made milk, vegetable oil, sugar, baking powder, vanillin and salt..
We mix everything well. There should be elastic soft dough, not sticky to the surface. If you have a mixer with a special nozzle – this will significantly reduce the cooking time. Cover with a clean bowl on top and give the yeast dough to rest for about 30 minutes. Then we wrap it up and put it in the fridge for a couple of hours..
Roll out a rectangular yeast layer with a rolling pin in the center and put the butter, wrap it in the form of an envelope in the dough and gently roll it with a rolling pin. Starting from edge to middle in one direction.
It is very important to use the true butter, not the spread, otherwise croissants will have the taste of margarine instead of butter.
Combining the two components in this way, fold the dough several times and put in the freezer for 15 minutes, and then in the refrigerator for 20 minutes.
Roll out again and roll, freezer, fridge. According to this scheme, we act at least 6 times. Last time you roll it out and fold it, put it in the fridge for the night..
Roll out the dough about 3 millimeters thick. Cut into small diamonds with a sharp knife or special pizza..
From one side we put a piece of dough, creating the appearance of fullness of the croissant, and we wind it in the form of a bagel. The more revolutions, the more tasty and multi-layered baking will be. To do this, take a bagel in your hand and in the process of wrapping gently we delay the edge.
We spread on parchment paper at a distance, as in the process of baking, they will increase in volume and be cramped. Grease the surface with a beaten chicken egg and bake in a heated oven for about 40 minutes.
Remove it, let it cool slightly, transfer it to a dish prepared beforehand and crush it with powdered sugar..
Cooking homemade croissants with condensed milk
Preparing a delicious dessert on a weekend for the whole family with a sweet filling is very simple. You need only the desire and a set of certain products.
Necessary components of future bagels:
- Flour – 550 g;
- Purified water – 100 ml;
- Milk – 150 ml;
- Egg – 2 pcs .;
- Sugar – 1 tbsp. l .;
- Salt – a little bit;
- Butter (fatty) butter – 300 g;
- Vanillin – 1 sachet;
- Boiled condensed milk – 1 bank;
- Fresh Yeast – 50 g.
In warmed water dissolve fresh yeast. In a deep plastic bowl we combine crushed flour, one egg, sugar, vanillin, salt, milk. Pour in yeast brew with froth and knead soft, soft dough, which is convenient to work with..
Butter pre-freeze. We take out and we beat off with a rolling pin, having shook it in a cellophane package. Immersing the dough in a clean, dry container, make cuts in the middle and, as it were, turn inside out, put the broken off oil in the center and cover with edges. Putting the whole mass on a flat surface, roll out so that the butter maximally enters the yeast dough. Fold and roll out again. We do it on the principle of an envelope. Put in the food package and send in the refrigerator for 8 hours.
We take out, roll out, cut arbitrary rhombuses with a sharp knife. We activate the oven for baking function at a temperature of 190 ° С.
On the edge of a diamond with a teaspoon we put boiled condensed milk, we wind it up in the form of a bagel and spread it on a baking sheet lined with parchment paper. We bake about 30 minutes.
French croissants with cheese filling
Real French people are convinced that the quality of baked croissants is influenced not only by well-chosen organic foods, but also by the weather, mood, humidity level, etc..
- Flour – 700 g;
- Cream (fatty) butter – 400 g;
- Dry yeast – 4 tbsp. l .;
- Sugar – 1 tbsp. l .;
- Salt – a little bit;
- Vodicka cold – 150 ml;
- Milk – 100 ml;
- Cheese – 300 g;
- Egg – for lubrication.
Dissolve the yeast in cold water. Melt a small piece of butter over low heat or in a microwave (about 100 grams).
In a large plastic bowl, combine crushed flour, warmed milk, salt, melted butter, and sugar. Mix with a mixer at high speed for 5 minutes to obtain a test of a uniform consistency..
We cover the cutting board with a plastic wrap, put the yeast dough on top, cover it with another film and put a second board on it. Leave the dough to rise for 30 minutes.
Remove the entire structure, roll out on a flat, flouted surface, form a ball and put in the food bag in the refrigerator for three hours.
We take out, roll out into a square with a thickness of 3 millimeters, chop up small pieces of frozen butter on top, roll it up and, evenly distributing the interlayer, roll it out again. We fold and roll out according to this scheme several times. Sent in the fridge for two hours.
We take out, roll out, cut into long triangles. On the larger side, we put a bar of hard cheese, wrap, carefully stretching the narrow part of the dough to make more curls. We lay out on a baking tray and set to bake for 25 minutes.
The recipe for delicious chocolate croissants
Want to make croissants, but do not have a large supply of time, use the ready store dough.
- Yeast-puff pastry – 600 g;
- Margarine or even a spread – 100 g;
- Chocolate – 250 g;
- Egg for lubrication – 1 pc .;
- Powder – 1 pack.
We take out the finished dough from the fridge, give a little to defrost. Roll out on a flat dry surface, flushed with flour. Cut into long triangular strips.
Put a handful of chopped chocolate on the broad side..
Wrap and lay out on a baking sheet, smeared with margarine. Turn on and warm up the oven. We coat croissants with beaten egg and send them to bake for 35 minutes..
Take out, let cool slightly and crush with powdered sugar..
Thank you for your attention, we wish you easy and enjoyable cooking of culinary masterpieces.!