Do you want something tasty? We found 5 great recipes airy French croissants that fly away in an instant. It takes a lot of time to implement them, but the result is incomparable. While you select the filling to taste, prepare the necessary equipment and arm yourself with the necessary products, we will tell you how to bake the most delicious croissants
The main difference between any delicious croissant is the airy dough, consisting of several thin layers. You can find many options for its preparation on the Internet. We propose to take as a basis the recipe for pâte à croissants from the Picasso of culinary art - Pierre Hermé - from his book Le LAROUSSE des DESSERTS. The latter was first released in France in 1997 and has become the bible of confectionery.
Photo: pomsweethome.fr Products needed to prepare 500 g of dough: 15 g butter fat content 82% or higher, 5 g baker's yeast, 5-6 tbsp. l. cool water, 210 g flour (type 45), 1 tsp. salt without a slide, 2 tbsp. l. granulated sugar, 1 tbsp. l. milk powder and 125 g butter at room temperature.
The process of making puff pastry yeast dough:
- 1. In a small saucepan or saucepan over low heat, melt 15 g of butter. Sift the flour into a separate bowl, add salt, sugar and powdered milk(may not be used). Add melted butter and yeast dissolved in water to the dry mixture. Knead the dough by hand (from the outside in) until smooth and form into a ball. If the dough is too tight, you can add a little water.
- 2. Cover the bowl with the dough with cling film and leave in a warm place for about 1-1.5 hours until it has doubled in volume. When the dough has risen, knead it thoroughly to remove any accumulated air. Then place the dough back into the bowl, cover with film and refrigerate for 1 hour. After the specified time has passed, it should “grow” again. Punch down the dough again and place in the freezer for half an hour.
- 3. Remove the frozen dough from the freezer and roll it into a thin rectangular layer. It is desirable that the length of the sheet be at least three times its width. Knead well-softened butter (but it should not flow!) in a separate bowl, and then using a silicone spatula or spatula, apply half of it to 2/3 of the surface of the dough and leave to rest for 10 minutes. Then fold the sheet from the edges to the center (first fold the “dry” side, and then the oiled one) and place the resulting piece in the freezer for 30 minutes, and then in the refrigerator for 1 hour.
- 4. Remove the dough from the refrigerator and repeat the procedure: roll the dough into a rectangle, grease 2/3 of the sheet with oil, etc.
Photo: lapopottedemanue.com
As a result of simple manipulations, you will have light and airy dough in your hands, from which you can bake amazing croissants. No worse than in the best pastry houses in Paris. The main thing is to try hard.
How to form croissants from dough?
Let us again use the precious advice of Pierre Hermé. Roll out the prepared puff yeast dough, which has been in the cold for a total of 5.5 hours, into a layer 6 mm thick. Cut out triangles from the dough with sides approximately 14*16*16 cm.
Make a small cut at the base of each triangle, place the filling (if using) and roll the dough from the base to the top, carefully forming a crescent shape from the dough.
Photo: kingarthurflour.com Secrets to successful baking of croissants
Before going into the oven, the croissants must rise well and increase in volume. This will take about an hour. In order for the dough to acquire an appetizing golden crust during baking, the croissants need to be greased before proofing. egg yolk, whipped with a small amount of water (water may not be added).
Photo: entrezdansmacuisine.com
Bake croissants in an oven preheated to 220 degrees. After 5 minutes, the temperature in the oven should be reduced to 190 degrees. In 10 minutes, the fluffy bagels will be ready!
We've sorted out the dough, now it's time to talk about the fillings. They can be very different: salty or sweet. Or you can cook croissants “empty” and come up with a filling for them afterwards. It will also be very tasty.
Alsatian croissants from Pierre Hermé
Required Products: 90 g sugar, 500 ml water, 70 g each almonds, hazelnuts and walnuts+ for glaze 150 g powdered sugar, 60 ml of water.
Preparation: Prepare a syrup from 70 g of granulated sugar and 500 ml of water, and then add pre-chopped nuts mixed with 20 g of sugar. The filling is ready. All that remains is to simply apply it to the prepared dough triangles.
After baking, decorate the croissants with glaze if desired. Its preparation does not take much time and effort: just beat the powdered sugar with water.
Photo: maison-parisienne.com
2
Croissants with pistachios
Necessary products for 30 pcs.: 300 g ground almonds, 100 g powdered sugar, 4-5 egg whites, for flavoring Eau de fleur d'orange or vanilla extract + for decoration 1 egg white and chopped pistachios.
Preparation: Mix almonds and powdered sugar, add orange blossom or vanilla extract to the mixture and add in small portions egg whites(no need to beat). The result should be a soft and pliable nut dough that will be an excellent filling for croissants.
Once you have formed the crescents, brush the tops with egg yolk and then gently roll in the pistachio flakes.
Photo: cuisine.journaldesfemmes.com
3
Croissants with Nutella
1 small jar of Nutella, 1 egg yolk.
Preparation: Croissants with Nutella are a great solution when all your energy is spent on preparing the dough or you don’t have time left to prepare the filling. Or maybe you just adore chocolate spread. So, all that is required is to apply a small amount of Nutella to the prepared dough triangles and brush the croissants with egg yolk before baking. That's all!
P.S. If desired, you can add chopped nuts to the filling.
Photo: youtube.com Croissants with smoked salmon
Ingredients needed for 6 servings: 180 g smoked salmon (strips), 200 g cream cheese, 1 egg yolk, green onions, salt and pepper to taste + sesame or poppy seeds for decoration.
Preparation: Place the cream cheese in a bowl, add salt, pepper and chopped green onions. Using a spoon or spatula, apply the resulting mixture onto each dough piece, place a slice of smoked salmon on top and form croissants. Before baking, brush the tops of the bagels with egg yolk and sprinkle with sesame seeds (or poppy seeds).
If you reduce the size of the triangles, you can bake cute and very tasty mini-croissants.
Photo: jemetsmontablier.canalblog.com
5
Croissants with Roquefort and raisins
Ingredients needed for 4 servings: 100 g Roquefort, 40 g raisins, 1 egg yolk.
Preparation: Everything is as simple and fast as possible. Place a large piece of Roquefort on each piece of dough. Walnut and a few highlights. The raisins can be pre-steamed to make them softer. Before placing in the oven, brush the tops of the croissants with beaten egg yolk.
Photo: femmeactuelle.fr Bon appetit!
Do you like Roquefort? We suggest you cook!
What could be more wonderful than a morning in Paris with a cup of aromatic coffee and a real French croissant? After all, it was in this country that the world-famous pastries were born. You will find all the subtleties of preparation, interesting historical facts and the TOP places with the most delicious croissants in Paris in this review.
What is a croissant
It is no coincidence that croissant is translated from French as “crescent” - its original shape resembles a moon cone. It has long become an element of national culture, of which the French are rightfully proud. Rarely does anyone in the country have breakfast without the freshest, freshly baked croissants. What about the French - the whole world was conquered by these fragile and almost weightless flour products.
When you take a real French croissant in your hands and squeeze it a little with your fingers, you immediately feel the air coming out of it and the layers of amazing dough rustling, crumpling. This is a real work of baking art: tender, soft inside, golden and crispy on the outside. And, according to French confectioners, you only need to eat it fresh, because in 3-4 hours croissants lose their extraordinary taste. That is why in France in most cases they are sold out in the morning, hot.
International Croissant Day is a holiday that unites all lovers of this amazing pastry. It is celebrated on January 30th.History of French croissants
Surprisingly, croissants initially had nothing to do with Paris and France in general. Austrian bakers first began baking such buns back in the 13th century. Legend has it that during the siege of Vienna by the Ottoman army, they worked day and night and accidentally heard the Turks making a tunnel.
Showing vigilance, the bakers reported what they had heard to the military leadership and the attempted capture was prevented. In memory of repelling the attack of the Ottoman Empire, buns began to be baked in the shape of the crescent moon depicted on the Turkish flag.
The history of croissants in France began at the end of the 18th century, after the Austrian Archduchess Marie Antoinette married King Louis XVI and came to Paris. She was very fond of Austrian buns, and the court bakers had to learn how to make them. The palace nobility quickly tried out the amazing innovation, and croissants began to gain popularity.
The real “croissant” boom came in 1839, when a former Austrian army officer opened a bakery called “Vienna” in Paris. But in Austria they came up with only a crescent shape, and baked products from regular test. And only the French came up with the idea of using the most delicate puff pastry with butter, and this happened only at the beginning of the twentieth century.
In Austria, the French croissant corresponds to Wiener Kipferl (“Viennese bagel”).
Today, croissants have become a mainstay. They are prepared with and without fillings, and are sold in all bakeries and cafes without exception.
How to prepare French croissants
French masters are sure: croissant dough is alive, it is sensitive to humidity and temperature in the kitchen, weather and even the mood of the baker. If you miss a little detail, the end result will not be the same.
Firstly, only fresh, high quality products are used for cooking. Yeast puff pastry knead from wheat flour and milk, with added sugar and salt. The flour is sifted twice to saturate it with oxygen.
Secondly, technology must be followed with utmost precision. The perfect dough is achieved by repeatedly rising and layering with butter with a fat content of at least 84%. Then it is folded several times and carefully rolled out. The main secret for obtaining the required layering is that the consistency and temperature of the oil and dough should be the same (24°C).
It is also impossible to knead the dough too vigorously: excess oxygen does not benefit the finished products. A large amount of starter will also affect the result; just add a little bit of it. The mixing temperature is also important – no more than 16 °C.
Other no less stringent requirements for the dough are proofing (at a temperature of 25-26 ° C) and turning by 90 degrees when slicing. The thickness of the dough is only 2.5-3 mm.
Before baking, the future products are carefully rolled into a tube, left on a baking sheet for a while (until they rise), then brushed with beaten egg and placed in the oven. Take out the croissants only after the baked goods have acquired a beautiful golden color.
Previously, in France, crescent-shaped croissants were baked only with margarine, while straight and elongated croissants were baked with butter. And today margarine still appears in the recipes of some French confectioneries and bakeries.
What are French croissants?
Classic French croissants are prepared without any fillings - some chefs believe that this is the same as adding to borscht, that is, spoiling a self-sufficient dish. However, in the country, on almost every corner you can try these pastries with chocolate, jam, cottage cheese, caramel, honey, cheese, vegetables and even ham.
French croissants come from a pastry shop and from a bakery. In the first case, they are baked in a special ventilated oven (combi oven), and they turn out very soft and slightly crumbly. But baked goods are more elastic; they are made in a bread oven.
The calorie content of croissants is from 290 kcal per 100 g of product. One croissant weighs about 30 g.How to eat croissants in France
This may seem a little unusual, but a croissant is eaten with your hands. According to the rules of etiquette, you should break off pieces of baked goods little by little over a plate, and each piece should be exactly one bite long so that it can be immediately put into your mouth. If the croissant has a filling, it is usually broken in half and each half is eaten separately, bringing it to the mouth with the hands.
There is another European way to eat a croissant without getting dirty and without offending the delicate feelings of the French. To do this, you need to place the baked goods in a folded napkin and bite off a piece.
Remember that the most delicious part of the croissant is its tips. In France, they are broken off and dipped in hot chocolate or milk - in almost any drink that is traditionally drunk at breakfast.
Where to try the most delicious croissants in Paris
A walk around the French capital would not be complete without stopping at some cozy establishment and trying the best croissants in Paris. You will certainly feel the aroma of fresh baked goods whetting your appetite even on the street.
Café de Flore, on the corner of Boulevard Saint-Germain, has a long history. It was opened in Paris in 1887. There is a special romantic atmosphere here, which has always attracted an intelligent and creative audience. For example, Simone de Beauvoir, Ernest Hemingway, and Pablo Picasso frequented the cafe. The cost of croissants here is 2.70 €.
Next door to the Café de Flore on Place Saint-Germain in Paris is the cafe Les Deux Magots. It was opened in 1885 and still retains its original interior. Guests of the establishment relax on leather sofas at mahogany tables. Parisian bohemia gathers here: politicians, writers, representatives of the world of fashion and art. The price for croissants is 3.50 €.
The Josephine Bakery restaurant is a great place to get acquainted with, snack on almond croissants with a cup of delicious espresso. The price of the famous delicacy is from 2.50 €.
One of them is Pierre Herme. Local raspberry croissants are the pinnacle of culinary art. But the establishment operates as a pastry boutique; there are no tables to sit over a cup of coffee. For the French this is not a problem at all; you can buy delicious croissants and enjoy them on the street or in the park. Price – from 1 €.
To try authentic croissants in Paris, you should definitely go to Boulangerie. These are traditional French bakeries that can be found on every corner. This is where Parisians come every morning for fresh pastries. And although some boulangeries only have a takeaway counter, many establishments have tables where you can sit and enjoy a cup of coffee and a croissant.
The best boulangeries in Paris: Maison Landemaine, Panifica Boulangerie, Du Pain et Des Idées, Boulangerie Louvard, Arnaud Delmontel, Gwen Choc. The cost of croissants in Parisian boulangeries starts from 1 €.
I am writing the real ones because, out of curiosity, I looked for a recipe on google.ru, but all the recipes found in Russian do not match the original, either because of the proportions or because of the cooking technique.
For croissants and pan chocolate, yeast puff pastry is used.
Croissants and pan chocolate take a long time, but to be honest, they are worth it.
The convenient thing is that while the dough is proofing you can do something else. You won't believe the smell in the house. I think you should try it at least once.
I’m sharing the recipe, I hope it’s mine step by step description It will be useful for you to make your baking a success.
Start with half a portion: this makes it easier to roll out the dough, and when you get enough, move on to a whole portion (18 croissants or pan chocolate or 9 croissants + 9 pan chocolate).
Organization and timing
You can do everything on the same day, but I usually do all the steps before making the croissants on Saturday (steps 1 to 7 inclusive) and on Sunday morning I prepare the croissants and bake them (steps 8 to 10)
1. Kneading: 10-15 minutes
2. Proofing in a warm place at 30-35 degrees maximum: 30 minutes
3. First proofing in the refrigerator: 1 hour
4. The first phase of lamination of the dough: 15 - 20 minutes (at first it may be longer, but once you get the hang of it it will be 5 minutes)
5. Second proofing in the refrigerator: 30 minutes
6. Second phase of dough lamination: 15 minutes
7. Last (third) proofing in the refrigerator: 2 hours or better all night
8. Cooking croissants 15-20 minutes
9. Proof croissants in a warm place for 30 minutes
10. Baking croissants 15 minutes
2 important points:
1. Butter: at least 82% fat, preferably 84%
2. Flour premium and with a high % protein content in Italy it is called farina manitoba in France farine di gruau in other countries I don’t know, in France they also advise mixing T45 flour with T55 flour in half and half. But in my opinion the best option Manitoba flour remains* with T45 flour (50% -50%)
Quantity of products for 18 croissants
500 grams of premium flour (if Manitoba flour is available*)
60 g granulated sugar
10 g salt
20 g fresh yeast
200 g lukewarm milk
60 g butter at room temperature
300 g butter 82% -84% fat,
1. Kneading the dough
I give 3 ways to knead the dough, depending on whether or not you have a mixer
With a kitchen aid type mixer or any other pastry mixer with a hook attachment
Using Worvek thermomics
By hand
Sift the flour into a large bowl (or the bowl of a mixer if making in a mixer). Gather it into a mound and make a depression in the center.
Mix salt and sugar in a large bowl on the side, so that when adding yeast there is no contact with either salt or sugar, as these 2 elements reduce the effect of yeast.
Crumble the yeast in a glass and dilute it with 200 grams of lukewarm milk. Gradually pour the yeast solution into the hole in the flour, mixing the dough (if in a mixer, then at low speed).
While kneading, add an egg and 60 grams of butter at room temperature to the dough. If you are making half a portion, beat the egg with a fork and whisk in 25 grams for the dough, and at the end you can brush the croissants with the remaining egg.
If you are making the dough in a kitchen mixer (Kitcheaid) with a hook, knead the dough for 8-10 minutes on medium speed (5 minutes for half a batch)
In the thermomix for 3-5 minutes if you make half a portion and up to 7 minutes if you make a whole portion.
If you do it by hand, then you need to knead the dough in a bowl in the beginning for 2-3 minutes, using your fingertips, until the oil is absorbed into the dough.
After this, place the dough on a clean table sprinkled with a little flour, take the dough in your hand and forcefully throw it on the table, then take it in the other hand and throw it on the table again, as if you wanted to hit it. And so on for 10-15 minutes.
This technique was used by all French bakers before machines appeared. The fact is that when classically kneading by hand, the dough heats up from contact with your hands and the yeast begins to ferment from the heat earlier than it should. At this stage we need to activate the gluten and not the yeast, so contact with hands is limited.
Continue beating the dough on the counter until it becomes smooth and elastic. You will feel with your hand how its consistency changes; it will become smoother and more tender.
Attention, regardless of whether you knead the dough by hand or in a machine, it is very important not to overwork it because if you knead it too long, it will become tough.
In order to check whether the dough is ready, you need to stretch it slightly with your fingers until it becomes thin to such an extent that it can be seen through, but it should not tear. If it breaks, you need to work on it some more. I check regularly so as not to overdo it.
2. Warm proofing
When the dough is ready, transfer it to a baking sheet lined with kitchen paper, cover with kitchen film and place in a warm place (25-30 degrees no more) to rise for 30 - 40 minutes. I put it in the oven, but since I have it at least 35 degrees, I leave it open.
3. First proofing in the refrigerator
When the volume of the dough has approximately doubled, press it lightly with your palm to release the air that was formed during the fermentation of the yeast.
Shape the dough into a rectangular shape, cover again with film and leave to proof in the refrigerator for about 45 - 60 minutes.
Now let's prepare the oil.
Place 300 grams of butter from the refrigerator in a plastic bag (or in kitchen film) and roll it out with a rolling pin, giving it the shape of a rectangle 1.5 - 2 centimeters thick.
Place the oil in film in the refrigerator. During subsequent layering, the dough and butter should be at the same temperature.
Let's start layering the dough
Place the dough on a floured table and roll out to a thickness of 1.5-2 centimeters, twice as long and slightly wider than the rolled out butter.
Place a rectangle of butter in the center of the dough and fold the dough over
Roll out to a thickness of 8 mm - 1 cm, all the time sprinkling flour on the table so that the dough does not stick, sweeping away excess flour with a brush before starting to roll.
The rectangle of dough should be approximately 15 cm wide and 45 cm long, in any case the length should be 3 times greater than the width, and the thickness should be 6-8 millimeters.
If you feel that your dough is losing its elasticity from the heat or is starting to tear and the butter is escaping, put the rolled out layer in the refrigerator for 20 minutes and then continue rolling it.
You will see that with experience it will take you less and less time to layer.
Fold the bottom end of the dough for 2/3 of its length and the top for the remaining third, solder the seam (tap it lightly with a rolling pin) and then fold it in half (book) This is called a double layer.
Lightly smooth the dough with your palm to release air and tap the side and center seams lightly with a rolling pin to ensure they stick.
Wrap the dough in film and place it in the refrigerator for 30 minutes.
After half an hour, remove the dough from the refrigerator. Place it on the table as it lay before the refrigerator, turn the dough 90 degrees (the central seam should be on the right for you, if you are left-handed, then on the left) and roll it out into a layer 6-8 mm thick.
Sweep off the excess flour and fold the dough into thirds (with a wallet). This is called a simple layer.
Wrap the dough in film and put it in the refrigerator for at least an hour, I leave it overnight
Remove the dough from the refrigerator and roll it into a rectangular layer 8-6 mm thick. Trim the edges.
Cut the dough into triangles with a base of 12 cm and a height of 20 cm. Make a small cut of 1-2 cm in the middle of the base (6 cm), bend the triangle inward and put a small piece of dough cut from the edges into the middle. This piece will turn into an airy crumb when baked.
Starting from the wide end, roll the triangles into a bagel. Place on a baking sheet lined with baking paper and place in a warm place to proof (30 - 45 minutes depending on temperature.
The dough that Pierre Hermé offers, in my opinion, is somewhat different in the preparation method and in some ingredients that I have encountered before. I will give a complete translation from the book “Le LAROUSSE des DESSERTS” with my detailed photographs. I hope they can inspire you to such a feat. Of course, it takes a lot of time, but the result obtained is incomparable. The dough is tender and tasty, just like in the best bakeries in Paris.
Ingredients for 500 g puff pastry:
15 g butter
5 g yeast (used dry)
80-85 ml water at 20°C
210 g flour (you may need a little more)
4 g (1 tsp) fine salt
30 g (2 tbsp) granulated sugar
5 g (1 level tbsp) milk powder
125 g butter at room temperature
Preparation:
This amount of dough is enough for 6-8 croissants.
Melt 15g butter in a small saucepan. Pour the yeast into a bowl and dilute it with water. Sift the flour through a sieve on top, add salt, sugar, milk powder and butter.
Knead the dough by hand - kneading from the outside in. Stop when the dough becomes smooth. If it is too hard, add a small amount of water. And vice versa, if it sticks to your hands, it’s torment.
Place the dough in a bowl, cover with cling film and place in a warm place (at least 22°C) until it has doubled in size. This will take approximately 1.5 hours.
When your dough has risen, knead it well, giving it its original shape and volume, thereby removing all the accumulated air.
Cover the bowl again with cling film and refrigerate (4°C) for about 1 hour. The dough will double in size again. Knead it again and put it in the freezer for 30 minutes.
Butter:
The butter needs to be very softened, but not melted. Mash 125 g butter with a spatula or fork.
Take out the dough and roll it into a rectangular layer so that the length is at least three times longer than the width. Also try to keep the corners straight.
Place half of the dough on one half of the dough using a spatula and spread half of the butter. Let it rest for 10 minutes.
Cover with the other half of the dough.
Place the workpiece in this form in the freezer for 30 minutes, then in the refrigerator for 1 hour.
After 1 hour 30 minutes, repeat the entire procedure. Take out the folded sheet of dough and roll it out as it is into a rectangle. Place butter on one half and spread. Cover with the other half, place in the freezer for 30 minutes, then in the refrigerator for 1 hour. In total, we will have it in the refrigerator for more than 4 hours.
This recipe is basic. Using puff pastry you can make delicious croissants or apple pies.
http://www.niksya.ru/?p=2101
Croissants from Pierre Hermé
The croissants really come out just like in the best pastry houses in Paris. Pierre Herme is a magician and magician, he can make even simple puff pastry like no one else. I'm even at a loss as to what his magic is? In natural flair, in luck, in experience? Everything you prepare according to his recipe will contain a piece of his wonders - the desserts will be delicious, tender and unlike anything you have tried before.
When we were in Paris, I asked my husband to bring me croissants for breakfast from the Erme pastry shops, and it was the most delicious breakfast in the world: a cup of hot, steaming, aromatic coffee and a still warm croissant made from delicious puff pastry. Now, looking out the window at home and whether there is a chilly cold, blizzard, gray autumn or sultry heat, I can smile mysteriously and instantly lift my spirits. This is all Erme's magic, nothing less.
Ingredients:
500g puff pastry dough
Filling:
chocolate, jam berries - at your discretion
Glaze:
2 tbsp. l. powdered sugar
1/2 tsp. lemon juice
Preparation:
This amount of dough is enough for 8-12 croissants.
Remove the finished, chilled dough from the refrigerator.
Roll it into an even rectangle.
Cut the dough into wide triangles.
Take one triangle from the wide base side and make a small cut. You can add a piece of chocolate, berries from jam, or just leave it as is. I made versions with chocolate, and with jam, and empty ones.
And roll, starting from the wide side, pressing the dough tightly with your hand.
Give the finished croissant a crescent shape, i.e. move the ends slightly towards each other.
Place the croissants on a lined baking sheet parchment paper. And let them rest for 1 hour. During this time they will further increase in volume.
Brush the yolk over the entire surface with a brush. You can sprinkle with nuts or almonds.
Preheat oven to 220°C. Bake the crescents for 5 minutes at 220°C, then reduce the temperature to 190°C and continue baking for another 10-15 minutes, until golden brown. Make sure they don't burn. Ready croissants will be very soft. Using a spatula, transfer them to a wire rack and let cool completely. Ready and cooled croissants can be glazed at your discretion: mix powdered sugar and lemon juice and brush over the pastry. It must be cooled down, otherwise the glaze will simply be absorbed. I covered it with melted chocolate.
Pierre Hermé has another tip for making croissants. This is the filling option:
Alsatian croissants:
Make syrup from 70 g sugar and 50 ml water. Grind a total of 70g almonds and hazelnuts into flour, mix with 20g sugar and add everything to the syrup. Spread the mixture over the dough into triangles and wrap into croissants. After baking, when they have cooled, brush with glaze - 2 tbsp. l. powdered sugar, 1/2 tsp. water or lemon juice.
Enjoy your tea!
Success in preparing airy pastries largely depends on the dough kneading and the skill of the housewife. The entire process can take up to two days. On the first day the dough is prepared, and on the second day the pastries are baked.
Baked goods are prepared from puff yeast dough, which is best kneaded yourself. This amount of ingredients will make 18 croissants.
Preparation:
- Sift the flour into a bowl and make a well in the center.
- Pour salt and sugar into flour, but not in the center.
- Crumble the yeast and pour in warm milk.
- Pour the liquid into the well in the flour and begin mixing.
- While kneading, add the egg and 60 g of soft butter. Knead for 10-15 minutes.
- Then cover it with cling film and place in a warm place for 40 minutes.
- When the mass doubles in size, shape it into a rectangle. Cover again with film and refrigerate for 1 hour.
- Wrap 300 g of chilled butter in cling film and roll it into a 2 cm thick rectangle with a rolling pin. Place it in the refrigerator.
- Move on to layering. Roll out the dough into a rectangle 2cm thick and twice as long as the butter sheet. Place the butter in the center of the dough and fold the bottom end over it. Using a rolling pin, roll out the canvas to 15 cm wide and 45 cm long, it should be solid.
- Cut the dough into isosceles triangles with the base twice as long as the sides. In the center of the base, make a cut 2 cm upward. Fold the triangle towards the pointy end and fold the croissant into a crescent shape.
- Leave the product for 40 minutes.
- Brush the surface with egg and bake in the oven at 180˚C for 15 minutes.
This aromatic crispy pastry goes well with your morning coffee. The photo shows an option for serving French croissants with fruit jam. You can also pour melted chocolate over the products.
Secrets of making French croissants
To ensure everything works out for you, follow these recommendations:
- Butter is taken only above 82% fat content, and by weight - no less than a third of the amount of flour.
- Flour is chosen of the highest grade.
- Live yeast is used instead of pressed yeast.
- Roll out the dough perpendicular to the previous movement, but not diagonally.
- The dough and butter should be the same consistency when layering.
If you want to make an unforgettable pastry, then add Nutella as a filling.
Be patient when preparing French croissants, as the process is lengthy. You can reduce the cooking time if you buy ready-made puff pastry, but then the flour products will not be as soft.