Frozen puff pastry croissant recipe. Croissants made from puff pastry. Cooking croissants in this order

How, have you never made croissants - French puff pastries with sweet filling and crispy crust?! Complicated? Croissants made from ready-made puff pastry - that's the secret of lightning success. Fifteen minutes - and you're done! Set a timer. Time has gone...

Slicing (5 minutes)

Dust the countertop with flour, place a sheet of puff pastry on it and cut it into long strips the width of your palm. Now cut them so that they form triangles:

Twisting (8 minutes)

Put the filling on the base of each triangle and roll them up, and brush the surface with a beaten egg. This is necessary in order to get that cherished ruddy crust on a delicious bun.

Laying out (2 minutes)

Turn on and heat the oven well to 220-230 0 C. Spread the croissants from the finished puff pastry on a greased baking sheet, and even better - on baking paper or foil. Depending on the size, the French buns will take 15 to 25 minutes to bake. This is how French croissants are made. The recipe is not complicated. It would be a desire to please yourself and those close to you.

Filling

Croissants from ready-made puff pastry can be prepared with any filling. It is worth talking about it separately. The main condition for the correct filling: it should not be liquid. Otherwise, it will leak out during cooking. Take note of a few ideas that you can adapt to the contents of your refrigerator.

Filling options

Berries from jam;

Pieces of any fruit (apples, bananas, pears, grapefruits, tangerine slices, etc.);

Fresh berries with sugar;

Chocolate chips or chocolate paste (half a teaspoon per croissant);

Poppy (tip: pre-scald it with boiling water and leave it to steam for 20 minutes, then you need to drain the water, and mix the poppy with sugar and vanilla or honey, and it will be delicious with jam);

Prunes, walnuts, sugar;

Cinnamon with sugar;

Homemade puff pastry croissants

Oh, how good are croissants made from ready-made puff pastry! Would you make them too if you had this product in your refrigerator right now? Nothing is impossible! If you have a couple of glasses of flour, 8 g of dry yeast, two tablespoons of sugar, a glass of warm milk, a couple of eggs, 30-40 g (two tablespoons) of butter or margarine and a pinch of salt, call the guests. And while they are gathering, start cooking.

Dough

Separately mix dry foods (flour, sugar, yeast, salt) and liquid (milk and eggs), then combine them, knead the dough. Roll it into a ball and let it stand warm, rise. Then stir in the butter, cut into pieces. Let the dough rise again in a warm place.

"Cutting"

Divide the dough in half. Cut these halves too. Continue dividing until you have 24 balls. Leave them for a few minutes, let rise. Then pick up one ball and, remembering the modeling lesson, make a cone. Rolling it out with a rolling pin will give this geometric shape the shape of a triangle. Repeat the procedure with the remaining 23 balls. What to do next, you already know from the subsections “Twisting”, “Laying out” and “Stuffing”.

Conclusion

By the way, if you do not want or need to bake all the buns at once, freeze them in a plastic bag and store them in the freezer until needed. Now you know how to make a croissant. It remains only to turn the dream into reality.

Warm croissants with delicate crispy crust, chocolate, cream or cheese filling are the symbol of French cuisine. However, few people know that croissants were invented by Austrian bakers who saved Vienna from Turkish invaders at the end of the 17th century. The fact is that bakers have always worked at night to please the townspeople with fresh bread and rolls in the morning. When the Austrian confectioners heard strange sounds, they immediately reported them to the guards. It turns out that the Turks were digging under the city walls, but their plans were not destined to come true. In honor of the victory, the bakers baked bagels in the shape of an Islamic crescent. A hundred years later, Marie Antoinette tried Viennese buns and brought this idea to Paris, but French culinary specialists adopted only the shape of a bagel, calling it a croissant (half-moon). Parisian confectioners began to prepare this dish from puff pastry, and until now, real French people start the morning with a fragrant bagel, dipping it in hot chocolate or coffee. Many housewives are looking for the right one, because homemade cakes are tastier and sometimes you really want to surprise your loved ones with a new dessert. Let's try to find out how French confectioners prepare Viennese bagels? What is their secret?

Cooking croissants: start with the dough

Classic ones are made from yeast puff pastry, for which they take the best natural products. Of course, you can use a store-bought semi-finished product, but it is better to knead the base for croissants yourself. After all, you don’t know how the factory dough was prepared, and you can’t vouch for the quality of baking.

So, we take 350 g of good butter with at least 82% fat, let it thaw slightly so that it remains dense, but not hard. Next, put a bar of butter on a floured cling film, cover again with a film, sprinkle with flour and beat until you get a neat rectangle with an area of ​​​​10 × 12.5 cm. Put it in the freezer for about ten minutes.

At this time we are doing the test. 40 g of fresh or 13 g of dry yeast (it is better to take fresh yeast) is dissolved in 200 ml of milk. In 500 g of premium flour, add about 2 g of baking powder and sift twice. We drive 2 eggs into the flour, add 30 g of powdered sugar, 30 ml of vegetable oil and 8 g of salt. Pour milk with dissolved yeast into the resulting mixture and quickly knead the dough, trying to keep within 3 minutes. The French believe that prolonged kneading worsens the quality of pastries, since excess oxygen harms puff pastry.

Important points - butter should be at least a third of the mass of flour, and half is better, although the ideal ratio is 1: 1. All products are cooled before kneading the dough, and a suitable temperature in the process of working with dough is about 15-16 ° C.

Technology for making puff pastry for croissants

From the dough, we form a rectangular layer measuring 20 × 12.5 cm, wrap it in cling film and place it in the refrigerator for 30 minutes. In this case, it is desirable that the temperature in the refrigerating chamber be approximately 5-6 ° C. We take out our layer from the refrigerator, put it on the table, cover one half with oil, cover the top with the second part of the dough and pinch the edges. In this case, the softness of the dough and butter should be approximately the same. We roll out the dough with a wooden rolling pin, very carefully and carefully, in one direction, so that we get a new layer about 1 cm thick. If the rolling pin sticks to the dough, sprinkle it with flour. We fold the resulting rectangle 3 times, hide it for 15 minutes in the freezer, and then leave it for 15 minutes in the refrigerator. We repeat the cycle of rolling and freezing 6 more times and remove the dough for an hour in the refrigerator, although you can leave it there overnight. In the process of preparing puff pastry, we observe two important rules:

1. Within one cycle, we move the rolling pin in only one direction.
2. Roll out the puff pastry the other way next time.

It turns out that the art of making croissants requires a lot of time, effort and, of course, virtuosity that comes with experience.

How to cook croissants: form and bake

We take the rested dough out of the refrigerator, roll it out again into a rectangle with a thickness of 3 to 5 mm and cut into high triangles. It is convenient to do this by dividing a long rectangle into 2 parts and cutting each part in a zigzag. Some housewives roll out the dough in the shape of a circle, and then divide the circle into 6 triangles. In the middle of the base of the triangle, we make an incision of 1-2 cm - it is necessary so that the bagel can be easily rolled up. If we are preparing stuffed croissants, spread it on the wide part of the triangle, stepping back slightly from the edge, and then carefully wrap the bagel into a roll. However, you can also stuff croissants after baking by cutting them in half - the filling is laid out on the bottom half of the bagel, the croissant is placed in a preheated oven for several minutes and closed with the second half.

Having rolled up, we give them the shape of a crescent and lay them out on a baking sheet, greased with oil, at a short distance from each other. We leave the bagels for half an hour, previously covered with a towel, and when they become lush, grease with egg yolk and put in the oven, heated to 200 ° C. We bake the bagels for about 25 minutes until golden brown, and then serve with a salty filling as an appetizer, and with a sweet filling as a dessert.

Choosing a filling for croissants

Despite the fact that classic French is always made without filling, modern bagels are still stuffed with something delicious. Very popular chocolate filling, which is made from 100 g of dark chocolate, 30 g of butter, 1 tbsp. l. milk and 1 tsp. cognac. Melt the chocolate in a water bath, add the rest of the ingredients and cool. Some housewives wrap a piece of milk or bitter chocolate in a croissant. Instead of chocolate, you can take boiled condensed milk, berries and fruits, marmalade, marzipan, thick jam, jam or jam. Dried fruits with nuts and curd filling are good, for which 200 g of cottage cheese is rubbed with an egg, 4 tbsp. l. sugar and vanilla.

Of the unsweetened fillings, ham with cheese is especially popular - in this case, the ham should be cut into cubes, and the cheese should be grated. Well suited for stuffing chicken, brisket, vegetables, mushrooms, feta cheese, fish and seafood.

Finally, you have learned how to make croissants at home, and there are many step by step recipes with photo. The classic version of cooking with homemade puff pastry is, of course, very laborious and complex. However, French confectioners believe that if you make croissant dough with your own hands, they turn out tastier. However, how can you cook for your beloved family differently?

In Europe and America, it is customary to eat pastries, sandwiches and toasts with jam for breakfast. Fresh buns are an indispensable attribute of a buffet in hotels. Puff pastry croissants are also quite common and are in special demand due to their tender dough. They increase in volume during baking and acquire splendor, but at the same time their weight is quite small.

In which country did they come up with an airy dessert and is it difficult to bake it at home?

In any city in France, restaurants and cafes offer croissants of various sizes, sprinkled with powdered sugar or decorated with a thin layer of glaze. Butter-based pastries in the shape of a crescent have long become the same symbol of the country as the Eiffel Tower and the tricolor flag.

The dessert recipe entered cookbooks at the beginning of the 20th century, although the Austrians dispute the primacy in the issue of authorship of croissants. Nevertheless, the Viennese recipe is significantly different from the usual one, which is why all over the world delicious pastries are considered French.

Locals prefer croissants without filling, believing that the Americans came up with it. The only exception is Patissier. Spreading a puff pastry with butter or jam, adults wash it down with coffee, and children with hot chocolate.

In famous Parisian hotels, chefs create their own pastries every day, so that guests can appreciate the fresh, melt-in-your-mouth puff pastry.

Making dough for croissants

Nowadays, many people prefer not to bother with the preparation of the dough and buy ready-made ones in stores. It remains only to defrost it, roll it into a layer and roll croissants from pieces.

The most popular are two types of puff pastry: yeast-free and yeast-mixed. The first is done quickly, the second will take a little longer, but both contain a minimum number of components.

Puff yeast-free

Keep the ingredients in the refrigerator before cooking. The finished dough should also be stored there. Fashioned products are immediately placed on a baking sheet and sent to the oven, otherwise they will lose their shape. 500 g of flour will make 8-10 croissants.

• 1/2 kg of wheat flour;
• 1 raw egg;
• 400 g frozen butter (at least 82% fat);
• 1/2 tsp salt;
• 1 tbsp 5% vinegar;
• 250 ml ice water.

This is the mixing order.

1. Break an egg into a bowl, salt, pour vinegar and chilled water. Cover the bowl with cling film and put in a cold place.
2. Put butter in for 30 minutes. into the freezer, then finely chop it with a knife and mix thoroughly with flour.
3. Push through the middle and pour the chilled mixture of water, vinegar and egg into the hole.
4. Quickly mix the dough until smooth, moving the edges towards the center, and place it in the cold, wrapping it in a film.

Puff yeast

Yeast dough will require more time and effort, but the products from it will be more magnificent and layered. Croissants made from puff pastry are best baked by heating the oven to a temperature of 220-240 ° C.

Strong heat forms a crust on yeast baked goods that will not allow the butter to melt and leak out. Thanks to this, its texture will remain delicate.

For a portion of the test you will need:

• 1/2 kg of wheat flour;
• 1 raw egg;
• 8 g of "fast" yeast;
• 100 ml of milk;
• 100 g of frozen butter (at least 82% fat);
• 1/2 tsp salt;
• 2 tbsp granulated sugar;
• 100 ml of water at room temperature.

This is the mixing order.

1. Sift the flour and pour into a bowl, mix it with 2/3 of the sugar, salt and chopped frozen butter.
2. Heat the milk slightly, dissolve the yeast in it, add the rest of the sugar and the egg. After a few minutes, add water and pour the mixture into the flour.
3. Mix the dough on low speed. Cover the bowl with cling film and place in a cold place.

Puff pastry croissants - delicious and easy recipes

Step-by-step recipes with photos will allow you not only to knead the dough correctly, but also to make neat blanks for baking with the selected filling. Dessert is prepared from fruits, cottage cheese or jam.

Croissants are also made with cheese and even a mixture of ham, cheese and mushrooms. Such hearty puff buns will successfully replace lunch or afternoon snack.

Without stuffing

Classic croissants are baked without filling. They are so tasty that many do not add jam to them, but simply eat them with a hot drink.

After cutting the bun lengthwise, it is filled with soft cheese with tomato and basil or ham and cheese. As a result, the croissant turns into a sandwich with a crispy crust.

The dough should be taken out of the freezer, thawed and, while it is still cold, rolled into a layer. Having cut it into long triangles, you need to quickly twist the products, starting from the wide side.

After giving the croissants the shape of a crescent, place them on a baking sheet greased with vegetable oil and brush with a beaten egg on top with a culinary brush. The dessert is baked at a temperature of 220-240 ° C for about 20 minutes.

With chocolate

Chocolate melted during baking turns into a thick cream. Such pastries perfectly complement coffee and will become a memorable and desirable dessert even after a hearty meal.

Compound:

• 500 g of dough;
• 2 chocolates 100 g each;
• 1 yolk.

1. Roll out the dough into a rectangular layer and cut into long triangles.
2. Break the chocolate and then crumble.
3. Pour a tablespoon of chocolate chips on the wide side and twist the croissants.
4. Spread out on a baking sheet, grease the top with yolk.

With condensed milk

Croissants with condensed milk are most often baked from ready-made puff pastry. This pastry is the fastest due to the simple filling. One condensed milk is also suitable for it, but it is better to combine it with butter to make it lighter.

Compound:

• 500 g of dough;
• boiled condensed milk and butter - 150 g each;
• 1 yolk.

This is the order of preparation.

1. Put butter and condensed milk in a bowl and beat with a mixer.
2. Cut the dough into a layer, cut into triangles, put the filling on the wide side.
3. Roll up the croissants and brush the top with egg yolk.

with jam

Another sweet version of croissants involves filling it with jam. It is better to use confiture or jam so that the filling does not leak out.

Compound:

• 500 g of dough;
• 250 g of jam;
• 1 tsp powdered sugar;
• 1 yolk.

This is the production order.

1. Roll out the dough into a layer and divide into long triangles.
2. On the wide side of each, put a spoonful of jam and twist the croissants.
3. Before sending to the oven, grease their tops with yolk, and sprinkle the browned and cooled pastries with powdered sugar.

The curd filling can be either sweet or mixed with herbs and salt, if the croissants are intended to be served as a snack.

In the Middle East, variants of pies with greens and soft cheese are well known. Filled puff pastry croissants are also popular there.

Compound:

• 500 g of yeast-free dough;
• 1 raw egg;
• 1 tbsp raisins;
• 350 g of cottage cheese;
• 1.5 tbsp sour cream;
• 1.5 tbsp granulated sugar;
• 1 yolk.

This is the production order.

1. For the filling, beat the cottage cheese with sour cream, egg and sugar with a mixer, then add raisins slightly soaked in water.
2. Cut the dough into triangles and put the filling on the wide side. Roll up the croissants and brush the tops with egg yolk.
3. Bake at a temperature of 220 ° C for no more than 20 minutes.

With cheese

A couple of croissants with cheese and ham are enough to satisfy your hunger during a long walk in Paris. There, similar pastries are offered at every turn, but more often in the form of a sandwich. At home, you can limit yourself to one cheese, adding it to the dough when baking.

Compound:

• 500 g of dough;
• 200 g of hard cheese;
• 2 sl mustard;
• 1 yolk.

The order of manufacture is as follows.

1. Grate the cheese.
2. Roll out the dough into a layer and cut into long triangles. Lubricate them with mustard and sprinkle with cheese crumbs.
3. Twist the croissants, grease their tops with yolk and send to the oven preheated to 220 ° C for 15-20 minutes.

Fresh fruit pies are popular in summer and autumn. Apples are the most common middle lane fruit, and they are perfect for filling croissants.

Compound:

• 500 g of dough;
• 250 g fresh apples;
• 1 tbsp lemon juice;
• 1.5 tbsp granulated sugar;
• 1 yolk.

The order of manufacture is as follows.

1. Cut apples into small pieces, pour over lemon juice, then mix with sugar.
2. Cut the rolled dough into long triangles and put the filling on the wide side.
3. Roll up the croissants and brush the tops with egg yolk. Bake in the oven for 20 min. at a temperature of 220 °C.

with bananas

Children love bananas in absolutely any form, so kids will be able to pamper them with banana-filled pastries. It is easy to prepare, the main thing is to choose unripe fruits. They are sweet, so you don't need to add sugar. The taste of banana is successfully set off by cinnamon.

Compound:

• 500 g of dough;
• 2 bananas;
• 1 tsp cinnamon;
• 1 yolk.

This is the production order.

1. Roll out the dough and divide into triangles.
2. Peel bananas and cut into pieces slightly smaller than the width of the dough. Divide each piece in half lengthwise.
3. Put the filling on the wide side of the dough piece and sprinkle it with cinnamon. Twist the croissants, grease the top with yolk and bake them at a temperature of 220 ° C for 15-20 minutes.

How to decorate and serve croissants beautifully

On the shelves of supermarkets often lay out bags of ready-made mini croissants. The same small products are worth trying to cook at home. Their creation will take more time, but croissants with different fillings will be very popular at home.

They will bake faster than standard ones, so watch them carefully as they brown in the oven.

A baking basket can be tied with a ribbon and covered with a beautiful napkin. If, before the arrival of guests, each product is wrapped in an envelope made of thin white paper so that only the end of the bun looks out, an illusion of a cafe in Montmartre will be created.

Croissants are usually washed down with coffee, but strong black tea also goes well with pastries.

Conclusion

The recipe for puff pastry croissants is extremely simple and popular with lovers of homemade desserts. Having picked up a company that produces high-quality blanks and defrosted the dough, you can bake a whole dish of airy products in half an hour.

Of course, you can be 100% sure of the freshness of the ingredients only by choosing them personally. Dairy products and eggs are sold in the market or in small branded stores designed for regular customers. The taste and texture of baking will be delicious if the ingredients do not let you down.

Having laid pastries on a beautiful dish, it remains to brew aromatic coffee and imagine yourself as a Parisian, absorbing the usual afternoon snack. Here they are - puff pastry croissants!

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions that charge with positive and give inspiration. In my spare time I study French medieval dances. I'm interested in any information about that era. I offer you articles that can captivate a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

One of the symbols of France, along with the Eiffel Tower, the Louvre, Versailles and wine, is a croissant with a sweet filling. Filmmakers, artists and writers mention the puff pastry croissant in their works as an indispensable element of the French breakfast. Croissants are not only sweet, but also with cheese, ham, meat and mushrooms.

The dessert is popular in France, but the birthplace of the recipe is Austria. There, for the first time, a crescent-shaped bun was baked. The French brought the recipe to perfection, came up with the idea of ​​stuffing a croissant with a sweet filling and added butter to the recipe.

Croissants can be made from ready-made dough or you can make your own puff pastry. In order for the dough for croissants to get the correct structure, you must follow 4 simple rules:

1. Knead the dough slowly, it should be saturated with oxygen. But do not knead the dough for too long.
2. Use a little yeast in the dough, it should come up slowly.
3. Observe the temperature regime - knead the dough at 24 degrees, roll out at 16, and you need 25 for proofing.
4. Roll out the dough into a layer, no more than 3 mm thick.

Croissant with chocolate

Morning coffee with a crispy croissant will not leave indifferent any lover of gourmet pastries. Croissant with chocolate is a French classic.

It is convenient to take pastries with you to nature, to work and give children to school for lunch. On any holiday table, a croissant with chocolate will be the highlight of the table.

Cooking time for croissants is 45 minutes.

Ingredients:

• puff pastry - 400 gr;
• chocolate - 120 gr;
• egg - 1 pc.

Cooking:

1. Defrost the dough at room temperature.
2. Roll out into a thin layer, no thicker than 3 cm.
3. Cut the dough into long triangles.
4. Put the chocolate in the freezer. Crumble the chocolate with your hands.
5. Arrange the chocolate chips along the shortest side of the triangle.
6. Wrap the croissant with the bagel, starting on the chocolate side. Shape the croissant into a semi-circle.
7. Whisk the egg.
8. Brush the croissant with egg on all sides.
9. Preheat the oven to 200 degrees.
10. Put the croissants in the oven for 5 minutes. Then lower the temperature to 180 degrees and bake for 20 minutes.

Ingredients:

• puff pastry - 1 kg;
• vanilla sugar - 10 gr;
• powdered sugar - 200 gr;
• almonds - 250 gr;
• orange juice - 3 tbsp. l.;
• lemon juice - 11 tbsp. l.;
• egg - 1 pc;
• milk - 2 tbsp. l.

Cooking:

1. Separate the egg white from the yolk and beat until foamy.
2. Combine the whipped egg white with chopped almonds, half of the powdered sugar and orange juice. Add 1 tbsp. l. lemon juice. Mix the ingredients.
3. Roll out the dough into a layer, cut into 12 long triangles.
4. On the narrow side of the triangle, lay out the filling and roll the bagel towards the sharp corner.
5. Line a baking sheet with baking paper.
6. Lay the croissants on a baking sheet, fold the edges inward in a semicircle.
7. Heat the oven to 200 degrees.
8. Brush each croissant with milk.
9. Place the tray in the oven for 25 minutes.
10. Mix 100 ml of lemon juice with powdered sugar.
11. Spread hot croissants with lemon glaze.

Croissant with boiled condensed milk

One of the most popular croissant recipes is with condensed milk. So that the filling does not leak out, you need to use boiled condensed milk. A quick and easy recipe allows you to cook croissants at least every day. Croissants with condensed milk can be treated to guests, cooked for a family tea party and put on a festive table. Often a royal croissant is prepared with condensed milk, that is, large-sized pastries.

It takes 50 minutes to prepare the dish.

There are several ways to make puff pastry croissants. This process can be carried out even at home. Puff pastry can be made independently, or can be purchased at the nearest supermarket. As practice shows, products from the finished semi-finished product come out no less tasty than from home.

The advantage of croissants is the ability to serve them both for a pleasant breakfast and for a sweet table. Such flour products can be made with a wide variety of fillings - sweet and salty. In France, such buns have long been a matter of national pride. They are served with morning coffee.

Such pastries are so delicious that even without filling, they are a great addition to breakfast or a sweet table. It should be noted that there are two types of puff pastry on sale - yeast and yeast-free.

Despite the fact that croissants made from puff pastry are traditionally considered the property of French cuisine, they were first baked in Austrian Vienna. They were made there in the 13th century. But such pastries gained wide popularity already in the 19th century, when the Austrian August Tsang opened a bakery in Paris.

According to one legend, the first croissant was baked after the birth of the Ottoman Empire. When hostile troops laid siege to Vienna, the city continued to "live". Bakers still baked bread. On one of these nights, the cooks who were baking fresh rolls in the morning suddenly heard the Turks getting closer to Vienna. They managed to warn the army, which stopped the Turks' attempt to dig and enter the city. In honor of this, the first fragrant croissant was baked.

But no one knows exactly the technology used by the Austrians. It is also not known whether it was made from yeast or yeast-free dough. Today, such buns are banned in modern Syria. The ban was introduced back in 2013 at the initiative of representatives of radical Islamic forces.

In fact, there are other versions of the appearance of the croissant. It is no secret that sometimes such pastries are very similar to the crescent moon, which is a symbol of Islam.

Some historians of the culinary arts suggest that the world owes the appearance of croissants to the Ukrainian Yuri Kulchitsky, who opened a coffee shop in Vienna. That cozy place served crescent-shaped buns and coffee made according to Turkish recipes.

Later, croissants began to be made in Paris. Thus, these buns won the hearts of the French. Today, at the mere mention of a French breakfast, each person imagines fragrant black coffee and freshly baked crispy warm buns. Croissants are baked from puff pastry. At the same time, a variety of fillings are added to them.

Stuffed pastries

Bakers have learned how to make croissants with a variety of fillings. Among them, the most popular are:

There are two ways to fill products with stuffing. You can put the filler before baking, or you can use a pastry syringe to fill the finished bun.

Basically, the filling is added before the products are sent to the oven. This allows you to keep the beautiful appearance of the bun.

Before serving, you can make interesting decorations, for example, chocolate or caramel scattering. Powdered sugar, honey, cream residues are often used for decoration. It all depends on the chef's imagination and the taste preferences of the people for whom this pastry is being prepared.

Easy homemade croissant recipe

Cooking fragrant, crispy croissants is not difficult even at home. In order to speed up and simplify the process, we recommend using ready-made puff pastry, which can be bought at many stores. To buy a successful semi-finished product, you should buy products from manufacturers you know and pay attention to the composition of the product and expiration dates.

Before preparing croissants, the dough, which is sold frozen, should be thawed at room temperature. So, you will need the following ingredients:

• puff pastry;
• flour;
• sugar;
• egg;
• filling.

If you plan to make savory buns, you should use unleavened dough. For a sweet filling, it is advisable to choose a sweet dough. But you can use unleavened dough if you could not find a sweet one.

Usually semi-finished products are sold in the form of rectangular plates. It is necessary to take a plate from the dough and roll it out a little, while maintaining its shape. The thickness of the dough should be about 3 millimeters. Then the plate must be cut with a knife into three to four identical rectangles. After that, the rectangles are cut diagonally. As a result, 6 - 8 triangles should be obtained, from which croissants are formed.

The filling must be prepared in advance. If you plan to bake burgers, then you need to put it on the wide edge of the triangle of dough. Then you should wrap the triangle in a roll, starting from the wide edge. As you can see, making croissants is easy. After that, you need to beat the egg well with the addition of a small amount of water and grease the buns with it. This action will provide a ruddy crust to your croissants. It is necessary to bake buns in an oven heated to 180 - 200 degrees. To prevent the products from burning, it is necessary to cover the baking sheet with parchment paper and grease with a small amount of butter or vegetable oil.

When laying the buns on a baking sheet, keep in mind that the puff pastry will increase several times in volume. Therefore, do not place croissants too close to each other.

You can sprinkle a little sugar on the buns before sending them to the oven.

Croissants made from ready-made puff pastry are baked for approximately 20 to 30 minutes. After the process is completed, they must be removed from the oven and cooled. It is forbidden to eat hot pastries, as they are unhealthy. After that, you can decorate croissants, for example, sprinkle with powdered sugar, pour caramel, honey, sprinkle with chopped nuts. Undoubtedly, homemade cakes will be much tastier than store-bought. The advantage of this treat is the ability to make it for breakfast or 30 minutes before guests arrive for tea.

Croissants from ready-made puff pastry can be prepared at home. Such pastries, which have been considered traditionally French for many years, first appeared in Austria, from where they spread. Today, croissants are baked with a variety of fillings, including not only different types of creams, condensed milk, fruit jams, but also cheeses, mushrooms, and ham. The advantage of such flour products is excellent taste and cooking speed.

Of course, you can buy ready-made croissants, but the most delicious pastries are made in the home kitchen. In addition, you will always be sure of the quality and freshness of the products used. There are two ways to add toppings. The first involves baking with croissants, and the second is adding filler to the finished bun.