How to bake croissants recipe. How to make perfect croissants. Croissants: step by step recipe

Making these rich French buns at home is easy. All you need is a recipe for delicious homemade filled croissants.

Ingredients:

2. Eggs – 3 pcs.

3. Milk – 150 ml.

4. Butter – 450 gr.

5. Vegetable oil – 1 tbsp.

6. Dry yeast – 20 gr.

7. Salt – 1/2 tsp.

8. Sugar – 70-100 gr.

Cooking method:

1. Warm the milk a little. Mix warm milk with yeast in a bowl, cover with a lid and leave in a warm place for 15-20 minutes.

Beat the eggs. Soften 200 gr. butter and add to the eggs. We also put sugar, salt and infused yeast here. Mix the mixture thoroughly until smooth. Then add 250 gr. sifted, knead the batter and leave it in a warm place for half an hour.

2. After 30 minutes, add the remaining flour and knead the dough again. Afterwards, take a bowl, grease it, put the dough there and let it rise for another couple of hours. Don't forget to periodically knead the dough.

3. After the dough has arrived, divide it into 3 equal parts.

4. Remaining 250 gr. We also divide the butter into 3 equal parts with a knife.

5. Roll out each of the 3 pieces of dough with a rolling pin to a thickness of 0.5-1 cm. Cut the pieces of butter into thin slices and place them on the dough. Roll the dough into three layers.

6. Then carefully fold the dough and sprinkle with flour.

7. Roll out each piece of dough with butter thoroughly with a rolling pin.

8. You should get a new rectangular layer of dough. Something like this.

9. We cut this layer into large triangles, which we twist into bagels.

10. Take a baking sheet, cover it with baking paper, grease it with beaten egg. Place the bagels on a baking sheet so that there is a small distance between them. Bake in the oven preheated to 200-250 degrees for 40-50 minutes.

11. The finished dish should be served hot, but first fill these delicious buns. Enjoy with your loved ones!

Additional Information:

As you can see, delicious French buns are easy to prepare for a novice cook at home. If you bake croissants according to this recipe with photos step by step, you can diversify your breakfast, pamper your household and, of course, yourself.

As a filling you can use jam, condensed milk, cream. Croissants are usually served with honey, jam or jam, and washed down with kefir, hot milk or freshly brewed coffee. And if you have a lot of sweet tooth in your house, you can try croissants with ice cream or sprinkle them with sugar or powdered sugar before baking.

More experienced cooks can safely experiment, change the ingredients, their quantity and method of preparation. Have you already prepared croissants according to our recipe? Then share your impressions, express your opinion, or simply rate the recipe!

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

Slicing (5 minutes)

Dust a table 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:

Crunch (8 minutes)

Place the filling on the base of each triangle and roll them into rolls, brushing the surface with beaten egg. This is necessary so that the delicious bun gets that coveted golden brown crust.

Layout (2 minutes)

Turn on and preheat the oven well to 220-230 0 C. Place the croissants from the prepared puff pastry on a greased baking sheet, or 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 prepared. The recipe is not complicated. There would be a desire to please yourself and the people close to you.

Filling

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

Filling options

Jam berries;

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

Prunes, walnuts, sugar;

Cinnamon with sugar;

Croissants made from homemade puff pastry

Oh, how good are croissants made from ready-made puff pastry! Would you make them too if you had this product in your refrigerator 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, invite guests. And while they are getting ready, start cooking.

Dough

Mix dry products (flour, sugar, yeast, salt) and liquid products (milk and eggs) separately, then combine them and knead the dough. Roll it into a ball and let it sit warm and rise. Then stir in the butter, cut into pieces, into the dough. 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 and let them rise. Then take one ball in your hands and, remembering your modeling lesson, make a cone. Rolling it out with a rolling pin will give this geometric shape a triangle shape. Repeat the procedure with the remaining 23 balls. You already know what to do next from the subsections “Twisting”, “Laying out” and “Filling”.

Conclusion

By the way, if you don't 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. All that remains is to turn the dream into reality.

More recently, only those who visited France knew about croissants. After all, this country is considered the ancestor of these delicious crescent-shaped buns.

But not every bagel can be called a croissant. It is not so easy to bake, so culinary specialists are specially trained in the skill of making croissants.

However, this does not mean that the average housewife is deprived of the opportunity to prepare these delicious puff pastries in her kitchen. To bake them, you need to know a few rules. Although they are not easy, they are quite doable.

Subtleties of cooking

Croissant dough is rich in butter, and for it you need to use butter, not margarine. There should be almost as much butter as flour.
First, knead the yeast dough, which is cooled in the refrigerator. This differs from ordinary yeast, which is kneaded for buns and pies and then kept in a warm place.
The butter and dough must be cooled so that the butter does not melt and combine with the dough and leak out of it prematurely, thereby depriving it of those thin plates that make it flaky.
Preparing puff pastry dough does not require fuss, so the housewife should be completely free from other matters and devote herself only to baking croissants.
The preparation of the dough must be taken with full responsibility. You should not reduce the number of “rollings” (folding the dough in a certain way).
The room where the croissant dough is prepared should be cool, as the high temperature in the kitchen will cause the butter to melt, resulting in the dough not being flaky.
Croissants are prepared both with filling (sweet and savory) and without it. But you need to use a dry filling because wet ingredients will make the dough soggy and heavy.

Making croissants: a classic recipe

Calorie content of the dish: 4630 kcal, per 100 g: 406 kcal.

Ingredients:

butter – 350 g;
milk – 250 ml;
dry yeast – 2 tsp;
sugar – 25 g;
salt – 0.5 tsp;
flour – 450-500 g;
egg (yolk) for greasing – 1 pc.

Cooking method:

Step 1 - Preparing the Oil. Knead cold butter with your hands and mix with 3 tablespoons of flour, avoiding melting.
Place the butter on cling film, give it a rectangular shape, wrap it and put it in the refrigerator.
Step 2 - kneading the dough. Warm milk is poured into a bowl, yeast and sugar are added. Leave for a few minutes for the yeast to bloom completely. Mix well, you can even beat it lightly with a whisk.
Pour flour into a large bowl, add a small piece (25 g) of chopped butter and salt. Pour in the milk mixture and mix everything well.
Place the dough on a table dusted with flour and knead thoroughly until smooth.
The dough is placed in the refrigerator to cool to 10-15°.
Sprinkle the table with flour, take out the dough and roll it into a rectangular layer up to 8 mm thick.
Place chilled butter on one half of the dough. The sides of the dough are wrapped in butter. Cover it with the second part of the dough. Pinch on all sides. It turns out to be an envelope.
Turn the dough 90° and begin to carefully roll it out to a thickness of 1 cm, constantly sprinkling the surface with flour so that the rolling pin does not stick to the dough and tear it.
The dough is folded into thirds and put in the refrigerator for half an hour.
The cooled dough is again rolled out into a thin layer, but in a different direction. Fold it in thirds again and put it in the refrigerator. This procedure is repeated up to five times. The more layers the better, as this will prevent the butter from leaking out during baking.
Step 3 - making croissants. The cold dough is rolled out into a rectangular layer 5 mm thick and cut into long triangles with a base of 10 cm. For convenience, they are cut across the juice.
Place the filling (a piece of chocolate, jam) on the wide edge of the triangle or simply sprinkle it with sugar. Starting from the wide edge, the triangle is rolled up, giving it a bagel shape.
Step 4 - Baking Croissants. Leave the croissants to proof for half an hour in a warm place.
Heat the oven to 200°.
Cover a baking sheet with parchment, place croissants on it and brush them with whipped yolk.
Place the croissants in the oven and bake for 25 minutes until golden brown.

Layered croissants: a simplified recipe

Calorie content of the dish: 2797 kcal, per 100 g: 314 kcal.

Ingredients:

flour – 500 g;
milk – 250 ml;
yeast – 5 g;
sugar – 25 g;
salt – 10 g;
butter – 50 g;
vegetable oil – 50 g.

Cooking method

Heated milk is poured into a bowl and sugar and yeast are dissolved in it.
Pour flour into another bowl and add salt. (From the specified amount of flour, do not forget to set aside some for rolling). Pour the milk mixture and add vegetable oil.
Knead the elastic dough and leave in a warm place to rise.
The dough is then divided into eight pieces and each is rolled into a ball. Leave for a few minutes for the dough to rise.
Melt the butter and let it cool slightly and thicken.
Each piece of dough is rolled out into a round layer and greased with butter. Stack on top of each other. Place in the refrigerator for half an hour to allow the butter to harden.
A stack of juicy ones is placed on a floured table and carefully rolled out into a round thin juicy.
Sochen is divided into 16 sectors.
Place the filling on the wide edge (or do without it at all) and roll it into a roll, giving it the shape of a bagel. Leave to proof for half an hour.
The oven is heated to 200°.
The surface of the croissant is greased with yolk.
Bake for 30 minutes until golden brown.

To knead the dough for croissants, you need to combine all the dry ingredients separately (except for sugar) and separately all the liquid ones.

First add 4 kg of flour, 120 g of milk powder, 72 g of salt, 140 g of live yeast into a dough mixer or any other container. You can pre-stir the yeast in warm water and add it in this form, but it is more convenient for us to add it dry. I lightly rub them in my hands to make them more crumbly and throw them into the dough mixer. It’s hard to say which is correct: I checked, the dough turns out good either way.

We use powdered milk to increase the fat content of the dough without adding excess moisture, because it is essentially a fatty powder.

You can mix the ingredients with your hands, or you can leave it like that, it doesn’t matter.

2.

In a separate container, mix 4 eggs, 880 ml of water, 1 liter of milk with 3.2% fat and 400 g of sugar. Mix with a whisk until the yolks break up and pour into the mixer with the dry ingredients. Start kneading the dough.

When all the ingredients are visually mixed and the mass becomes more or less homogeneous, add 160 g of melted butter.

4.

Continue kneading until the dough turns into a smooth, in no way loose and viscous mass without lumps, not sticking to the walls.

If you cut a piece of dough, you will see small bubbles inside. This is the kind of dough we need.

5.

Divide the finished dough into portions weighing approximately 850–860 g, wrap each portion in cling film and leave at room temperature for an hour.

6.

While the dough is resting, you need to prepare the butter.

For one serving (850 g) of dough you will need 250 g of butter. Leave the butter at room temperature for an hour, during which time it will soften. Then put it in cling film and roll it out so that the thickness of the layer reaches 5 mm. To do this, you can first mash it, cut it - in general, flatten it however you like.

I recommend using oil with minimal moisture so as not to add excess water to the dough. We use oil with a fat content of 86%.

The rolled butter must be placed in the freezer so that it sets and becomes a single elastic layer.

7.

After an hour, you can begin rolling out the dough for the first time.

There are two ways to roll out a portion of dough. The first is to stretch the dough with your hands and roll it out a little with a rolling pin.

The second is to cut the dough round crosswise, like this.

8.

Then you need to turn the corners of the dough outward - you get a square.

9.

Stretch it with your hands. Wrap in film and place in the freezer for five minutes to cool slightly.

10.

Roll out the chilled dough into a rectangle 1 cm thick. Place a layer of butter in the center.

11.

Wrap the butter in the dough like in an envelope. Pinch the edges and cut off any excess dough (that extends beyond the butter layer). So we got a dough consisting of two layers separated by a layer of butter.

Wrap it in cling film and place it in the freezer for 30 minutes. This is necessary so that the temperatures of the oil and dough are equal and they become one. Plus, we need the dough to be slightly frozen - but not completely frozen: it should retain its elasticity.

Everyone's freezer is different, so either rely on your feelings or trust experience: the temperature in the freezer should be at -15 degrees.

12.

After half an hour, take out the dough and roll it into a layer 11 mm thick.

Now you need to fold it with a book so that you get 8 layers of dough.

To do this, fold the edges of the dough on each side until it reaches the middle (you put two layers of dough on top of two layers, making four).

13.

Then fold the dough in half again (you get four layers plus four - that is, eight).

Wrap the dough in cling film and put it back in the freezer for 30 minutes.

Then take the dough out again and roll it out into a layer 11 mm thick. Also fold it into a book, wrap it in cling film and put it in the freezer for the same 30 minutes. The dough will already have 32 layers.

Take out the dough again, repeat the procedure, put the dough wrapped in film into the freezer again for 30 minutes.

The dough is ready. It can be frozen and used within two days.

14.

The finished dough has 128 layers, not counting the butter (these are the light layers). The more layers, the denser the dough and the thinner each layer. But at some point the effect of lamination disappears, because the layers will become too thin, the dough will begin to resemble the most ordinary one.

The airiness of the croissants depends on the number of layers. The more layers, the more holes there are - pores. Super puff pastry will produce something like brioche, that is, a pastry with a very large number of small holes, such that you won’t even understand that it’s a puff pastry.

Our task is to find the optimal number of layers so that the croissant is airy and has medium-sized holes.

Different puff pastry baked goods should have different layers. Danishes, for example, have less, croissants have more.

15.

Roll out the finished dough into a rectangle measuring approximately 60 by 35 cm and 6 mm thick. Then take a ruler and make marks on the dough: on the bottom edge, alternate marks every 11.5 cm and 5.2 cm, on the top edge, vice versa. Connect the top and bottom points with a zigzag using a ruler and cut the dough into triangles.

16.

Roll each triangle into a log, starting with the thick edge.

17.

The croissants can again be frozen (and baked within the same two days) - or immediately put into proofing and then baked immediately.

To imitate a proofer at home, you need to put a pan of water in the oven, place croissants on a tray and put them in the oven for a couple of hours. There is no need to turn on the oven; the environment will already be warm and humid. The second option is to leave the croissants for five hours under film at room temperature.

Proofing is needed to get the yeast working. When we leave the kneaded dough at room temperature for an hour, it rises for the first time. The second proofing of already formed croissants is necessary so that bubbles appear in the croissants. When baking, they will give us layering and airiness.

After a certain time, the longer the croissants rise, the more bubbles they will have, and the smaller they will be. The dough after proofing is a very delicate product. If you shake the tray of croissants a little, they will begin to shake slightly - like jelly. And if you lightly press the croissant with your finger, you will feel the tiny bubbles bursting inside. This means that the proofing was successful.

I will explain why it is so important to strictly observe the proofing time. Let’s imagine that yeast is such a thing that in a warm and humid environment begins to work: pump and grow. The more you swing, the more bubbles will form around. And you need to bake croissants at the very peak of their work in order to fix everything in such an ideal state. If we start baking earlier, they won’t have time to do their job and the croissants won’t turn out fluffy enough. We’ll bake it later - our guys will get tired, because they’ve already squeezed everything they can out of them. The dough will be loose and smelling of yeast.

If you froze croissants and took them out, say, the next day, then you first need to defrost them first - leave them at room temperature until they are frozen, and only then put them in proofing. If you proof them frozen, the top layer will proof but the center will remain frozen.

During proofing, the croissants grow two to two and a half times.

18.

Before baking, croissants should be greased with a mixture of egg and water (20 ml of water per 1 egg), this makes greasing easier than with a clean egg.

You need to grease the croissants very carefully, lightly, with a brush - and only along the twist lines, not across, otherwise the structure of the croissant will be disrupted and the layers will move relative to each other. The result will be a tasty product, but ugly, incorrect from the point of view of traditions.

19.

The oven must be preheated to a temperature of 190 degrees. When we open it, the temperature will immediately drop - and we will need to adjust it with the regulator to 180 degrees. This is done so that the croissants immediately reach the desired temperature.

20.

Croissants are baked for approximately 10 minutes at 180 degrees, and then another 10 minutes at 160 degrees.

The first 10 minutes is a rough estimate, it all depends on the parameters of a particular oven. The signal that it is time to switch the temperature is this: the croissant should look as if it is already ready. In fact, it is only ready in appearance, but raw inside, which is why we change the temperature to bring it to readiness. So I don’t recommend leaving croissants in the oven and going out on business, as happens when you make, for example, muffins: croissants need an eye and an eye.

Then the croissants need to be taken out and left to cool, at which time they will continue to cook, like anything hot. Remember the rule: hot bread is raw bread. Strictly speaking, it is not raw, of course, but moist.

Freshly baked croissants last for six hours, then they are no longer as tasty.

21.

If you want to make croissants with cream, jam, chocolate, keep in mind: all this is added to the finished baked croissants. Adding these ingredients before baking and proofing will change the structure of the puff pastry, because this is excess moisture, excess weight - all this will deprive the croissant of its airiness.

To add them to the finished croissant, you need to carefully cut it lengthwise or make a hole in its bottom, and then pump in the filling using a syringe. The dense filling slightly presses the croissant from the inside, the center stretches, and the distribution of holes is no longer uniform.

22.

Look, you can see that one of the turns of the croissant has slipped: this happened because we brushed it with egg across the structure. Nothing terrible in terms of taste - but not pretty.

23.

And here you can see the consequence of the fact that the croissant was left to proof. According to traditional technology, there should be slightly fewer holes.

This croissant was just a little overdone. It is incorrect in terms of standards and traditional recipes, but it is a very cool and tasty croissant.

24.

But this is a perfect croissant from a technological point of view!

Croissants are small confectionery products made from airy puff pastry dough in the shape of a crescent. They are considered the heritage of national French cuisine and are widely known far beyond its borders. Treat yourself and your loved ones with deliciously crispy tender croissants by learning all the most important secrets of their preparation through our recipes with photos.

To prepare croissants at home from puff pastry with filling according to the classic recipe, you will need time and certain knowledge, skills and abilities. The products are prepared from yeast dough in water, generously layered with butter. This pastry is also delicious made from other types of puff pastry: kefir, yeast-free, shortbread with various sweet (thick jam, fruit, chocolate) and non-sweet (cheese, cottage cheese, fish) fillings.

Classic croissants made from puff pastry with chocolate (recipe with photos)

Preparing delicious croissants according to the classic recipe is a troublesome task, but the result is worth it. Small products made from puff pastry with chocolate, similar to tender buns, but airy and crispy, will become a favorite dessert for tea. So, here is the recipe for chocolate croissants:

Ingredients

For the test
Water - 1 glass (250 ml)
Butter - 250 g.
Dry yeast - 1 tbsp. l.
Sugar - 3 tbsp. l.
Premium or 1st grade flour - 3 cups
Salt - 1 tsp.

For filling

Dark chocolate - 1 bar
Butter - 1 tbsp. l.
Walnuts - ¼ cup

Preparation time: 5 hours, of which 25 minutes - baking, 4 hours - dough resting

Yield: 24 8 cm croissants

Calorie content: 465 kcal per 100 g.

How to make croissants from puff pastry with chocolate

The secret to making soft bagels with an appetizing crispy crust from classic dough is in its kneading and aging. Next, you will learn how to properly bake croissants from puff pastry; a recipe with photos will help you step by step, introducing you to every moment of their preparation.

Dissolve the yeast in water, add sugar and stir until completely dissolved. 1 tablespoon of dry yeast can be replaced with 20 g of wet pressed yeast.

Add melted butter and cooled to room temperature. Mix the ingredients.

Add flour and knead the dough well. Add salt halfway through the kneading process. Cover the bowl with the dough with cling film and place in a warm place for 1 hour to rise.

Advice: In the croissant dough, the recipe calls for adding salt not to taste, but a certain amount - the stratification of the dough during baking depends on this. We need 1 teaspoon of salt.

Roll the risen dough into a ball, place it on cling film, cut it into 4 pieces with a cross, and unfold it. Shape the dough into a square. Wrap in film and place in the refrigerator for 30 minutes.

Prepare the oil for the layer. Warm it in advance at room temperature until it becomes soft plasticine, then wrap it in cling film and beat it into a square the size of a dough square.

Advice: To layer the dough, you need natural butter; margarine will stick the layers together.

Place the chilled dough on a floured table. Stretch the dough or roll it out lightly with a rolling pin. Place cold butter in the center of the dough and fold into a square. Roll it out lengthwise and, mentally dividing it into 3 parts, fold it into a booklet, first turning one edge towards the middle, and then the other.

Wrap the folded dough in plastic wrap and place in the freezer for 15 minutes, then place in the refrigerator for another 15 minutes.

Take the dough out of the refrigerator, put it on a table sprinkled with flour, roll it out along the layers from the center up and down to a thickness of 1 cm. Fold it into 3 layers like a book.

Wrap the folded dough in film, place it back in the freezer for 15 minutes, and then keep it in the refrigerator for 15 minutes.

Repeat this procedure 2 more times. For the 4th time, cool the dough only in the refrigerator for 40 minutes.

Divide the dough into 3 parts, roll each into a circle about 5 mm thick. Cut it with a sharp knife into 8 equal parts as follows: crosswise into 4 parts, and crosswise again, dividing each resulting part in two.

Advice: While you work with one part of the dough, place the others in the refrigerator to stay chilled.

Chocolate filling for croissants is the most common: tasty, healthy, convenient. Baking puff pastry with chocolate in the oven is easy: chocolate hardens at high temperatures and therefore does not leak out, like jam, for example.

Wonderful filling - chocolate with additives (nuts, cookies, raisins). Break it into slices and wrap it in bagels. Dark chocolate in combination with puff pastry will give baked goods a unique aristocratic taste.

Knowing how to roll croissants, you can easily shape them into a moon shape. To do this, cut the wide part of each triangle, lay out the filling and roll it into a bagel. To prevent the filling from creeping out of the baked goods, run wet fingers along the edges of the triangle before twisting.

Place the bagels on a baking sheet covered with baking paper and leave to proof. They should increase 3-4 times in size so that their surface will not crack during baking.

Brush the products with beaten egg. Do not grease the edges, otherwise they will peel poorly.

Before baking, preheat the oven to 220 degrees. Bake for 20-25 minutes at 200.

Decoration for croissants - melted chocolate. Dip the edge of the bagel in chocolate and sprinkle chopped nuts on top. Now the truly royal croissant is ready. Serve with hot coffee or chocolate (cocoa).

Preparing the classic dough takes a lot of time. Prepare more of it at once and freeze. If necessary, you can quickly prepare croissants with chocolate from ready-made puff pastry - the recipe with the photo above will help you roll out, cut and roll bagels, and later in the article you will learn how to prepare frozen dough for baking.

How to make croissants from puff pastry

At any time, without much hassle and time, you can prepare croissants from ready-made puff pastry with chocolate, fruit, condensed milk, bought in a store. But it cannot compare with the one you prepare yourself. Dough made in advance with kefir can be stored in the freezer for a long time; at any time you can use it to prepare a delicious dessert with your favorite filling.

Remove the finished dough from the freezer and defrost it so that not only the top, but also the inner layers are soft. This can be done in advance - in the evening, put the dough in the refrigerator on the warmest shelf. You can defrost faster at room temperature or in the microwave.

Roll out the thawed puff pastry with a rolling pin along the layers on a floured table. Cut into 3-4 parts (depending on the amount of dough) and.

Bagels made from yeast dough need 30 - 40 minutes to rise in a warm place. They will increase in volume by 2-3 times. Brush the surface with egg and place in an oven preheated to 200 degrees. The fastest croissants are made from yeast-free dough, since it only needs to be defrosted first.

A little about croissants

Appetizing croissants made from airy dough are considered an original French traditional pastry. One can argue with this statement.

Translated from French, croissant (fr. croissant) means crescent. But the history of the croissant goes back to the 7th century in Vienna. The baker received the exclusive right to produce bakery products in the shape of a crescent (the symbol of Islam) as a reward for saving the city besieged by the Turks. While working at night, he heard the noise made by the enemies who were digging a tunnel to get into the city underground, and reported it.

How to eat croissants according to etiquette? These are small, as they say “one bite”, products that are taken by hand. Jam, preserves, condensed milk, fruits that may be offered with them are placed on an individual plate next to the pastries.

Filling for croissants

More often, croissants are prepared with a sweet filling and served as a dessert with tea, coffee, cocoa, but unsweetened fillings will give the baked goods a unique taste, which, in combination with puff pastry, will make them the center of special attention even at the festive table.

The requirements for all fillings are the same - it should not be liquid, because during baking the dough will rise and displace the filling.

The most popular fillings for croissants:

Chocolate
Sweet fruits (apples, bananas, apricots, pears, peaches, citrus fruits)
Berries (cherries, currants, gooseberries, chokeberries)
Berries and fruits from jam
Thick jam, jam
Marmalade
Cinnamon mixed with sugar
Dried fruits (raisins, dried apricots, prunes)
Any nuts
Cottage cheese
Salty fish
Sausages, ham

Other recipes for croissants filled with puff pastry

Microwave puff pastry croissants with peaches

Well-baked croissants with an appetizing beautiful surface will be obtained in the microwave with convection. Having placed the items for baking, you don’t have to worry about whether they will bake or burn. The oven will notify you when the products are ready with a loud signal.

For the filling you will need 2 medium sized peaches and sugar for sprinkling. Peaches should be sweet, with firm flesh. Wash the fruits, peel them, cut the pulp into oblong slices so that when laid out for 1 product - 1 fruit slice. Lightly sprinkle the peach with sugar (just a little).

You can also make croissants with any other fruit.

Calorie content: 406 kcal per 100 g.

Croissants with salted fish made from puff pastry made with beer

Using beer when preparing shortcrust pastry for croissants will give the products additional fluffiness, tenderness and crumbliness. The dough is prepared according to the shortbread puff pastry recipe, only beer is added instead of water.

The salty filling of fish croissants will pleasantly surprise and even stun the invited guests with its original taste. Any fish filling will be delicious, but salmon is special.

For the filling you will need 2 hard-boiled eggs, 1 raw egg, 50 g salmon, 20 g cheese, green onions. Finely chop the greens and boiled eggs. Grate the cheese on a medium grater. Mix prepared ingredients with raw egg. Remove the dark part from the salmon fillet and cut into small pieces. Place a spoonful of filling on the dough and a piece of salmon on top.

Almond croissant made from puff pastry with kefir

You can use any nuts for the filling - peanuts, walnuts, pistachios, almonds, hazelnuts and even pine nuts. Each will add its own unique taste and aroma and will always remain inside the baked goods. They can be used whole, broken into pieces, crushed, mixed with egg or chocolate.

Let's prepare croissants with almonds: mix 1 cup of almonds in a blender with 1 egg and 1 tbsp. l. Sahara. Prepare yeast dough using kefir.

After baking, pour melted chocolate over the surface of the bagels and sprinkle with chopped nuts.

Calorie content: 410 kcal per 100 g.

Croissants with prunes from ready-made puff pastry

Raisins, dried apricots, prunes, dried ground bird cherry - the easiest to prepare and convenient for baking filling for croissants. It will never leak and preparation work is minimal: rinse, dry, cut.

Prunes are famous not only for their special pleasant taste, but also for their great benefits for the body. Dried prunes - ready-made filling: tasty, moderately sweet, with a slight sourness. Wash dried fruits and dry with a cotton towel. Cut into slices widthwise. And the filling is ready.

Calorie content of croissants with marmalade: 410 kcal per 100 g.

Lenten croissants with chocolate puff pastry

Those with a sweet tooth who are fasting can indulge in the pleasure of eating delicious pastries and making lenten croissants with chocolate. The recipe for their preparation differs in that butter is replaced with high-quality vegetable oil (sunflower, olive), and dark chocolate (without dairy products) is used for the filling.

Calorie content: 390 kcal per 100 g.

Croissants with Nutella puff pastry

Small croissants with milk chocolate and nut filling, such as Nutella chocolate spread, will pleasantly diversify your breakfast and delight your beloved household members. Puff tender bagels can be prepared very quickly, spending only 30 - 35 minutes, of which 10 minutes are preparing the products and 20-25 minutes are baking in the oven. For 250 g of puff pastry you will need 0.5 cups of Nutella and 1 egg for greasing the products.

Calorie content: 460 kcal per 100 g.

How to decorate croissants

Fragrant and rosy croissants look beautiful without decoration, but you can decorate them to give them a more impressive look. We offer several ideas on how to decorate puff pastry croissants, but only your imagination will give the products an original and unique look.

The easiest way is to lightly dust the finished bagels with powdered sugar.
Drizzle honey, caramel and syrup over hot baked goods.
Dip the not yet cooled products into caramel or thick syrup, and then into sugar or chopped nuts or coconut flakes. Those who like a bright citrus taste can use ready-made orange water for dipping.
The most spectacular decoration for croissants is melted chocolate. You can use both dark and light chocolate, or both types at the same time.

Using a thin stream from a pastry bag, apply a simple pattern in the form of a lattice, mesh, zigzag to the surface of the products, and if time allows and your imagination runs wild, apply a more complex and beautiful pattern not only on the baked goods, but also on the plate in which the croissants are served.

An easier way is to dip one end of the bagel in chocolate and let the chocolate cool. If the edges are dipped in chocolate of different colors, this will give them additional originality.

When serving in portions, you can additionally decorate the croissants with fresh berries (cherries, strawberries, sprigs of red or black currant), fruit, sprigs of mint, which will add brightness and attractiveness to the dish.

Secrets of making puff pastry croissants

How to achieve a good rise in yeast dough for croissants

The yeast must be fresh (meaning not expired). Dissolve them in water whose temperature is no more than 50 degrees. The optimal dissolution temperature is 40 degrees (slightly warm to the touch). Melted butter should also be no higher than this temperature. If the temperature of the water and oil is even a little higher, the yeast will cook and the dough will not rise; at a low temperature, the dough will take a long time to rise, which will affect the taste of the croissants.

How to Shape Dough into a Square

Roll the dough into a ball, make 2 deep cuts in a cross with a sharp knife and turn the corners of the cuts from the center outward. Stretch the dough to form a square.

How to prepare butter for layering dough

Heat butter (natural, without additives) at room temperature until it becomes soft plasticine. Wrap it in cling film or put it in a plastic bag of a suitable size and beat it or roll it out with a rolling pin. Then put it in the refrigerator.

How to distribute the oil evenly throughout the dough

In order for the oil to be evenly distributed throughout the dough and the dough to layer well, you need to work with chilled oil and dough. Place the butter on a square of dough. After stretching the edges of the dough, fold it into an envelope so that the butter is completely covered. Roll out the dough with butter, giving it the shape of a narrow rectangle. Fold it into 3 layers like a book or 4 layers (fold the edges towards the middle, then fold it in half) and roll it out along the layers. Repeat this 2-3 more times, rolling out the dough each time only along the layers from the center to the edges. Do not apply much effort, roll out gently, gradually increasing the length of the rectangle.

How much salt should you put in croissant dough?

You need to put a certain amount of salt in the croissant dough, not to taste. The quality of the separation depends on this: for 3 two-hundred gram glasses of flour you need 1 teaspoon of salt. If there is too much salt, the dough will be over-salted; if there is too little, the layers will spread.

How thick should croissant dough be?

Roll out the dough 1 cm thick at the preparation stage, at the last stage (for filling) 3-5 mm thick: if the dough is thinner, the baked goods will not rise; if it is thicker, it will not bake.

How to cut croissant dough

Roll the dough into a ball and then roll out into a circle 5mm thick. Cut the circle into 8 equal parts as follows: crosswise from top to bottom into 4 parts, then make 2 more cuts, dividing each resulting part in two.

Another way. Roll out the dough into a long rectangle, cut it into squares, and cut them into triangles.

How to wrap croissants

To make the products easily take the shape of bagels, cut the wide part of each triangle and lay out the filling, roll it into a bagel. The cut will allow you to easily shape the bagels into a moon shape.

The best way to cut croissant dough

The croissant knife should be very sharp - evenly cut edges of the products will flake better.

What to do to prevent croissants from cracking when baking

To prevent the surface of the croissants from cracking during baking, you need to let them rise well - they should increase in volume by 3-4 times.

How to get airy and tender croissants

One simple secret will help make your baked goods tender and airy: before putting the risen bagels in the oven, sprinkle them with water - wet your hands with water and shake it onto the bagels. This will create a humid environment in the oven during baking, which will have a positive effect on the taste of the products.

Why are croissants made from puff pastry soggy inside and not baked?

There are several reasons why croissants made from ready-made dough did not rise and bake - the dough did not warm up to the inner layers and did not have time to rise (rise) or was defrosted several times.

When baking, monitor the temperature. At temperatures below 180, baked goods will be tough and may not bake through. At temperatures above 200, the surface of the products will quickly brown, but the inside will remain raw. Before baking, you need to preheat the oven to 220-240 degrees, put the croissants in the oven, change the position of the regulator to 180 - 200. The heat of the heated oven will give the baked goods a quick rise.

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