Croissants made from ready-made puff pastry recipe. How to make croissants at home with various fillings

Croissants is a pastry made from, which is traditionally served for breakfast in France, and now in other countries of the world. The tradition, I want to tell you, is wonderful: a delicate, creamy croissant with a crispy crust, what could be better for morning coffee! Classic croissants (and these are the ones we will prepare today) are prepared without filling. A variety of fillings - sweet (, chocolate spreads, ganache, etc.) and savory - are served separately. Everyone can choose the filling they like. In the future, I will also definitely post a recipe for filled croissants - these will be croissants with chocolate.

Ingredients:

• 1/2 kg. flour premium
• 1 coffee l. Sahara
• 1 coffee l. salt
• 310 gr. butter room temperature(not less than 82% fat)
• 1 egg
• 250 ml. + 2 tbsp. l. milk
• 60 ml. warm water
• 9 gr. dry yeast or 25-30 gr. alive
• vegetable oil

Preparation:

1. Dissolve dry or crushed live yeast in warm water and leave for 6-7 minutes.
   
2. Then pour in 250 ml. warm milk, add sugar, mix. We put it in a warm place to rise.
   
3. Mix flour with a coffee spoon of salt, then add 60 g. oils
   
4. Grind the flour and butter with your hands until fine crumbs form.
   
5. When the yeast has risen and a foamy cap forms on its surface...
   
6. ...Pour them into the flour and butter crumbs, making a depression in it, and knead a non-sticky elastic dough. Knead it for 5 minutes on a table sprinkled with flour, then transfer it, collecting it into a ball, into a greased bowl. thin layer vegetable (sunflower) oil in a deep bowl. Turn the dough in the bowl so as to dip it in vegetable oil on all sides.
   
7. Cover the bowl with the dough cling film and put it in a warm place for 1.5 hours. During this time, the croissant dough will rise and increase in volume.
   
8. Suitable yeast dough knead it by immersing your hand clenched into a fist.
   
9. Knead the croissant dough on the table for another 5 minutes, transfer it again, rolled into a ball, into a deep bowl, cover with cling film and leave to rise in a warm place, this time for 1 hour.
   
10. Knead the risen dough a second time and transfer it to cutting board, covered with cling film, and form a thick rectangle. Wrap the dough well in film and rest for 30 minutes. put it in the refrigerator.
    
11. After 30 min. We take the yeast dough out of the refrigerator and roll it out into a rectangle measuring 16x32 cm. The thickness of the rolled dough is about 1 cm.
    
12. The remaining 250 gr. Spread the butter over the dough, covering 2/3 of its area (leave indentations along the edges - about 2 cm).
    
13. Fold the dough into thirds, folding up first the part of the dough that has no oil on it.
    
14. Then fold the buttered part of the dough over. At the same time, we lightly pull the corners so that we get a more or less even rectangle.
    
15. Lightly pinch the edges of the dough, turn the dough itself 90º and roll it away from you and towards you (lengthwise). It is convenient to start rolling from the middle of the dough. Roll out the dough lightly - so that its thickness is about 1 cm, and its dimensions are 16x32 cm. Brush off excess flour with a brush - you need to brush off excess flour before each folding of the dough.
    
16. Fold the dough into thirds a second time. Wrap the dough well in cling film. Place in the refrigerator for half an hour.
    
17. We take the dough out of the refrigerator and roll it out again in the same way as the previous time.
    
18. Fold the croissant dough into thirds a third time.
    
19. Turn the dough 90º and once again roll it away from you and towards you (in length) to 1 cm in thickness.
    
20. Fold the rolled out dough into thirds again - this is the fourth fold. Before folding, do not forget to brush off excess flour with a brush.
    
21. Wrap the puff pastry dough prepared in this way thoroughly on all sides in cling film and leave for at least 45 minutes. (or maybe until the next day) put it in the refrigerator.
22. Take the finished croissant dough out of the refrigerator and roll it out into a rectangle to a size of approximately 35x53 cm.
    
23. Cut the rolled out dough in half lengthwise and then cut it into triangles of equal size. I did bottom sides triangles are approximately 9-10 cm in size, but you can make them larger or smaller. To prevent the dough from drying out, cover it with cling film or a clean towel, and remove the triangles from under the film (or towel) one at a time.
    
24. Separate the yolk from the white. Beat it with 1 tbsp. l. milk, and temporarily put the protein in the refrigerator.
25. We slightly roll out (or stretch) each triangle to length. We stretch the base of the triangle in width and cut it in the middle. If the dough still begins to dry out, then before folding, lightly moisten the entire surface of the dough. cold water using a brush. This is necessary so that the dough does not crack during baking.
    
26. We begin to roll the croissant from the base, first folding the edges of the cut and directing them in opposite directions.
    
27. Place your palms on the curved edges of the triangle and roll the croissant towards the sharp end.
    
28. To prevent the croissants from unrolling during baking, grease the tip of the triangle with yolk whipped with milk. This can be done conveniently with a clean paint brush. We bend the ends of the croissant slightly towards the middle, giving it a crescent shape. This is what a rolled croissant looks like.
    
29. Place the rolled croissants on a baking sheet greased with vegetable oil, leaving space between them. Grease the surface of the croissants with cold water, cover the baking sheet with cling film or a towel and leave to rise at room temperature (not in a heated oven!) for 1 hour.
30. To the remaining yolk add the white and 1 more tbsp. l. milk, beat. Brush the risen croissants with this egg mixture before baking. As you can see, the distance between the croissants needs to be greater, since the dough has risen well and they have increased in size. Personally, I had to transfer some to another baking sheet.
    
31. Preheat the oven to 220º, then place the croissants there. After 3-4 minutes, reduce the temperature to 180º. Bake croissants for 15-20 minutes. - to a beautiful blush golden color. During baking, periodically look at

Croissants - small confectionery products made from puff pastry yeast 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, experiencing all the most important secrets their preparation through our recipes with photos.

To cook according to classic recipe Homemade croissants made from puff pastry with filling will require 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, fruits, 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 puff pastry croissants 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 out lengthwise and, mentally dividing 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. Bake puff pastry It’s easy with chocolate in the oven: chocolate hardens at high temperatures and therefore does not leak out, like, for example, jam.

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 given 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. Exclusive right to production bakery products in the form of a crescent (a symbol of Islam) the baker received 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 in cooking shortcrust pastry for croissants it 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 original taste invited guests. 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 great benefit 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 even without decoration, but to give them more spectacular look they can be decorated. 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 products that have not yet cooled down in caramel or thick syrup, and then into sugar or chopped nuts, 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.

A thin stream from pastry bag apply a simple pattern on the surface of the products in the form of a lattice, mesh, zigzag, 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 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 different color, then this will give them additional originality.

When serving to the table in portions, you can additionally decorate the croissants, fresh berries(cherries, strawberries, sprigs of red or black currant), fruits, mint sprigs, 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. Optimal temperature dissolution - 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 from ready dough did not rise and did not 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, keep an eye on temperature conditions. 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.

See other step-by-step recipes with photos

• 
  
• Buns with poppy seeds - recipe with photos step by step using kefir
  
• Beef khashlama with potatoes. Recipe with photo in kefir marinade
  

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

Warm croissants with a delicate crispy crust and chocolate, cream or cheese filling are a 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 at all times worked at night to please the townspeople with fresh bread and buns 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, bakers baked bagels in the shape of the Islamic crescent. A hundred years later, Marie Antoinette tried Viennese buns and brought this idea to Paris, but French chefs only adopted the shape of a bagel, calling it a croissant (crescent). Parisian confectioners began preparing this dish from puff pastry, and still true French people start their morning with a fragrant bagel, dipping it in hot chocolate or coffee. Many housewives are looking for a suitable one, because homemade baked goods taste better 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?

Making croissants: start with the dough

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

So, take 350 g of good butter with at least 82% fat content, let it thaw slightly so that it remains dense, but not hard. Next, place the block of butter on flour-sprinkled cling film, cover it again with 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. Dissolve 40 g of fresh or 13 g of dry yeast (it is better to use fresh yeast) in 200 ml of milk. Add about 2 g of baking powder to 500 g of premium flour and sift twice. Beat 2 eggs into the flour, add 30 g of powdered sugar, 30 ml vegetable oil and 8 g of salt. Pour milk with dissolved yeast into the resulting mixture and quickly knead the dough, trying to keep it within 3 minutes. The French believe that prolonged kneading degrades the quality of baked goods, since excess oxygen harms the puff pastry.

Important points - the oil should be at least a third of the flour mass, and preferably half, although the ideal ratio is 1:1. All products are cooled before kneading the dough, and the appropriate temperature when working with the dough is about 15–16 °C.

Technology for preparing 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 refrigerator compartment be approximately 5–6 °C. We take our layer out of 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. Roll out the dough with a wooden rolling pin, very carefully and carefully, in one direction, to form a new layer approximately 1 cm thick. If the rolling pin sticks to the dough, sprinkle it with flour. Fold the resulting rectangle 3 times, hide it in the freezer for 15 minutes, and then leave it in the refrigerator for 15 minutes. Repeat the rolling and freezing cycle 6 more times and remove the dough for an hour. refrigerator, although you can leave it there overnight. When preparing puff pastry, we follow two important rules:

1. Within one cycle, we move the rolling pin exclusively in one direction.
2. Next time we roll out the puff pastry in the other direction.

It turns out that the art of making croissants requires large quantity 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 3 to 5 mm thick and cut into tall triangles. It is convenient to do this by dividing a long rectangle into 2 parts and cutting each part with a zigzag. Some housewives roll out the dough into a circle, and then divide the circle into 6 triangles. In the middle of the base of the triangle we make a 1-2 cm cut - it is necessary so that the bagel can be easily rolled. If we are preparing croissants with filling, we place it on the wide part of the triangle, slightly retreating from the edge, and then carefully wrap the bagel into a roll. However, you can fill 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 a few minutes and covered with the other half.

Having rolled them up, we give them a crescent shape and place them on a baking sheet, greased with oil, at a short distance from each other. We leave the bagels for half an hour, after covering them with a towel, and when they become fluffy, brush them with egg yolk and put them in the oven, preheated to 200 °C. Bake the bagels for about 25 minutes until golden brown, and then serve with the salty filling as an appetizer, and with the sweet filling as a dessert.

Choosing the filling for croissants

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

Of the savory fillings, ham with cheese is especially popular - the ham should be cut into cubes and the cheese should be grated. Good for filling chicken, brisket, vegetables, mushrooms, feta cheese, fish and seafood.

Finally, you have learned how to prepare croissants at home, and there are many on the site step by step recipes with photo. Classic version cooking with homemade puff pastry, of course, very labor-intensive and complex. However, French confectioners believe that if you make the dough for croissants with your own hands, they turn out tastier. However, is it possible to cook for your beloved family differently?

Step 1: infuse the yeast.

Step 2: prepare the yeast dough.

Step 3: prepare puff pastry - yeast dough.

Step 4: form croissants.

Step 5: prepare the croissants for baking.

Step 6: bake croissants from puff pastry dough.

Step 7: Serve croissants made from puff pastry dough.

Step 8:
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Bon appetit!

- – Do not put the croissants in the oven until it is hot, as this may dry them out and they will not rise. - – While preparing the dough chicken eggs

and butter should be at room temperature!

- – Instead of dry yeast, you can use compressed fresh yeast, approximately 20 – 25 grams.

- – You can add some ingredients to the dough that will give the croissants a pleasant aroma, this could be vanilla sugar or liquid vanilla extract, cinnamon, cloves or nutmeg.

- – After cutting the dough into triangles, you can stuff them with any filling.