How to cook croissants. General principles of making yeast dough croissants

Croissants at home  cook, I think, wants to learn every hostess. If you or your loved ones are tormented by French pastries, then you simply must master the preparation of such sweets yourself. In France, croissants are a whole cult. They are almost worshiped, because you can easily enjoy them in almost any cafe, tea room or restaurant. When you cook them at home, they can be served to the table with any drinks, both hot and cold: milk, coffee, cocoa, hot chocolate, compote, juice, lemonade are perfect.

For the preparation of homemade croissants use the most ordinary puff pastry. In more rare cases, it is replaced by yeast. You can, how to cook it yourself, if you have enough culinary experience, or go in a simpler way, and buy ready dough  in the shop.

Initially, everyone associates croissants with sweet pastry, as a filling for which they use berries, fruits, jams, jams, condensed milk or cream. In fact, you can stay on the "not sweet" version of the filling: meat, mushrooms, vegetables, or curd with greens.

The whole cooking process is pretty simple. It is enough to cut the dough into identical triangles, spread out the filling on each of the pieces, and then wrap them in a straw. At the same time, it is important that the “tip” of the dough corner remains at the top of the croissant.

Before serving, croissants can be decorated with powdered sugar or chocolate icing.

Puff pastry croissants at home

The classic version of the recipe, according to which many hostesses have been preparing croissants for themselves and their families for years. The recipe is as simple as possible both in its essence and in the description of the cooking process, so you can easily master it the first time.

Ingredients:

• 450 g puff pastry
• 1 egg
• 250 g apple jam
• Powdered sugar
• Some flour

Cooking method:

1. Remove puff pastry from the freezer and thaw on a floured surface. In my case it was a tabletop.
2. After a time, cut the dough into triangles. On the din end of each triangle put a small portion of jam.
3. After that, spin the croissant with a straw.
4. Cover the baking sheet with baking paper, and spread croissants over it.
5. Beat an egg in a cup and lubricate each croissant with an egg mass.
6. We send croissants in the oven for 30 minutes. Cooking temperature 180C.
7. Sprinkle them with powdered sugar before serving.

Chocolate homemade croissants

The chocolate filling has not spoiled more than one pastry, and the croissants, which I suggest you cook now, are no exception. For the preparation of the filling, we will use two bars of dark chocolate, after breaking them into cubes. If you prefer white or milk chocolate, just make changes in the cooking process.

Ingredients:

• 450 g puff pastry
• 1 egg
• 2 black chocolates
• Powdered sugar
• Some flour

Cooking method:

1. As always when cooking with puff pastry, it must first be defrosted on a floured surface. This is done so that later the dough is easy to separate from it.
2. Then, cut the dough into triangles, as we always do.
3. At the bottom of each triangle make a small cut, in the center. A little roll, the dough should be quite thin.
4. Each of the chocolate cubes is broken in half, and put them on the corner of each triangle. Wrap each of the croissants with the filling.
5. Put them on a paper-laid pan and grease with a beaten egg.
6. We bake at a temperature of 180C for about 25-35 minutes.

Homemade croissants

Unlike previous recipes, for the preparation of these pastries we need yeast dough. Thanks to him, croissants are obtained in their more airy and fluffy, which can make true connoisseurs of yeast baking not a little happy. Of course, we will have to spend a little more time, as we will use home-made dough, but the result is clearly worth it!

Ingredients:

• 200 ml. of milk
• 1 p. Yeast
• 2 tbsp. l Sahara
• 1 p. Vanilla sugar
• 2 eggs
• 100 gr. melted butter
• 3.5 tbsp. flour
• 2 yolks for lubrication
• Blueberry jam

Cooking method:

1. Yeast diluted in slightly warm milk:
2. Flour flour in a container in which we knead the dough, add sugar and eggs.
3. Add the yeast to the flour.
4. We melt butter and add to dough.
5. Knead the dough and send in a warm place for 30-60 minutes.
6. Roll out the dough into a thin layer, then cut it into strips, and then them into triangles.
7. Each triangle is slightly notched at the base and next to it is put the filling.
8. In the process of folding. We wrap the corners so that the filling does not flow out during baking.
9. We shift croissants on a baking sheet greased with vegetable oil and grease with beaten yolks.
10. We bake in the oven at a temperature of 200C for about 15 minutes.

Now you know how to cook croissants at home. Enjoy your meal!

Croissants by home recipe  I recommend cooking to all housewives at least once. In cooking, they are no more difficult than any other pastry, but at the same time they allow you to vary the list of sweets on your daily menu. Finally I want to give a couple of tips:

• Croissants will be easier to cut into triangles, if before that roll out the layer of dough in the shape of a circle;
• If you use frozen puff pastry, then before cooking, you need to give it completely defrosted;
• Cropping croissants should always start from the edge where you put the stuffing;
• Do not forget to lubricate the croissants before sending in the oven with a beaten egg or yolk, this will give them an appealing ruddy.

Croissants from yeast dough  - delicious delicacy, if you cook them correctly.

You will have to tinker with it, but the result is worth it, and failures are rare: this dough is not too capricious.

However, you must strictly follow some rules.

General principles of making yeast dough croissants

First, flour for yeast croissants must be sifted. This is done not only to make sure that there are no lumps and any litter in the flour. Sifting saturates the flour with air, makes it more fluffy, light.

Secondly, butter, butter or vegetable, must be taken necessarily high quality. The taste and smell of the dough, as well as its structure, depend on it.

Thirdly, when kneading and cutting dough, drafts should be avoided.

Yeast dough for preparing croissants from yeast dough can be taken dry or pressed, but always with unexpired shelf life. If it is pressed yeast, then they should have been properly stored.

Dough for yeast croissants preferably knead for at least 15-20 minutes, preferably longer.

While the dough rises, it needs to be kneaded twice.

Recipe 1. Croissants from yeast dough "Shustriki"

Ingredients

Milk - 300 ml

Flour - 5 glasses

Dry yeast - 15 g

Granulated sugar - 2-4 spoons (or more if you need sweet pastries)

Butter - 300 g

Salt - a little, about half a spoon

Stuffing, for example, marmalade

Cooking method

Melt the butter in a bowl and mix it with milk, salt and sugar. The mixture should be a pleasant tepid temperature. If hot - cool.

Mix part of the flour with yeast and pour into the milk-oil mixture. Stir. Then pour flour, ensuring that the dough is tender and soft, but not liquid. Knead well.

Let stand literally about 10 minutes, divide into approximately five equal pieces, roll each into a circle. Circles cut into 8 "triangles" each.

Put the stuffing on a wide edge and roll up the croissants.

Arrange yeast croissants on a baking tray lightly oiled. Now send the croissants to an oven heated to 180 degrees.

Recipe 2. Yeast croissants on yummy kefir

Ingredients

Kefir - 300 ml

Flour - about half a kilo

Egg - 1 piece

Pressed yeast - 25 g

Vegetable oil - 3 tablespoons

Sugar - 1 tablespoon

Salt - one third teaspoon

Cooking method

Dough for yeast croissants on kefir is prepared by sponge method. That is, we must first prepare the brew. To do this, pour kefir into a bowl and heat it near the battery or in a microwave so that it feels a little lukewarm to the touch.

Stir in the crumbled yeast, sugar and spoons of three flour. Place the brew in a warm place for about 20-30 minutes.

Into the bubbling brew pour salt, pour the egg and vegetable oil  and start pouring flour in a little while, kneading all the time until the dough is soft. It is important not to shift the flour.

Put the dough in, in the process, knead it once.

Divide the dough into 3-4 pieces, roll into cakes and cut into "triangles".

You can simply roll each into a croissant, or you can put it on a wide portion of the filling.

Bake in the oven at 180 degrees for 20 minutes.

Recipe 3. Croissants from yeast dough with poppy seeds and sesame

These yeast croissants turn out to be very flaky in structure, only you have to lubricate it with good oil, making sure that it is enough.

Ingredients

Milk - approximately 1 glass

Refined vegetable (better corn) oil - half a cup

Flour - half a kilo

Sachet (5 g) dry yeast

Butter - 80 g

1 egg yolk

Mack, sesame - about a glass

Salt - ½ tsp

Sugar - 3 tablespoons

Cooking method

To begin with, milk should be slightly warmed up (so that it seemed a little lukewarm), then stir the yeast in it, cover it with a clean towel, put it in a warm place and wait for the dough to become foamed.

Pour the vegetable oil into the dough, add sugar, yolk and salt and gradually fill the flour until the dough has a pleasant soft texture.

Cover the dough with a towel and leave to rise (about an hour) until it is one and a half times larger.

Melt the butter.

Divide the dough into four pieces, roll the balls out of them and give a little more to go. Roll each ball into a cake, thoroughly lubricate one cake with butter, cover the second one, also lubricate it with oil, then the third and fourth. The top cake is not necessary to lubricate. Slightly squeeze flat cakes with a rolling pin, fold them in four, roll the rolling pin again, carefully make a ball, which is then rolled into a flat cake.

Newly flatten grease with butter, sprinkle with sugar, poppy seeds and sesame seeds.

Cut the cake into 16 sectors and roll up croissants, starting from the wide end.

For baking, place in the oven and cook at 200 degrees for about half an hour.

Recipe 4. Yeast Croissants with Chocolate Filling

Ingredients

Flour - 2 glasses

Egg - 1 whole and 1 yolk

Sour cream - 2 tablespoons

Milk - half a cup

Yeast - 1 sachet

Milk - half a cup

Butter - 100 g

Sugar - 1 tablespoon + for sprinkling

Dark chocolate for the filling

Cooking method

Prepare the first brew. To do this, slightly heat the milk, in which, when its temperature is about 35 degrees, put sugar, as well as yeast and salt, and leave for some time. When the opara blister, you can add other ingredients: melted to a liquid state butter, sour cream, eggs and vegetable oil. For mixing use a mixer. Dip, knead, flour until a pleasant and soft dough.

Let the dough stand for 20-30 minutes. Roll out two thin tortillas out of it and cut each into 8 pieces, like a pizza.

On the wide edge of each piece, put 2 squares of chocolate and roll a croissant.

Bake the croissants in the oven, preheated to 180 degrees, for about half an hour.

Recipe 5. Yeast dough croissants with ham and cheese

For this recipe for yeast croissants is better to take processed cheese  for cheeseburgers.

Ingredients

Flour - 500 g

Kefir - 150 ml

Yeast - 1 sachet

Vegetable oil - 1 tablespoon

Warm water - half a cup

Granulated sugar - 1 teaspoon

Processed cheese - 2 packs

Raw smoked ham or bacon - 200 g

Sesame - handful

Egg yolk - 1 piece

Salt - Pinch

Cooking method

AT warm water  gently stir the yeast and sugar, cover with a napkin and leave for 15 minutes.

Meanwhile, kefir, along with vegetable oil, mix with two thirds of flour and salt, knead well and pour a little there, carefully kneading the brew.

Finish the flour until you get an elastic and rather dense dough. Put it up in a warm place for at least an hour.

Roll out the dough on a floured flour surface into a layer about 2 mm thick, cut into wedges. Put a plate of cheese and a strip of bacon on a wide edge and wrap the croissant like a roll.

Finished products smeared with whipped yolk and dipped in sesame.

Bake on a greased baking sheet for about half an hour at 210 degrees.

Recipe 6. Traditional yeast dough croissants

This is by far the most time-consuming recipe for yeast croissants, but baking is excellent.

Ingredients

Flour - half a kilo

Milk - 2/3 cup

Butter - 450 g

Dry yeast - 20 g

Eggs - 3 pieces

Salt, sugar, some vegetable oil

Cooking method

Milk is heated to a temperature that seems slightly warm to the touch. Pour there a couple of tablespoons of sugar and put the yeast, then let stand a little somewhere where it is warm and there are no drafts until the brew foams.

Melt butter (not all, but only 250 g), mix 2 eggs into it, add salt, pour out milk with yeast and add half of the flour. Carefully knead and put everything in the same warm place for half an hour.

Knead the dough, fill it with the required amount of flour and again allow the dough to come up.

Roll out with a rolling pin, pressing quite hard, the dough into a flat layer. A well-frozen piece of butter is planed on thin plates and spread out on a layer of dough so that 2/3 of the layer is covered. Wrap the part without oil on the layer with oil, and then wrap up the second side of the dough. Very gently roll out. Now again fold the dough in three and roll out a little again. Wrap the dough in a plastic bag or, better, in food wrap and in this form send in the refrigerator. After half an hour to get, again fold three times, roll out and put in the refrigerator.

Repeat the procedure from 3 to 5 times.

Roll out the dough for the last time, cut it into triangles and roll each of them into a croissant.

Finish the croissants with a beaten egg, let it come for about 20 minutes and bake for about half an hour in the oven, which temperature is up to 200 degrees.

Recipe 7. Lean yeast croissants

And this recipe for yeast dough croissants will appeal to those who fast or limit themselves in animal fats.

Ingredients

Flour - half a kilo

Warm water - 250 ml

Pressed yeast - 15 g

Vegetable oil - half a cup

Salt, sugar

Cooking method

First, take the yeast and stir it in warm water, and set it aside until the sponge foams.

Knead dough from sourdough, vegetable oil (50 ml) and flour, adding salt and sugar, and if desired also adding vanilla sugar.

Give the dough to rise, divide it into 10 pieces, make balls. Roll balls into tortillas, grease with vegetable oil and stack them.

Take a pile of pellets, and then roll them into the reservoir.

From the resulting layer cut into triangles. Put the stuffing (for example, a piece of marmalade) on the wide side of each of them and roll it up with a croissant. You can cook without filling, but then you can decorate the top of the finished product with melted liquid chocolate or leave it like this, just put more sugar in the batch.

Croissants spread out on a baking sheet and put in heat so that the products rise (for an hour and a half).

Bake for 20-25 minutes in an oven heated to 180-190 degrees.

Recipe 8. Croissants from yeast dough "Anticrisis"

Ingredients

Flour - 2 glasses

Warm water - 1 cup

Vegetable oil - 2 tablespoons

Dry yeast - half sachet

Sugar - 3 + 5 tablespoons

Salt, vanilla - to taste

Cooking method

From water, yeast, three tablespoons of sugar and flour, knead a soft and elastic dough. Roll it with a layer, smear it with vegetable oil and lightly powder it with sugar, fold it and roll it again. So do 3-5 times.

Roll out again and cut into triangles. On the wide edge you can put any stuffing, but you can not put anything, but just roll a bagel.

Let the shaped croissants rise for about an hour and then bake in the oven at 180 degrees for about 20 minutes.

You can make croissants from yeast dough “with that”, or with a filling, sweet (jam, marmalade, toffee, poppy, etc.) or salty (cheese, ham, sesame, etc.). Depending on this, about 5 or about 30 grams of sugar should be put in the dough.

Formed croissants should be given a good rise. If this is not done, the grays will not be airy.

In order not to spend too much time on this process, you can put the products in the oven by setting the temperature to 50 degrees, then the croissants will rise in 30 minutes. And then increase the temperature to the required degrees for baking.

If there is no time to prepare the dough, use the purchase.

The top of the products before baking can be smeared with egg, egg yolk or sweet strong tea.

How to cook real croissants at home

Classic croissants are prepared only from puff yeast dough - if you want the buns to be tender and crunchy, another dough will not work. Of course, mixing puff pastry - this is the most difficult stage in the preparation of croissants, so we will describe it in as much detail as possible to cope with the task could any hostess.

Croissant preparation steps

Dough recipe for croissants: 350 g butter not less than 82% fat, 500 g flour 200 ml milk, 40 g fresh yeast or 13 g dry, 30 g vegetable oil and powdered sugar, 8 g salt, 2 g baking powder, 2 eggs medium-sized flour for powder, as well as 1 tbsp. milk and 1 yolk for coating products.

• The first stage is oil preparation.

Put another thick but unstable oil on the powdered food film, cover it, also powder the upper part, beat off the oil, form a rectangle approximately 10 by 12.5 cm, remove the oil in the freezer 10 minutes before further use.

• The second stage is kneading dough.

Dissolve the yeast in the milk, and mix the flour with baking powder, sift, beat the eggs, add sugar powder, add vegetable oil, add salt. Pour the yeast with milk, knead the dough for 2-3 minutes.

• The third stage is the preparation of puff pastry.

Form a rectangle of 12.5 by 20 cm from dough, wrap it with a film, put it in a refrigerator for half an hour and keep it at a temperature of 4-6 degrees (if the temperature of the refrigerator compartment is higher, put the dough in the freezer). Take out a rectangle of dough, put on a working surface powdered with flour, lay butter on half, knead it from three external sides and cover it with dough, wrapping its edges with butter, cover it with the other half of dough and fix the edges. Carefully begin to roll the dough from the middle of the rectangle back and forth in one direction and roll out this way into the layer 1 cm thick (when rolling, dust the rolling pin and dough with flour as necessary). Roll out a long rectangle folded 3 times, visually dividing it into 3 equal parts across, wrap with foil, remove for 15 minutes in the freezer, then for 15 minutes in the refrigerator. In the same way, roll the dough again into a long rectangle, fold it again, put it in the freezer at the same time, then in the cold. Repeat the procedure of rolling and keeping in the cold at least another 5 times, then remove the dough in the refrigerator for half an hour or overnight.

Each time you need to roll the dough in a direction perpendicular to the previous rolling, you should move the rolling pin only back and forth without rolling the dough diagonally, etc.

• The fourth stage - the formation of croissants.

Roll out the finished puff pastry into a rectangle 3-5 mm thick, cut into isosceles triangles, the base of which should be two times smaller than the other two equal sides (for example, the base 10 cm, and the sides 20 cm). On the basis of each triangle in the middle, make an incision of 1-2 cm, and from the base to the sharp tip roll the dough into a croissant, bend the product, giving it a crescent shape.

• The fifth stage is cooking croissants.

Allow croissants to stand at a temperature of 26-28 degrees for half an hour, heat the oven to 190-200 degrees. Cover the baking sheet with parchment or simply powder the flour, coat with egg yolk, whipped with milk, bake in a preheated oven for 20-25 minutes until golden brown.

In addition to the exact observance of all these steps, to prepare delicious croissants, you also need to follow the following recommendations:

• Butter should take a third of the mass of flour or more - up to equal with the amount of flour, but not less than a third;
• Cool all the ingredients well before preparing the dough;
• Use flour only from hard varieties  wheat;
• It is better to use live yeast;
• When combined, butter and dough should have approximately the same consistency;
• Cook the dough in a room with a temperature of about 15 degrees - this is the optimum temperature for cooking.

In cooking croissants, the most important thing is patience and the desire to make really tasty buns. Well, if you don’t have the opportunity to harvest the puff pastry yourself, and you really want to bake croissants, try using ready-made puff pastry.

The recipe for making croissants from the finished dough

It will take: 225 g of the finished puff pastry, 170 g of cheese, 4 slices of ham.

How to cook croissants with ham. Heat the oven to 220 degrees. Roll out thawed dough into a layer 0.5-0.8 cm thick, powder the working surface with flour, and cut the layer into 4 triangles. Cut the base of the triangles in the middle of 1-2 cm and put on it strips of cheese and ham, roll in the direction from the base to the sharp corner, turning the corner down, otherwise the product may turn. The edges of the croissants slightly stretch and bend, so that the buns become crescent-shaped. Bake for 15 minutes in a preheated oven.

In the same way you can cook croissants with any other filling. But there is another option - croissants are baked without filling, then finished products are cut in half, spread on the bottom of the croissants, heated in the oven for 2-5 minutes and served, covered with the upper halves of the buns.

Chocolate or any other melting filling is put on the dough in unmelted form: i.e. when folding products, just put a few slices of chocolate on the base and wrap a croissant.

Cooking delicious, fragrant, crunchy French croissants at home is difficult, but it is possible that any diligent cook will surely achieve a result for which he will receive a lot of compliments from loved ones. As the saying goes: "The eyes are afraid, but the hands do!". Good luck!

Many lovers of sweets believe that croissants are the most delicious pastries of French culinary specialists. Most likely, there is not a single person who does not know and has never tasted this delicacy. If the croissants are cooked according to the rules, then forgetting this crisp crust amazing in taste and its delicate combination with a delicate filling - cream, chocolate, cheese and so on - is simply impossible to forget.

If you want to pamper your family members in the morning with an impressive aroma and excellent taste, be sure to make croissants. Besides, cooking them is not so difficult.

The history of the recipe for croissants

Today, this dessert is a symbol of the most romantic country - France. But for the first time, based on historical data, this delicacy was cooked in 1683 and not by the French, but by the Austrians, or rather, the baker Peter Wendler. And in France, this recipe was introduced by Marie Antoinette.

Military operations between Austria and the Ottoman Empire at that time already exhausted everyone. During the siege, the simple bakers who worked at night saved the magnificent capital of Vienna. At sunrise, they heard an unusual noise and warned the guard about it. It turned out that the noise was made by the Turks, who were trying to dig a tunnel under the walls. However, their efforts were unsuccessful. It was on the occasion of the victory that the Vienna bakers invented and prepared a bun, resembling in its shape a crescent - a symbol of the Islamic faith, which was depicted on Turkish flags.

The Austrians gave it the name "Wiener Kipferl", which means "Viennese bagel". They offered these bagels with a cup of great coffee, the grains of which were found in bags left by the Turks at the city walls.

In France, the recipe for these buns appeared in 1770. The daughter of the Emperor of Austria, Marie Antoinette, became the wife of the future King Louis XVI of the country. However, the French decided to replace the name of the dessert with a simpler and more familiar one. Since then, the delicacy has been called the "croissant", which translates as "crescent." Such a bun quickly became popular and is perceived as the second symbol of France after the Eiffel Tower.

In the twenties of the previous century, professional French chefs changed the classic recipe for Austrian bagels. They began to use puff pastry, with the result that the bun became airy with a crispy crust.

What is included in the recipe for croissants?

AT classic recipe  this dessert indicates that the buns are baked from regular dough  and without any filling. Today, croissants are filled with all sorts of fillings: jam, cream, jam, chocolate and condensed milk, ham or cheese, and so on. But butter is added to the puff pastry, and in large quantities.

Immediately it should be said that all components of the croissants must be fresh and of high quality. For dough preparation, flour, salt and sugar, milk, eggs, yeast and butter are necessary. Incidentally, the oil should choose a high fat content. The best option would be an indicator of 82% fat. But the flour should be only the highest grade, so you will get the necessary consistency and porosity of dough for dessert.

Cooking dough should be a special and long time.

Therefore, if you have no desire to spend a lot of time on this, then give preference. ready dough. It will be easier this way, but French chefs claim that dough is a living product that requires the touch of warm hands. However, the decision is still the hostess.

The most important thing in this dessert is properly cooked dough.  It depends on the taste of croissants.

Terms of making dough for croissants

Ingredients:

• 350 grams of butter high fat;
• 500 grams of flour;
• 40 grams of yeast;
• 8 grams of salt;
• 2 eggs;
• 200 ml of flour;
• 30 grams of vegetable oil;
• 2 grams of baking powder;
• 1 egg yolk for spreading dessert;
• some flour for powders.

Cooking process:

1. Dense, but not very hard butter to put on food film, which is sprinkled with flour in advance. Top also cover the oil film. Then the oil bounces until a rectangle is formed, the size of which should be 10x12.5 centimeters. After that, put the butter in the freezer for ten minutes before its subsequent use.
2. Yeast is added to milk and dissolved. The flour is mixed with baking powder, then it is sifted and eggs, sugar powder, vegetable oil and salt are added to it. Then milk is poured into the flour, in which the yeast has already dissolved. Now you need to knead the dough.
3. It is necessary to form a rectangle measuring 12.5x20 centimeters from the prepared dough, wrap it with a film and put in a refrigerator for 30 minutes. It is desirable that the dough holding temperature was 4-6 degrees. The resulting rectangle on the table, powdered with flour. Put butter on half of a rectangle, knead it on three sides and put dough on top, covering it with butter. Then cover with the second half of the dough and zaschipnut along the edges. Roll out the dough should be from the middle of the rectangle from top to bottom and back. The dough is so necessary to roll out to the formation of a layer, the thickness should be 1 centimeter.
4. Roll up a rolled rectangle three times, visually dividing it into three equal parts across. Then put in film, put in the freezer for 15 minutes, and then at the same time in the refrigerator. Also roll the dough into another rectangle. Then fold and place in the freezer, then cold again. This procedure must be repeated at least five more times, then leave the dough in the refrigerator for 30 minutes.

What kind of stuffing can I choose for croissants?

As a filling, you can choose chocolate cream, berries or fruit.

You can also make a more filling stuffing, for example, from cheese and ham. And love sweet can fill croissants with condensed milk, preferably boiled, so that it does not spread in the cooking process.

Many hostesses make curd croissants that kids like so much.

The process of making croissants

1. Roll out the prepared dough into a rectangle, divide it into 2 parts, each of which should then be cut into zigzags, so that the result is triangles. The thickness of the reservoir should be about 4-5 millimeters.
2. Then place the triangle so that the base is directed towards you. Lay out the filling in such a way that 1 cm of dough remains from each edge.
3. Further engage in "twisting" the filling to form a roll. As a result, the top of the triangle should be at the top.
4. Make a crescent roll. Do the same with other triangles.
5. Spread each croissant with an egg that you should beat beforehand. Due to this, the surface of the bagels will not crack in the baking process.
6. Put the croissants on a baking sheet, which grease with butter.
7. It is necessary to bake a dessert within 20-25 minutes until a ruddy and crisp crust is formed. The temperature in the oven should be no more than 190 degrees.

Croissants with Chicken

Ingredients:

• 300-400 grams of dough, preferably puff;
• 4 chicken fillet halves;
• salt and pepper;
• 200 grams of spinach;
• vegetable oil;
• 1 egg.

Cooking process:

1. First, defrost the dough, turn on the oven and heat it to 200 degrees.
2. Rinse the spinach, boil it in salted water, rinse and squeeze.
3. Rub chicken breast with spices and salt, and then fry.
4. Wrap the meat in spinach leaves. Roll out the dough, cut it into triangles, put chicken meat on each one and wrap them diagonally, bending the edges.
5. Grease a baking sheet with butter, put the formed croissants, pre-coated with yolk.
6. Bake dessert for about half an hour to a ruddy hue.

Recipe for classic croissants (video)

Conclusion

If you like to cook and delight your household with sweets, be sure to try to cook croissants, which are the symbol of France. However, for the first time this dessert was cooked by an Austrian chef and was called the “Viennese bagel”. In France, this recipe was due to the wife of King Marie-Antoinette. And already in this country, the delicacy was called croissant.

In the classic recipe, croissants were prepared from the usual dough and without the filling. However, today for this dessert, puff pastry and various fillings are used: cottage cheese, berries and fruits, chocolate and condensed milk, cheese, meat and so on.

It is the puff pastry that gives the croissants great taste, amazing aroma and golden crisp.

The process of making these bagels is quite time consuming, but the result will surpass all expectations. Of course, you can facilitate your work by buying ready-made puff pastry in the store. However, the culinary experts say that it is thanks to the test prepared by himself that the croissants can convey all the tenderness and love that the hostess put into them. We wish you good luck in the preparation of this delicate and tasty treat!

For those who love to pamper their family delicious pastriesIt will be useful to learn how to prepare yeast puff pastry for croissants, and whether it is possible to prepare it for future use. Croissants are a magical and aromatic dessert. He will decorate any holiday table and even the most exquisite menu. If you know how to cook the dough for croissants, you can always have on hand the necessary preparation, which will only put the stuffing and after 15 minutes enjoy a delicious crispy dessert.

Ingredients

• Butter - 310 g
• Wheat flour - 500 g
• Sugar - 1 tbsp.
• Egg - 1 pc.
• Water - 60 ml
• Milk - 250 ml
• Vegetable oil  - 2 tbsp.
• Dry yeast - 9 g

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