How to make a croissant. Croissant recipe at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The French have made the world happy with many of their dishes and some culinary traditions. One of them can be considered the so-called continental breakfasts. And let many of our tourists frown if the hotel offers them, however, many do not refuse to eat a warm croissant in the morning, even while at home. Over time, people began to modernize this dish, invent new fillings for it and experiment with other types of dough. Now you can find such a recipe for croissants (at home, of course), which the French could not even dream of.

How easy it is to bake puff croissants

A glass of milk, half a glass of vegetable oil, 5 g of dry yeast (10 - if they are fresh), 1 egg, 2 teaspoons of sugar and s alt and butter - a bar of 80 g are taken for a pound of flour (it will be necessary melt). Milk is heated up to 40 degrees, yeast and sugar are dissolved in it and left for five minutes. Then the liquid is poured into the sifted (necessarily!) flour, vegetable oil, s alt and carefully separated protein are also introduced there. To make delicious croissants, the dough is well kneaded and left warm for an hour and a half, covered with a clean towel or napkin. During this time, it will become twice as much. The table is sprinkled with flour, the dough on it is cut into 8 approximately identical parts, each rolls into a ball, covered again and “fits” for another quarter of an hour. One of the lumps of dough is rolled out, smeared with ghee, covered with the same cake on top - a stack of "pancakes" separated by an oil layer is obtained. Before making a croissant, the resulting stack is rolled out with a rolling pin into a not thick, but not too flat cake - no less than 3, no more than 5 mm. We must try to make it as regular (round) as possible - so the baking will turn out to be almost the same size as a result. The rolled dough is cut into 16 equal sectors, which are beautifully twisted from the side of the wide edge. The question of the filling is at your discretion; you can do without it.

Yeast puff pastry for a French treat in a different way

In principle, all methods for making a croissant come down to puff pastry, in which yeast is necessarily present. Another thing is that there can be many such ways! It is not known which one you will like, so we offer another option. For himyou will need 10 g of yeast (and dry, the author does not recommend fresh), an egg, butter - this time as much as 200 g, 3 and a half glasses of flour and one teaspoon of sugar and s alt. Additionally, yolks will have to be removed from 2 eggs. Further, in principle, the usual beginning: a glass of warmed milk, yeast dissolved in it, waiting - similar to the previous method. The extracted and slightly whipped yolks are added to the flour, the rest of the milk, s alt and swollen yeast are poured into the same place. The kneaded dough is formed into a ball, cut on top in the form of a cross and put covered in the cold (at least 12 hours). After the ball is rolled into a thin cake. This recipe for croissants at home differs from the previous one: you don’t need to melt the butter - it is rolled out to a thickness of a centimeter with a rolling pin wrapped in food grade polyethylene. Then such a "thin" oil, extracted from the film, is laid out on the dough, which is folded inside like an envelope. And this envelope is rolled out, folded three times and again put in the refrigerator for half an hour. This must be done twice. For the third time, the layered dough is rolled out, cut, folded in the desired form and placed in heat for an hour. After “raising” each croissant is smeared with a beaten egg and baked for half an hour at 200 degrees. This recipe for puff pastry croissants is said to produce a very airy pastry, although it certainly takes a lot of time and effort.

Croissants from ready-made dough

For those who have little time (for example, associated with young childrenor an inconvenient work schedule), there is a good way to make a croissant from a store-bought base. Choose either yeast or puff pastry, or better yet, find an option that combines both features, it is quite available in supermarkets. Half a kilo of dough is enough for you. I'll have to buy more food foil. Hold the dough out of the refrigerator from a quarter of an hour to half an hour - the time depends on the degree of freezing. But never defrost in the microwave! When the semi-finished product becomes soft, it is unfolded and rolled out. In order not to stick to the rolling pin, it is better not to sprinkle the dough with flour, but lightly grease the tool itself with vegetable (any) oil. Further - according to the scheme: cut into triangles - twist - make croissants - put them in the oven. Note: from the finished dough, bake them at a lower temperature (not higher than 180) and for less time (20-25 minutes).

Top lubrication options and rules

How to make a croissant, we have already figured it out. But even if everything is done strictly according to the rules, some pale (though very appetizing smelling) products may turn out. And all why? Because voluntarily the dough in the oven will not become ruddy. A classic way to achieve a delicious blush on buns is to brush them on top with a beaten egg. But keep in mind: in this case, the film, as it were, tightens the baking surface; the croissant, meanwhile, has a very tender dough, so the crust will turn out not too aesthetically pleasing. Improved option: Brush your goodies with beaten egg yolks. They will allow the croissant to simply brown without makingugly wrinkles on the surface. However, there is a truly French way to decorate homemade croissants. The recipe is simple: a small amount of milk is whipped into foam with a large spoonful of sugar. Baking is lubricated with this composition.

Pay attention to detail. If you cover your "buns" with an egg or yolk, this should be done about ten minutes before the end of baking. If you prefer milk with sugar, grease them before placing the baking sheet in the oven.

Stuffing rules

Of course, the recipe for puff pastry croissants (as well as from any other) will provide you with an undoubtedly delicious product. But you can treat yourself even more by diversifying the “internal content” of French pastries. However, in order for the result to please, certain rules must be observed.

So how do you make stuffed croissants? Before placing the pastries in the ovens, all the preliminary steps are similar to the usual way of preparing them. However, when the "bagels" are already folded and curved with a sickle, an incision is made from their round side. Moreover, the knife should not make a hole in the opposite side of our product. The filling is inserted into the cut; if its components are rather liquid (for example, jam), it is better to carefully pinch the gap. And in the case of safety in relation to leakage, a flat barrel will look better.

Another subtlety: the “wet” filling makes the dough more raw, so bagels with it will have to be baked at a lower temperature and a little longer.

Curd filling

One of the easiest (and mostdiet) can become curd. For her, on a pack of cottage cheese (it is better to take fatter, otherwise it will flow out when baking), you should take 3 tablespoons of sugar, add vanillin or cinnamon (if you like them); raisins, dried apricots or prunes will be a good addition. By combining all these components, we get a mixture that needs to be stuffed with a croissant before baking. Many people prefer to take sweet curd cheeses; however, experience suggests that they become almost liquid in the oven, and often soak into the dough. So vote for coarse-grained cottage cheese: it is both more natural and "he althier", and if you want something sweeter, you can add more sugar.

Almond Cake

Croissants made from yeast dough will be especially tasty when combined with almond cream. For him, you need to buy half a glass of almonds, take an almost full (3/4) glass of sugar, a tablespoon of creamy - fatter - butter, the same amount of flour and a raw egg. To begin with, nuts are finely chopped, and then passed through a blender along with flour and an egg fried in butter. It turns out a dense thick mass, which is easy to stuff croissants.

Chocolate Fantasy

Most people think that chocolate cream has to be specially prepared, including a lot of additional ingredients. General delusion! Here's how to make chocolate croissants correctly: a bar of your favorite variety breaks into small pieces and is embedded in a "shell". By the way, the taste will become much spicier if you combine the popular sweetness with an orange. The slices are not suitable for this, they are too juicy, and your bagel will be loose and may spread. The zest is removed from the citrus without the slightest trace of "white"; you can carefully remove it on a grater. The zest is added to the chocolate and the croissants are placed in the oven. There, the chocolate will melt evenly - and you will get a simply divine treat.

Strawberry croissants

Berry fillings are attractive in any pastry. Of course, you can just take jam, jam or jam, but you definitely won’t get the same taste as with a natural berry. So in the height of summer, it is better to take fresh gifts from the gardens - for example, strawberries. Since the fruits themselves without added sugar (as in jam) are not sweet enough, it is better to combine them with chocolate, and white. The same strawberries are taken in half with a sweet additive, the berries are cut in half (if not too large, but large ones can be smaller). Chocolate is either melted in a water bath and poured into a croissant (which is not very convenient), or rubbed on a grater and poured into a cut.

Savory toppings

Who said that treasured bagels have to be sweet? Not everyone likes sweets, some prefer something without sugar for breakfast. As an option, stuff croissants with arugula (a handful is enough), combined with a couple of chopped radishes, two tablespoons of cottage cheese and a teaspoon of vegetable oil. S alt, pepper and bake.

Good option with mushrooms. Mushrooms are cut into slices, onion - into cubes, all fried together. Boiled meat - chicken, pork, beef - what to eat - chopped,mixed with a vegetable component and dressed with mayonnaise. You can put such a filling before baking croissants, you can - in ready-made ones.

How to make plain croissants more delicious

The question is which bagels do you prefer - sweet or not. In the first case, they can be poured on top with melted chocolate or fudge according to any of the recipes that you are familiar with. Another option is also good, in which nuts are finely crushed - in the simplest case, walnuts, but you can also chop a mix of different types. Topping - strawberry, cherry, creamy or any other - goes wonderfully with nut topping. You can decorate the top of the croissants with icing sugar and sprinkle with candied fruit.

But if you prefer a savory modification, then there are only additives that are often used when baking bread - cumin, sesame, various seeds. Alternatively, you can add some tempting additions directly to the dough. Some highly recommend the same crushed pumpkin seeds: they say the taste is unique. The classic raisins introduced into the dough are also traditionally good.

However, if you manage to cook croissants correctly, they will be delicious without additional decorations.