2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Those who have tried croissants at least once will surely fall in love with this pastry for the rest of their lives. As a rule, we buy them in cooking, a cafe or a store. However, this dessert is not difficult to prepare at home. Today we will tell you how to make croissants with condensed milk. The recipes for such pastries are very simple, and the taste and aroma will not leave anyone indifferent.
Features
Puff croissants with condensed milk can be prepared in two ways: from a purchased or self-made dough. The first option is more simple. However, if you want to be sure that only high-quality and fresh products were used for baking, without various additives unhe althy, then, of course, it is best to do the dough yourself. Yes, it will take more time, but the result is worth it.
Ingredients
So, if you decide to make the dough yourself, then you will need to take care of having some products on hand in advance. This is:
- Wheat flour - 0.5 kg.
- Water - 100-125 ml.
- Sugar - 5 tablespoons.
- Milk - 100-125 ml.
- One egg.
- Teaspoon of s alt.
- Butter - 200 grams.
- Fresh yeast - 20 grams.
Please note that it is best to choose oil with a maximum percentage of fat content. The ideal option is 82.5%. Be sure to buy the highest quality flour. Thanks to this dough, you will get the perfect consistency, and ready-made croissants with condensed milk will be tender and porous.
Cooking instructions
To begin with, sift the flour together with s alt into a deep bowl. If you do not do this, then during the baking process the dough will not rise and will not be airy. Add sugar and yeast, mix gently. At the next stage, we introduce the egg, milk and water. Knead the dough with a mixer or by hand. Experienced chefs advise the second option so that the pastries absorb the warmth of your hands. Knead the dough for about five minutes.
Make a ball from the resulting dough, put it in a bowl, cover with cling film and leave in a warm place for a couple of hours to rise.
Put the butter, which has lain a little at room temperature, in a plastic bag or wrap it in a film and knead with your hands (you can also beat it with a rolling pin), forming a flat rectangle.
When the dough has risen about twice, you should start rolling it out. Sprinkle the kitchen table or other work surface with flour. Then you need to flatten the ball of dough with your hands and start rolling it out with a rolling pin. As a result, you should get a rectangular layer with a thickness of one and a half millimeters.
Then put the prepared butter on one half of the dough. Cover with the second half and roll out again to a thickness of 1-1.5 mm. At the same time, add flour if necessary. Now the dough must be placed horizontally and wrap the edges, connecting them in the middle. Then you need to wrap it in foil and put it in the refrigerator for half an hour. The same procedure should then be done twice more. The finished dough should be put in the refrigerator for a couple of hours, and preferably at night.
Baking
From the finished puff pastry, previously defrosted, roll out layers a couple of millimeters thick. We cut out isosceles triangles from them. At the base of each figure, lay out the condensed milk filling and carefully wrap it in a tube. We spread them on a baking sheet, leave to stand for a while, then grease with a beaten egg and send to the oven. Our croissants with condensed milk will be baked for about 25 minutes at a temperature of 180 degrees. Then they will only have to cool slightly, after which they can be served on the table. Bon appetit!
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