Homemade croissants recipe. How to make croissants from puff pastry with filling at home (13 recipes). Prepare the croissants in this order

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Croissants are the most popular baked goods in France.

They are prepared almost everywhere: in pastry shops, cafes, restaurants and at home. Croissants are served with tea, cocoa or coffee.

Puff pastry requires certain knowledge and skills, so not every housewife can prepare it so that it is airy and crispy.

But today you can buy ready-made dough at any store, which greatly simplifies the process of making croissants.

Croissants from ready-made dough - basic principles of preparation

Croissants are made from puff pastry. In this case, both yeast and yeast-free products are used. The filling can be salty or sweet.

Chocolate, berries, jam, fruit, preserves or condensed milk are used as fillings for sweet croissants made from ready-made dough.

For savory croissants, the fillings can be very different. This could be cottage cheese with herbs, ham, cheese, mushrooms or other products.

The finished dough is defrosted, unrolled and placed on a floured table. The leaf is cut into long strips, the width of your palm. Then cut each strip into triangles.

Place the filling on the wide part and wrap the dough into a roll. Place the finished croissants from the prepared dough on a baking sheet lined with parchment. Each is brushed with beaten egg and baked in an oven preheated to 220ºC for a quarter of an hour.

Recipe 1. Croissants from ready-made dough with condensed milk

Ingredients

half a kilogram of puff pastry;

butter – 150 g;

150 g boiled condensed milk.

Cooking method

1. Defrost the dough. Sprinkle the table with flour and unfold a sheet of puff pastry on it. Roll it out slightly. Cut the sheet into wide strips. Then we cut each strip into triangles.

2. Melt the butter and mix with boiled condensed milk. Place a teaspoon of boiled condensed milk filling on the wide side of the triangle and roll the dough into a roll.

3. Place the croissants on a deco lined with baking paper. Beat the egg and brush each bagel with it.

4. Preheat the oven to 200 C. Place the deco with croissants in the oven and bake them for half an hour. Place the finished baked goods on a dish and sprinkle with powdered sugar.

Recipe 1. Croissants from ready-made dough with condensed milk

half a kilogram of puff pastry yeast;

vegetable oil;

raisins – 50 g;

granulated sugar;

powdered sugar – 15 g.

150 g boiled condensed milk.

1. Thaw the puff pastry and divide in half. Roll one part into a circle.

2. Cut it into equal triangles.

3. Peel the apples, remove the core and seeds and cut it into small cubes. Spread some apple filling on the wide side of the triangle. Sprinkle lightly with sugar and roll the dough and filling into a roll.

4. Roll out the second sheet in the same way. Cut into triangles. Pour warm water over the raisins and leave for 15 minutes. Then drain the water and dry it on a napkin. Place some raisins on the wide side and roll up.

5. Place the apple and raisin croissants on a baking sheet lined with parchment. Preheat the oven to 180 C. Place the baking sheet in the oven and bake the croissants for 25 minutes. Place the finished baked goods on a plate and sprinkle with powdered sugar.

Recipe 3. Croissants from ready-made dough with chocolate

Recipe 1. Croissants from ready-made dough with condensed milk

a pinch of flour;

half a kilogram of puff pastry without yeast;

100 g chocolate;

milk – 50 ml;

60 g granulated sugar.

150 g boiled condensed milk.

1. Thaw the dough completely. Sprinkle the surface of the table with flour and place a sheet of puff pastry on it.

2. Without rolling, cut the dough into three equal squares. Cut each one in half. Cut the resulting rectangles diagonally. You should get triangles.

3. Break the chocolate into pieces. You can take any chocolate, it can be milk, bitter or white. Place two chocolate slices on the wide side of the triangle.

4. Roll the croissant into a roll. Place them tail side down on a deco lined with baking paper. Brush each roll with milk using a silicone brush. Sprinkle sugar on top.

5. Place deco with croissants in the oven for 25 minutes. Bake at 180 C. Serve croissants with hot coffee or cocoa.

Recipe 4. Croissants from ready-made dough with ham and cream cheese

Recipe 1. Croissants from ready-made dough with condensed milk

yeast-free puff pastry – 500 g;

curd cheese – 100 g;

200 g ham;

150 g boiled condensed milk.

1. Completely defrost the finished puff pastry and divide it in half.

2. Roll out one part into a thin circle and cut it into triangular segments.

3. Grate the ham on a coarse grater. Place the cottage cheese in a plate with high sides and mash it with a fork. Add ham to it and stir.

4. Place some cheese and ham filling on the wide part of the triangle. Wrap the dough with the filling into a roll and place it on a baking sheet lined with parchment.

5. Place the baking sheet with croissants in the oven and bake at 180 C for half an hour. Serve the baked goods with broth or soup.

Recipe 5. Croissants from ready-made dough with quince jam

Recipe 1. Croissants from ready-made dough with condensed milk

200 g quince jam;

500 g puff pastry;

powdered sugar;

30 ml vegetable oil.

150 g boiled condensed milk.

1. Defrost the dough. Dust the surface of the table with flour, unroll the dough and place it on the table. Roll out the dough into a thin layer and cut it into small triangles.

2. Place quince jam on the wide part of the triangle. A teaspoon will be enough.

3. Roll the dough into a bagel. Line a baking tray with baking paper and place the croissants on it. Lightly beat the egg and brush each bagel with it.

4. Preheat the oven to 200 C and bake the croissants for half an hour. Place the finished baked goods on a plate and sprinkle with powdered sugar.

Recipe 6. Croissants made from ready-made dough with custard and jam

Recipe 1. Croissants from ready-made dough with condensed milk

250 g yeast-free puff pastry;

Strawberry jam;

two yolks;

50 g sugar;

100 ml milk;

150 g boiled condensed milk.

1. Thaw the puff pastry. Turn on the oven and preheat it to 220 C.

2. In a thick-bottomed saucepan, mix the yolk with flour, sugar, milk and vanilla. Stir until smooth and place over low heat. Cook, stirring continuously, until thickened. Then turn off the heat and continue stirring for a couple more minutes. Transfer the custard into a deep bowl and cool.

3. Place the defrosted dough on a table sprinkled with dough and roll it out. Cut it into triangles. What size they will be, decide for yourself.

4. Place some choux pastry on the wide part. Place jam nearby. Lubricate the edges of the triangle with it. Roll the dough into a log. Place the resulting croissants on a baking sheet, having previously covered it with parchment. Pour a little milk into the yolk and beat lightly. Brush each bagel with the mixture. Place the baking sheet in the oven for a quarter of an hour. Serve croissants with hot cocoa or coffee.

Recipe 7. Croissants from ready-made dough with chicken

Recipe 1. Croissants from ready-made dough with condensed milk

400 g puff pastry;

Dutch cheese;

200 g boiled chicken fillet;

100 ml milk;

pepper and iodized salt.

150 g boiled condensed milk.

1. Thaw the puff pastry. Place it on a floured table and roll it out.

2. Heat the milk in a small saucepan. We dilute the flour with a small amount of milk and grind until smooth. We do this so that lumps do not form during the cooking process. Pour the diluted flour into the milk in a thin stream, stirring continuously, and cook until the sauce becomes thick. Let's salt it and pepper it.

3. Cut the chicken fillet into thin strips. Cut the dough layer into small triangles. Place some chicken fillet on the wide part of them and pour the chilled sauce over it. Sprinkle the filling with finely grated cheese. Carefully wrap the dough with the filling. Place the croissants on a parchment-lined baking sheet.

4. Place our croissants in the oven. Bake them at 175 C for a quarter of an hour.

Recipe 8. Croissants from ready-made dough with Nutella

Recipe 1. Croissants from ready-made dough with condensed milk

powdered sugar – 50 g;

mineral water 0 30 ml;

puff pastry dough – 250 g;

Nutella paste – 100 g.

150 g boiled condensed milk.

1. Remove the finished puff pastry from the freezer, defrost and place it on a table surface lightly sprinkled with flour. Roll it out lightly and pierce it in several places with a fork.

2. Cut the dough into triangles. Place a little Nutella on the wide part, wrap the dough and secure on both sides.

3. Beat the egg until stiff and add a little drinking water. Line a baking tray with baking paper and place the prepared pastries on it. Brush each bagel with beaten egg.

4. Place the baking sheet on the middle level of the oven and bake for 20 minutes at 200 C. Transfer the finished croissants to a dish and sprinkle with powdered sugar.

If you initially roll out the dough into a circle, it will be easier to form croissants.

Brush the baking surface with milk or yolk to make it golden brown.

Roll the croissants starting from the side with the filling.

To ensure fluffy croissants, do not roll out the dough.

Croissants are something divine and very tasty. In the imagination of a sophisticated gourmet, a tender and crispy croissant is strongly associated with France. Every girl dreams of drinking a cup of aromatic coffee and tasting a delicious croissant on a cozy Parisian terrace.

In French, croissant means “crescent”. This name was not chosen by chance: in its appearance, the ruddy croissant really resembles a crescent. In the land of fashion and wine, not a single day is complete without this puff pastry dessert. Croissants are mainly served at the table for breakfast or brunch, but you can often find them on the dinner table in the afternoon.

A classic croissant is prepared without filling. It makes you fall in love with its delicate taste and crunches pleasantly in your mouth. Although options with fillings are also very popular. Croissants can be made with ham and cheese, chocolate, feta and other ingredients.

Today we decided to convince you that even the wildest gastronomic dreams can come true. If it’s not too long before you get to Paris, then prepare real crispy French croissants yourself in your own kitchen. We share the secrets and mysteries of French housewives.

1. Pay attention to the dough

Croissants are made from yeast puff pastry. The dough production technology for this particular dessert is extremely complex. That is why we recommend purchasing special puff pastry for croissants, which is sold today in any large supermarket.

If you decide to make your own croissant from scratch, be prepared for the fact that the process of preparing the dough will take a lot of time. The most important rule: choose natural and fresh ingredients for the dough, the quality of which you are absolutely sure of. Butter should be at least a third of the flour mass, and ideally their ratio should be 1:1.

2. Knead the dough correctly

Croissant dough should not be kneaded too vigorously or for a long time. The fact is that upon contact with oxygen, the dough ceases to be elastic and airy. All French people, without exception, agree with this simple rule. And they know a lot about delicious pastries. By the way, the ideal temperature for kneading dough is 16 degrees.

3. Add the “right” oil

If you strictly count calories, then croissants are not your dish. Don’t try to follow the example of slender French women who practically do not deny themselves food and at the same time remain weightless and graceful.

To prepare croissants, rather fatty butter is used: from 85% fat content and above. You can also replace it with margarine. There is no point in choosing a product with a lower fat content: the croissant will turn out completely different from what you wanted it to be.

4. Sift the flour several times

To make the dough as fluffy as possible, we recommend sifting the flour thoroughly. It is better to do this not once, but several times. Choose flour with a predominantly homogeneous consistency, without lumps. It will perform better in this recipe than all other options.

5. Roll out the dough at the right angle

To make truly crispy and delicious croissants, you need to roll out the dough correctly. To do this, periodically rotate the dough 90 degrees. Firstly, this way all the ingredients will be evenly distributed in the future croissant. Secondly, proper rolling will give you that airiness that everyone dreams of.

6. Choose products with similar consistency

The dough and butter you use to make your dream croissants should be the same consistency. And this is not just advice, but a strong recommendation. This means that the oil should not spread and be too liquid. If

7. Don't forget to brush the dough with egg yolk

To make the croissants deliciously browned, brush them with egg yolk using a special pastry brush. This simple trick will take away their unnecessary paleness and make them even crispier.

8. Don't be afraid to experiment

There is no filling in a classic croissant, but that doesn’t stop you from breaking this rule and making this French dessert in your own way. The French themselves love to experiment with their favorite breakfast and serve it in a very original way, for example, with mozzarella, sun-dried tomatoes and basil.

Recipe for the perfect crispy croissant

Ingredients:

• Wheat flour 500 g
• Fresh yeast 20 g
• Salt 10 g + pinch
• Sugar 50 g
• Eggs 2 pcs.
• Cold milk (3.2% fat) 125 g
• Water 125 g
• Butter (at least 82% fat) 200 g

Cooking method:

1. Sift the flour twice into a deep bowl. Add the yeast and rub it into the flour with your fingertips. Then add sugar and salt.
2. In another bowl, mix 1 egg, milk and water. Stir.
3. Combine flour and milk mixtures. Stir gently.
4. Place the dough on the work surface. Knead for 5 minutes (not too vigorously).
5. Form the dough into a small ball and use a sharp knife to make a couple of slits in the top of the dough.
6. Sprinkle the bottom of a large bowl with flour and place the dough in it, cut side up. Cover with cling film and refrigerate overnight.
7. Transfer the dough to a floured work surface. Roll out the dough, turning the dough over 90% occasionally. Take the cross-shaped cuts as a guide. Let this be the center of the layer.
8. Wrap the butter in cling film. Roll the butter into a rectangle by tapping and stroking. Turn the butter over the center of the dough. Cover the butter with the ends of the dough. Roll out in one direction so that the dough is evenly thick.
9. Fold the dough in thirds, folding one side away from you and the other toward you. Place on a baking sheet or cutting board and cover with cling film. Place in the refrigerator for half an hour.Transfer the dough to a work surface. Roll out first away from you and then towards you. Repeat three times.
10. Place the dough in the refrigerator for another half hour.
11. Beat the egg with a fork in a small bowl.
12. Place the dough on the work surface and roll out again in one direction. Cut into halves and then into triangles. Roll up the croissants.
13. Place the croissants on a greased baking sheet and brush with egg from the center to the edge. Place in a warm place for 2 hours to allow the croissants to proof.
14. Before baking, brush the croissants again with egg. Bake for 15-18 minutes until golden brown in an oven preheated to 220 degrees.
15. Cool the croissants on a wire rack and serve.

What do we mean by the word croissant? Well, of course, France, a cozy little cafe, a cup of strong coffee and the unique taste of crispy dough with incredibly tasty filling. But what if you make these puff pastry croissants at home?

Appetizing, rosy, with a fresh fruit filling, these croissants will simply turn the heads of everyone who tries them.

To bake this delight you will need:

• Store-bought puff pastry dough – 200 g;
• Flour – how much dough will take (about 100 g);
• Jam – 200 g;
• Dried apricots, nuts and other additives - to your taste.

Step by step recipe:

1. We take our dough out of the freezer, cover it and let it defrost slightly.
2. To prevent the dough from drying out, cover it with cling film.
3. After the dough has become soft, lightly roll over it with a rolling pin, forming a rectangle.
4. Cut the dough into triangles.
5. On the base of the triangle (the smallest side) we place jam and additives, as much as you see fit.
6. Carefully roll and form beautiful crescents.
7. Place the croissants on a baking sheet at a distance of 2-3 cm from each other.
8. Let the dough rise; to do this, leave it in a warm place for half an hour.
9. Place the baked goods in the oven preheated to 200 degrees. Don't miss out on the croissants. They bake very quickly, within 15-20 minutes.
10. As soon as they are browned, we immediately pull them out and can be served.

Croissants with condensed milk

Croissants made from ready-made puff pastry that will please absolutely everyone with a sweet tooth. A little fragrant temptation.

Let's take:

• Ready puff pastry – 900 g;
• Condensed milk – 500 g;
• Egg – 1 pc.;
• Sugar – 30 – 50 g.

Prepare this way:

1. Prepare the dough. Defrost, slightly roll out, cut into triangles.
2. Place a spoonful of condensed milk on the base of the triangle and carefully form a croissant.
3. Place on a baking sheet prepared in advance.
4. Let the baked goods stand for 15 minutes.
5. While our croissants are “resting”, we will prepare a mixture for greasing them.
6. Break an egg into a bowl and add sugar.
7. Beat the mixture with a mixer.
8. Brush the pastry with egg and place in the oven until golden brown.

Croissants with chocolate

What could be tastier and more appetizing than chocolate pastries? That's right - baked goods with even more chocolate!

We only need two ingredients:

• Puff pastry dough - half a kilogram;
• Chocolate – 100 g.

Cooking steps:

1. Prepare the dough. Lightly shape it with a rolling pin, cut it into triangles, and make cuts.
2. Take a chocolate bar and break it into pieces that will fit comfortably in a triangle.
3. Place a piece of chocolate at the end of the cut.
4. We wrap the croissant and give it a beautiful shape.
5. Carefully pinch the ends of the croissants, making sure that they do not lose their shape and that the chocolate does not leak out in the oven.
6. Place the croissants on the prepared baking sheet. It is not necessary to grease it, because the dough itself is quite oily. The best option is to line a baking sheet with parchment paper.
7. Place the croissants at a short distance from each other and let sit for 10-15 minutes.
8. If desired, brush the pieces with egg yolk.
9. Place the baked goods in an oven preheated to 200 degrees for 10-15 minutes.
10. Croissants made from puff pastry with chocolate are ready.

With jam

An excellent option for tea, coffee, cocoa (for children) and liqueurs (for older people). And what a delicious aroma there is in the whole house during cooking... Wait for your neighbors to visit.

Let's take the following products:

• Jam – 250 g;
• Eggs – 1 pc.;
• Vegetable oil – 1 tbsp. l.;
• Powdered sugar - to taste.

Prepare the baked goods this way:

1. Prepare puff pastry. Roll it out and cut it.
2. Place a teaspoon of jam on the base of the triangle.
3. Wrap the croissants in a tube. It is important not to spoil the volume and shape of the baked goods.
4. Place them on a baking sheet 2-3 cm apart.
5. Let the dough sit for 10-15 minutes.
6. Place the pieces in the oven, preheated at 200 degrees, for 15-20 minutes.
7. Sprinkle the finished baked goods with powdered sugar and send them straight to the table.

Puff pastry croissants with cheese and ham

Salty croissants soaked through with cheese are a masterpiece that will drive even the most sophisticated gourmets crazy.

We take the following products:

• Flour – 400 g;
• Milk – 75 ml;
• Kefir – 175 ml;
• Vegetable oil – 50 g;
• Eggs – 2 pcs.;
• Yeast (dry) – 10 g;
• Salt - half a teaspoon;
• Sugar – 1 tsp;
• Butter – 50 g;
• Cheese (hard) – 250 g;
• Ham – 200 g.

The preparation may seem a little difficult, but rest assured, you can do it.

1. Sift the flour into a deep bowl.
2. Add dry yeast, salt and sugar.
3. Mix the dry mixture.
4. Add milk, kefir, egg, vegetable oil. The ingredients should be warm.
5. Knead the dough thoroughly.
6. Let's let our dough rise. To do this, you need to leave it in a warm place for 1-1.5 hours.
7. Divide the dough into three identical “koloboks”. Cover them with cling film and leave for another 15 minutes.
8. At this time, grate the prepared cheese.
9. Lightly sprinkle the table with flour. Roll out the first layer of dough. It should be no more than 5 mm thick.
10. Apply softened butter to the layer and sprinkle grated cheese on top.
11. Roll out a second layer of approximately the same thickness and diameter, cover the previous one with it and lubricate it in the same way.
12. We do the same with the third layer.
13. We divide this “cake” into equal triangles.
14. We cut the ham at your convenience.
15. Place a piece of ham on the edge of the triangle and roll up the croissant.
16. We do the same with other sectors.
17. Place the pieces at a short distance from each other and cover them with cling film. Leave it like this for 20 minutes.
18. Brush the dough with beaten egg and place in a preheated oven. Baking time – 10-20 minutes.

Croissants with banana filling

Unusual pastries with exotic filling. Delight your family with the most delicate dessert.

Ingredients:

• Puff pastry – packaging;
• Egg – 1 pc.;
• Banana – 2 pcs.;
• Flour - for sprinkling the table;
• Cinnamon - to taste.

Let's start cooking:

1. Prepare puff pastry.
2. Remove the skin from the bananas.
3. Cut the bananas into cubes, this will make it easier to place them on the dough.
4. Place some bananas on the dough triangles and sprinkle them with cinnamon. Choose the amount of spice at your discretion.
5. Carefully wrap our croissants.
6. Place the pieces on the prepared baking sheet and let them stand for 10-15 minutes.
7. Place the baked goods in the preheated oven for 15-20 minutes until golden brown.

Recipe with cottage cheese

The taste of the delicate, almost creamy curd mass and crispy crumbly dough is simply indescribable. It cannot be described in words.

To prepare we need:

• Puff pastry - half a kilogram;
• Cottage cheese – 350 g;
• Raisins (light) – 150 g;
• Sugar – 2 tbsp. l;
• Eggs – 2 pcs.

Prepare the croissants in the following order:

1. Soak the raisins in boiling water for five minutes.
2. At the same time, prepare triangles of dough.
3. Mix the swollen raisins with sugar, egg and cottage cheese.
4. Add the filling and carefully wrap the pieces.
5. Let the croissants rest for 10 minutes.
6. Place in a preheated oven for 10-20 minutes.

As you can see, preparing your own homemade, delicious croissants is extremely simple and every housewife can afford it. Therefore, organize French days with your family more often to get together over a cup of coffee or cocoa and snack on the crispy pastries of this country.

There is a beautiful legend that once upon a time Viennese bakers, who were baking croissants in the morning for the townspeople, prevented an attack by the Ottoman army, thanks to the fact that they heard the Turks digging a tunnel in the night.

But it’s not for us to judge whether this is true or not. Our task is to understand how to make croissants like those in cozy French cafes. For this:

1. We take the puff pastry and flatten it with our hands.
2. We cut the dough into equal squares, and these, in turn, diagonally into triangles.
3. We find the shortest side of the triangle, this is where we will put the filling.
4. Cut this side into a centimeter. This cut will help form the correct shape.
5. We put the prepared filling and begin to gradually wrap the tube, while slightly pulling the far corner with the other hand.

Attention. Under no circumstances should puff pastry be carefully rolled out with a rolling pin, otherwise it will lose its main property - to be divided into layers.

Croissants at home

I think every housewife dreams of learning how to cook. If you or your loved ones are in awe of French pastries, then you simply must learn how to prepare such sweets yourself. In France, croissants are a cult. They are almost worshiped, so you can easily enjoy them in almost any cafe, teahouse or restaurant. When you prepare them at home, they can be served at the table with any drinks, both hot and cold: milk, coffee, cocoa, hot chocolate, compote, juice, lemonade are ideal.

To make homemade croissants, the most common puff pastry is used. In more rare cases, it is replaced with yeast. You can either prepare it yourself if you have enough culinary experience, or take the simpler route and buy ready-made dough in the store.

Initially, everyone associates croissants with sweet pastries, for which berries, fruits, jams, preserves, condensed milk or cream are used as filling. In fact, you can opt for a “non-sweet” filling option: meat, mushrooms, vegetables or cottage cheese with herbs.

The whole cooking process is quite simple. It is enough to cut the dough into identical triangles, spread the filling on each piece, and then wrap them with a tube. In this case, it is important that the “tip” of the corner of the dough remains at the top of the croissant.

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

Homemade puff pastry croissants

A classic version of the recipe, according to which many housewives have been preparing croissants for themselves and their families for many 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
• A little flour

Cooking method:

1. Remove the puff pastry from the freezer and defrost on a floured surface. In my case it was the countertop.
2. After a while, cut the dough layer into triangles. Place a small portion of jam on one end of each triangle.
3. After this, roll the croissant into a tube.
4. Line a baking tray with baking paper and place the croissants on top of it.
5. Beat the egg in a cup and brush each croissant with the egg mixture.
6. Place the croissants in the oven for 30 minutes. Cooking temperature 180C.
7. Before serving, sprinkle them with powdered sugar.

Homemade croissants with chocolate

Chocolate filling has not ruined more than one pastry, and the croissants that I suggest you prepare now are no exception. To prepare the filling, we will use two bars of dark chocolate, first breaking them into cubes. If you prefer white or milk chocolate, simply make adjustments as you go.

Ingredients:

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

Cooking method:

1. As always when cooking with puff pastry, you need to defrost it first on a floured surface. This is done so that later the dough can be easily separated 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. Roll out a little, the dough should be quite thin.
4. We break each of the chocolate cubes in half and place them on the corner of each triangle. Wrap each of the croissants with filling.
5. Place them on a baking sheet lined with paper and brush with beaten egg.
6. Bake at 180C for about 25-35 minutes.

Homemade French croissants

Unlike previous recipes, to prepare this baking we will need yeast dough. Thanks to it, croissants turn out more airy and fluffy, which can please true connoisseurs of yeast baked goods. Of course, we will have to spend a little more time, since we will use homemade dough, but the result is clearly worth it!

Ingredients:

• 200 ml. 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 greasing
• Blueberry jam

Cooking method:

1. We dilute the yeast in slightly warm milk:
2. Pour flour into a container in which we will knead the dough, add sugar and eggs.
3. Add yeast to flour.
4. Melt the butter and add to the dough.
5. Knead the dough and send to a warm place for 30-60 minutes.
6. Roll out the dough into a thin layer, then cut it into strips, and then cut them into triangles.
7. We cut each triangle slightly at the base and place the filling next to it.
8. In the process of folding. We wrap the corners so that the filling does not leak out during baking.
9. Transfer the croissants to a baking sheet greased with vegetable oil and brush with whipped yolks.
10. Bake in the oven at 200C for about 15 minutes.

Now you know how to cook croissants at home. Bon appetit!

I recommend that all housewives make croissants according to a home recipe at least once. They are no more difficult to prepare than any other baked goods, but at the same time they will allow you to diversify the list of sweets in your everyday menu. Finally, I want to give a couple of tips:

• It will be easier to cut croissants into triangles if you first roll out the dough into a circle;
• If you are using frozen puff pastry, you need to let it defrost completely before starting cooking;
• You should always start rolling croissants from the edge on which you put the filling;
• Don't forget to brush the croissants with beaten egg or yolk before putting them in the oven, this will give them an appetizing golden brown color.

Croissants made from yeast dough are a delicious delicacy if prepared 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, it is necessary to strictly follow some rules.

General principles for making croissants from yeast dough

First, the flour for yeast croissants must be sifted. This is done not only to make sure that there are no lumps or any debris in the flour. Sifting saturates the flour with air, making it fluffier and lighter.

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

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

Yeast for making croissants from yeast dough can be taken dry or pressed, but always with an unexpired shelf life. If this is compressed yeast, then it should have been stored correctly.

It is advisable to knead the dough for yeast croissants for at least 15-20 minutes, preferably longer.

While the dough is rising, knead it twice.

Recipe 1. Croissants made from Shustriki yeast dough

Recipe 1. Croissants from ready-made dough with condensed milk

Milk - 300 ml

Flour - 5 cups

Dry yeast - 15 g

Granulated sugar - 2-4 tablespoons (or more if you need sweet baked goods)

Butter - 300 g

Salt - a little, about half a spoon

Filling, for example, marmalade

150 g boiled condensed milk.

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

Mix some of the flour with the yeast and add to the milk-butter mixture. Stir. Then add flour, ensuring that the dough becomes tender and soft, but not liquid. Knead well.

Let stand for literally 10 minutes, divide into five approximately equal pieces, roll each into a circle. Cut the circles into 8 “triangles” each.

Place the filling on the wide edge and roll up the croissants.

Place the yeast croissants on a baking sheet lightly greased with oil. Now place the croissants in an oven preheated to 180 degrees.

Recipe 2. Yeast croissants with kefir “Yummy”

Recipe 1. Croissants from ready-made dough with condensed milk

Kefir - 300 ml

Flour - about half a kilo

Egg - 1 piece

Pressed yeast - 25 g

Vegetable oil - 3 tablespoons

Sugar - 1 tablespoon

Salt - a third of a teaspoon

150 g boiled condensed milk.

The dough for yeast croissants with kefir is prepared using the sponge method. That is, first we must prepare the dough. To do this, pour kefir into a bowl and heat it near the radiator or in the microwave until it becomes slightly warm to the touch.

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

Pour salt into the bubbled dough, pour in the egg and vegetable oil and begin to gradually add flour, kneading all the time until the dough becomes soft. It is important not to overdo the flour.

Let the dough rise and knead it once during the process.

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

You can simply roll each one into a croissant, or you can put the filling on the wide part.

Bake in the oven at 180 degrees for 20 minutes.

Recipe 3. Yeast dough croissants with poppy seeds and sesame seeds

These yeast croissants turn out to be very flaky in structure, just be sure to grease them with good butter, making sure there is enough of it.

Recipe 1. Croissants from ready-made dough with condensed milk

Milk - approximately 1 glass

Refined vegetable (preferably corn) oil - half a glass

Flour - half a kilo

A sachet (5 g) of dry yeast

Butter - 80 g

Yolk of 1 egg

Poppy, sesame - about a glass

Salt - ½ teaspoon

Sugar - 3 tablespoons

150 g boiled condensed milk.

First, you should warm the milk slightly (so that it seems a little lukewarm), then stir the yeast in it, cover with a clean towel, put it in a warm place and wait for the dough to foam.

Pour vegetable oil into the dough, add sugar, yolk and salt and add flour little by little until the dough acquires a pleasant soft consistency.

Cover the dough with a towel and leave to rise (about an hour) until it has increased in size by one and a half times.

Melt the butter.

Divide the dough into four pieces, roll them into balls and let them rise a little more. Roll each ball into a flat cake, thoroughly grease one flat cake with butter, cover the second, also grease with butter, then the third and fourth. There is no need to grease the top cake. Lightly press the flatbreads with a rolling pin, fold them in four, roll them again with a rolling pin, carefully make a ball, which then roll out into a flatbread.

Generously grease a new flatbread with butter and sprinkle with sugar, poppy seeds and sesame seeds.

Cut the flatbread into 16 sections and roll into croissants, starting at the wide end.

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

Recipe 4. Yeast croissants with chocolate filling

Recipe 1. Croissants from ready-made dough with condensed milk

Flour - 2 cups

Egg - 1 whole and 1 yolk

Sour cream - 2 tablespoons

Milk - half a glass

Yeast - 1 sachet

Milk - half a glass

Butter - 100 g

Sugar - 1 tablespoon + for sprinkling

Bitter chocolate for filling

150 g boiled condensed milk.

Prepare the dough first. To do this, slightly heat the milk, into which, when its temperature is about 35 degrees, add sugar, as well as yeast and salt, and leave for a while. When the dough bubbles, you can add other ingredients: melted butter, sour cream, eggs and vegetable oil. Use a mixer to mix. Add flour while kneading until you get a nice, soft dough.

Let the dough sit for 20-30 minutes. Roll out two thin flatbreads and cut each into 8 pieces, like a pizza.

Place 2 squares of chocolate on the wide edge of each piece and roll up the 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, it is better to use processed cheeseburger cheese.

Recipe 1. Croissants from ready-made dough with condensed milk

Flour - 500 g

Kefir - 150 ml

Yeast - 1 sachet

Vegetable oil - 1 tablespoon

Warm water - half a glass

Granulated sugar - 1 teaspoon

Processed cheese in slices - 2 packs

Raw smoked ham or bacon - 200 g

Sesame - a handful

Egg yolk - 1 piece

Salt - a pinch

150 g boiled condensed milk.

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

Meanwhile, mix kefir together with vegetable oil with two-thirds of the flour and salt, knead well and pour in the dough a little at a time, kneading thoroughly.

Add flour until you get an elastic and fairly dense dough. Leave it to rise in a warm place for at least an hour.

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

Brush the finished products with beaten yolk and dip in sesame seeds.

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

Recipe 6. Traditional yeast dough croissants

This is, of course, the most labor-intensive version of the yeast croissant recipe, but the baked goods turn out excellent.

Recipe 1. Croissants from ready-made dough with condensed milk

Flour - half a kilo

Milk - 2/3 cup

Butter - 450 g

Dry yeast - 20 g

Eggs - 3 pieces

Salt, sugar, a little vegetable oil

150 g boiled condensed milk.

Heat the milk until it feels slightly warm to the touch. Pour a couple of tablespoons of sugar into it and add yeast, then let it sit for a while somewhere where it is warm and there are no drafts until the dough foams.

Melt the butter (not all, but only 250 g), stir in 2 eggs, add salt, pour in the milk and yeast and add half the flour. Knead thoroughly and put everything in the same warm place for half an hour.

While kneading the dough, add the required amount of flour and let the dough rise again.

Using a rolling pin, pressing quite hard, roll out the dough into an even layer. Cut a well-frozen piece of butter into thin slices and place them on a layer of dough so that 2/3 of the layer is covered. Wrap the part without oil onto the layer with butter, and then wrap the other side of the dough up. Roll out very carefully. Now fold the dough into thirds again and roll out a little again. Wrap the dough in a plastic bag or, better yet, in cling film and put it in the refrigerator as is. After half an hour, take it out, fold it in three again, roll it out and place it in the refrigerator.

Repeat the procedure 3 to 5 times.

After rolling out the dough one last time, cut it into triangles and roll each of them into a croissant.

Brush the finished croissants with beaten egg, let rise for about 20 minutes and bake for about half an hour in an oven at a temperature of up to 200 degrees.

Recipe 7. Lean yeast croissants

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

Recipe 1. Croissants from ready-made dough with condensed milk

Flour - half a kilo

Warm water - 250 ml

Pressed yeast - 15 g

Vegetable oil - half a glass

Salt, sugar

150 g boiled condensed milk.

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

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

Let the dough rise, divide it into 10 pieces, and make balls. Roll the balls into flat cakes, grease with vegetable oil and place in a stack.

Press down a stack of flat cakes and then roll them out into a layer.

Cut triangles from the resulting layer. Place a filling (for example, a piece of marmalade) on the wide side of each of them and roll it up into a croissant. You can make it without filling, but then you can decorate the top of the finished product with melted liquid chocolate or leave it like that, just add more sugar when kneading.

Place the croissants on a baking sheet and place in a warm place until 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 made from anti-crisis yeast dough

Recipe 1. Croissants from ready-made dough with condensed milk

Flour - 2 cups

Warm water - 1 glass

Vegetable oil - 2 tablespoons

Dry yeast - half a bag

Sugar - 3 + 5 tablespoons

Salt, vanillin - to taste

150 g boiled condensed milk.

Knead a soft and elastic dough from water, yeast, three tablespoons of sugar and flour. Roll it out into a sheet, grease it with vegetable oil and lightly sprinkle it with granulated sugar, fold it and roll it out again. Do this 3-5 times.

Roll out again and cut into triangles. You can put any filling on the wide edge, or you can put nothing, but just roll it up like a bagel.

Let the formed 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 this”, or you can also have a filling, sweet (jam, marmalade, toffee, poppy seeds, etc.) or salty (cheese, ham, sesame, etc.). Depending on this, about 5 or about 30 grams of sugar should be added to the dough.

The formed croissants should be allowed to rise thoroughly. If this is not done, the puff pastries will not be airy.

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

If you don’t have time to prepare the dough, use store-bought dough.

Before baking, the top of the products can be brushed with egg, egg yolk or sweet strong tea.

How to make real croissants at home

Classic croissants are made only from puff pastry dough - if you want the buns to be tender and crispy, other dough will not work. Of course, kneading puff pastry is the most difficult stage in making croissants, so we will describe it in as much detail as possible so that any housewife can cope with the task.

Stages of preparing croissants

Croissant dough recipe: 350 g butter with at least 82% fat content, 500 g flour, 200 ml milk, 40 g fresh or 13 g dry yeast, 30 g each vegetable oil and powdered sugar, 8 g salt, 2 g baking powder, 2 eggs medium size, flour for dusting, and 1 tbsp. milk and 1 yolk for coating the products.

• The first stage is preparing the oil.

Place the still dense but already soft butter on cling film powdered with flour, cover with it, also dusting the top part with flour, beat off the butter, forming a rectangle measuring approximately 10 by 12.5 cm, put the butter in the freezer 10 minutes before further use.

• The second stage is kneading the dough.

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

• The third stage is preparing puff pastry.

Form the dough into a rectangle 12.5 by 20 cm, wrap it in film, put it in the 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, place it on a floured work surface, put butter on half, knead it on three outer sides and cover it with dough, wrapping its edges over the butter, cover with the other half of the dough and pinch the edges. Carefully start rolling the dough from the middle of the rectangle back and forth in one direction and thus roll it out into a layer 1 cm thick (while rolling, dust the rolling pin and the dough with flour as necessary). Fold the rolled out long rectangle into 3 times, visually dividing it into 3 equal parts across, wrap in film, put in the freezer for 15 minutes, then in the refrigerator for 15 minutes. In the same way, roll out the dough again into a long rectangle, fold it again in the same way, put it in the freezer for the same time, then in the cold. Repeat the procedure of rolling out and keeping in the cold at least 5 more times, then put the dough in the refrigerator for half an hour or overnight.

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

• The fourth stage is shaping the croissants.

Roll out the finished puff pastry into a rectangle 3-5 mm thick, cut into isosceles triangles, the base of which should be half the size of the other two equal sides (for example, the base is 10 cm, and the sides are 20 cm). At the base of each triangle, make a 1-2 cm cut in the middle, 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 preparing croissants.

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

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

• You need to take a third of the flour mass or more - up to an equal amount with flour, but not less than a third;
• Chill all ingredients well before preparing dough;
• Use flour only from durum wheat;
• It is better to use live yeast;
• When combined, the butter and dough should have approximately the same consistency;
• Prepare the dough in a room with a temperature of approximately 15 degrees - this is the optimal temperature for preparing it.

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

Recipe for making croissants from ready-made dough

You will need: 225 g of ready-made puff pastry, 170 g of cheese, 4 slices of ham.

How to make croissants with ham. Heat the oven to 220 degrees. Roll out the defrosted dough into a layer 0.5-0.8 cm thick, dust the work surface with flour, cut the layer into 4 triangles. Cut the base of the triangles in the middle by 1-2 cm and place strips of cheese and ham on it, roll from the base to the sharp corner, tucking the corner down, otherwise the product may unfold. Lightly stretch and fold the edges of the croissants so that the buns take on the shape of crescents. Bake for 15 minutes in a preheated oven.

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

Chocolate or any other melting filling is placed on the dough unmelted: i.e. When rolling the products, simply place a few pieces of chocolate on the base and wrap the croissant.

Making delicious, aromatic, crispy French croissants at home is difficult, but possible, and any diligent cook will definitely achieve a result for which he will receive a lot of compliments from loved ones. As they say: “The eyes are afraid, but the hands do!” Good luck!

Many sweet lovers believe that croissants are the most delicious baked goods of French chefs. Most likely, there is not a single person who does not know and has never tried this delicacy. If the croissants are prepared according to all the rules, then it is simply impossible to forget this amazingly tasting crispy crust and its delicate combination with delicate filling - cream, chocolate, cheese and so on.

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

The history of the croissant recipe

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

The hostilities between Austria and the Ottoman Empire at that time had already exhausted everyone. During the siege, the magnificent capital of Vienna was saved by simple bakers who worked at night. At sunrise they heard an unusual noise and alerted the guards 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 Viennese bakers came up with and prepared a bun, reminiscent in shape of a crescent moon - a symbol of the Islamic faith, which was depicted on Turkish flags.

The Austrians gave it the name “Wiener Kipferl”, which translated means “Viennese bagel”. These bagels were offered with a cup of excellent coffee, the beans of which were found in bags left by the Turks near 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 of the country, Louis XVI. However, the French decided to replace the name of the dessert with a simpler and more familiar one. Since then, the delicacy began to be called “croissant,” which translates as “crescent.” This 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 chefs in France changed the classic recipe for Austrian bagels. They began to use puff pastry, resulting in an airy bun with a crispy crust.

What is included in the croissant recipe?

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

It’s worth saying right away that all components of croissants must be fresh and of high quality. To prepare the dough you need flour, salt and sugar, milk, eggs, yeast and butter. By the way, the oil should be chosen with high fat content. The best option would be 82% fat. And the flour should only be of the highest grade, which will ensure the necessary consistency and porosity of the dough for the dessert.

The dough should be prepared in a special way and for a long time.

Therefore, if you do not want to spend a lot of time on this, then give preference to ready-made dough. It will be easier this way, but French chefs claim that the dough is a living product that requires the touch of warm hands. However, it is still up to the hostess to decide.

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

Rules for preparing dough for croissants

Ingredients:

• 350 grams of high-fat butter;
• 500 grams of flour;
• 40 grams of yeast;
• 8 grams of salt;
• 2 eggs;
• 200 ml flour;
• 30 grams of vegetable oil;
• 2 grams of baking powder;
• 1 yolk for coating the dessert;
• a little flour for dusting.

Cooking process:

1. Place thick but not very hard butter on cling film, which has been sprinkled with flour in advance. The oil is also covered with a film on top. Then the oil is beaten until a rectangle is formed, the size of which should be 10X12.5 centimeters. After this, the oil is placed in the freezer ten minutes before its next use.
2. Yeast is added to milk and dissolved. The flour is mixed with baking powder, then it is sifted and eggs, powdered sugar, vegetable oil and salt are added to it. Then milk, in which the yeast has already dissolved, is poured into the flour. Now you need to knead the dough.
3. From the prepared dough you need to form a rectangle measuring 12.5x20 centimeters, wrap it with film and put it in the refrigerator for 30 minutes. It is advisable that the dough holding temperature be 4-6 degrees. Place the resulting rectangle on the table, dusted with flour. Place butter on half of the rectangle, knead it on three sides and place the dough on top, covering the edges with butter. Then cover with the other half of the dough and pinch the edges. Roll out the dough from the middle of the rectangle from top to bottom and back. The dough must be rolled out until a layer is formed; the thickness should be 1 centimeter.
4. Wrap the rolled out rectangle three times, visually dividing it crosswise into three equal parts. Then put it in film, put it in the freezer for 15 minutes, and then in the refrigerator for the same time. Also roll out the dough into another rectangle. Then fold and place in the freezer, then back into the cold. This procedure must be repeated at least five more times, then leave the dough in the refrigerator for 30 minutes.

What filling can you choose for croissants?

You can choose chocolate cream, berries or fruits as a filling.

You can also make a more satisfying filling, for example, from cheese and ham. If you have a sweet tooth, you can fill the croissants with condensed milk, preferably boiled, so that it does not spread during the cooking process.

Many housewives make cottage cheese croissants that kids love so much.

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 with a zigzag to form triangles. In this case, the thickness of the layer should be about 4-5 millimeters.
2. Then place the triangle so that the base is facing you. Arrange the filling so that 1 centimeter of dough remains from each edge.
3. Next, start “twisting” the filling to form a roll. As a result, the vertex of the triangle should be at the top.
4. Make a crescent out of the roll. Do the same with the other triangles.
5. Brush each croissant with an egg, which you beat in advance. Thanks to this, the surface of the bagels will not crack during baking.
6. Place the croissants on a baking sheet that has been greased with butter.
7. The dessert must be baked for 20-25 minutes until the crust is golden brown and crispy. The oven temperature should be no more than 190 degrees.

Chicken croissant recipe

Ingredients:

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

Cooking process:

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

Classic croissant recipe (video)

Conclusion

If you love to cook and delight your household with sweets, be sure to try making croissants, which are a symbol of France. However, for the first time this dessert was prepared by an Austrian chef and was called the “Viennese bagel”. This recipe came to France thanks to the king’s wife, Marie Antoinette. And already in this country the delicacy was called “croissant”.

In the classic recipe, croissants were made from regular dough and without filling. However, today this dessert uses puff pastry and all kinds of fillings: cottage cheese, berries and fruits, chocolate and condensed milk, cheese, meat, and so on.

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

The process of preparing these bagels is quite labor-intensive, but the result will exceed all expectations. Of course, you can make your work easier by buying ready-made puff pastry in the store. However, culinary experts claim that it is thanks to the dough prepared with one’s own hands that croissants can convey all the tenderness and love that the hostess has put into them. We wish you good luck in preparing this tender and delicious delicacy!

Like

For those who like to pamper their family with delicious pastries, it will be useful to know how yeast puff pastry for croissants is prepared, and whether it can be prepared for future use. Croissants are a magical and aromatic dessert. It will decorate any holiday table and even the most sophisticated menu. If you know how to prepare croissant dough, you can always have the necessary preparation on hand, into which all you have to do is add the filling and within 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

Information

Sweet pastries
Servings - 10
Cooking time - 2 hours

Croissant dough: how to prepare

Prepare the ingredients. Boil milk and cool. We remember that since we will be working with yeast dough, all products that go into this cooking process must be at room temperature. Otherwise the dough will not rise well. It is important that the room in which the dough will be prepared has a warm air temperature and no drafts. Let's prepare the dough. We dilute dry yeast in warm water. Mix them slowly and carefully with a fork. Add a pinch of sugar and leave for 10 minutes. Add a tablespoon of flour. Mix again and leave for another 10 minutes. After this time, small bubbles should appear on the surface, which means that the yeast has begun to work.

Add sunflower oil to the flour and yeast mixture and mix slowly. Leave for a couple more minutes.

Sift the wheat flour twice. This way the flour will be saturated with oxygen, and the dough will be soft, airy and elastic. Add flour to the dough and stir with a fork. When the dough begins to set, knead it with your hands.

Lubricate your hands with sunflower oil and knead the dough. We try to use a minimum of flour so as not to clog it.

Place the dough on a board and leave in a warm place. It should double in volume. When the dough is ready, roll it out with a rolling pin into a layer 3 cm thick.

Place the dough on baking paper or a paper towel.

Spread soft butter in a thin layer over the surface of the dough. If the butter is hard, place it in a warm place and wait until it begins to melt. What you need is a creamy texture. Add a little salt to the spread layer of butter.

Fold the dough into thirds and let it rest for 20 minutes in the refrigerator or 5 minutes in the refrigerator. Afterwards, roll out the dough into a layer again. This is how we layer it. We repeat several more times. Now, thanks to rolling out and butter, the dough will acquire a layered structure.

The dough is considered ready when, after the last rolling, it lies for two hours in a warm place.

After two hours, the croissant dough is ready. You can start baking it right away or freeze it in the freezer. This dough for crispy puff croissants can be stored for up to 6 months.

The most interesting news.

Fresh homemade croissants for breakfast are a troublesome affair, and only a few people agree to spend the early morning at the stove. What experienced housewives do: prepare the dough for croissants in advance, cut the rolled out layer ergonomically and form the dough in a matter of minutes. Very soon, rosy bagels gather the most notorious couch potatoes at the table.

Classic croissants are baked from puff pastry. They usually do not put filling in them. The French prefer to enjoy the skill of the baker, which is why the taste of the dough, its composition and its structure are so important.

Ingredients:

• 300 g flour;
• 100 ml milk;
• 40 g sugar;
• 10 g dry yeast;
• 5 g salt.

It is worthwhile to distribute the stages of working with the test in advance and carefully calculate the time.

If baking is planned for Sunday breakfast, you need to start preparing on Friday.

Friday evening - kneading dough and butter.

Working with the test:

1. Place all ingredients into sifted flour.
2. Knead very quickly so that the dough does not overcook.
3. Wrap tightly in film.
4. The dough matures for half an hour indoors and 6 – 8 hours in the refrigerator.

The oil is prepared separately.

1. Chop the cooled butter (200 g) with a knife.
2. Lightly dust the table with flour. The oil will absorb it, so use no more than 50 g.
3. Knead until soft, without allowing the butter to melt.
4. Roll out into a small rectangle.
5. Cool by wrapping in film.

Saturday: prepare the test in four approaches with an interval of 2 hours.

1. Roll out the dough on parchment.
2. Place a plate of butter on it.
3. Fold the edges overlapping.
4. Using a rolling pin, spread the butter into the dough envelope.
5. Roll it several times with a rolling pin in one direction.
6. Cover with a second sheet of parchment and refrigerate for 2 hours.
7. Fold the dough into an envelope four times, roll it and put it in the cold.
8. Roll out the layer to a thickness of 5 - 6 mm, cover with cling film and roll into a roll.
9. Place the workpiece in a bag and in the refrigerator.

Sunday: bagel shaping, proofing and baking.

1. Cut the cold dough.
2. Place the filling.
3. Form blanks.
4. Leave to proof in a warm place for an hour.
5. Grease with yolk.
6. Bake at 180 ºС for 15 – 20 minutes.

Quick recipe

It is possible to prepare dough with yeast much easier, although this will not correspond to the canons of French bakers.

Ingredients:

• 200 g flour;
• 150 g butter;
• 120 g milk;
• 40 g sugar;
• 10 g fast acting dry yeast;
• 5 g salt.

Stages of work:

1. Mix flour with yeast, salt and sugar.
2. Place the frozen butter in it and chop it into crumbs with a knife.
3. Pour in milk.
4. Knead the dough quickly so that the butter does not melt.
5. Keep the resulting composition in the cold for half an hour.
6. Roll out the cold base into a layer. Fold in half, roll out.
7. Roll in the other direction and roll out again.
8. Repeat the fold three times in each direction. Dust with flour if necessary.
9. Keep the dough layer in the cold in film for about 6 hours.
10. Roll out, cut and roll croissants.
11. Bake this dough for 8 minutes at 220 ºС and another 12 minutes at 180 ºС.

Puff pastry without yeast for croissants

Croissants are made much faster from puff pastry without yeast. This foundation does not need to leave for hours.

Ingredients:

• 400 g flour;
• 200 ml water;
• two eggs;
• 20 ml of strong alcohol;
• 40 ml vinegar;
• 2 – 3 g salt.

So that the butter does not melt in your hands and the dough becomes elastic, the room should be cold - 16 ºС.

In the old days, French bakers prepared the dough early in the morning, while the kitchen was still warm. They were able to knead the perfect base without the help of modern mixers and combines.

1. Mix the liquid ingredients and pour them into the sifted flour.
2. Quickly knead the dough, wrap in film and refrigerate.
3. Knead 200 g of cold butter with two tablespoons of flour.
4. Roll it out into a thick flat cake, wrap it in film, and cool it along with the dough.
5. Roll out the dough in the same way as yeast puff pastry, but with cooling intervals of only 30 minutes.
6. Cut the finished layer into portions and roll them into traditional crescent bagels.
7. Bake at 220 ºС for 20 minutes.

Cottage cheese base

Delicately creamy pastries made from curd dough do not need filling, but you can supplement it with some sweet jam.

Ingredients:

• 320 g flour;
• 80 g butter;
• 200 g fat cottage cheese;
• 100 g sugar;
• egg;
• 100 g sour cream or natural yoghurt;
• 10 g soda;
• vanilla extract.

Working with this dough will require much less time than with puff pastry.

1. Thoroughly blend the cottage cheese with a blender or rub through a sieve so that no dense lumps remain.
2. Add the remaining ingredients to it, be sure to sift the flour.
3. The dough matures in the refrigerator under film for half an hour.
4. Roll out the layer to a thickness of 6 - 7 mm.
5. Slice it and roll it into croissants.
6. Bake at 180 ºС, observing the formation of a crust.

How to wrap puff pastry croissants

• Puff pastry is most often rolled out into a rectangle shape. The layer is divided into small pieces measuring approximately 25*10 centimeters, and each is cut diagonally.
• The dough, rolled out into a long strip, is divided into tall triangles by a single zigzag line.
• The curd dough can be rolled out into a circle shape and then cutting it into portioned triangles is even easier. The circle is divided into 8 equal wedges with four cuts along the diameter. Rolls are rolled from the resulting high triangles, starting from a wide base and ending with an acute angle. A small cut is made at the base of the workpiece to make it easier to roll the roll. The edges of the croissant are slightly pulled together, giving it a crescent shape.

The bun got its name due to its special curved shape. An interesting legend from the era of the Ottoman wars in Europe is connected with this.

During the two-month siege of Vienna, the Turks tried to undermine and penetrate the city wall. The bakers, who rose in the middle of the night to prepare the morning bread, alerted the city guards to the suspicious noise and thwarted the plans of the Ottoman conquerors. On this occasion, the first crescent-shaped bagel (Wiener Kipferl (German)) was baked. For a long time, their preparation was a purely Viennese tradition.

Only a hundred years later, Marie Antoinette, the daughter of the Austrian emperor, brought her favorite recipe to her new homeland. Already here, in France, the croissant received its name (croissant (French) - crescent) and turned into an airy puff delicacy.

The most popular fillings for croissants

The filling is spread on the wide part of the triangle. The product is rolled up without pinching the edges.

If croissants are baked without filling, a small piece of dough is wrapped at the base of the triangle to give the product volume.

Traditional morning buns are prepared with both sweet and savory fillings.

The dessert croissant is filled with:

• chocolate;
• chocolate fudge with milk, butter and a spoonful of cognac;
• various jams and preserves;
• fresh fruits or berries;
• boiled condensed milk;
• marmalade;
• dried fruits and nuts;
• marzipan;
• cottage cheese.

Lovers of hearty breakfasts prefer:

• ham and hard cheese;
• Chees Feta;
• pieces of game or rabbit meat;
• smoked brisket and other deli meats;
• a variety of vegetables, possibly with mushrooms;
• fish and seafood.

The snack filling is sometimes put into the finished croissant, cut in half.

The bun is topped with all sorts of sauces, depending on the filling.

In any case, the success of breakfast depends on the quality of the puff pastry, its fluffiness and aroma.