How to make a croissant. The recipe for croissants at home

The French have made the world happy with its many dishes and some culinary traditions. One of them is the so-called continental breakfast. And let many of our tourists frown if the hotel offers them, but to eat the warm krussanchik in the morning many do not refuse, even being at home. Over time, people began to modernize this dish, invent for it new fillings and experiment with other types of dough. Now you can meet a recipe for croissants (at home, of course), which the French could not have dreamed of.

How to simply bake puff croissants

Half a kilo of flour is taken by a glass of milk, half a cup of lean oil, 5 g of dry yeast (10 if fresh), 1 egg, 2 teaspoons of sugar and salt, and butter - 80 g (it will have to be melt). Milk is heated to 40 degrees, it dissolves yeast and sugar and is left for five minutes. Then the liquid pours out into the sifted (necessary!) Flour, there is also introduced vegetable oil, salt and neatly separated protein. To deliciously prepare croissants, the dough is well kneaded and left for an hour and a half in warm, covered with a clean towel or napkin. During this time it will be twice as big. The table is poured with flour, the dough on it is cut into 8 approximately identical parts, each rolls into a ball, is covered again and "fits" another quarter of an hour. One of the dough pieces is rolled, smeared with melted butter, the top is covered with the same cake - it turns a pile of "pancakes" separated by an oil layer. Before making a croissant, the resulting pile is rolled with a rolling pin into a thick but not too flat cake - at least 3, not more than 5 mm. It is necessary to try to make it as regular as possible (round) - so the baking will be the result of almost the same size. 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 French delicacy in another way

In principle, all methods, like making a croissant, boil down to a puff pastry, in which yeast is necessarily present. Another thing is that there can be many such ways! Which you like, it is not known, so we offer one more option. It will require 10 g of yeast (dry, the author does not recommend fresh ones), egg, butter - this time as much as 200 g, 3 and a half cup of flour and one teaspoon of sugar and salt. In addition, 2 eggs will have to remove the yolks. Further, in principle, the usual beginning: a glass of warm 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, salt and swollen yeast are poured into it. The kneaded dough is formed into a ball, cut from above in the form of a cross and placed under shelter 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: it is not necessary to melt the butter - it is rolled up to a centimeter by thickness 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 folds inward like an envelope. And this envelope rolls out, folds three times and again for half an hour is cleaned in the refrigerator. So it must be done twice. The third time the interlaced dough is rolled out, cut, folded in the right kind and put for an hour in heat. After "lifting" each croissant is smeared with a knocked egg and baked for half an hour at 200 degrees. It is said that such a recipe for croissants made from puff pastry gives very airy baking at the output, although, without a doubt, it takes a lot of time and labor.

Croissants from ready-made dough

For those who have little time (for example, it is associated with young children or an uncomfortable work schedule), there is a good way how to make a croissant from the purchased base. Choose either a yeast or puff pastry, or better - find an option that combines both characteristics, it is quite available in supermarkets. A pound of dough is enough for you. I'll have to buy food foil. Dough should be kept outside the refrigerator from a quarter of an hour to its half - the time depends on the degree of frost. But in no case do not defrost in the microwave! When the semi-finished product becomes soft, it is unwrapped and rolled. So as not to stick to the rolling pin, it's better not to sprinkle the dough with flour, but lightly lubricate the instrument with any vegetable oil. Next - according to the scheme: cut into triangles - we twist - we make croissants - put them in the oven. To the note: from the ready-made dough they should be baked at a lower temperature (not higher than 180) and less long (20-25 minutes).

Options and rules for top lubrication

How to make a croissant, we have already figured out. But even if everything is done strictly by the rules, some pale (although very appetizingly smelling) products may turn out. And why? Because voluntarily the dough will not turn rosy in the oven. The classic way to achieve an appetizing blush on biscuits is to grease them with a beaten egg. But keep in mind: at the same time, the film tends to pull off the baking surface; The croissant, meanwhile, has a very delicate dough, so that the crust is not very aesthetic. Improved version: grease your goodies with whipped yolks. They will enable the croissant to simply brown, without making ugly wrinkles on the surface. However, there is also a truly French way, how to decorate homemade croissants. The recipe is simple: a small amount of milk in a foam is beaten with a large spoonful of sugar. This composition also lubricates pastries.

Take into account the nuances. If you cover your "buns" with an egg or yolk, it should be done about ten minutes before the end of baking. If you prefer milk with sugar - lubricate them even before installing the baking sheet in the oven.

Rules of "stuffing"

Of course, the recipe for croissants made from puff pastry (as well as from any other) will certainly provide you with a delicious product. But you can even more pamper yourself, diversifying the "inner content" of French baking. However, in order to please the result, we must observe certain rules.

So, how to make croissants with stuffing? Before placing the baking in the oven, all the preliminary stages are similar to the usual way of preparing them. However, when the "bagels" are already curled and curved with a serpent, an incision is made from their round side. And the knife should not make a hole in the opposite side of our product. The filling is embedded in the section; If its components are rather liquid (for example, jam), the gap is better to gently tear. Yes, and in the case of safety in relation to outflow, an even barrel will look better.

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

Filling of cottage cheese

One of the simplest (and most dietary) can be curd. For her on a pack of cottage cheese (it is better to take more fat, otherwise it will follow when baking), take 3 tablespoons of sugar, add vanillin or cinnamon (if you like them); A good addition will be raisins, dried apricots or prunes. By combining all these components, we get a mixture, which should be stuffed with croissant before baking. Many people prefer to take sweet curd cheese; However, experience suggests that they become almost liquid in the oven, and are often absorbed into the dough. So give your vote for the coarse-grained cottage cheese: it is both natural and "healthier", and if you want something more sentimental, you can add more sugar.

Almond baked goods

Croissants from yeast dough will be especially tasty if you combine them with almond cream. For him, you need to buy half a glass of almonds, take a nearly full (3/4) glass of sugar, a tablespoon of creamy - fat - oil, as much flour and raw egg. Nuts for starters are finely chopped, and then passed through a blender along with toasted in butter and egg. It turns a dense thick mass, which is easy to stuff croissants.

Chocolate fantasy

Most people think that chocolate cream should be specially prepared, including a lot of additional ingredients. Universal delusion! Here's how to make croissants with chocolate: the tile of your favorite variety breaks into small pieces and is embedded in the "shell". By the way, the taste will become much more piquant if you combine popular sweetness with orange. To do this, the lobules do not fit, they are too juicy, and your bagel will be loose and can spread out. From the citrus peel is removed without the slightest trace of "white"; You can carefully remove it on the grater. The zedra is added to the chocolate, and the croissants are placed in the oven. There the chocolate will evenly melt - and you will receive simply a divine treat.

Strawberry croissants

Berry fillings are attractive in any baking. Of course, you can just take jam, jam or jam, but you will definitely not get such taste as with a natural berry. So at the height of summer it is better to take fresh gifts of gardens - for example, strawberries. Since the fruit itself without the addition of sugar (as in the jam) is 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, and larger ones can be smaller). Chocolate is either heated in a water bath and poured into a croissant (which is not very convenient), or rubbed on a grater and poured into a cut.

Loose stuffing

Who said that the treasured bagels must be sweet? Not everyone likes sweets, some prefer breakfast for breakfast without sugar. As an option - stuff croissants with arugula (it is enough and a handful), combined with a pair of three-sliced radishes, two tablespoons of cottage cheese and tea - vegetable oil. Salt, pepper and bake.

A good option with mushrooms. Champignons are cut with plates, bulb - cubes, all fried together. Cooked meat - chicken, pork, beef - that is - is broken, mixed with the vegetable component and dressed with mayonnaise. You can put such a stuffing before baking croissants, you can - in ready-made.

How to make croissants without filling more delicious

The question is, what kind of bagels do you prefer - sweet or not. In the first case, they can be poured from above with melted chocolate or sweet on any of the recipes that you are familiar with. Not bad is also an option in which the nuts are finely chopped - in the simplest case, walnuts, but you can grind and mix from different species. With peanut powder, marvelous combination of topping - strawberry, cherry, creamy or any other. You can decorate croissants with sugar glaze and sprinkle with candied fruit.

But if in your preference a savory modification, then there are only additives that are often used for baking bread - cumin, sesame, various seeds. Alternatively, you can directly enter into the dough any tempting additions. Some very recommend the same crushed pumpkin seeds: they say, the taste turns out to be unique. The classic raisins introduced into the dough are also traditionally good.

However, if you can properly prepare croissants, they will be delicious and without additional decorations.