Puff pastry croissants - the best recipes for crispy treats with different fillings. Croissants with condensed milk - so delicious! Recipes for croissants with condensed milk: from yeast, shortbread, curd dough

In France, there is not a single coffee shop, bakery or other similar establishment that does not serve soft and fragrant croissants made from puff pastry with filling. You can use absolutely any filling for them, or cook without it at all. Such pastries will come in handy during family tea party or get-togethers with friends.

Despite the fact that the dish is considered high-calorie product, French women eat them morning, noon and night and have no particular problems with weight. So, let's find out how to make delicious puff pastry croissants at home in just half an hour.

Puff pastry croissants with boiled condensed milk

Kitchen appliances and utensils: oven, baking tray and parchment paper.

Ingredients

Step by step recipe

1. Divide the dough sheet into three parts.
2. Cut triangles from each part.
   
   
3. Place a teaspoon of condensed milk on the wide part of the triangle.
   
   
4. Roll the dough into a bagel. Also twist the ends of the dough so that there is no hole left.
   
   
5. Line a baking sheet with parchment paper and place the croissants tail side down to prevent them from unwinding during baking.
   
   
6. Cover the dough with a towel and leave for a couple of hours for the dough to rise. The blanks will increase approximately 2 times.
   
   
7. After this time, beat the egg and brush it top part dough and place in the oven for 15 minutes at 200°C.
   
   
8. Allow to cool and serve.
   
   

Video recipe for making puff pastry croissants with boiled condensed milk

If you still have questions after reading the recipe, watch the video, which clearly shows the entire creation process. delicious dessert French. You will see how to properly wrap puff pastry croissants so that the filling does not leak out.

This pastry can have absolutely any filling. Nowadays croissants made from puff pastry are very popular. yeast dough with cheese. They are best eaten while still warm, when the cheese is melted and makes a nice toffee. I like that you can use absolutely any cheese for this dish. Such a dish can become great snack during the school or work day.

You can use yeast or yeast-free puff pastry for them. Nowadays it’s easy to buy it in the store and make croissants from ready-made puff pastry, but when time allows, you can make the dough yourself.

Croissants with puff pastry cheese

Cooking time: 30 minutes.
Number of servings: for 6 people.
Kitchen appliances and utensils: baking sheet, parchment paper, oven.
Calories: 355.2 kcal per 100 g of product.

Ingredients

Step by step recipe

Video recipe for making puff pastry croissants with cheese

Experienced cooks love to share their culinary skills, making educational videos on any topic. This video will teach you how to make croissants at home in minutes.

Serving options

• This dish will always be relevant with tea or any other favorite drink.
• Sweet croissants can be sprinkled powdered sugar, serve them with whipped cream and fresh berries.

Cooking options

All cuisines of the world are rich in aromatic and airy baked goods. Now recipes various dishes is freely available and we can enjoy dessert, which may be national dish any country. Drinking tea with sweets is very popular in any country, which is why skilled chefs still never cease to amaze us with their signature baked goods. delicious filling for every taste.

• Our kitchen is also rich in masterpieces that are difficult to resist. What are they worth? Of course, I try to eat them in the first half of the day, but it’s very difficult for me to resist when the aroma of delicious baked goods is in the house, and it’s already well after 18:00.
• It's so easy to make all sorts of delicious things from puff pastry! For example, you can make it with any filling and any shape. We once made them with finger-sized meat. Despite the fact that this is a very painstaking task, they went off with a bang at their mother’s birthday.
• I will also share the recipe with you. I recommend eating them freshly baked, when the dough is airy, like cotton wool, and the cottage cheese is very soft and simply melts in your mouth.
• I’m probably not the only one who noticed that children love strawberries as a filling. This filler is kind of universal, because baked goods with it retain their taste even on the second day of life. I will share with you a very simple but incredibly tasty recipe. During the season of this berry, they are frequent guests on our table.

Dear cooks, I hope today was useful for you and you took advantage of my simple recipes delicious croissants. If you have any suggestions or additions, you can leave them in the comments, I will definitely take a look. And now I want to wish you success and bon appetit!

Croissants are a classic French pastries, which is very popular. Externally, the products are similar to bagels, only they are made from yeast puff pastry. There is a quick and simple recipe for making croissants with condensed milk.

Classic recipe

To prepare delicious and original pastries, required:

• 600 g wheat flour;
• 20 g fresh yeast;
• 80 g granulated sugar;
• 250 g cream-based butter;
• 1/4 liter of milk;
• 1 pinch of salt;
• 100 grams of boiled condensed milk;
• powdered sugar for sprinkling.

The cooking process takes a lot of time. However, the result is very tasty croissants with condensed milk.

How to knead the dough

To make croissants at home, you need to knead the dough correctly. To do this, you need to sift the flour through a fine strainer. It is recommended to warm the milk to room temperature. Yeast should be added to it so that the mass becomes homogeneous.

The sifted flour must be mixed with milk and yeast. You should also add salt and 50 g of melted butter from the cream. After this you need to knead homogeneous and elastic dough. Ready mass should be placed in a warm place. The dough should come up. If this did not happen, then the kneading technology was violated.

What's next?

Croissants with condensed milk are made from puff pastry. When the mass has arrived, you need to knead it and then roll it into a rectangular shape. After this, you need to place 100 grams of softened cream butter, cut into small pieces. The dough should be wrapped and carefully rolled out.

Place the remaining butter from the cream onto the resulting layer. After this, you should cover everything with the second part of the dough, roll it out again, fold it again and roll it out. The prepared mass should be placed in a cool place for 20 minutes.

After the specified time, the dough must be rolled out again and folded into 3 layers. Finally, the mass should be placed in the cold. The more such manipulations with the dough, the better it will turn out.

Forming baked goods

How to make croissants from puff pastry with condensed milk? The baking process is quite simple. The prepared dough must be removed from the refrigerator, divided into layers, and then one of them rolled out. Its thickness should be no more than 1 centimeter. The rolled out layer should be divided into neat triangles. Place a little boiled condensed milk on the wide part of the piece. Each layer must be carefully rolled up to form a bagel. This is how you need to wrap all the croissants. At home, you can prepare baked goods not only with condensed milk.

How to bake properly

Croissants with condensed milk, the recipe for which is described above, must be transferred to a baking sheet previously moistened with water. The workpieces should stand for a while to proof. This takes no more than 20 minutes. During this time, it is worth preheating the oven to 220˚C. Bake croissants with condensed milk until golden brown.

Finally, the baked goods should be lightly brushed with water and then sprinkled with powdered sugar. You can eat croissants with tea, coffee and other drinks, both hot and cold.

Subtleties of the process

Now you know the recipe for croissants with condensed milk. The dough can be prepared without much difficulty. To make the baked goods delicious, it is worth considering several subtleties of its preparation.

Croissant dough contains a lot of oil. You cannot use margarine to prepare it. Should be used as fat butter. Moreover, its amount should be almost equal to the amount of flour.

The finished yeast dough must be cooled in the refrigerator. This is precisely why it differs from the usual one, which is used for making pies and buns.

The dough and butter must be chilled. Otherwise, the fat will combine with the rest of the ingredients. It is the butter that makes the dough flaky.

The room where the croissant dough is kneaded should be cool. Heat will cause the butter to melt. As a result, the fat will combine with other components of the dough, and it will no longer be puffy.

If you are not confident in your abilities, you can buy puff pastry in the store. However, remember, it must be yeasty. Condensed milk can also be purchased already boiled. This will save time and speed up the process of preparing croissants.

In conclusion

Croissants with condensed milk turn out tender and tasty. During the preparation process for them, you should not reduce the number of “rollings” of dough. Otherwise, the product will not be puffy enough. It is worth noting that croissants are prepared with both sweet and savory fillings. In any case, the components must be dry. If the filling is liquid, the dough will become heavy and wet during cooking. If condensed milk is wrapped in croissants, it must be boiled. If desired, you can make a more complex filling by adding dried fruits or nuts.

Croissants with condensed milk – favorite treat children and adults.

If you want to please your loved ones delicious pastries, prepare croissants with condensed milk.

They are suitable for breakfast or tea with the family.

Croissants with condensed milk - basic cooking principles

Traditionally, croissants are made from yeast or yeast-free dough. To prepare the dough you need water, salt, flour and high-quality butter or margarine. Water can be replaced with milk or other dairy products. Salt the water, gradually add flour and knead into a stiff dough.

Then it is rolled out into a thin layer, pieces are laid out over the entire area soft butter and fold the dough into an envelope. Then it is laid out again and the procedure with oil is repeated. Ready dough put in the refrigerator for half an hour.

Used for filling boiled condensed milk. It is thick enough and the filling will not spread out. You can add ground nuts or dried fruits, cut into pieces, to the condensed milk.

The dough is rolled out and cut into triangles. Place a little boiled condensed milk filling on the wide side and roll it up.

Croissants can be made not only from puff pastry, but also from yeast, curd or shortbread.

Croissants with condensed milk are baked at 220 C for half an hour. Ready baked goods sprinkle with powdered sugar.

Recipe 1. Croissants with condensed milk

Ingredients

half a glass of sugar;

milk – 300 ml;

an incomplete glass of sour cream;

12 g dry yeast;

boiled condensed milk – 200 ml;

half a kilogram of flour;

300 g butter;

salt– 5 g.

Cooking method

1. Heat the milk until warm. Dissolve sugar and yeast in it. Cover the dough with a towel and leave it warm so that the yeast “wake up”.

2. Then add flour and knead sticky, soft dough. Knead it for ten minutes. Gradually the dough will begin to lag behind your hands. Place it in a deep bowl, cover with film and leave it warm.

3. Knead the risen dough with your hands. Place it on a floured table. Roll out the dough into a thin layer. Grease it with soft butter. Fold the dough in half and roll out lightly again. Brush again with oil and fold in half again. Repeat this procedure until you get a small envelope. Place the dough in a bag and leave for forty minutes. freezer.

4. Combine sour cream with boiled condensed milk and lightly beat the cream.

5. Take out the dough and roll it into a circle, half a centimeter thick. Cut it into segments. Place some filling on the wide side and roll the dough into a roll.

6. Grease a baking sheet with oil and place the croissants on it. Leave them warm for half an hour. Beat the yolk and brush the bagels with it.

7. Bake croissants in an oven preheated to 200 C until golden brown.

Recipe 2. Croissants with condensed milk from shortcrust pastry

Ingredients

200 g butter;

a can of boiled condensed milk;

3 g baking soda;

750 g flour;

150 g granulated sugar;

250 ml kefir.

Cooking method

1. Pour flour into a deep bowl, put a pack of soft butter or margarine in it. Grind the flour and butter into a homogeneous, loose mass without lumps.

2. Add soda to a glass of kefir and mix. Lactic acid will extinguish the baking soda, which is why we don't use vinegar. Pour kefir into the flour and butter mixture and knead into a soft dough. We put it in a bag and put it in the refrigerator for a quarter of an hour.

3. We get it chilled dough and divide it into three parts. Mix flour with sugar and sprinkle the surface of the table with this mixture. Roll out a piece of dough on it into a circle three centimeters thick.

4. Cut the circle into equal triangles. Place a spoonful of boiled condensed milk on the base of each and roll the dough from the wide side to the narrow side. Press the dough down from the edges so that the filling does not leak out during baking.

5. Grease the deco with butter and place the croissants on it. Place the baking sheet in the oven for half an hour. Bake at 180 C. Sprinkle the finished baked goods with powdered sugar.

Recipe 3. Croissants with condensed milk and nuts

Ingredients

puff pastry – 300 g;

50 g powdered sugar;

a can of boiled condensed milk;

100 g ground hazelnuts.

Cooking method

1. Completely defrost the puff pastry. Sprinkle the surface of the table with flour and place a sheet of dough on it. Roll it out into a rectangle. Cut into wide strips. Then we cut each strip into triangles.

2. Add ground hazelnuts to the boiled condensed milk and mix until smooth.

3. Grease the edges of the triangle with condensed milk. Place a spoon on the wide side nut filling. Roll the dough into a roll.

4. Sprinkle the deco with water and place the prepared croissants on it. Lubricate them with boiled condensed milk on top. Place the deco on the middle level of the oven, preheated to 220 C. Bake the croissants for a quarter of an hour. Place the finished baked goods on a plate and sprinkle with powdered sugar.

Recipe 4. Croissants with condensed milk from yeast dough

Ingredients

Dough

a glass of kefir;

20 g fresh yeast;

50 g sugar;

a pinch of salt;

40 ml vegetable oil.

Filling

260 g boiled condensed milk;

50 g butter.

Cooking method

1. Dissolve yeast in kefir, add half the sugar and two and a half tablespoons of flour. Stir until smooth and leave in a warm place until foam appears on the surface. Then add the rest of the ingredients, and gradually adding flour, knead a stiff, soft dough. Cover it with a damp towel and leave to rise for an hour.

2. Punch down the dough and divide it into three pieces. Roll each into a thin circle. Cut it into triangles.

3. Brush each one with melted butter. Place a little boiled condensed milk on the wide side. Cover the filling with dough and lightly press it with your fingers along the edges so that the condensed milk does not leak out during baking. Roll the dough all the way down.

4. Place the prepared croissants on a baking sheet lined with parchment and brush them with lightly beaten egg. Bake for a quarter of an hour at 180 C.

Recipe 5. Croissants with condensed milk from curd dough

Ingredients

a pack of cottage cheese;

1 can of boiled condensed milk;

an incomplete glass of flour;

1 g vanillin;

80 ml vegetable oil;

3 g baking soda;

50 g granulated sugar.

Cooking method

1. Place the cottage cheese in a bowl and mash it with a spoon. Add to cottage cheese vegetable oil, sugar and vanillin. Grind everything well. Pour flour into the curd mixture and add baking soda. Knead into a soft dough. Place it in a bag and put it in the refrigerator for half an hour.

2. Take out the dough and roll it into a circle quite thin. Cut the layer into triangles with a sharp knife. Place a spoonful of boiled condensed milk on the wide side of each. Cover the filling with dough and press on both sides so that the condensed milk does not leak out. Form a croissant.

3. Line a baking tray with baking paper and grease it with oil. Place the croissants on a baking sheet and place in an oven preheated to 180 C for 20 minutes. Place the finished pastries on a dish and sprinkle with powdered sugar.

Recipe 6. Croissants with condensed milk from yeast-free puff pastry

Ingredients

half liter mineral water;

400 ml boiled condensed milk;

750 g flour;

50 g butter.

Cooking method

1. Melt the butter. Add salt to the sifted flour and pour in mineral water at room temperature. Knead a soft dough, place it on the table and continue kneading, gradually adding flour until it stops sticking to your hands.

2. Roll out the dough into a thin layer. Brush its entire surface with melted butter, cut into strips and stack one on top of the other. Roll into a roll and roll out again into a layer, which is greased with oil. Repeat the procedure several times. Place the dough in a bag and place it in the freezer for forty minutes.

3. Take out the dough, roll it into a circle and cut it into triangles. Place a spoonful of boiled condensed milk on the base of each, cover with dough, press the edges and roll up. Place on a greased deco and place in a preheated oven for 20 minutes. Sprinkle the finished baked goods with powdered sugar.

Work with puff pastry It needs to be done quickly as it contains a lot of butter. It melts quickly, making the dough heavy and difficult to rise.

To prevent the dough from being tough, do not add a lot of flour to it.

If you add a spoonful of cognac, vodka or other strong alcohol into the dough, it will become crispier.

Place puff pastry croissants only in a well-heated oven, otherwise the butter will melt and the dough will turn out tasteless.

Before placing the baked goods in the oven, spray the baking sheet and baking sheet with water.

To make the dough elastic, add a spoonful of table vinegar.

Anyone who has tried croissants at least once will probably fall in love with this pastry for the rest of their life. As a rule, we buy them at the grocery store, cafe or store. However, this dessert is not at all difficult to prepare at home. Today we will tell you about condensed milk. The recipes for such baking are very simple, and the taste and aroma will not leave anyone indifferent.

Peculiarities

Puff pastries can be prepared in two ways: from purchased dough or homemade dough. The first option is simpler. However, if you want to be sure that only high-quality and fresh food without various harmful additives, then, of course, it is best to do the test 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 ensure that you have some products on hand in advance. This:

• Wheat flour premium- 0.5 kg.
• Water - 100-125 ml.
• Granulated sugar - 5 tablespoons.
• Milk - 100-125 ml.
• One egg.
• A teaspoon of salt.
• Butter - 200 grams.
• Fresh yeast - 20 grams.

Please note that it is best to choose oil with the maximum percentage of fat content. Perfect option- 82.5%. Be sure to buy the highest grade flour. Thanks to this, the dough will have the ideal consistency, and the finished croissants with condensed milk will be tender and porous.

Cooking instructions

To begin, sift the flour and salt into a deep bowl. If you do not do this, the dough will not rise and will not be airy during baking. Add sugar and yeast, mix gently. At the next stage, add the egg, milk and water. Knead the dough using a mixer or by hand. Experienced chefs recommend the second option, so that the baked goods absorb the warmth of your hands. Knead the dough for about five minutes.

Make a ball from the resulting dough, place it in a bowl, cover cling film and leave in a warm place for a couple of hours to rise.

Previously, it has been left for a little while room temperature Place the butter in a plastic bag or wrap it in film and knead it with your hands (you can also beat it with a rolling pin), forming a flat rectangle.

When the dough has risen approximately 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 end up with a rectangular layer one to one and a half millimeters thick.

Then place the prepared butter on one half of the dough. Cover with the other half and roll out again to a thickness of 1-1.5 mm. At the same time, add flour if necessary. Now you need to place the dough horizontally and fold 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 refrigerated for a couple of hours, or better yet, overnight.

Bakery

From the finished puff pastry, previously defrosted, roll out layers a couple of millimeters thick. Cut out isosceles triangles from them. Place condensed milk filling at the base of each figure and carefully wrap it into a tube. Place them on a baking sheet, leave to stand slightly, then brush with beaten egg and place in the oven. Our croissants with condensed milk will be baked for approximately 25 minutes at a temperature of 180 degrees. Then they just need to cool slightly, after which they can be served. Bon appetit!

Simple bun croissant, which has become a cult dish, is no longer just food: croissants are both a lifestyle and an entire industry. This is amazing delicious stories bakers specializing in flaky bagels. And the culinary battles of housewives are at their most tender dough for croissants, the most delicious croissant filling and the most perfect croissant shape. How all this inspires you to get involved in the process!

Despite their French “registration”, croissants are actually “Austrian”: they were invented in Austria, and were first baked there too. There is an opinion that initially croissants, although tasty, were rather rough products, which were simply a piece of yeast dough rolled into a crescent. Modern croissant with its airy lightness, literally permeated with the taste and aroma of butter, is unconditionally France in that special, culinary sense that is understandable to gourmets, while Austria is associated today with.

Croissant dough

So, a croissant is a product made from puff pastry. Puff pastry for croissants it is prepared in several stages, the key point is cooling at each stage of kneading. This technology makes it possible to obtain solid, rather than tearing, layers of dough with butter coming out.

We need only and exceptionally good butter with a fat content of 82%. Margarine won't work. The taste of a croissant directly depends on the taste of butter, of which there is a lot in the dough, and if you add margarine, then the taste will be “margarine”.

You can also add that puff pastry dough usually has fewer layers than unleavened dough. So, if in fresh dough before baking, about one and a half thousand layers are obtained, then in the yeast version - 24-72, depending on the desired thickness of the layers in the finished croissant.

Basic croissant recipe - no filling. At your discretion, you can add sweet or savory filling. The croissant can have a curved crescent shape or a straight one.

Cooking time: about 15 hours, taking into account the time for cooling the dough at each stage of preparation.
Exit: 16 small croissants or 8 large ones.

Ingredients for croissant recipe

• butter 200 grams
• flour 2 cups + 2 tbsp. spoons
• milk 1 glass
• sugar 40 grams
• salt 1 heaped teaspoon
• dry fine yeast 7 grams
• egg for greasing products 1 pc.

How to make croissants from puff pastry

Remove the butter from the refrigerator in advance so that it softens slightly.
Start preparing the yeast dough: mix 2 cups of flour and milk.

Mix the dough into a lumpy mass, cover with film and leave to autolyse for 20 minutes. This trick will help you knead a smooth dough faster and make it more elastic.

While the dough is going through the autolysis stage, rub the butter with 2 tbsp. spoons of flour.

From the resulting mass, form a layer measuring 12 by 8 and about 1 cm thick. This is convenient to do on cling film, in which you will then need to wrap the butter and put it in the refrigerator for 2-3 hours.

Now go back to the first dough and add salt, sugar and yeast to it.

Using a mixer fitted with the hook attachment, knead the dough.

Knead until smooth and very elastic.

Wrap the kneaded dough in a bag and place it in the refrigerator for 2 hours.
Then roll out the dough into a layer 8-10 mm thick and place a layer of chilled butter in the center.

Fold the top third first and then the bottom third, as if folding a piece of writing paper into thirds.

Using a gentle but firm beating motion with the rolling pin, flatten the buttered dough until it is about 1cm thick.

Now quickly and carefully roll the dough lightly with a rolling pin to even out the layer and fold it into thirds.

Place the dough in the refrigerator for 2-3 hours, covered with film.
Repeat the previous rolling process again, then refrigerate the dough again for 2 hours.
Then roll out the dough into a slightly thinner layer and fold it into quarters this time.

At this point the dough is ready to be shaped. If you cut it, you can see beautiful even layers.

So, cut the dough into 2 parts. Place one part in the refrigerator while you work on the other.
Roll out the dough into a long layer 12-14 cm high and 3-5 mm thick. First cut it into 4 squares and then cut each square diagonally.

Gently pulling with your hands, give the triangles a slightly elongated isosceles shape.

Roll the dough into a bagel shape. By the way, in this form you can freeze ready-made croissants and leave them for 7-8 hours before baking: during this time they will slowly defrost and grow.

Place the future croissants on a baking sheet lined with parchment and brush with beaten egg for the first time.

Leave the croissants to proof in the turned off oven for 3-3.5 hours. They will grow well there.

Now brush the croissants with egg again and bake them in an oven preheated to 210 degrees for 15 minutes.

Serve croissants hot or warm. Ready croissants You can cool, wrap in a bag and freeze, reheating in the microwave before serving. And don't forget to brew yourself a cup of coffee!