How to make croissants from puff pastry. How to quickly make croissants from ready-made puff pastry

My family loves croissants, so I always have a pack of puff pastry in the fridge. And in order to eat lush ones piping hot, I cook them as much as we need for one tea party, that is, 3-4 pieces each, so I buy the dough in small packages of two sheets in a pack. I use only one sheet at a time, from which 3-4 croissants are obtained.

Puff pastry croissants with chocolate

If the puff pastry is thawed in advance, then the preparation of croissants will take only about half an hour. And I'm more than satisfied with it. What hostess does not like to feed everyone deliciously, but not to stand at the stove for two hours, but to spend only a little of her precious time.

Ingredients:

ready-made puff pastry -1 sheet from a package of 500 g,
dark chocolate (confectionery chocolate capsules for baking are best suited, they do not flow) - 100 g,
eggs - 1 yolk for lubrication.

Recipe:

Defrost the dough in advance so that it can thaw slowly and evenly. If the dough is not completely thawed, the croissants will turn out tough and will not rise well.

Roll out the defrosted dough a little (to a thickness of 5-7 mm) and cut it into isosceles triangles. The base of the triangles should be about half the length of the sides. Slightly notch the base of the triangles in the middle so that the croissant curls properly and takes on the shape of an arc.

Melt the dark chocolate (or capsules) in a water bath. If you are using regular store-bought chocolate, add 1 tsp. corn starch to keep the chocolate from dripping.

At the base of the triangle, put some chocolate (1 tsp), wrap the bagel, starting from the base of the triangle, giving it the desired arched shape.

Lubricate the blanks with beaten egg yolk. If there is no egg, you can grease them with milk. Bake the croissants in the oven for 15 minutes. at 180 degrees. Happy tea!

Recipe and photo from Milena.

Puff pastry croissants (the same bagels with filling) are quick and easy to prepare at home if you use ready-made puff pastry (it doesn’t matter if it is yeast or yeast-free). An interesting and unusual photo recipe for delicious homemade croissants with apple filling baked in sprite was prepared for us by Svetlana Burova:

Croissants (puff bagels) recipe with apples

You can cook such delicious homemade puff pastry bagels with any filling: with pineapple, peach, apricot, quince, pear, banana, jam, thick jam, boiled condensed milk ...

I suggest you cook puff croissants with apples, for example, with green ones. Or any of your choice. I had apples from my mother's dacha - Northern Synapse. This apple is very sweet, quite dense and fragrant.

We all know such a kind of baking as delicious, fragrant and ruddy croissants made from yeast dough and shaped like a crescent. Their homeland is France, where they are an essential attribute of any breakfast. In our country, this pastry has also become widespread: you can order it in most cafes and restaurants, buy it in cooking, and even cook it yourself. About that, at home, we will tell today.

Classic recipe

If you want to learn how to make croissants at home according to all the rules, then this cooking option is perfect for you. So, this pastry according to the classic recipe does not have a filling. In order to prepare delicious croissants, we need the following ingredients: wheat flour - 230 grams for the dough plus 3-4 tablespoons for sprinkling, 15 grams of fresh yeast, half a teaspoon of salt, a tablespoon of sugar, 110 grams of butter and three tablespoons milk.

Cooking process

To begin with, sift about a quarter of the cooked flour into a large bowl. We collect it with a mound, in the center of which we make a recess. In a separate bowl, dilute the yeast with a couple of tablespoons of warm water. Then pour the yeast solution into the recess made in the flour, mix and roll the dough into a ball. We cut it crosswise, put it in a deep bowl and fill it with warm water. The rest of the flour is mixed with sugar, salt, milk and half of the prepared butter. Knead the dough until it becomes elastic, uniform and elastic.

When the ball, lowered into the water, rises to the surface and doubles in size, we catch it, dry it and mix it with another part of the dough. Knead until a homogeneous consistency. Then we shift the dough into a saucepan previously sprinkled with flour, close the lid and leave overnight for proofing in a cool place.

We continue to learn how to make croissants according to the classic recipe. So, the next day, take out the dough and roll it into a rectangle. Mentally divide it in height into three equal parts, then coat the middle part with the remaining butter. Then we cover the central part, first with the right, and then with the left third. Rotate the dough 90 degrees and roll out again. Then again fold in three, turn and roll out. Then we send it to the refrigerator for a quarter of an hour. Then this procedure should be repeated every three times.

We proceed to the formation of croissants

So, we have almost learned how to make croissants from dough. We roll out the resulting puff pastry to a thickness of 3 mm, cut lengthwise into two identical strips, each of which is then cut into triangles. From the resulting figures we roll up bagels, fold them in the shape of a horseshoe and put them on a baking sheet sprinkled with flour. We heat the oven to a temperature of 220 degrees and send our croissants into it. After five minutes, reduce the heat to 200 degrees and bake for another 15 minutes. Ready-made pastries should increase in size and acquire a golden color. So, we learned how to make croissants according to the classic recipe. Of course, the process cannot be called quick and simple, but the result will surely please both you and your household and guests. Enjoy your meal!

How to make stuffing

We figured out how to cook this delicious pastry according to the classic recipe. Now we offer to learn how to make chocolate and other fillings. So here are some more delicious recipes.

How to make chocolate croissants

In order to prepare this delicious pastry for breakfast or just for tea, you need to take care of the following products in the kitchen: for dough - 10 grams of dry yeast, 300 grams of butter, a pound of wheat flour, 4 grams of salt, 50 grams of corn starch, 200 ml of milk, 50 grams of sugar, two chicken eggs; for the filling - 10 grams of butter, 50 grams of dark chocolate, 10 ml of cream; for shaving - 10 ml of milk and 4 grams of powdered sugar.

Let's move on to the cooking process

First, dissolve the yeast in a small amount of warm water and leave for 10-15 minutes. Then sift the starch and flour, add sugar, salt, egg yolks, milk, melted butter (50 grams) and yeast mass. Knead the dough for about 10 minutes, which should become homogeneous and elastic. We roll it into a ball, wrap it in a film and put it in the refrigerator for 4 hours.

We take 250 grams of butter, wrap it and beat it well with a rolling pin. Thanks to this procedure, the oil will change its structure, becoming softer. Add 40 grams of flour and mix well. We spread the butter on parchment paper and carefully roll it out, forming a square. Then we put it in the refrigerator for a couple of hours.

Remove the risen and risen dough from the refrigerator. We cut the ball crosswise. Then we stretch the dough into a square and carefully roll it into a layer. Put a plate of cold butter in the middle. We wrap the dough around it and pinch the edges of the seam. Roll out the dough into a rectangle, then fold into three layers. We pack it in a film and put it in the refrigerator again for one hour. Shake off excess flour from the cold dough, roll it into a rectangle and fold it again into three layers. In this case, you need to roll out in one plane. Wrap the dough in cling film again and put it in the fridge for an hour. This procedure should be repeated four more times. Then put the dough in the refrigerator overnight.

Final stage

If you are not tired yet, then we suggest that you find out to the end how to make croissants with chocolate filling. So, the next day, we take out the cold dough from the refrigerator and roll it into a thin layer, which we divide first into strips, and then into triangles. We proceed to the preparation of the filling. To do this, combine chocolate, cream and butter in a small saucepan and heat the mixture, stirring constantly, until it acquires a uniform consistency. In the middle of the triangles from the dough, lay out a little stuffing and wrap it in the shape of a bagel. Put the croissants on a baking sheet, cover with cling film and leave for 40-50 minutes. Then we coat them with milk and sugar and send them to the oven preheated to 180 degrees for 20-25 minutes. Delicious pastries are ready! Enjoy your meal! By the way, not only chocolate can be used as a filling, but also condensed milk, jam, preserves, dried apricots and many other products to your taste.

How to quickly cook croissants from ready-made puff pastry

If you suddenly want to treat yourself to pastries, but you don’t want to spend a lot of time and effort on its preparation, or guests are on the doorstep, and there is nothing for tea in the kitchen, but there is puff pastry in the refrigerator, then this recipe is for you. You can quickly and easily make fragrant croissants that will appeal to everyone. So, in addition to the finished puff pastry, you will also need butter, one chicken yolk for lubrication, as well as the filling of your choice (chocolate, condensed milk, jam, etc.).

Starting the cooking process

Defrost puff pastry. It is best to do this at room temperature. Then we roll it out to a thickness of half a centimeter. Cut the dough into triangles. Holding each triangle by the base, carefully pull it by the top, thereby slightly lengthening it. At the base of the figure we make a small incision. We spread a little filling on the dough, you can also add a small piece of butter. Carefully roll up the rolls (this must be done starting from the base). Slightly wrap the tips inward, giving the culinary product the shape of a crescent. According to experts in French cuisine, a real croissant should be rolled into six layers. However, if you did not manage to achieve just such a result, you should not despair. The cake will still be delicious. So, we shift the folded croissants onto a baking sheet covered with baking paper and grease with whipped yolk. We heat the oven to 200 degrees and send our product into it. Bake the croissants for about 20 minutes until they are golden brown. We take our goodies out of the oven and sit down to drink tea! Enjoy your meal!

So, today we learned how to make croissants with a variety of fillings based on both ready-made and homemade dough. We hope that you will like our recipes, and you will regularly pamper yourself and your family members with this delicious pastry.

Croissants are the most popular pastry 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 cook it so that it is airy and crispy.

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

Croissants from ready-made dough - the basic principles of cooking

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

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

For salted croissants, the fillings can be very different. It can be cottage cheese with herbs, ham, cheese, mushrooms or other products.

The finished dough is defrosted, unfolded and laid out on a table sprinkled with flour. The leaf is cut into long strips, the width of the palm. Then cut each strip into triangles.

Spread the filling on the wide part and wrap the dough with a roll. Ready-made croissants from the finished dough are laid out on a baking sheet covered with parchment. Each is smeared with a beaten egg and baked in an oven preheated to 220ºС for a quarter of an hour.

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

half a kilogram of puff pastry;

butter - 150 g;

150 g boiled condensed milk.

1. Defrost the dough. Sprinkle the table with flour and unroll a sheet of puff pastry on it. Lightly roll it out. Cut the sheet into wide strips. Then cut each strip into triangles.

2. Melt the butter and mix with boiled condensed milk. On the wide side of the triangle, put a teaspoon of boiled condensed milk filling and twist the dough into a roll.

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

4. We heat the oven to 200 C. Put the deco with croissants in the oven and bake them for half an hour. Put the finished pastry on a dish and sprinkle with powdered sugar.

Recipe 2. Croissants from ready-made dough with apple and raisins

half a kilogram of yeast puff pastry;

powdered sugar - 15 g.

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

2. Cut it into identical triangles.

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

4. Roll out the second sheet in the same way. Cut into triangles. Pour raisins with warm water and leave for 15 minutes. Then drain the water and dry it on a paper towel. Put a few raisins on the wide side and wrap.

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

Recipe 3. Croissants from ready-made dough with chocolate

half a kilogram of yeast-free puff pastry;

60 g of granulated sugar.

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

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

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

4. Roll the croissant into a roll. Lay them tail down on a deco lined with parchment paper. Lubricate each roll with a silicone brush with milk. Sprinkle with sugar on top.

5. Deco with croissants put 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 curd cheese

yeast-free puff pastry - 500 g;

curd cheese - 100 g;

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

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

3. Rub the ham on a coarse grater. Put the cottage cheese on a plate with high sides and knead it with a fork. Add ham to it and mix.

4. On the wide part of the triangle, lay out a little cheese and ham filling. We wrap the dough with the filling in a roll and put it on a baking sheet covered with parchment.

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

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

200 g quince jam;

500 g puff pastry;

30 ml vegetable oil.

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

2. Put quince jam on the wide part of the triangle. A teaspoon will suffice.

3. Roll the dough into a bagel. Line a baking sheet with parchment paper and place the croissants on it. Beat the egg lightly and brush each bagel with it.

4. Preheat the oven to 200 C and bake the croissants for half an hour. Transfer the finished pastry to a dish and sprinkle it with powdered sugar.

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

250 g of yeast-free puff pastry;

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

2. In a heavy-bottomed saucepan, mix the yolk with flour, sugar, milk and vanilla. Stir until smooth and put on low heat. Cook, stirring constantly, until thickened. Then turn off the heat and continue stirring for a couple more minutes. Transfer the custard to a deep bowl and set aside.

3. Put 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. Put a little choux pastry on the wide part. Place jam next to it. Grease the edges of the triangle with it. Roll the dough into a roll. Put the resulting croissants on a baking sheet, previously covering it with parchment. Pour some milk into the yolk and beat lightly. Lubricate each bagel with the resulting mixture. Send the baking sheet to the oven for a quarter of an hour. Serve croissants with hot cocoa or coffee.

Recipe 7. Croissants from ready-made chicken dough

400 g puff pastry;

200 g boiled chicken fillet;

pepper and iodized salt.

1. Defrost puff pastry. Place it on a floured board and roll it out.

2. In a small saucepan, heat the milk. 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 constantly, and cook until the sauce becomes thick. Salt it and pepper it.

3. Cut the chicken fillet into thin strips. Cut the dough into small triangles. Put a little chicken fillet on their wide part and pour over it with chilled sauce. Sprinkle the filling with finely grated cheese. Gently roll up the dough with the filling. Lay the croissants on a parchment-lined baking sheet.

4. We send our croissants to the oven. We bake them at a temperature of 175 C for a quarter of an hour.

Recipe 8. Croissants from ready-made dough with Nutella

powdered sugar - 50 g;

mineral water 0 30 ml;

puff yeast dough - 250 g;

Nutella pasta - 100 g.

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

2. Cut the dough into triangles. Put a little Nutella on the wide part, wrap the dough and fix it on both sides.

3. Beat the egg in a steep foam and pour in some drinking water. Line a baking sheet with parchment paper and place the prepared pastry on it. Brush each bagel with beaten egg.

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

Lubricate the baking surface with milk or yolk to make it ruddy.

Roll up the croissants starting from the side with the filling.

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

Croissants- This is a pastry from, which is traditionally served for breakfast in France, and now in other countries of the world. The tradition, I want to tell you, is wonderful: a delicate creamy croissant with a crispy crust, what could be better with morning coffee! Classic croissants (namely, these are the ones we will cook today) are prepared without filling. A variety of fillings - sweet (, chocolate pastes, ganache, etc.) and unsweetened - are served separately. Everyone can choose the filling that he likes. In the future, I will also definitely post the recipe for croissants with filling - these will be croissants with chocolate.

Ingredients:

1/2 kg. premium flour
1 coffee l. Sahara
1 coffee l. salt
310 gr. butter at room temperature (at least 82% fat)
1 egg
250 ml. + 2 tbsp. l. milk
60 ml. warm water
9 gr. dry yeast or 25-30 gr. alive
vegetable oil

Cooking:

Dissolve dry or crumbled live yeast in warm water and leave for 6-7 minutes.
Then pour in 250 ml. warm milk, add sugar, mix. We put in heat to approach.
Mix the flour with a coffee spoon of salt, then add 60 gr. oils.
Grind the flour with butter with your hands until fine crumbs form.
When the yeast rises, and a foam cap forms on its surface, ..
... Pour them into crumbs of flour and butter, making a recess in it, and knead a non-sticky elastic dough. We knead it for 5 minutes on a table sprinkled with flour, after which we shift it, collecting it into a ball, into a deep dish greased with a thin layer of vegetable (sunflower) oil. We turn the dough in the bowl so that we dip it on all sides in vegetable oil.
We cover the dishes with the dough with cling film and put it in a warm place for 1.5 hours. During this time, the croissant dough will rise and increase in volume.
We knead the risen yeast dough by dipping a hand clenched into a fist into it.
Knead the dough for croissants on the table for another 5 minutes, transfer it again, roll it into a ball, into a deep bowl, tighten it with cling film and leave it to rise warm, this time for 1 hour.
We knead the risen dough a second time, transfer it to a cutting board covered with cling film, and form a thick rectangle. Wrap the dough well in cling film and let it rest for 30 minutes. we put it in the fridge.
After 30 min. we take the yeast dough out of the refrigerator and roll it out in the form of a rectangle measuring 16 × 32 cm. The thickness of the rolled dough is about 1 cm.
The remaining 250 gr. spread the butter over the dough, covering 2/3 of its area (we leave indents along the edges - about 2 cm each).
We fold the dough in three, bending up first the part of the dough on which there is no oil.
Then we bend up the part of the dough, greased with oil. At the same time, we gently stretch the corners so that we get a more or less even rectangle.
We lightly pinch the edges of the dough, and turn the dough itself 90º and roll it away from us and towards us (in length). It is convenient to start rolling out from the middle of the dough. We roll out the dough not thinly - so that its thickness is about 1 cm, and the dimensions are 16 × 32 cm. We brush off the excess flour with a brush - you need to brush off the excess flour before each folding of the dough.
Fold the dough in thirds for the second time. Wrap the dough well in cling film. We put in the refrigerator for half an hour.
We take the dough out of the refrigerator and roll it out again in the same way as before.
Fold the croissant dough in thirds for the third time.
We turn the dough 90º and once again roll out from ourselves and towards ourselves (in length) up to 1 cm in thickness.
Again, fold the rolled dough into thirds - this is the fourth folding. Before folding, do not forget to brush off excess flour with a brush.
The puff yeast dough prepared in this way is well wrapped on all sides in cling film and for at least 45 minutes. (or you can until the next day) we send it to the refrigerator.
We take out the finished dough for croissants from the refrigerator and roll it out in the shape of a rectangle to a size of about 35 × 53 cm.
Cut the rolled dough in half lengthwise, and then cut into triangles of the same size. I made the bottom sides of the triangles about 9-10 cm in size, but you can make them larger or smaller. To prevent the dough from drying out, cover it with cling film or a clean towel, remove the triangles from under the film (or towel) one at a time.
Separate the yolk from the protein. We beat it with 1 tbsp. l. milk, and temporarily put the protein in the refrigerator.
Each triangle is slightly rolled out (or stretched) in length. We stretch the base of the triangle in width and cut in the middle. If the dough nevertheless began to dry out, then before folding, lightly moisten the entire surface of the dough with cold water using a brush. This is necessary so that the dough does not crack during baking.
We begin to roll the croissant from the base, first bending the edges of the cut, and directing them in opposite directions.
We put our palms on the curved edges of the triangle and fold the croissant towards the sharp end.
So that the croissants do not unfold during baking, grease the tip of the triangle with yolk whipped with milk. It is convenient to do this with a clean brush for drawing. We bend the ends of the croissant slightly towards the middle, giving it the shape of a crescent. This is what a rolled croissant looks like.
Place the rolled croissants on a greased baking sheet, leaving some space between them. Lubricate the surface of the croissants with cold water, cover the baking sheet with them with cling film or a towel and leave to rise at room temperature (not in a heated oven!) 1 hour.
To the remaining yolk, add protein and another 1 tbsp. l. milk, whisk. Brush the croissants with this egg mixture before baking. As you can see, the distance between the croissants needs to be made larger, as the dough fits well and they have increased in size. Personally, I had to transfer part to another baking sheet.
Preheat the oven to 220º, then put the croissants in there. After 3-4 minutes, reduce the temperature to 180º. Bake croissants for 15-20 minutes. - to a beautiful ruddy-golden color. During baking, periodically look at

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

How easy it is to bake puff croissants

A glass of milk, half a glass of vegetable oil, 5 g of dry yeast (10 - if they are fresh), 1 egg, 2 teaspoons of sugar and salt and butter - a bar of 80 g are taken for a pound of flour (it will need to be melted). Milk is heated up to 40 degrees, yeast and sugar are dissolved in it and left for five minutes. Then the liquid is poured into the sifted (required!) flour, vegetable oil, salt and carefully separated protein are also introduced there. To make delicious croissants, the dough is well kneaded and left warm for an hour and a half, covered with a clean towel or napkin. During this time, it will become twice as much. The table is sprinkled with flour, the dough on it is cut into 8 approximately identical parts, each rolls into a ball, covered again and “fits” for another quarter of an hour. One of the lumps of dough is rolled out, smeared with melted butter, covered with the same cake on top - a stack of “pancakes” separated by an oil layer is obtained. Before that, the resulting stack is rolled out with a rolling pin into a not thick, but not too flat cake - not less than 3, not more than 5 mm. We must try to make it as regular (round) as possible - so the baking will turn out to be almost the same size as a result. The rolled dough is cut into 16 equal sectors, which are beautifully twisted from the side of the wide edge. The question of the filling is up to you; you can do without it.

Yeast puff pastry for a French treat in a different way

In principle, all methods for making a croissant come down to puff pastry, in which yeast is necessarily present. Another thing is that there can be many such ways! It is not known which one you will like, so we offer another option. It will require 10 g of yeast (and dry, the author does not recommend fresh), an egg, butter - this time as much as 200 g, 3 and a half glasses of flour and one teaspoon of sugar and salt. Additionally, yolks will have to be removed from 2 eggs. Further, in principle, the usual beginning: a glass of warmed milk, yeast dissolved in it, waiting - similar to the previous method. The extracted and slightly whipped yolks are added to the flour, the rest of the milk, salt and swollen yeast are poured into the same place. The kneaded dough is formed into a ball, cut on top in the form of a cross and put covered in the cold (at least 12 hours). After the ball is rolled into a thin cake. This recipe for croissants at home differs from the previous one: you don’t need to melt the butter - it is rolled out to a thickness of a centimeter with a rolling pin wrapped in food grade polyethylene. Then such a "thin" oil, extracted from the film, is laid out on the dough, which is folded inside like an envelope. And this envelope is rolled out, folded three times and again put in the refrigerator for half an hour. This must be done twice. For the third time, the layered dough is rolled out, cut, folded in the desired form and placed in heat for an hour. After “raising” each croissant is smeared with a beaten egg and baked for half an hour at 200 degrees. They say that such a recipe for puff pastry croissants gives a very good output, although, without a doubt, it takes a lot of time and work.

Dough croissants

For those who are short on time (such as dealing with small children or inconvenient work schedules), there is a good way to make a croissant from a store-bought base. Choose either yeast or puff pastry, or better yet, find an option that combines both features, it is quite available in supermarkets. Half a kilo of dough is enough for you. I'll have to buy more food foil. Hold the dough out of the refrigerator from a quarter of an hour to half an hour - the time depends on the degree of freezing. But never defrost in the microwave! When the semi-finished product becomes soft, it is unfolded and rolled out. In order not to stick to the rolling pin, it is better not to sprinkle the dough with flour, but lightly grease the tool itself with vegetable (any) oil. Further - according to the scheme: cut into triangles - twist - make croissants - put them in the oven. Note: from the finished dough, they should be baked at a lower temperature (not higher than 180) and for a shorter time (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 according to the rules, some pale (though very appetizing smelling) products may turn out. And all why? Because voluntarily the dough in the oven will not become ruddy. A classic way to achieve a mouth-watering blush on buns is to brush them on top with a beaten egg. But keep in mind: in this case, the film, as it were, tightens the baking surface; the croissant, meanwhile, has a very tender dough, so the crust will turn out not too aesthetically pleasing. Improved option: Brush your goodies with beaten egg yolks. They will allow the croissant to simply brown without making ugly wrinkles on the surface. However, there is a truly French way to decorate homemade croissants. The recipe is simple: a small amount of milk is whipped into foam with a large spoonful of sugar. Baking is lubricated with this composition.

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

The rules of "stuffing"

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

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

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

Curd filling

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

almond pastry

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

chocolate fantasy

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

Strawberry croissants

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

Unsweetened fillings

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

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

How to make croissants without toppings more delicious

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

But if your preference is an unsweetened modification, then only additives remain that are often used when baking bread - cumin, sesame, various seeds. Alternatively, you can add some tempting additions directly to the dough. Some highly recommend the same crushed pumpkin seeds: they say the taste is unique. The classic raisins introduced into the dough are also traditionally not bad.

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