Homemade croissant dough recipe. How to quickly make croissants from ready-made puff pastry

Viennese bagels, pretzels, croissants - all these are the names of the same dish, but with different national roots. Serve this pastry with morning coffee, with tea at lunch or a mug of hot chocolate at dinner. You can prepare this delicacy with any filling: cottage cheese, chocolate or cheese.

How to make croissants from puff pastry

Homemade croissants can be an excellent basis for breakfast or a good dessert for dinner, the main thing is to know how to make them correctly. Experienced chefs advise:

• First, make sure that all products are fresh and of the highest quality. The butter must be 82% fat, and the flour must be sifted through a sieve 2 or 3 times.
• Margarine or butter should be refrigerated, but not frozen. Butter that is too cold will spread during baking and crumble during shaping.
• There is no need to brush the edges with egg; this will prevent the cake from rising during baking.

How to wrap

The finished dough should be rolled out into a layer no more than 7-8 mm thick. You can cut out a circle, this will make it easier to cut it into slices. When all the preparatory work is done, the main question remains: how to roll croissants? Triangles begin to be sculpted from the widest edge to the sharp tip, and before placing the blanks on a baking sheet, they additionally bend the edges to give the product a crescent shape.

Filling

You cannot put a lot of filling into the product, otherwise it will not allow the cake to rise well and may leak out during baking, and rolling a bagel with a large amount of content is problematic. The following croissant fillings harmonize well with the savory puff base:

• jam or marmalade;
• soft and hard cheeses;
• fresh berries and fruits;
• marmalade;
• melted or solid chocolate;
• meat slices and sausage;
• nuts, raisins, dried apricots.

Recipes

Unfortunately, there is no way to make these bagels in a microwave or slow cooker. This pastry is very delicate and requires a lot of attention. However, the finished result is worth it. Tender, aromatic and crumbly French bagels, prepared with love, will be an excellent addition to cocoa, tea or coffee. Be sure to try making this dish yourself with various fillings and choose your own recipe using the options below.

Croissants made from puff pastry

• Cooking time: 2 hours.
• Calorie content of the dish: 233 kcal.
• Purpose: for breakfast.
• Cuisine: French.
• Difficulty: medium.

Baking these bagels was first started in Austria. It was there that they came up with the traditional shape of the dish - a crescent. If you take a look at a Vienna bagel, you'll understand why. The French began to make puff pastry for croissants. This is how delicious pastries with multinational roots appeared. According to the rules, you need to make baked goods using yeast, and working with it when you have a step-by-step recipe with photos at hand is very simple.

Ingredients:

• flour – 2 and ½ tbsp.;
• warm milk - 1 tbsp.;
• salt - a pinch;
• sugar – 2 tbsp. l.;
• fresh yeast – 21 g;
• eggs – 2 pcs.;
• butter – 350 g.

Cooking method:

1. Mix flour with yeast, pour warm milk into the mixture, stir.
2. Add sugar, salt, eggs and 60 grams of melted butter, mix again.
3. Roll the finished dough into a ball and cover with cling film.
4. Let's rest for half an hour at room temperature.
5. After 30 minutes, layer the base with the remaining oil and again let it rest for about an hour, but in the refrigerator.
6. Roll out the finished dough into a layer 7-8 mm thick and cut into elongated triangles.
7. Brush each triangle with melted butter and roll into a crescent shape.
8. Place the pieces on a baking sheet and put them in the oven for 20 minutes at 180°C.
9. If you wish, you can come up with any other filling for baking.

Croissants with condensed milk

• Number of servings: for 8 people.
• Calorie content of the dish: 467 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: easy.

If you like small confectionery products, then the liquid condensed milk filling with nuts is ideal. You can make the pastry yourself or buy a package of ready-made dough in the store. Ready-made French bagels are usually sprinkled with powdered sugar, but they can be coated with glaze or poured with melted chocolate.

Ingredients:

• yeast bread – 500 g;
• condensed milk – 400 g;
• roasted peanuts - ½ tbsp.;
• egg – 1 pc.

Cooking method:

1. We cut the base layer into 8 equal parts - triangles.
2. Roll out each part with a rolling pin.
3. Using a mortar or coffee grinder, grind the peanuts.
4. Mix nuts with condensed milk.
5. Place about 1 teaspoon of filling at the base of each triangle.
6. Wrap the rolls and place them on a baking sheet lined with parchment.
7. Bake the crescents with condensed milk at 180°C until golden brown.

From puff pastry without yeast

• Cooking time: 35 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 314.2 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: medium.

The recipe for croissant base may seem complicated to beginners, because the preparation has its own nuances. For example, it is very important to maintain the correct temperature in the room. The air should not heat above 17 degrees, otherwise the oil will melt too quickly and simply spoil the quality and taste of the products. Remember: if you stick to this rule and follow the instructions from the recipe with the photo, then everything will work out.

Ingredients:

• flour – 2 tbsp;
• water – 1 tbsp.;
• eggs – 2 pcs.;
• vinegar - 3 tbsp. l.;
• salt - a pinch;
• butter – 1 pack;
• jam – 100 g.

Cooking method:

1. In a measuring cup, beat the egg with a fork, add water to it so that the volume becomes exactly 250 ml.
2. Pour vinegar into a glass, add a pinch of salt and mix thoroughly.
3. Gradually pour the resulting liquid into the bowl with flour. Mix the elastic mass.
4. Wrap the mass in film and put it in the refrigerator.
5. Add 50 g of flour to cold butter and beat the mixture with a blender.
6. Transfer the oil mixture into a bag and roll it into a thin layer with a rolling pin.
7. We put the layer in the refrigerator.
8. After an hour, transfer the finished dough to a floured surface and roll it out into a layer no more than 6-7 mm thick.
9. Place butter pancake on top.
10. Cover the butter with the free part of the layer and pinch the edges.
11. Place the mixture in the cold for 50-60 minutes.
12. After the allotted time, take out the dough and roll it out without strong pressure.
13. Cut into triangles, spread jam at the base and wrap with a roll.
14. If you wish, you can choose a different filling.
15. We will cook at 220 degrees for exactly 20 minutes.

With chocolate

• Cooking time: 40 minutes.
• Calorie content of the dish: 537 kcal.
• Purpose: for breakfast.
• Cuisine: French.
• Difficulty: easy.

You won't surprise anyone with a chocolate bun, pastry or cake these days, but you can with a crispy chocolate crescent. If unexpected guests appear on the doorstep, this recipe can be a real salvation. The main thing is to choose good, high-quality chocolate for the filling. Do not buy porous or with the addition of nuts; it is better to take a bar of pure, proven chocolate with a milky taste.

Ingredients:

• yeast-free puff pastry (packaging) – 450 g;
• dark and milk chocolate – 100 g;
• milk – 1 tbsp. l.

Cooking method:

1. Divide the chocolate bars into equal slices.
2. Roll out the base a little and cut into triangles.
3. On each part we put two pieces of chocolate: 1 white and 1 black.
4. Let's wrap the bagels, starting with the larger side.
5. Place the pieces on a baking sheet greased with oil.
6. Bake bagels with chocolate for 20-30 minutes at 180°C.

With jam

• Cooking time: 60 minutes.
• Number of servings: for 3 people.
• Calorie content of the dish: 273 kcal.
• Purpose: for breakfast.
• Cuisine: French.
• Difficulty: easy.

If you know how to make puff pastry yourself, that’s great, but when you really don’t have time, a ready-made base will always help out. For the filling, you can use any homemade jam, just make sure it is very thick and does not spread. Get a jar of good strawberry jam from the pantry or buy the same jam at the market.

Ingredients:

• puff pastry – 3 sheets;
• jam - 1 tbsp.;
• egg – 1 pc.;
• flour – 2 tbsp. l.

Cooking method:

1. Sprinkle a work surface with flour, place the dough on it, roll it out and cut it into triangles.
2. Place 1 teaspoon of any jam at the base of the triangle.
3. Roll the bagels into the shape of a small crescent.
4. Place the pieces on parchment and put them in the oven.
5. Products with jam should be baked at 190°C for 15 minutes.

With boiled condensed milk

• Cooking time: 60 minutes.
• Number of servings: for 8 people.
• Calorie content of the dish: 479.5 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: easy.

How to cook French buns with boiled condensed milk? There are only two options: put the filling on the raw dough and then bake it, or fill ready-made bagels. Everywhere has its pros and cons, for example, if you bake first, there is no guarantee that the cavity inside will also be able to accommodate condensed milk. At home, they are more often prepared using the first method, although there is some chance that the filling will leak onto the baking sheet.

Ingredients:

• pastry (puff pastry) – 500 g;
• boiled condensed milk – 200 g;
• egg – 1 pc.

Cooking method:

1. Take the pastry out of the refrigerator and defrost.
2. We cut the layer into 8 equal parts - triangles.
3. Spread condensed milk on the wide part of the dough piece.
4. Wrap and place the pieces on a baking sheet lined with parchment.
5. Beat the egg with a whisk and brush the tops of the bagels with the mixture.
6. Bake puff pastry bagels with boiled condensed milk at 180°C for 15-20 minutes.

With apples

• Cooking time: 1 hour.
• Number of servings: for 8 people.
• Calorie content of the dish: 445 kcal.
• Purpose: baking.
• Cuisine: French.
• Difficulty: easy.

You can make delicious baked goods with fruit at any time of the year, but confectionery products turn out much tastier when the fruits for them are selected according to the season. In the fall, when the main harvest is over, apples can be used as filling for homemade baked goods. Any variety will do: if you like sweet ones, take White filling or Golden Delicious; Antonovka, Snezhny Calvil, and Jonathan varieties will give you sourness.

Ingredients:

• sour apples – 2 pcs.;
• cinnamon – 1 tsp;
• egg – 1 pc.;
• butter – 150 g;
• sugar – ½ tbsp.;
• dough (packaging).

Cooking method:

1. We take the purchased dough out of the refrigerator, defrost it and cut it into neat rays.
2. Wash the apples, cut them into halves, remove the core.
3. Three fruits on a coarse grater, mix with sugar, melted butter, cinnamon.
4. Place the filling at the base of each piece and wrap the pastry in the shape of a crescent.
5. Brush the tops of the bagels with beaten egg.
6. Place the baking sheet with apple and puff pastry bagels on the middle rack of an oven preheated to 200°C for 30 minutes.

With cheese

• Cooking time: 3 hours.
• Number of servings: for 7 people.
• Calorie content of the dish: 340 kcal.
• Purpose: for breakfast.
• Cuisine: European.
• Difficulty: medium.

This recipe for baking with puff pastry cheese is universal, because if you wish, you can always add a little bacon, a slice of ham or fried champignons to the filling. If you want the finished bagels to have an appetizing crust, then brush the tops with beaten egg. The finished dish can be served not only with tea; in a savory version, it will be a good addition to soup or a side dish.

Ingredients:

• mozzarella cheese – 250 g;
• greens – 3 sprigs;
• puff pastry – 1 p.

Cooking method:

1. Roll out the cold dough on the table, cut into rays.
2. Mash the mozzarella cheese with a fork and mix with finely chopped herbs.
3. Roll the cheese filling into small balls with a diameter of 1-1.5 centimeters.
4. Place 2-3 balls at the base of each triangle.
5. Wrap the pieces into a crescent shape and place on a baking sheet.
6. Bake cheese buns for 25-30 minutes at 170°C.

With cottage cheese

• Cooking time: 1 hour.
• Number of servings: for 5 people.
• Calorie content of the dish: 417.5 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: easy.

How to make cottage cheese bagels? The principle of baking is the same as with other fillings, but it also has its own characteristics. For example, it is better to buy homemade cottage cheese with medium fat content and without excess acid. Be sure to add a few tablespoons of cream or sour cream to the filling to make it juicy. If you are cooking for children, you can put almonds, raisins or dried apricots inside.

Ingredients:

• puff pastry – ½ kg;
• cottage cheese – 2 tbsp.;
• egg – 2 pcs.;
• sour cream – 2 tbsp. l.;
• raisins or nuts – ½ tbsp.;
• vanillin - a pinch;
• sugar – 4 tbsp. l.

Cooking method:

1. The preparation of crescents with cottage cheese from puff pastry begins with kneading the filling. To do this, in a separate bowl, mash the cottage cheese with a fork.
2. Add egg, vanillin, nuts or raisins, and sour cream to the curd mass.
3. Roll out the puff pastry and cut into triangles.
4. Spread the curd filling over the entire surface of the workpiece.
5. Wrap the bagels in the shape of a crescent, seal the edges tightly and fold them down
6. Place the pan in the oven. The food will be cooked at 200°C for about 30 minutes.

With Nutella

• Cooking time: 1 hour.
• Number of servings: for 5 people.
• Calorie content of the dish: 429.6 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

How to make homemade curassans in a hurry? There is nothing easier if you have a jar of baby Nutella or other sweet fudge for sandwiches on hand. This nut butter will go well with roasted peanuts, hazelnuts or other nuts. To decorate, the finished bagels need to be covered with chocolate glaze or sprinkled with wafer crumbs.

Ingredients:

• yeast dough – 500 g;
• nutella – ½ tbsp.;
• milk – 3 tbsp. l.;
• egg – 1 pc.

Cooking method:

1. Roll out the dough and cut into shape.
2. Place Nutella at the wide edge, form the dough into a roll and fold its edges.
3. In a separate bowl, beat eggs with milk.
4. Brush raw puff pastry with Nutella on top with egg.
5. Place the baking sheet in an oven preheated to 180 degrees for 15 minutes.

With banana

• Cooking time: 1 hour.
• Number of servings: for 6 people.
• Calorie content of the dish: 461.3 kcal.
• Purpose: baking.
• Cuisine: European.
• Difficulty: easy.

Homemade cakes with banana filling will appeal to all sweet tooth lovers. Not just any bananas are suitable for this recipe, but only ripe ones with a beautiful yellow peel. There is no need to add sugar to the filling, because the exotic fruit itself is very sweet. You can make a net of white chocolate on the finished puff pastries for decoration, and if you don’t want to bother with the presentation, just sprinkle with powdered sugar.

Ingredients:

• yeast dough – 500 g;
• bananas – 3 pcs.

Cooking method:

1. Roll out the puff pastry and cut into triangles.
2. Peel the bananas and cut into thin slices.
3. Place banana slices at the base of the triangle and roll into a roll.
4. For banana puff pastry products, select a temperature of 200 degrees and a baking time of 20 minutes.

Find out how to cook in step-by-step photos and video tutorials.

Video

Croissants are a delicacy that is familiar to everyone. Both adults and children love it; it can be filled with any filling, from jam to chocolate. This dessert is prepared from puff pastry, and, as you know, preparing the dough itself can be very labor-intensive, so croissants can be made from a ready-made product purchased at the supermarket.

Puff pastry from the store is an excellent alternative to homemade dough; if all storage rules are followed, it will even retain its amazing taste.

Croissants made from ready-made puff pastry with jam

You can prepare delicious and aromatic croissants for breakfast using regular jam.

How to bake:

If necessary, you can leave the baked goods in the oven for some more time, remembering to keep an eye on them from time to time, after which the tasty delicacy is considered ready.

Croissants with condensed milk from yeast-free dough

A croissant is a dessert that can be filled with any filling, and many people like the option with condensed milk. To bake croissants from yeast-free puff pastry with condensed filling, you need the following:

Cooking time for croissants is 35 minutes. The calorie content of this delicacy will be about 517.5 kcal per 100 grams.

Recipe for croissants from ready-made puff pastry without yeast with condensed milk step by step:

• the finished dough must be rolled out to a thin layer, which will need to be divided into several large triangular pieces;
• in the center of each resulting piece you need to place a small amount of boiled condensed milk, after which the triangles will need to be rolled into tubes;
• you need to beat the egg yolk, then coat the croissants with it, and on top they can be sprinkled with powdered sugar for beauty and taste;
• The oven should be preheated to 180°, where you need to place a baking sheet with future croissants. After 25 minutes the treat will be ready.

A dessert made from yeast-free dough is baked faster than from regular dough, so the cooking time will be shorter.

Croissants with chocolate

Croissants with chocolate are the fastest to prepare, since this recipe requires very little:

This delicacy is prepared quickly - in just 30 minutes. The calorie content of such a dish is approximately 362 kcal per 100 grams.

How to make croissants from ready-made puff pastry with chocolate:

• the finished dough must be thawed and rolled out to a small thickness, after which it can be divided into long triangles;
• Place one piece of chocolate at the base of each resulting triangle, then roll the pieces of dough into tubes so that the chocolate is well hidden in them;
• The formed croissants should be placed on a baking sheet, previously covered with parchment paper, and then left for 20 minutes. During this time they will “fit” properly;
• after the time has passed, you can brush each croissant with beaten egg yolk and then place it in the oven, which should be preheated to 180°;
• The croissants are baked for about 15 minutes, they should be browned, after which they can be served.

To make your croissants truly successful, you need to follow a few simple rules:

• The dough must be defrosted correctly: it must first be moved from the freezer to the refrigerator for 2-3 hours. Half an hour before the end of the specified time, it can be removed from the refrigerator and allowed to finally thaw at room temperature;
• croissants made from puff pastry dough must be baked with caution: the oven must not be opened for the first 10 minutes, otherwise the future delicacy will not rise in volume;
• In order for the croissant blanks to end up soft and airy, they do not need to be placed in the oven immediately. First, they need to sit for an hour and a half, after which you can start baking. Some housewives advise infusing the future delicacy longer, then the delicious dessert will turn out really lush, however, you will have to wait much longer for it.

Enjoy your tea!

French croissants... Who hasn't heard of them. You don’t have to go to France to try flaky croissants; you can make them yourself. Do you want traditional croissants, do you want them with chocolate, cream or cheese. It is enough to have a good recipe and airy croissants will always delight you with the unique taste of delicate puff pastry.

Ingredients:

(18 croissants)

• 500 grams of flour
• 100 gr. Sahara
• 230 ml. water
• 20 gr. milk powder
• 25 gr. fresh yeast
• 1 tsp salt
• 80 gr. butter for dough
• 200 gr. butter for layering
• 1 egg for painting croissants

• The main ingredients of puff pastry are flour and butter, so we choose the best flour - the highest quality with high gluten. We buy real butter, without vegetable additives. Replacing butter with margarine, although cheaper, is not advisable, since margarine contains mainly vegetable oils and thickeners, and it is difficult to layer dough with it.

Preparing puff pastry for croissants. Stage I

• Pour flour, sugar, salt, milk powder into a bowl. Knead fresh yeast in your hands, which we also add to the listed ingredients.
• I immediately draw your attention to the fact that to knead the dough for croissants you will need 500 grams. flour, this is not two glasses, as some people think!!!. Thin-walled glass with a volume of 250 ml. holds 160 g. wheat flour, faceted glass without a rim with a volume of 200 ml. holds 130 g. So, count, depending on the volume of your glass, add from 3.1 to 3.8 cups of flour.
• A piece of butter 80 gr. heat in the microwave. We heat for less than a minute at medium power. The oil should become liquid, but not hot. Add oil.

• Mix everything. When the contents of the bowl are more or less mixed, add water little by little. Take water at room temperature. We continue to mix everything until we get a homogeneous dough.
• Place the dough on a floured table and begin kneading. Knead for at least 15 minutes.
• At first the dough is quite sticky, but as you knead the croissant dough becomes more manageable and pliable.
• The dough may need a little more flour. Add a little at a time so as not to make the dough too tight.
• As a result, we should get a soft and plastic dough that does not stick and easily separates from the table and hands. It is easy to work with even without flour.
• Although this dough contains yeast, it is not like the yeast dough we are used to, because the yeast is still in a dormant state.

• Using a rolling pin, roll out the dough to form a rectangle. There is no need to roll it out thin. Wrap the dough in cling film and put it in the refrigerator.

• First cooling of the dough - 2 hours, more is possible, but not less. This is necessary so that the croissant dough cools very well, otherwise it will be difficult to work with.
• Place a large piece of butter, previously taken out of the refrigerator and already heated to air temperature, on a piece of cling film.

• Cover the butter with a second piece of film and roll it out to form a thin rectangle. The oil is trapped between two layers of film, so the table and rolling pin remain clean.

• We hide the oil in plastic in the refrigerator.
• Take the croissant dough out of the refrigerator. Roll out to form a long rectangle. The width of the rectangle should be slightly larger than the piece of butter that we rolled out earlier.
• Place butter on top (without film), as shown in the photo.

• We wrap the dough so that the butter is inside. Lightly press the edges on all sides.

• Turn the piece of dough 90 degrees so that the joined edges are on the right.

• Roll out the dough again into a long rectangle. Roll out the dough carefully, slowly, so that the oil is evenly distributed between the layers and does not break through the dough.

• We wrap the far edge and then the near edge, as shown in the photo.

• Then fold the dough in half to form a rectangle of four layers.

• Wrap a piece of dough in cling film and put it back in the refrigerator. Second chilling of croissant dough - 1 hour.
• We take out the dough for our croissants from the refrigerator. Carefully, so that the butter does not escape, roll out the dough into a long rectangle. The thickness of the dough is approximately 7 mm.

• First we fold the far edge.

• Then we bend the near edge. We should have a rectangular piece of dough made from three layers.

• Wrap the dough in film and put it back in the refrigerator. Chill the dough for 1 hour.

Forming croissants from puff pastry

• Roll out the puff pastry into a large square 6-7 millimeters thick. Using a sharp knife, cut the dough first in half and then into long triangles.

• We fold all the triangles from the base to the top. If you want, you can put a little chocolate or cream at the base of the triangle, then you will get filled croissants.

• Place the puff pastry rolls on a baking sheet. You can leave them straight, or you can give them a semicircular shape. In this case, the “top” of the former triangle should be at the bottom and well pressed by the weight of the croissant. If the top is not pressed down, the croissant may open up during baking.
• Since the croissants increase in volume quite a lot, we place them on a baking sheet far from each other. I have nine croissants on a baking sheet.

• Lightly moisten the croissants and place them in a warm but not hot place. It is at this moment that the product heats up to 35-40°C, which causes rapid growth of yeast. This is a very important step and cannot be skipped, otherwise you will end up with ordinary shortcakes. Layered croissants should rise at least twice in size. Depending on the quality and freshness of the yeast, this may take from 30 minutes to an hour.

• Cover the croissants with beaten egg and then place in a well-heated oven. Bake croissants for 15 minutes at 180 degrees.

• Once our beautiful flaky croissants have cooled, they are ready to serve. Do you want it with coffee, hot chocolate or tea, or just milk. And children are delighted with airy croissants made from puff pastry.

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Reviews and comments:

Ksyusha 08/30/11
Moms, how delicious! Why can't you just watch...

Alena
Ksyusha, who’s stopping you from baking delicious and tender croissants? Even if you’re on a diet, I think it’s okay to have one small croissant for breakfast))) In addition, homemade baked goods are always lower in calories than factory-made ones.

March 2.09.11
I have long fallen in love with and prepare croissants, but on the contrary, I freeze the butter for puff pastry and then grate it onto a coarse grater.

Alena
Yes, this is also a good, proven method. But since I am a very practical person, I prefer a practical approach in the kitchen. After all, simply laying out a piece of butter and waiting until it heats up and becomes plastic is much easier than grating. And you don’t need to wash the grater afterwards))).

Vera 10/11/11
First time making croissants. Of course, we had to tinker, but the croissants turned out to be terrible, no comparison with those sold in stores.

Elena 05.11.11
Wonderful recipe! I'll try to bake it. But very little attention is paid to the filling, which ones are better? How exactly to put the same chocolate in the base? Just a tile?

Alena
Elena, thank you for your feedback and for your question. Yes, the easiest way is to place a piece of chocolate at the base of the triangle and then fold the dough over it. You can use regular dark or milk chocolate, or you can use special culinary chocolate, which is used for cakes and desserts.
They also bake croissants with custard, such as for Napoleon cake. Place a spoonful of pre-prepared (cooled) custard at the base, and then wrap each croissant. The main thing here is not to lose a sense of proportion, since too much filling can shrink the puff pastry.
In general, croissants are made not only with sweet filling. Croissants with cheese and sausage or with sour and smoked meat are very popular.
Perhaps you can come up with your own signature filling and then share the recipe with us)))

honey:) 11/10/12
But I’ve never made these croissants :) and you need as much as 4 kg, how good it is that there are such sites that can help at any moment. Thank you very much for the recipe:*

Angelika 03/12/12
The first time I made croissants, I was worried how the dough would turn out. Everything is fine, very pleased with the result

Alma 04/29/12
I want to try your recipe! How long do you need to hold the formed croissants for them to rise? Besides, it’s cool in my house, won’t that make them settle?

Alena
Alma, yeast dough loves heat. Place the formed croissants close to the oven so that warm (but not scalding) air warms the dough. Usually twenty minutes, half an hour is enough for the dough to rise. The time depends on the freshness and quality of the yeast. The volume of the product should approximately double.

Alma 04/29/12
I started making it and again the question)) (I very rarely mess with dough, especially yeast dough) when diluting yeast, should you add sugar, or just dilute it with water and immediately mix it with flour?

Alma 04/29/12
Overall, the croissants turned out great, but 220 degrees turned out to be a bit too much. And I messed up something with the sizes, it turned out not 15 large ones but 30 small ones)) But everyone really liked it! Thank you for the recipe!!!

Alena
Alma, unfortunately I couldn’t answer your question right away, I had a working day today... But I see that you did a great job and everything turned out great for you :)))
But just in case there are still questions, I’ll comment. For this recipe, the dough is made from yeast, flour and water, and sugar is added later along with the rest of the flour and other ingredients. Although, if you immediately add sugar to the dough, it will work too))) For example, when making dough for Easter, the sugar is placed in the dough.
As for the temperature, then of course you need to adapt a little to the specific oven. Anyone who has tried baking in different ovens (gas, simple electric, electric with ventilation...) knows well that each oven has its own character. I’ll make special adjustments in the recipe and indicate the interval, as they say, it’s better to under than over)))

Lyudmila 08/24/12
Alena, good afternoon. I read your recipe and had a question. You describe the process of making puff pastry without refrigerating it multiple times after each layer. Do I understand correctly? Or do you still need to put it in the refrigerator after each rolling? The photo of your croissants is exactly French croissants, I live in France, so I know for sure :) I wanted to try to cook according to your recipe, there are many different options on the Internet, but alas, not all of them look like airy and flaky croissants, with a specific crust. Thanks for the recipe!

Lyudmila 08/24/12
Alena, please tell me, if the roads are dry, then what should be the quantity?

Alena
Typically, 1 g of dry yeast is equivalent to 3 g of fresh compressed yeast. Based on this, instead of 25 g of fresh, it is enough to put 7-8 g. dry (2 tsp). But I would like to draw your attention to the fact that the proportion may differ slightly from different manufacturers, so carefully read the instructions on the packaging. At the same time, pay attention to how much flour one bag is designed for.

Lyudmila 08/26/12
Good afternoon, Alena!
I want to thank you for the recipe. The croissants turned out great!!! My French husband said it was better than the bakery! And it’s absolutely impossible to compare with those sold in the supermarket! And most importantly, I got puff pastry! No matter how much I tried it before, it was flaky but not so flaky! And of all types, I really love this dough! Now I will bake, using your equipment all the time! Although, one time I had to put it in the refrigerator, because it floated so much under the rolling pin, and then I started sprinkling each layer with a small amount of flour, and everything worked out! My delight knew no bounds! :)

Lyudmila 08/26/12
Alena, the site is wonderful! Bookmarked! Welcome, new visitor! :)
I really liked the descriptions of your recipes, everything is clear and understandable, without unnecessary digressions. And most importantly, the preparation really takes a small amount of time! Good luck to you!

Alena
Lyudmila, I am very pleased that everything worked out for you and that you liked the croissants. I will always be glad to see you on the site. I also wish you great success and the highest culinary aerobatics!

Anna 08/28/12
Please tell me why, when rolling out the dough with butter, it came out everywhere and eventually seemed to dissolve with the dough and became too viscous, I had to put it back in the freezer, I don’t even know what will happen now. What did I do wrong, maybe the butter melted quickly when rolling out, since it was quite hard

Alena
Good afternoon, Anna. Apparently, the dough floated due to high temperature (ambient + heat of hands). It is advisable to work quickly with puff pastry, especially in summer. You did the right thing by storing the dough in the cold. When it freezes a little, complete the process, and then roll it out and cut it into triangles, as shown in the photographs. Perhaps all is not lost yet, and you are panicking early)))

Oksana 09/11/12
Hello)))
I made croissants according to your recipe twice, they turned out very tasty. But when I put butter on the dough and rolled it out, the dough tore and butter came out everywhere)) the croissants turned out a little different. Maybe I'm making the dough too tight because during the kneading process the dough sticks and I add flour?

Alena
Yes, sometimes this happens when the dough is too tight. Just add a little more liquid or an extra yolk the next time you knead the dough to give the dough more elasticity.

Kenya 11/12/12
Please tell me, my dough almost didn’t rise, but I added more flour because the dough turned out to be too sticky from the start. And how thick should you roll out the dough before forming croissants?

Alena
Ksenia, most likely the problem is yeast. Either they weren’t very fresh, or they didn’t put in enough if they used dry yeast. To be honest, I prefer fresh. Although cold air temperatures could have an effect, the dough loves warmth. As for the thickness, you don’t need to roll it out too thin, half a centimeter, or even thicker.

Juliana 11/24/12
Hello! Please tell me, do the croissants according to your recipe turn out like 7days croissants? I've looked all over the Internet, but the photos don't match the 7days croissants... And I really want to make them myself...

Alena
Yuliana, I would really like to answer you that YES, exactly like that... But I won’t lie and tell the truth: homemade baked goods never turn out the same as industrial ones, and industrial ones never turn out the same as homemade ones. Firstly, different ingredients (in industrial baked goods there are much more flavorings, leavening agents and other additives that improve taste and appearance). Secondly, different technology. At home, everything is done by eye, but in an industrial setting, everything is measured by a robot, including the temperature of the dough. Therefore, if you definitely want the ones in 7days, then it’s much easier to go and buy. And if you want homemade croissants, then yes, you need to take the recipe, try it, learn. The word learn is key here because croissant dough requires skill and practice. And not everything always works out the first time.

Lera 12/25/12
This is the second time I have made croissants using your recipe. The first time they turned out soft and fluffy, but yesterday they were tiny. It’s also delicious, but these are already bagels. Perhaps we need to be more strict with the recipe.

Alena
Lera, you are absolutely right here. When it comes to dough, especially something as finicky as puff pastry, it's best to stick to the recipe rather than experiment. If the dough takes a little more or less flour, this is normal, but an overdose of fat (oil) can greatly affect the result.

Katya 01/28/13
please tell me about the dough for croissants (fold it three more times)

Alena
After putting the dough and butter into an envelope and rolling it out with a rolling pin, we get a rectangle. Then we fold this piece of dough several times and roll it out again. The easiest way is to mentally divide a piece of dough into three parts, first wrap the right part inside, and then the left (like a three-part postcard). How exactly to fold the dough does not play a special role. It is important that the croissant dough is made in layers: fold, roll out, fold, roll out...
Katya, I hope I was able to answer your question)))

Alla 02/08/13
where should I put 80 grams of butter? in the dough or is it for greasing the baking sheet?

Alena
This 80 grams of butter should be placed in the croissant dough

Anna P 03/05/13
Hello! Tell me, does the yeast dough need to be left to rest or should we start layering it right away? Also, if you replace the butter with margarine, will it taste bad?

Alena
If the yeast is fresh, then after kneading the dough you can immediately start layering. When you form the croissants, be sure to put them in a warm place so that they rise, then put them in a preheated oven. I would recommend butter, since margarine is very different from butter in taste, quality, and composition.

Alice 01.09.13
Thank you so much for your recipe, the croissants turned out very tasty, I cooked it for the first time, made half a portion, and already regretted it, I should have made more!!!

Vera 10.22.13
I chilled the dough twice, as you wrote, the third time I left the dough in the refrigerator for the whole night, and baked it in the morning. The croissants turned out just wonderful! Thank you!

Nika 10.24.13
Alena, please tell me, is there anything I can replace milk powder with?

Alena
Powdered milk improves the dough; any baked goods with the addition of powdered milk turns out more tasty and airy. If there is no powdered milk, then instead of 230 gr. of water, which are indicated in the recipe, take 230 g. regular milk. You will get an almost equivalent replacement.

Nata 05.11.13
I love to cook and bake. I also bake croissants. Only I have a different dough recipe, it’s not as airy as yours, because it doesn’t contain yeast. But I liked your recipe better. Yours is so beautiful and airy. I make the filling for croissants from a mixture of honey, sugar and walnuts. This turns out so delicious.

Zukhra 01/10/14
I feel like I can’t resist and will try to bake puff croissants according to your recipe, although I’m not entirely sure of a successful result). Puff pastry, in my understanding, is the most difficult, but everything is described in the recipe so well and in detail that I’ll probably risk it, I want pleasant memories. This fall in Paris I ate real French croissants, extraordinary yummy).

Alena
Zukhra, thanks for your comment. Of course, puff pastry requires practice, but if you do everything as written, you will definitely get croissants))). The only thing I want to draw attention to again are two important points.
1. Although this puff pastry contains yeast, it is not initially similar to yeast dough, because... is in a cold state all the time. But when we form the croissants and put them in a warm place, then the process of yeast fermentation begins. Then the croissants begin to increase in size and rise by leaps and bounds.
2. You can’t skip this stage; you need to wait until the croissants rise, and only after that put them in the oven to bake.

Natalia 01/21/14
Tell me, if I don’t have milk powder, can I replace the water with milk?

Alena
Natalia, of course, water can be replaced with milk)))

Natalia 01/25/14
Alena, they turned out delicious, very tender and airy, but yeast dough is yeast dough, it doesn’t look like puff pastry, but it’s still very tasty, I did everything according to the recipe down to the gram, the dough turned out hard, I didn’t take any risks, I threw it in the bread maker, added milk, and she kneaded the dough as needed. Thanks for the recipe!

Alena
Natalia, I’m glad that you were satisfied with the baked goods))). But, judging by how you did it, the technology for preparing puff pastry was broken. You'll probably end up with delicious bagels.
Natalia, I understand that you were confused that the dough is dense, but that’s how it should be. This is a puff pastry using yeast, not a pastry dough, and therefore should not look like it. Puff pastry is specially cooled. When refrigerated, the yeast does not multiply, so at first the dough looks like regular yeast-free dough (like dumplings). This dough is much easier to layer. But when the lamination process is completed, when the croissants are rolled up and placed in a warm place, that’s when the yeast starts working, that’s when the dough starts to rise, becomes soft and airy. Next time try to withstand the technology)))

Lena 02/14/14
Puff pastry has always been a rocket science for me and I was afraid to take it on. I carefully studied the recipe, it took a little time, but there was nothing complicated. Everything was clearly explained. I'll be experimenting this weekend. I trust your site and have no doubt that everything will work out for me.

Irina 05.05.14
Great recipe. Made croissants for the first time. everything turned out just fine. Thanks a lot!

Alena
Irina, thank you for your feedback)))

Tatyana 05/07/14
I really want to try your recipe, but I just wanted to ask, is it possible to replace the powdered milk with baby formula? I also really like croissants with brewed chocolate or vanilla cream. Maybe you can do it yourself too? maybe you have some kind of recipe))) and I’m thinking about how to make it so that it doesn’t leak out, I don’t want to eat a drop of it like in store-bought ones and that’s it, as they say, “here and rejoice”) for the family I want to do it so that it’s good!) ))

Alena
Tatyana, yes, you can replace it with baby formula, essentially it’s the same powdered milk, only better quality. As for the filling, any liquid filling will shrink the croissants, and it will leak out, as was noted. If for yourself and not for sale, then the best solution is to bake regular croissants. The cream can be pumped inside using a culinary syringe. For my son, I make it even simpler - I cut it and spread it with cream, jam, condensed milk...
You can see the creams on my website; for croissants, chocolate cream and custard cream are suitable, you just need to make it a little thicker than according to the recipe.

Tatyana 05/08/14
Thank you very much, I'll do it one of these days. I’ll be sure to write how it turned out!)

hope 07.28.14
Hello! Tell me, please, why turn the dough 90 degrees and roll it out in only one direction? why not to the sides??? Thank you!

Alena
The hope is that when the dough is rolled out in one direction, the butter is distributed more evenly, and the rectangular shape of the dough is easier to maintain. If you roll it in different directions, sooner or later you will end up with a round pancake. When you try to fold it, areas with and without oil will appear, i.e. the dough will be less flaky.

Elena 01/10/15
Can this dough be prepared for future use? Freeze?

Alena
Good afternoon, Elena! This dough can be stored for several days in the refrigerator, well wrapped in film so as not to dry out. But I don’t recommend freezing, because it yeast puff pastry, and when frozen, the yeast dies, which, naturally, will affect the final result.

Vera 01/11/15
Hello, Alena! The recipe is very interesting, now I am in the process of making the dough. but I have a question: my mother told me that it is necessary to release carbon dioxide from yeast dough, 4 times. If this is not done, then a lot of harmful substances remain in the dough. What do you think about this?

Alena
Indeed, when preparing yeast dough (more often this applies to rich yeast dough), the dough is kneaded several times. This is done in order to release the accumulated carbon dioxide. The fact is that excess carbon dioxide slows down the growth of yeast and the dough stops rising. I haven’t come across such information about harm; on the contrary, carbon dioxide is widely used in cooking (baking soda, when quenched with vinegar, releases carbon dioxide and the dough becomes porous, it is also used in the production of beer, etc.).
As for croissants, there is no need to specially knead the dough, you roll it out periodically anyway; moreover, forced cooling of the dough in the refrigerator temporarily inhibits the growth of yeast; the yeast begins to work only at the last stage, when the croissants are placed in a warm place to rise.

Svetlana 03/21/15
Tell me, is it true that there are no eggs in the recipe, is it a typo?

Alena
Svetlana, there are no eggs in this recipe.

Svetlana 03/22/15
Alena, thank you very much for your answer. I made it, they turned out delicious, they didn’t rise much, and the consistency inside turned out like regular buns, I’ll try it again

Alena
Svetlana, when we layer the dough, pay attention to its temperature. If the dough gets hot from your hands, then we send it to cool in the refrigerator; we must not allow the oil to begin to mix with the dough.

Irina 02/12/16
Hello. I made croussans. Everything worked out. But because of the flu, the children did not come to their grandson for the holiday. What should I do to save them for next Friday? If this is not possible, then advise that you can prepare something similar, but with the option of freezing. Thank you.

Alena
Irina, croissants can withstand freezing perfectly. When they have cooled to room temperature, carefully place them in a clean bag or box so as not to wrinkle. Hide it in the freezer (you can put it in a second bag so as not to pick up the smell of fish or meat). This way they can be stored for several weeks. To defrost croissants, take them out of the freezer in advance, defrost them at room temperature, and never use the microwave. The croissants will be as soft and tasty as after baking.

Olga 04/29/16
can you tell me if the dough can be frozen?

Alena
Olga, croissant dough is usually frozen, but from experience I can say that after defrosting the dough is still worse than without freezing.

Olga 04.05.16
The croissants are simply AWESOME, they went with a bang. Thank you very much for the recipe!

Alena
Olga, I’m glad the recipe didn’t disappoint))))

Lydia 07/31/16
Good evening! please tell me it says in paragraph 32 that we lightly moisturize......what do you mean?

Alena
Lydia, to prevent the surface of the croissants from drying out, go over the top with a wet brush (lightly, without fanaticism).

Croissants are small confectionery products made from airy puff yeast dough in the shape of a crescent. They are considered the heritage of national French cuisine and are widely known far beyond its borders. Treat yourself and your loved ones with deliciously crispy tender croissants by learning all the most important secrets of their preparation through our recipes with photos.

To prepare croissants at home from puff pastry with filling according to the classic recipe, you will need time and certain knowledge, skills and abilities. The products are prepared from yeast dough in water, generously layered with butter. This pastry is also delicious made from other types of puff pastry: kefir, yeast-free, shortbread with various sweet (thick jam, fruit, chocolate) and non-sweet (cheese, cottage cheese, fish) fillings.

Classic croissants made from puff pastry with chocolate (recipe with photos)

Preparing delicious croissants according to the classic recipe is a troublesome task, but the result is worth it. Small products made from puff pastry with chocolate, similar to tender buns, but airy and crispy, will become a favorite dessert for tea. So, here is the recipe for chocolate croissants:

Ingredients

• For the test
• Water - 1 glass (250 ml)
• Butter - 250 g.
• Dry yeast - 1 tbsp. l.
• Sugar - 3 tbsp. l.
• Premium or 1st grade flour - 3 cups
• Salt - 1 tsp.

For the filling

• Dark chocolate - 1 bar
• Butter - 1 tbsp. l.
• Walnuts - ¼ cup

Preparation time: 5 hours, of which 25 minutes - baking, 4 hours - dough resting

Yield: 24 8 cm croissants

Calorie content: 465 kcal per 100 g.

How to make croissants from puff pastry with chocolate

The secret to making soft bagels with an appetizing crispy crust from classic dough is in its kneading and aging. Next, you will learn how to properly bake croissants from puff pastry; a recipe with photos will help you step by step, introducing you to every moment of their preparation.

Dissolve the yeast in water, add sugar and stir until completely dissolved. 1 tablespoon of dry yeast can be replaced with 20 g of wet pressed yeast.

Add melted butter and cooled to room temperature. Mix the ingredients.

Add flour and knead the dough well. Add salt halfway through the kneading process. Cover the bowl with the dough with cling film and place in a warm place for 1 hour to rise.

Advice: In the croissant dough, the recipe calls for adding salt not to taste, but a certain amount - the separation of the dough during baking depends on this. We need 1 teaspoon of salt.

Roll the risen dough into a ball, place it on cling film, cut it into 4 pieces with a cross, and unfold it. Shape the dough into a square. Wrap in film and place in the refrigerator for 30 minutes.

Prepare the oil for the layer. Warm it in advance at room temperature until it becomes soft plasticine, then wrap it in cling film and beat it into a square the size of a dough square.

Advice: To layer the dough, you need natural butter; margarine will stick the layers together.

Place the chilled dough on a floured table. Stretch the dough or roll it out lightly with a rolling pin. Place cold butter in the center of the dough and fold into a square. Roll it out lengthwise and, mentally dividing it into 3 parts, fold it into a booklet, first turning one edge towards the middle, and then the other.

Wrap the folded dough in plastic wrap and place in the freezer for 15 minutes, then place in the refrigerator for another 15 minutes.

Take the dough out of the refrigerator, put it on a table sprinkled with flour, roll it out along the layers from the center up and down to a thickness of 1 cm. Fold it into 3 layers like a book.

Wrap the folded dough in film, place it back in the freezer for 15 minutes, and then keep it in the refrigerator for 15 minutes.

Repeat this procedure 2 more times. For the 4th time, cool the dough only in the refrigerator for 40 minutes.

Divide the dough into 3 parts, roll each into a circle about 5 mm thick. Cut it with a sharp knife into 8 equal parts as follows: crosswise into 4 parts, and crosswise again, dividing each resulting part in two.

Advice: While you work with one part of the dough, place the others in the refrigerator to stay chilled.

Chocolate filling for croissants is the most common: tasty, healthy, convenient. Baking puff pastry with chocolate in the oven is easy: chocolate hardens at high temperatures and therefore does not leak out, like jam, for example.

Wonderful filling - chocolate with additives (nuts, cookies, raisins). Break it into slices and wrap it in bagels. Dark chocolate in combination with puff pastry will give baked goods a unique aristocratic taste.

Knowing how to roll croissants, you can easily shape them into a moon shape. To do this, cut the wide part of each triangle, lay out the filling and roll it into a bagel. To prevent the filling from creeping out of the baked goods, run wet fingers along the edges of the triangle before twisting.

Place the bagels on a baking sheet covered with baking paper and leave to proof. They should increase 3-4 times in size so that their surface will not crack during baking.

Brush the products with beaten egg. Do not grease the edges, otherwise they will peel poorly.

Before baking, preheat the oven to 220 degrees. Bake for 20-25 minutes at 200.

Decoration for croissants - melted chocolate. Dip the edge of the bagel in chocolate and sprinkle chopped nuts on top. Now the truly royal croissant is ready. Serve with hot coffee or chocolate (cocoa).

Preparing the classic dough takes a lot of time. Prepare more of it at once and freeze. If necessary, you can quickly prepare croissants with chocolate from ready-made puff pastry - the recipe with the photo above will help you roll out, cut and roll bagels, and later in the article you will learn how to prepare frozen dough for baking.

How to make croissants from puff pastry

At any time, without much hassle and time, you can prepare croissants from ready-made puff pastry with chocolate, fruit, condensed milk, bought in a store. But it cannot compare with the one you prepare yourself. Dough made in advance with kefir can be stored in the freezer for a long time; at any time you can use it to prepare a delicious dessert with your favorite filling.

Remove the finished dough from the freezer and defrost it so that not only the top, but also the inner layers are soft. This can be done in advance - in the evening, put the dough in the refrigerator on the warmest shelf. You can defrost faster at room temperature or in the microwave.

Roll out the thawed puff pastry with a rolling pin along the layers on a floured table. Cut into 3-4 parts (depending on the amount of dough) and.

Bagels made from yeast dough need 30 - 40 minutes to rise in a warm place. They will increase in volume by 2-3 times. Brush the surface with egg and place in an oven preheated to 200 degrees. The fastest croissants are made from yeast-free dough, since it only needs to be defrosted first.

A little about croissants

Appetizing croissants made from airy dough are considered an original French traditional pastry. One can argue with this statement.

Translated from French, croissant (fr. croissant) means crescent. But the history of the croissant goes back to the 7th century in Vienna. The baker received the exclusive right to produce bakery products in the shape of a crescent (the symbol of Islam) as a reward for saving the city besieged by the Turks. While working at night, he heard the noise made by the enemies who were digging a tunnel to get into the city underground, and reported it.

How to eat croissants according to etiquette? These are small, as they say “one bite”, products that are taken by hand. Jam, preserves, condensed milk, fruits that may be offered with them are placed on an individual plate next to the pastries.

Filling for croissants

More often, croissants are prepared with a sweet filling and served as a dessert with tea, coffee, cocoa, but unsweetened fillings will give the baked goods a unique taste, which, in combination with puff pastry, will make them the center of special attention even at the festive table.

The requirements for all fillings are the same - it should not be liquid, because during baking the dough will rise and displace the filling.

The most popular fillings for croissants:

• Chocolate
• Sweet fruits (apples, bananas, apricots, pears, peaches, citrus fruits)
• Berries (cherries, currants, gooseberries, chokeberries)
• Berries and fruits from jam
• Thick jam, jam
• Marmalade
• Cinnamon mixed with sugar
• Dried fruits (raisins, dried apricots, prunes)
• Any nuts
• Cottage cheese
• Salted fish
• Sausages, ham

Other recipes for croissants filled with puff pastry

Microwave puff pastry croissants with peaches

Well-baked croissants with an appetizing beautiful surface will be obtained in the microwave with convection. Having placed the items for baking, you don’t have to worry about whether they will bake or burn. The oven will notify you when the products are ready with a loud signal.

For the filling you will need 2 medium sized peaches and sugar for sprinkling. Peaches should be sweet, with firm flesh. Wash the fruits, peel them, cut the pulp into oblong slices so that when laid out for 1 product - 1 fruit slice. Lightly sprinkle the peach with sugar (just a little).

You can also make croissants with any other fruit.

Calorie content: 406 kcal per 100 g.

Croissants with salted fish made from puff pastry made with beer

Using beer when preparing shortcrust pastry for croissants will give the products additional fluffiness, tenderness and crumbliness. The dough is prepared according to the shortbread puff pastry recipe, only beer is added instead of water.

The salty filling of fish croissants will pleasantly surprise and even stun the invited guests with its original taste. Any fish filling will be delicious, but salmon is special.

For the filling you will need 2 hard-boiled eggs, 1 raw egg, 50 g salmon, 20 g cheese, green onions. Finely chop the greens and boiled eggs. Grate the cheese on a medium grater. Mix prepared ingredients with raw egg. Remove the dark part from the salmon fillet and cut into small pieces. Place a spoonful of filling on the dough and a piece of salmon on top.

Almond croissant made from puff pastry with kefir

You can use any nuts for the filling - peanuts, walnuts, pistachios, almonds, hazelnuts and even pine nuts. Each will add their own unique taste and aroma and will always remain inside the baked goods. They can be used whole, broken into pieces, crushed, mixed with egg or chocolate.

Let's prepare croissants with almonds: mix 1 cup of almonds in a blender with 1 egg and 1 tbsp. l. Sahara. Prepare yeast dough using kefir.

After baking, pour melted chocolate over the surface of the bagels and sprinkle with chopped nuts.

Calorie content: 410 kcal per 100 g.

Croissants with prunes from ready-made puff pastry

Raisins, dried apricots, prunes, dried ground bird cherry - the easiest to prepare and convenient for baking filling for croissants. It will never leak and preparation work is minimal: rinse, dry, cut.

Prunes are famous not only for their special pleasant taste, but also for their great benefits for the body. Dried prunes - ready-made filling: tasty, moderately sweet, with a slight sourness. Wash dried fruits and dry with a cotton towel. Cut into slices widthwise. And the filling is ready.

Calorie content of croissants with marmalade: 410 kcal per 100 g.

Lenten croissants with chocolate puff pastry

Those with a sweet tooth who are fasting can indulge in the pleasure of eating delicious pastries and making lenten croissants with chocolate. The recipe for their preparation differs in that butter is replaced with high-quality vegetable oil (sunflower, olive), and dark chocolate (without dairy products) is used for the filling.

Calorie content: 390 kcal per 100 g.

Croissants with Nutella puff pastry

Small croissants with milk chocolate and nut filling, such as Nutella chocolate spread, will pleasantly diversify your breakfast and delight your beloved household members. Puff tender bagels can be prepared very quickly, spending only 30 - 35 minutes, of which 10 minutes are preparing the products and 20-25 minutes are baking in the oven. For 250 g of puff pastry you will need 0.5 cups of Nutella and 1 egg for greasing the products.

Calorie content: 460 kcal per 100 g.

How to decorate croissants

Fragrant and rosy croissants look beautiful without decoration, but you can decorate them to give them a more impressive look. We offer several ideas on how to decorate puff pastry croissants, but only your imagination will give the products an original and unique look.

• The easiest way is to lightly dust the finished bagels with powdered sugar.
• Drizzle honey, caramel and syrup over hot baked goods.
• Dip the not yet cooled products into caramel or thick syrup, and then into sugar or chopped nuts or coconut flakes. Those who like a bright citrus taste can use ready-made orange water for dipping.
• The most spectacular decoration for croissants is melted chocolate. You can use both dark and light chocolate, or both types at the same time.

Using a thin stream from a pastry bag, apply a simple pattern in the form of a lattice, mesh, zigzag to the surface of the products, and if time allows and your imagination runs wild, apply a more complex and beautiful pattern not only on the baked goods, but also on the plate in which the croissants are served.

An easier way is to dip one end of the bagel in chocolate and let the chocolate cool. If the edges are dipped in chocolate of different colors, this will give them additional originality.

When serving in portions, you can additionally decorate the croissants with fresh berries (cherries, strawberries, sprigs of red or black currant), fruit, sprigs of mint, which will add brightness and attractiveness to the dish.

Secrets of making puff pastry croissants

How to achieve a good rise in yeast dough for croissants

The yeast must be fresh (meaning not expired). Dissolve them in water whose temperature is no more than 50 degrees. The optimal dissolution temperature is 40 degrees (slightly warm to the touch). Melted butter should also be no higher than this temperature. If the temperature of the water and oil is even a little higher, the yeast will cook and the dough will not rise; at a low temperature, the dough will take a long time to rise, which will affect the taste of the croissants.

How to Shape Dough into a Square

Roll the dough into a ball, make 2 deep cuts in a cross with a sharp knife and turn the corners of the cuts from the center outward. Stretch the dough to form a square.

How to prepare butter for layering dough

Heat butter (natural, without additives) at room temperature until it becomes soft plasticine. Wrap it in cling film or put it in a plastic bag of a suitable size and beat it or roll it out with a rolling pin. Then put it in the refrigerator.

How to distribute the oil evenly throughout the dough

In order for the oil to be evenly distributed throughout the dough and the dough to layer well, you need to work with chilled oil and dough. Place the butter on a square of dough. After stretching the edges of the dough, fold it into an envelope so that the butter is completely covered. Roll out the dough with butter, giving it the shape of a narrow rectangle. Fold it into 3 layers like a book or 4 layers (fold the edges towards the middle, then fold it in half) and roll it out along the layers. Repeat this 2-3 more times, each time rolling out the dough only along the layers from the center to the edges. Do not apply much force, roll out gently, gradually increasing the length of the rectangle.

How much salt should you put in croissant dough?

You need to put a certain amount of salt in the croissant dough, not to taste. The quality of the separation depends on this: for 3 two-hundred gram glasses of flour you need 1 teaspoon of salt. If there is too much salt, the dough will be over-salted; if there is too little, the layers will spread.

How thick should croissant dough be?

Roll out the dough 1 cm thick at the preparation stage, at the last stage (for filling) 3-5 mm thick: if the dough is thinner, the baked goods will not rise; if it is thicker, it will not bake.

How to cut croissant dough

Roll the dough into a ball and then roll out into a circle 5mm thick. Cut the circle into 8 equal parts as follows: crosswise from top to bottom into 4 parts, then make 2 more cuts, dividing each resulting part in two.

Another way. Roll out the dough into a long rectangle, cut it into squares, and cut them into triangles.

How to wrap croissants

To make the products easily take the shape of bagels, cut the wide part of each triangle and lay out the filling, roll it into a bagel. The cut will allow you to easily shape the bagels into a moon shape.

The best way to cut croissant dough

The croissant knife should be very sharp - evenly cut edges of the products will flake better.

What to do to prevent croissants from cracking when baking

To prevent the surface of the croissants from cracking during baking, you need to let them rise well - they should increase in volume by 3-4 times.

How to get airy and tender croissants

One simple secret will help make your baked goods tender and airy: before putting the risen bagels in the oven, sprinkle them with water - wet your hands with water and shake it onto the bagels. This will create a humid environment in the oven during baking, which will have a positive effect on the taste of the products.

Why are croissants made from puff pastry soggy inside and not baked?

There are several reasons why croissants made from ready-made dough did not rise and bake - the dough did not warm up to the inner layers and did not have time to rise (rise) or was defrosted several times.

When baking, monitor the temperature. At temperatures below 180, baked goods will be tough and may not bake through. At temperatures above 200, the surface of the products will quickly brown, but the inside will remain raw. Before baking, you need to preheat the oven to 220-240 degrees, put the croissants in the oven, change the position of the regulator to 180 - 200. The heat of the heated oven will give the baked goods a quick rise.

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Do you want something tasty? We found 5 great recipes for airy French croissants that will fly away in an instant. It takes a lot of time to implement them, but the result is incomparable. While you select the filling to taste, prepare the necessary equipment and arm yourself with the necessary products, we will tell you how to bake the most delicious croissants

The main difference between any delicious croissant is the airy dough, consisting of several thin layers. You can find many options for its preparation on the Internet. We propose to take as a basis the recipe for pâte à croissants from the Picasso of culinary art - Pierre Hermé - from his book Le LAROUSSE des DESSERTS. The latter was first released in France in 1997 and has become the bible of confectionery.

Products needed to prepare 500 g of dough: 15 g butter with a fat content of 82% or higher, 5 g baker's yeast, 5-6 tbsp. l. cool water, 210 g flour (type 45), 1 tsp. salt without a slide, 2 tbsp. l. granulated sugar, 1 tbsp. l. milk powder and 125 g butter at room temperature.

Process for preparing puff pastry:

• 1. In a small saucepan or saucepan over low heat, melt 15 g of butter. Sift the flour into a separate bowl, add salt, sugar and milk powder (optional). Add melted butter and yeast dissolved in water to the dry mixture. Knead the dough by hand (from the outside in) until smooth and form into a ball. If the dough is too tight, you can add a little water.
• 2. Cover the bowl with the dough with cling film and leave in a warm place for about 1-1.5 hours until it has doubled in volume. When the dough has risen, knead it thoroughly to remove any accumulated air. Then place the dough back into the bowl, cover with film and refrigerate for 1 hour. After the specified time has passed, it should “grow” again. Punch down the dough again and place in the freezer for half an hour.
• 3. Remove the frozen dough from the freezer and roll it into a thin rectangular layer. It is desirable that the length of the sheet be at least three times its width. Knead well-softened butter (but it should not flow!) in a separate bowl, and then using a silicone spatula or spatula, apply half of it to 2/3 of the surface of the dough and leave to rest for 10 minutes. Then fold the sheet from the edges to the center (first fold the “dry” side, and then the oiled one) and place the resulting piece in the freezer for 30 minutes, and then in the refrigerator for 1 hour.
• 4. Remove the dough from the refrigerator and repeat the procedure: roll the dough into a rectangle, grease 2/3 of the sheet with oil, etc.

As a result of simple manipulations, you will have light and airy dough in your hands, from which you can bake amazing croissants. No worse than in the best pastry houses in Paris. The main thing is to try hard.

How to form croissants from dough?

Let us again use the precious advice of Pierre Hermé. Roll out the prepared puff yeast dough, which has been in the cold for a total of 5.5 hours, into a layer 6 mm thick. Cut out triangles from the dough with sides approximately 14*16*16 cm.

Make a small cut at the base of each triangle, place the filling (if using) and roll the dough from the base to the top, carefully forming a crescent shape from the dough.

Secrets to successful baking of croissants

Before going into the oven, the croissants must rise well and increase in volume. This will take about an hour. In order for the dough to acquire an appetizing golden crust during baking, before proofing the croissants should be brushed with egg yolk, beaten with a small amount of water (water may not be added).

Bake croissants in an oven preheated to 220 degrees. After 5 minutes, the temperature in the oven should be reduced to 190 degrees. In 10 minutes, the fluffy bagels will be ready!

We've sorted out the dough, now it's time to talk about the fillings. They can be very different: salty or sweet. Or you can cook croissants “empty” and come up with a filling for them afterwards. It will also be very tasty.

Alsatian croissants from Pierre Hermé

Required Products: 90 g sugar, 500 ml water, 70 g each almonds, hazelnuts and walnuts + for glaze 150 g powdered sugar, 60 ml water.

Preparation: Prepare a syrup from 70 g of granulated sugar and 500 ml of water, and then add pre-chopped nuts mixed with 20 g of sugar. The filling is ready. All that remains is to simply apply it to the prepared dough triangles.

After baking, decorate the croissants with glaze if desired. Its preparation does not take much time and effort: just beat the powdered sugar with water.

Croissants with pistachios

Necessary products for 30 pcs.: 300 g ground almonds, 100 g powdered sugar, 4-5 egg whites, for flavoring Eau de fleur d'orange or vanilla extract + for decoration 1 egg white and chopped pistachios.

Preparation: Mix almonds and powdered sugar, add orange blossom or vanilla extract and egg whites in small portions (no need to beat). The result should be a soft and pliable nut dough that will be an excellent filling for croissants.

Once you have formed the crescents, brush the tops with egg yolk and then gently roll in the pistachio flakes.

Croissants with Nutella

1 small jar of Nutella, 1 egg yolk.

Preparation: Croissants with Nutella are a great solution when all your energy is spent on preparing the dough or you don’t have time left to prepare the filling. Or maybe you just love chocolate spread. So, all that is required is to apply a small amount of Nutella to the prepared dough triangles and brush the croissants with egg yolk before baking. That's it!

P.S. If desired, you can add chopped nuts to the filling.

Croissants with smoked salmon

Ingredients needed for 6 servings: 180 g smoked salmon (strips), 200 g cream cheese, 1 egg yolk, green onions, salt and pepper to taste + sesame or poppy seeds for decoration.

Preparation: Place the cream cheese in a bowl, add salt, pepper and chopped green onions. Using a spoon or spatula, apply the resulting mixture onto each dough piece, place a slice of smoked salmon on top and form croissants. Before baking, brush the tops of the bagels with egg yolk and sprinkle with sesame seeds (or poppy seeds).

If you reduce the size of the triangles, you can bake cute and very tasty mini-croissants.

Croissants with Roquefort and raisins

Ingredients needed for 4 servings: 100 g Roquefort, 40 g raisins, 1 egg yolk.

Preparation: Everything is as simple and fast as possible. On each piece of dough, place a piece of Roquefort the size of a large walnut and a few raisins. The raisins can be pre-steamed to make them softer. Before placing in the oven, brush the tops of the croissants with beaten egg yolk.

Bon appetit!

Do you like Roquefort? We suggest you cook!