Croissants are the most popular pastries 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 hostess 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 cooking croissants.
Croissants from the finished dough - the basic principles of cooking
Croissants are made from puff pastry. At the same time, 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 the finished dough.
For salted croissants, the fillings can be very different. It can be cottage cheese with greens, ham, cheese, mushrooms or other products.
The finished dough is defrosted, unfolded and spread on a floured table. The sheet is cut into long strips, with a palm width. Then cut each strip into triangles.
Spread the filling on a wide part and wrap the dough in a roll. Ready-made croissants from the finished dough are spread on a baking sheet made of parchment. Each is smeared with a beaten egg and baked in an oven preheated to 220 ° C for a quarter of an hour.
Recipe 1. Croissants from ready-made dough with condensed milk
Ingredients
Half a kilo of puff pastry;
egg;
butter - 150 g;
150 g of boiled condensed milk.
Method of preparation
1. Dough defrost. Sprinkle the table with flour and unfold a puff pastry sheet on it. Lightly roll it. Cut the sheet into wide strips. Then cut each strip into triangles.
2. Melt the butter and mix with condensed milk. Put a teaspoon of boiled condensed milk filling on a wide side of a triangle and spin the dough into a roll. 3. Croissants lay out on deco, covered with baking paper. Beat egg and grease them with each bagel.
4. We heat the oven to 200C. We put a deco with croissants in the oven and bake them for half an hour. Put the finished baking on a dish and sprinkle with powdered sugar.
Recipe 2. Croissants from ready-made dough with apple and raisins
Ingredients
Half a kilo of puff pastry yeast;
lean oil;
raisins - 50 g;
granulated sugar;
an Apple;
powdered sugar - 15 g.
Method of preparation
1. Defrost puff pastry and divide in half. Roll one piece into a circle.
2. Cut it into identical triangles.
3. Peel the apples, core the seeds and cut them into small cubes. Put some apple stuffing on the wide side of the triangle. Sprinkle lightly with sugar and wrap the dough with the filling in a roll.
4. In the same way roll out the second sheet. Cut into triangles. Raise the raisins with warm water and leave for 15 minutes. Then drain and dry it on a napkin. Put some raisins on the wide side and wrap.
5. Spread the croissants with apples and raisins on a baking sheet covered with parchment. Preheat the oven to 180C. Put the baking sheet in the oven and bake the croissants for about 25 minutes. Put the ready pastry on a plate and sprinkle with powdered sugar.
Recipe 3. Croissants from the finished dough with chocolate
Ingredients
a pinch of flour;
Half a kilo of unleavened puff pastry;
100 g of chocolate;
milk - 50 ml;
60 grams of granulated sugar.
Method of preparation
1. Thaw the dough completely. Sprinkle the surface of the table with flour and lay out a sheet of puff pastry on it.
2. Without rolling, cut the dough into three equal squares. Each cut in half. The resulting rectangles are cut diagonally. There should be triangles.
3. Break chocolate into slices. You can take any chocolate, it can be: milk, bitter or white. On the wide side of the triangle put two slices of chocolate. 4. Croissant roll in roll. Put their tail down on the deco, pre-laid baking paper. Grease each roll with a silicone brush with milk. Sprinkle with sugar.
5. Deco with croissants put in the oven for 25 minutes. Bake at 180C. Serve croissants with hot coffee or cocoa.
Recipe 4. Croissants from ready-made dough with ham and curd cheese
Ingredients
unleavened puff pastry - 500 g;
curd cheese - 100 g;
200 g of ham;
egg.
Method of preparation
1. Fully thaw the finished puff pastry and divide it in half.
2. We roll 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 bit of cheese and ham filling. Wrap the dough with the filling in a roll and spread 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 pastries with broth or soup.
Recipe 5. Croissants from ready-made dough with quince jam
Ingredients
200 g of quince jam;
500 g puff pastry;
powdered sugar;
egg;
30 ml of vegetable oil.
Method of preparation
1. Defrost the dough. Pull the surface of the table with flour, unfold the dough and lay 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. It will be enough teaspoon.
3. Fold the dough into a bagel. Cover the baking sheet with baking paper and put croissants on it. Beat the egg slightly and coat each bagel with it.
4. Heat oven to 200C and bake croissants for half an hour. Put the finished pastry on the dish and sprinkle it with powdered sugar.
Recipe 6. Croissants from ready-made dough with custard and jam
Ingredients
250 g yeast-free puff pastry;
Strawberry jam;
two yolks;
vanillin;
50 g sugar;
100 ml of milk;
30 grams of flour.
Method of preparation
1. Thaw puff pastry. Turn on the oven and heat it to 220C.
2. In a skillet with a thick bottom, mix the yolk with flour, sugar, milk and vanilla. Stir until smooth and set on low heat. Boil, stirring continuously, until thick. Then turn off the heat and continue stirring for another couple of minutes. Transfer the custard into a deep cup and cool.
3. Put the thawed dough on the table covered with dough and roll it out. Cut it into triangles. What size they will be, decide for yourself.
4. Put a little bit of choux pastry on the wide section. Next put the jam. They also lubricate the edges of the triangle. Roll the dough into a roll. Put the resulting croissants on a baking sheet, pre-making it with parchment. Pour some milk into the yolk and whisk slightly. Grease each bagel with the mixture. Bake in the oven for a quarter of an hour. Serve croissants with hot cocoa or coffee.
Recipe 7. Croissants from the finished dough with chicken
Ingredients
400 g puff pastry;
Dutch cheese;
80 g of flour;
200 g boiled chicken fillet;
100 ml of milk;
pepper and iodized salt.
Method of preparation
1. Puff pastry defrost. Put it on a floured table and roll it out.
2. Heat the milk in a small saucepan. Flour diluted with a small amount of milk and grind to homogeneity. We do this so that during the cooking process no lumps form. The diluted flour is poured in a thin stream into the milk, stirring continuously, and cook until the sauce is thick. Salt it and pepper it.
3. Cut chicken fillet into thin strips. Cut the dough into small triangles. Spread a little chicken fillet on a wide part of them and pour it with chilled sauce. Sprinkle with finely grated cheese. Carefully wrap the dough with the filling. We spread croissants on a parchment-laid baking sheet. 4. Send our croissants to the oven. We bake them at a temperature of 175C for a quarter of an hour.
Recipe 8. Croissants from ready-made dough with Nutella
Ingredients
powdered sugar - 50 g;
egg;
mineral water 0 30 ml;
puff yeast dough - 250 g;
Nutella pasta - 100 g
Method of preparation
1. Remove the ready puff pastry from the freezer, defrost it and spread it on the surface of the table, lightly sprinkled with flour. Lightly roll it 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 on both sides.
3. Beat the egg in a cool foam and pour in some drinking water. Cover the baking tray with baking paper and place the prepared pastry on it. Lubricate each bagel with a beaten egg.
4. Put the baking tray on the middle level of the oven and bake for 20 minutes at 200C. Put ready croissants on a dish and sprinkle with powdered sugar.
Croissants from ready-made dough - tips and tricks from experienced bakers
- If you initially roll out the dough into a circle, it will be easier to make croissants.
- Lubricate the baking surface with milk or yolk so that it turns out to be ruddy.
- Fold the croissants starting from the side where the filling is located.
- To make croissants fluffy, do not roll out the dough.
