Croissants are a famous dish of French cuisine, they are often eaten here for breakfast or just with coffee as a snack. Products resemble bagels. Make them from yeast puff pastry. Often they are prepared without any filler, in the center they put a piece of the same dough from which the base is made. However, croissants with filling are becoming more and more popular. It can be sweet and savory. Croissant fillings can be made according to various recipes, many cooks invent them themselves. However, in order for the baker's fantasies to find a worthy embodiment, he needs to know a few rules for making fillings for French bagels.
Cooking Features
Croissant fillings are made from fruits, berries, chocolate, condensed milk, cheese, ham, vegetables, cottage cheese, meat. The technology of preparation of a specific filling can have its own specifics. Knowing a few moments will allow the cook to get the expected result, regardless of what products he prepares the filler for popular French pastries.
- Croissants are baked for a short time, usually they are kept in the oven for no more than 20-25 minutes. During this time, not all products have time to bake. Therefore, ingredients that require long-term heat treatment are not put into the croissant filling, or they are prepared beforehand.
- It is not customary to put a lot of stuffing in croissants, especially when it comes to sweet filling. When heated, many of the products that make up the sweet croissant toppings melt, and if you put a lot of filler in the dough, it can flow out of the product during baking.
- The addition of starch will help thicken the sweet filling. To make a more dense and viscous meat or vegetable filling, cheese is added to it. Cottage cheese can also serve as a binder for any type of filling for croissants.
- If the croissant filling has been heat treated, then it must be cooled before spreading onto the rolled dough. If this is not done, the filling will evaporate the dough, making it moist and slippery. This will spoil the appearance and taste of baking.
Formed croissants with filling are sent to an oven preheated to 200 degrees and baked for about 20 minutes. So that they do not fall down, the oven door at this time is not opened. If you want the French bagels turned out to be ruddy, before placing them in the oven, it would not hurt to grease them with yolk or strong tea.
Chocolate filling for croissants
Composition:
- dark chocolate - 100 g;
- butter - 30 g;
- milk - 20 ml;
- cognac (optional) - 5 ml.
Method of preparation:
- Break the chocolate. Fold in a small bowl.
- Add milk to chocolate.
- Remove the butter from the fridge 20 minutes before starting to make the filling, so that it is softened.
- Place the bowl of chocolate and milk in the water bath. Heat food by stirring until the chocolate is melted.
- Remove the bowl of melted chocolate from the water bath. Add to it the softened butter, mix.
- Pour brandy into the chocolate mass, mix.
It remains to wait until the filling has cooled down a bit and becomes thicker, after which it can be spread out with small spoons on the dough rolled out and cut into triangles, and formed into croissants.
Cottage cheese filling for croissants with nuts and dried fruits
Composition:
- cottage cheese - 0, 2 kg;
- dried fruits (raisins, dried apricots) - 50 g;
- nuts - 50 g;
- sugar - 80 g;
- vanillin - 1 g;
- chicken egg - 1 pc.
Method of preparation:
- Dried fruits pour boiling water, wait 15 minutes, drain the water. Drain dried fruits with a napkin. Apricots, finely chopped, leave the raisins whole.
- Dry the nuts in a pan, crush with a rolling pin or any other method convenient to you.
- Curd cheese through a sieve.
- Break an egg into a bowl, rub it in with sugar and vanilla.
- Add the curd. Beat the food with a mixer or mix well.
- Add dried fruits and nuts, mix the products, making sure that the pieces of nuts and dried fruits are evenly distributed in the curd mass.
Cottage cheese filling with dried fruits and nuts is not only tasty, but also useful. Croissants can be made with it for breakfast. They will charge with energy for a long time.
Stuffing for chocolate and strawberry croissants
Composition:
- white chocolate - 100 g;
- fatty cream - 20 ml;
- strawberries - 100 g.
Method of preparation:
- Break chocolate into pieces, mix with cream and melt in a water bath.
- Wash and dry the strawberries. Remove the stalks from the berries, cut them into small pieces.
- Dip the strawberry pieces in the melted chocolate, mix.
Wait a little until the filling thickens and use it for its intended purpose.
Stuffing for croissants from condensed milk
Composition:
- condensed milk - 0, 25 l;
- starch - 50 g.
Method of preparation:
- Remove the condensed milk from the refrigerator in advance so that it becomes slightly more liquid.
- Pour the condensed milk in a bowl, sprinkle with starch and mix well, trying to prevent the formation of lumps.
- Put the condensed milk in the fridge so that it thickens again.
You can also make croissants with boiled condensed milk, starch should not be added to it.
Stuffing for croissants from cheese and ham
Composition:
- poultry ham - 100 g;
- hard cheese - 100 g;
- mayonnaise (optional) - 10 ml.
Method of preparation:
- Chop grated cheese with holes of large or medium size.
- Cut ham into small cubes.
- Put the cheese and ham in a bowl, add mayonnaise to them, mix.
While baking croissants, the cheese will melt, tying ham pieces together and giving the products an exquisite taste. Such baking is hardly anyone can leave indifferent.
Stuffing for croissants with cottage cheese and vegetables
Composition:
- arugula - 100 g;
- radishes - 100 g;
- cottage cheese - 100 g;
- olive oil - 10 ml;
- salt, seasonings - to taste.
Method of preparation:
- Wash the radishes and arugula. Spread them on a towel so that they dry faster.
- Cut the tips of the radishes. Cut vegetables into small straws.
- Finely chop arugula with a knife.
- Combine cottage cheese with butter, salt and seasonings, mash, turning into a homogeneous mass.
- Combine cottage cheese with arugula and radish, mix. If the filling is too thick, you can add a spoonful of mayonnaise or sour cream.
Our compatriots rarely put radishes in a pie or pie filling, but the French like radish after cooking, they enjoy eating pastries with such a filling.
Stuffing for croissants with cheese, greens and egg
Composition:
- cheese - 0, 2 kg;
- chicken egg - 1 pc. category C2;
- fresh greens (dill, basil, parsley) - 50 g.
Method of preparation:
- Coarsely grate the cheese.
- Finely chop the greens with a knife.
- Mix cheese with greens.
- Shake the egg in a separate container.
- Put a part of the egg mass to the cheese and greens, mix. Add an egg a little bit so that it enveloped the cheese, but it would not make the filling too thin.
If the egg remains, it can be used to grease the croissants before sending them to the oven.
Croissant stuffing can be made sweet or savory. Cheese toppings that bind other ingredients, or cottage cheese, are often added to savory fillings. Sweet fillings are made of chocolate, condensed milk, fruits and berries. Knowing the basic principles of making filler for French bagels, the hostess can create her own recipes without risking a fiasco.
