Croissants are the most popular pastries in France.
They are prepared almost everywhere: in candy stores, 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 the finished dough - the basic principles of preparation
Croissants are made from puff pastry. In this case, both yeast and yeast-free are used. The filling may be salty or sweet.
As the filling for sweet croissants from the finished dough, use chocolate, berries, jam, fruits, jam or condensed milk.
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 thawed, unfold and spread on a table sprinkled with flour. The sheet is cut into long strips, palm-wide. Then cut each strip into triangles.
Spread the filling on the wide part and wrap the dough with a roll. Ready croissants from the finished dough are spread on a baking sheet covered with parchment. Each is greased with a beaten egg and baked in an oven preheated to 220 ° C for a quarter of an hour.
Recipe 1. Croissants from the finished dough with condensed milk
Ingredients
a pound of puff pastry;
egg;
butter - 150 g;
150 g of boiled condensed milk.
Cooking method
1. Defrost the dough. Sprinkle the table with flour and unfold a sheet of puff pastry on it. Roll it lightly. Cut the sheet into wide strips. Then cut each strip into triangles.
2. Melt 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 the deco, covered with baking paper. Beat the egg and grease each bagel with it.
4. Preheat the oven to 200 C. Put the deco with croissants in the oven and bake them for half an hour. We lay the finished baking on a dish and sprinkle with powdered sugar.
Recipe 2. Croissants from the finished dough with apple and raisins.
Ingredients
a pound of yeast puff pastry;
lean oil;
raisins - 50 g;
granulated sugar;
an Apple;
icing sugar - 15 g.
Cooking method
1. Defrost puff pastry and cut in half. Roll one part into a circle.
2. Cut it into equal triangles.
3. Peel the apples, remove the seed core and cut it into small cubes. We spread a little apple filling on the wide side of the triangle. Sprinkle lightly with sugar and wrap the dough with the filling in the roll.
4. Roll 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 napkin. Put a little raisins on the wide side and wrap.
5. Place croissants with apples and raisins on a baking sheet covered with parchment. Preheat the oven to 180 C. Put the baking sheet in the oven and bake the croissants for about 25 minutes. Put the finished baking on a plate and sprinkle with powdered sugar.
Recipe 3. Croissants from the finished dough with chocolate
Ingredients
a pinch of flour;
a pound of yeast-free puff pastry;
100 g of chocolate;
milk - 50 ml;
60 g of granulated sugar.
Cooking method
1. Thaw the dough completely. Sprinkle the surface of the table with flour and lay 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. It should make triangles.
3. Break the 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 into a roll. Put them tail down on the deco, previously covered with baking paper. Grease each roll with a silicone brush and milk. Sprinkle sugar on top.
5. Deco with croissants put in the oven for 25 minutes. Bake at a temperature of 180 C. Serve croissants with hot coffee or cocoa.
Recipe 4. Croissants from the finished dough with ham and curd cheese
Ingredients
yeast puff pastry - 500 g;
cottage cheese - 100 g;
200 g of ham;
egg.
Cooking method
1. Thaw the finished puff pastry completely and divide it in half.
2. Roll one part into a thin circle, cut it into triangular segments.
3. Rub the ham on a coarse grater. We spread the cottage cheese in a plate with high sides and knead it with a fork. Add the ham to it and mix.
4. On a wide part of the triangle we spread a little stuffing of cheese and ham. We wrap the dough with the filling in the roll and spread on a baking sheet covered with parchment.
5. Put the baking tray 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 quince jam;
500 g puff pastry;
icing sugar;
egg;
30 ml of vegetable oil.
Cooking method
1. Defrost the dough. Crush 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 a wide part of the triangle. A teaspoon will be enough.
3. Roll the dough into a bagel. Cover the baking sheet with baking paper and put croissants on it. Beat the egg slightly and grease each bagel with it.
4. Preheat the oven to 200 ° C and bake the croissants for half an hour. Transfer the finished baking to a dish and sprinkle it with powdered sugar.
Recipe 6. Croissants from the finished dough with custard and jam
Ingredients
250 g yeast-free puff pastry;
Strawberry jam;
two yolks;
vanillin;
50 g of sugar;
100 ml of milk;
30 g of flour.
Cooking method
1. Defrost puff pastry. Turn on the oven and preheat it to 220 C.
2. In a thick-bottomed stewpan, mix the yolk with flour, sugar, milk, and vanilla. Stir until smooth and put on low heat. Cook, stirring continuously, until thickened. Then turn off the heat and continue stirring for a couple more minutes. Transfer custard to a deep cup and cool.
3. Put the thawed dough on a table sprinkled with dough and roll it out. Cut it into triangles. What size they will be, decide for yourself.
4. On a wide portion, lay a little choux pastry. Put the jam next to it. Lubricate the edges of the triangle with it. Roll the dough into a roll. Put the croissants on a baking sheet, previously covering it with parchment. Pour some milk into the yolk and whisk lightly. Lubricate each bagel with the mixture. Place the pan in the oven for a quarter of an hour. Serve croissants for 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 of boiled chicken;
100 ml of milk;
pepper and iodized salt.
Cooking method
1. Defrost the puff pastry. We spread it on a table sprinkled with flour and roll it out.
2. In a small saucepan, heat the milk. Dilute flour with a small amount of milk and grind until smooth. This is done so that lumps do not form during the cooking process. Pour the diluted flour into a milk in a thin stream, stirring continuously, and cook until the sauce becomes thick. Salt and pepper it.
3. Chicken fillet cut into thin strips. The dough layer is cut into small triangles. On a wide portion of them, lay a little chicken fillet and pour it with chilled sauce. Sprinkle the filling with finely grated cheese. Gently wrap the dough with the filling. We spread the croissants on a baking sheet covered with parchment.
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 the finished dough with Nutella
Ingredients
icing sugar - 50 g;
egg;
mineral water 0 30 ml;
puff yeast dough - 250 g;
Nutella paste - 100 g.
Cooking method
1. Remove the ready-made puff pastry from the freezer, thaw and spread it on the table surface, lightly sprinkled with flour. Roll it out slightly 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 steep foam and pour a little drinking water. Cover the baking sheet with baking paper and put prepared baking on it. Grease each bagel with a beaten egg.
4. Put the baking sheet on the middle level of the oven and bake for 20 minutes at 200 C. Put the prepared croissants on a dish and sprinkle with powdered sugar.
Ready-made croissants - tips and tricks from experienced bakers
If you initially roll out the dough in a circle, forming croissants will be easier.
Lubricate the baking surface with milk or yolk so that it turns rosy.
Roll croissants starting from the side on which the filling is located.
To make croissants lush, do not roll out the dough.
