Recipes for dough products → Croissants
Croissants with cheese and green onions, from ready-made puff pastry.
French breakfast of croissants, cream cheese and fresh berries.
How to cook croissants
Warm croissants with a delicate crisp, with chocolate, cream or cheese filling are a symbol of French cuisine. However, few people know that croissants were invented by Austrian bakers, who saved Vienna from Turkish invaders at the end of the 17th century. The fact is that bakers at all times worked at night in order to please the townspeople with fresh bread and rolls in the morning. When the Austrian confectioners heard strange sounds, they immediately informed the guards about them. It turns out that the Turks were digging under the city walls, but their plans were not destined to materialize. In honor of the victory, the bakers baked bagels in the shape of an Islamic crescent. A hundred years later, Maria Antoinette tried Vienna buns and brought this idea to Paris, but the French culinary specialists adopted only the shape of a bagel, calling it a croissant (crescent). Parisian pastry chefs began to prepare this dish from puff pastry, and still the real French start the morning with a fragrant bagel, dipping it in hot chocolate or coffee. Many housewives are looking for a suitable recipe for making croissants, because homemade pastries are tastier and sometimes you really want to surprise your loved ones with a new dessert. Let's try to find out how French pastry chefs cook Viennese bagels? What is their secret?
Making croissants: start with the dough
Classic croissants are made from puff pastry yeast, for which they take the best natural products. Of course, you can use a convenience store semi-finished product, but it is better to knead the base for croissants yourself. You do not know how the factory dough was prepared, and you cannot vouch for the quality of baking.
So, we take 350 g of good butter at least 82% fat, let it thaw slightly so that it remains dense, but not solid. Next, put a block of oil on a flour wrap, cover it again with a film, sprinkle with flour and beat until a neat rectangle of 10 × 12.5 cm is obtained. Put it in the freezer for about ten minutes.
At this time we are doing the test. 40 g of fresh or 13 g of dry yeast (it is better to take fresh yeast) is dissolved in 200 ml of milk. In 500 g of premium flour, add about 2 g of baking powder and sift twice. Drive 2 eggs into the flour, add 30 g of powdered sugar, 30 ml of vegetable oil and 8 g of salt. Pour milk with dissolved yeast into the resulting mixture and quickly knead the dough, trying to keep within 3 minutes. The French believe that prolonged kneading worsens the quality of baking, as excess oxygen harms puff pastry.
Important points - butter should be at least a third of the mass of flour, and preferably half, although the ideal ratio is 1: 1. All products are cooled before kneading the dough, and a suitable temperature during the work with the dough is about 15–16 ° С.
Technology for making puff pastry for croissants
From the dough we form a rectangular layer measuring 20 × 12.5 cm, wrap it in plastic wrap and place it in the refrigerator for 30 minutes. In this case, it is desirable that the temperature in the refrigerator is approximately 5-6 ° C. We get our layer from the refrigerator, put it on the table, cover one half with oil, close the second part of the dough on top and pinch the edges. In this case, the softness of the dough and butter should be approximately the same. We roll out the dough with a wooden rolling pin, very carefully and carefully, in one direction, so that we get a new layer with a thickness of about 1 cm. If the rolling pin sticks to the dough, sprinkle it with flour. We fold the resulting rectangle 3 times, hide it for 15 minutes in the freezer, and then leave it for 15 minutes in the refrigerator. We repeat the rolling and freezing cycle another 6 times and remove the dough for an hour in the refrigerator, although you can leave it there overnight. In the process of preparing puff pastry, we observe two important rules:
- Within one cycle, we move the rolling pin exclusively in one direction.
- Next time, roll the puff pastry the other way.
It turns out that the art of making croissants requires a lot of time, effort and, of course, the virtuosity that comes with experience.
How to cook croissants: shape and bake
We take out the rested dough from the refrigerator, again roll it into a rectangle with a thickness of 3 to 5 mm and cut into high triangles. This is convenient to do by dividing a long rectangle into 2 parts and cutting each part in a zigzag pattern. Some housewives roll out the dough in the shape of a circle, and then divide the circle into 6 triangles. In the middle of the base of the triangle we make an incision of 1–2 cm - it is necessary so that the bagel can be easily rolled up. If we cook croissants with a filling, put it on a wide part of the triangle, slightly stepping back from the edge, and then carefully wrap the bagel in a roll. However, you can start the croissants even after baking, cutting them in half - the filling is laid out on the lower half of the bagel, the croissant is placed for several minutes in the preheated oven and closed with the second half.
Having rolled the croissants, we give them the shape of a crescent moon and lay them on a baking sheet, oiled, at a small distance from each other. We leave the bagels for half an hour, after covering with a towel, and when they become lush, grease with egg yolk and put in the oven, heated to 200 ° C. We bake bagels for about 25 minutes until golden brown, and then serve with a salty filling as an appetizer, and with a sweet filling - as a dessert.
Choosing a filling for croissants
Despite the fact that the classic French croissant is always made without filling, modern bagels still stuffed with something tasty. Very popular chocolate filling, which is made from 100 g of dark chocolate, 30 g of butter, 1 tbsp. l milk and 1 tsp. cognac. Melt the chocolate in a water bath, add the rest of the ingredients and cool. Some housewives wrap a slice of milk or dark chocolate in a croissant. Instead of chocolate, you can take boiled condensed milk, berries and fruits, marmalade, marzipan, thick jam, jam or jam. Dried fruits with nuts and cottage cheese filling are good, for which 200 g of cottage cheese is ground with an egg, 4 tbsp. l sugar and vanilla.
Of unsweetened fillings, ham with cheese is especially popular - ham should be cut into cubes, and the cheese should be grated. Good for stuffing chicken, brisket, vegetables, mushrooms, feta cheese, fish and seafood.
Finally, you learned how to cook croissants at home, in addition, the site has many step-by-step recipes with photos. The classic version of cooking with homemade puff pastry, of course, is very laborious and complicated. However, French confectioners believe that if you cook the dough for croissants with your own hands, they turn out tastier. However, how can you cook differently for your beloved family?
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