How to cook croissants at home

Croissants are especially popular in France, where they are served everywhere with hot tea or coffee. In our country, the recipe came a long time and firmly rooted in the kitchen books and technological maps of caffeine and restaurants. In view of the widespread demand of the hostess, they strive to prepare croissants at home to surprise guests and relatives. Today we look at the most simple and delicious baking recipes.

Traditional technology croissants

• granulated sugar - 60 gr.
• high-grade flour - 500 gr.
• salt - a couple of snipes
• chicken egg - 2 pcs.
• Butter - 0.2 kg.
• milk - 140 ml.
• yeast - 7-8 gr.

1. First of all, cooking begins with kneading dough. Mix the powdered yeast with flour, sugar and salt. Enter milk, 1 chicken egg and about 125 ml. warm filtered water.
2. Stir the ingredients for 4-5 minutes.When the dough has the desired elasticity, sprinkle it with sifted flour. Leave for a few hours to insist.
3. After the specified period of time, send the workpiece to the cutting table, sprinkling flour on the surface. Roll out the dough so that at the exit to get a square layer.
4. Leave the butter at room temperature to thaw. Then place the product in the middle of the rolled dough. Oil should rise to 1-1,5 cm
5. Roll the dough in half with a “book”, then roll it. When the raw material acquires elasticity, fold it in 3 rows and clean in the cold for half an hour. After this time, again carry out the expansion, getting a rectangular layer.
6. Such manipulations spend 3-4 times, occasionally cleaning the dough in the refrigerator for 30 minutes. To make croissants look beautiful, cut a rectangular layer of dough into equal-sized triangles.
7. On the line of the base of the triangle make a cut with a knife, so during the heat treatment the croissant will rise and take on the necessary shape. Start folding the bagel from the base of the triangle.
8. When the croissants are ready to bake, set the oven to warm up at 220 degrees.Put the dough blanks on a baking sheet, lining it with parchment paper and brushing with oil.
9. Prepare a mixture of one fork beaten with eggs and salt (quantity in fact). Lubricate the surface of the bagels with this mass, so they will turn out golden and beautiful.
10. Send the baking tray with the contents to the oven, bake for a third of an hour at 220 degrees. Serve a treat with hot tea or coffee, you can sprinkle the surface with powdered sugar.

Croissants with condensed milk

• milk - 260 ml.
• butter - 310 gr.
• lemon juice - 15 ml.
• sugar sand - 90 g.
• yeast - 7 gr.
• honey - 35 ml.
• flour - 420 gr.
• condensed milk - 200 gr.

1. Melt the butter in a heat-resistant container on the steam bath. Mix lemon juice and 70 gr. flour. Turn the ingredients into a creamy mass in any way possible. Simultaneously heat the milk in a convenient container, do not allow boiling. Add yeast to the liquid.
2. Mix bee products and sugar into the milk. Wait for the crystals to dissolve. You should have a smooth mix. For kneading dough, milk should be mixed with sifted flour. Get from the components of a uniform consistency.
3. It is necessary to form a rectangle not more than 4 mm thick from the finished dough. From the product, cut triangles of equal size. Take the prepared form from the dough and place thick condensed milk at the base of the triangle.
4. Roll the flour product into a straw, starting at the base. As a result, you get beautiful bagels of the correct form. Treat the baking sheet with butter, melt the oven. Place the bagels on the baking sheet and grease the surface of the products with butter. Bake the treat in the oven for a quarter of an hour.

Chocolate croissants

• dark chocolate (tile) - 100-110 gr.
• fat milk - 0.3 l.
• white chocolate (tile) - 90 gr.
• butter - 150 g.
• cocoa - 10 gr.
• granulated sugar - 240 gr.
• croissant dough - 0.2 kg.
• sifted flour - in fact
• vegetable oil - in fact
• fresh berries (raspberries, strawberries, cherries) - to the discretion

1. Cook 2 pans and set them on the stove. In the first pour 0.2 liters. milk, the second fill cocoa powder, sugar and 0.1 liters. of milk. Stir the contents of the second tank.
2. In each of the saucepans, add 2 pinches of salt and stir. In a container of cocoa, enter 80 gr.butter, in a bowl of milk - 70 gr. Mix the contents of the two containers in turn.
3. Turn on the stove fire at the minimum rate and wait for the moment until all the contents dissolve in both containers. Then add grated white chocolate to the first pan, add black to the second one.
4. When the contents are dissolved, remove the dishes from the burners. Now work with the dark mass, add 60 grams to it. sifted flour. Place the pot on the stove again, cook on low power and beat with a whisk.
5. In a white saucepan, add 80 gr. flour (sifting it), then also set on the burner and cook on low heat. Do not forget to whisk everything with a fork or a whisk.
6. When the contents of both containers are ready, remove the pans from the stove. Cool mass to room temperature. The filling is ready, now you need to give the desired shape to the croissants.
7. Take the dough (puff), lay it on the table and roll out a rectangular layer. Cut this rectangle into equal-sized triangles. Put the stuffing on the base line, wrap the bagel.
8. Repeat the action by placing a black chocolate filling to the base of another triangle.When you have all the croissants in place, send them to a lined paper and a greased baking sheet.
9. Heat the oven to 200 degrees, then reduce to 180 and send the baking tray inside. Bake 15-20 minutes until tender. When serving, decorate croissants with berries.

Practical recommendations

1. The dough for croissants is prepared in butter, so you need to buy homemade raw materials. Margarine in this case is prohibited to apply. Otherwise, the dough will not be as tasty as planned. It is recommended to take the amount of butter and flour in almost equal amounts.
2. To make the treats truly tasty and beautiful, the yeast dough must be kneaded first. The raw materials are better placed for a while in the refrigerator for cooling. This is the difference of this test, unlike other baking.
3. Cooking puff pastry for bagels is necessary without too much fuss. Otherwise, due to outside affairs, the product may fail. Stick to practical recommendations and do not hurry anywhere. Take into account when cooking puff pastry temperature in the room should be low.Try to use dry stuffing for croissants so as not to make the dough heavier.

It's easy to cook french bagels on your own. It is important to approach the process responsibly. This kind of baking will take a fair amount of time. Do not rush with kneading dough. Treat households with a unique delicacy. For the filling, you can use not only sweet ingredients.

Video: how to cook classic French croissants