Chubby French croissants with filling "Rafaello" and "Chocolate hazelnut "
Croissants are probably the most famous French pastries.There is hardly a person who does not know what it is. Everyone tried properly cooked croissants and forever remembered this ruddy, crispy, crust and it`s incredible combination with the most delicate filling - chocolate, cheese, cream, etc.
Learning how to cook real croissants is not as difficult as it seems.
Today, croissants are considered one of the symbols of France but for the first time according to the historical version, they were made not in this country but in Austria where the recipe for these delicious buns brought to the capital of world fashion and cooking Marie Antoinette.
Croissants are a real symbol of French cuisine and in general French breakfast in particular. To make croissants with your own hands, you need to have homemade or store-bought puff pastry, as well as any filling you want.
For croissants is best, of course, homemade puff pastry made from high quality ingredients. Pay attention that croissants will be more friables if you make yeast puff pastry for them. Croissants can be made without fillings, as is customary in France and can be made with thick jam, pieces of fruit, chocolate, condensed milk, cheese, ham and more.
Remember that any liquid croissant filling will leak out during baking, so don't try to make croissants with liquid jam, melted chocolate, etc. But if you still want to cook croissants with this filling - the solution is firstly bake croissants without filling at all and then cut the finished product in half lengthwise, lay out the bottom halves of the filling and put the croissants in the oven for 5 minutes then serve covering the upper halves.
Classic croissants from homemade puff pastry
- butter 82% - 350 g;
- flour - 500 g;
- milk - 200 ml;
- eggs - 2 pieces;
- fresh yeast - 40 g;
- oil - 30 ml;
- powdered sugar - 30 g;
- salt - 8 g;
- baking powder - 2 g;
- Filling - "Chocolate hazelnuts" from "ZaXaR"
Classic croissants are good to cook on homemade puff pastry. To do this: first prepare the butter, put a little softened butter on a floured cling film or on a sheet of baking paper, cover with cling film or paper and then beat with a kitchen hammer, make a rectangle about 10x12 cm. Put the butter in the freezer for 10 minutes.
Dough. Dissolve the yeast in milk and mix the flour with baking powder and powdered sugar, add eggs to the mixture, add oil and salt. Pour the yeast dissolved in milk into the resulting mass. Knead the dough. Knead for 2-3 minutes.
Get the chilled dough, roll it out again into a long rectangle about 1 cm thick, but roll it out in a direction perpendicular to the previous time. Then fold again 3 times and cool again. Repeat the procedure at least 3-4 more times. Each time the dough is rolled out perpendicular to the previous direction of rolling.
Make croissants from ready-made yeast puff pastry. To do this: roll out the dough to a thickness of about 5 mm, cut the dough into isosceles triangles, and the base of these triangles should be 2 times smaller than the side. At the base of each triangle of dough make an incision 1 cm long then roll the dough from the base to the top and bend the product, giving it the shape of a crescent.
Place the croissants on a baking sheet lined with parchment paper. Leave the croissants to stand for 30 minutes in a warm place. Grease with beaten egg yolk and milk, bake in a preheated oven to 190-200 ° C for 20-25 minutes.
Ready croissants to serve hot.
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