How to bake croissants from ready-made puff pastry. Preparation of a rich base for puff pastry

- the pride of French confectioners, is a pastry from puff pastry in which the filling is wrapped.

Ingredients:

Flour 500 g;
Yeast 20 g;
Salt 10 g;
Sugar 50 g;
Egg 3 pcs;
Milk 200 ml;
Water 125 ml;
Butter 200 g;

Cooking:

Dissolve yeast in milk. Place all other dough ingredients except butter in a large bowl. Pour in the milk-yeast mixture and knead a stiff, but quite elastic dough. Knead the dough for 3-4 minutes.
Form the dough into a small square, place it on a floured tray, cover it with a trash bag and fold over the edges so that no more air enters. Place the tray in the refrigerator for at least 2 hours, and even better overnight (12 hours).
Grate butter on coarse grater and put it in the fridge too.
Take the dough and butter out of the refrigerator. On a floured surface, roll out a larger square from the dough, about 40x40 cm. Put the butter in the center, also distributing the square. Fold the edges over and pinch tightly. Try to do this quickly, trying to touch the dough as little as possible so as not to heat it up.
Roll out the resulting square in a strictly longitudinal direction. After each rolling, lift the dough slightly so that it does not stick to the surface. The rectangle should be about 3 times as long as it is wide.
Fold the dough in thirds like a business letter. Make a small indentation in the center with your finger. (Not to forget that this is the first folding).
Put the dough on a floured tray, cover it with a bag. Put in the refrigerator for 20-30 minutes.
Then repeat rolling and lifting the dough again, making 3 indentations already. And then roll out the last, fourth time, but already into a rectangle measuring 30x75 cm and approximately 4 mm thick. (It is not necessary to adhere to dimensions to the nearest mm, the main thing is that the proportions are preserved).
Cut the dough in half lengthwise. Now each strip needs to be cut into 6-7 isosceles rectangles with a base of about 9 cm.
Make a small cut at the base of each triangle. (It will help you roll the croissant properly.) Whisk eggs with milk. Brush the surface of each croissant with the egg, leaving a free edge.
Start wrapping each triangle from the base, gently stretching it to the sides of the notch. When rolling, do not squeeze the dough too much.
Put the croissants on a baking sheet, brush the surface with egg and put in a warm place without drafts for proofing for 2 hours.
Preheat the oven to 220ᵒС 30 minutes before the end of proofing. Brush the croissants with the egg again and place in the preheated oven.
Bake 18-20 minutes until golden brown. Cool on wire racks.
Bon appetit.

Croissants classic

To make Classic Croissants you will need:

wheat flour - 230g
fresh yeast - 15g
salt - 1/2 tsp
sugar - 1 tbsp
butter - 110g
milk - 3 tbsp.
in addition: flour - 3-4 tbsp.

Croissants classic recipe:

Sift the flour into a large bowl, gather it into a mound, make a well in the center. In another bowl, crumble the yeast and dilute them with 2-3 tbsp. warm water. Pour the yeast solution into the hole in the flour, mix with about a quarter of the flour, roll a ball out of it.
Cut the ball crosswise, transfer to a large bowl and pour warm water. Mix the rest of the flour with salt, sugar, half butter, milk and knead a homogeneous elastic dough. Continue kneading the dough on a floured board until it is smooth and elastic.
When the dough ball rises from the water and doubles in size, fish it out, pat dry and mix thoroughly with the rest of the dough. Knead the dough until smooth, then shift the pan sprinkled with flour, close the lid and leave overnight for proofing in a cool place.
Roll out the dough into a rectangle. Mentally divide the rectangle into 3 equal parts (in height). Grease the central part of the rectangle with a thin layer of butter.
Cover the part of the rectangle with butter with the right third, cover the right third with the left third. Turn the folded dough 90 degrees, roll out from the side of the open edges. Fold in thirds again, turn and roll out. Place in refrigerator for about 15 minutes to proof. Repeat 3 more times.
Roll out the dough to a thickness of 3 mm, cut lengthwise into 3 equal strips, cut each strip into triangles.
Triangles, starting from the wide end, roll into a bagel, roll into a horseshoe shape, spread out on a floured baking sheet and bake at 220C for about 5 minutes, then reduce the heat to 200C and bake for about 15 more minutes (or until done). Ready croissants should increase in size and become golden in color. Read more:

Products:

Flour - 1 cup
Water - 0.5 cups
Dry yeast - 5 gr.
Egg - 1 pc.
Butter - 1 tbsp. spoon
Sugar - 2 tbsp. spoons
Any fruit jam (strawberry, blueberry) - 150 gr.

How to make croissants with jam:

Sift flour into a bowl twice. Add sugar, yeast.
Add butter, pinching it into small pieces. Pour in warm water and knead into a smooth elastic dough. Knead the dough for at least 20 minutes. Roll into a ball and let stand in a warm place for 40 minutes.
On a floured surface, knead the dough again with force, then roll it into a thin layer.
Cut the dough into small elongated triangles.
Put on the base of each 0.5 tsp. fillings.
Roll up triangles from base to top. Put the croissants on a baking sheet greased with sunflower oil, at a distance of 5-6 cm from each other. Give them the shape of a crescent moon and let stand for 30 minutes.
Preheat the oven to 200 C. Grease the croissants with a lightly beaten egg. Bake 15 minutes.
Be sure to serve hot or warm.

Croissants- This is a pastry from, which is traditionally served for breakfast in France, and now in other countries of the world. The tradition, I want to tell you, is wonderful: a delicate creamy croissant with a crispy crust, what could be better with morning coffee! Classic croissants (namely, these are the ones we will cook today) are prepared without filling. Various fillings- sweet ( , chocolate spreads, ganache, etc.) and unsweetened - served separately. Everyone can choose the filling that he likes. In the future, I will also definitely post the recipe for croissants with filling - these will be croissants with chocolate.

Ingredients:

1/2 kg. premium flour
1 coffee l. Sahara
1 coffee l. salt
310 gr. butter room temperature(not less than 82% fat)
1 egg
250 ml. + 2 tbsp. l. milk
60 ml. warm water
9 gr. dry yeast or 25-30 gr. alive
vegetable oil

Cooking:

Dissolve dry or crumbled live yeast in warm water and leave for 6-7 minutes.
Then pour in 250 ml. warm milk, add sugar, mix. We put in heat to approach.
Mix the flour with a coffee spoon of salt, then add 60 gr. oils.
Grind the flour with butter with your hands until fine crumbs form.
When the yeast rises, and a foam cap forms on its surface, ..
... Pour them into crumbs of flour and butter, making a recess in it, and knead a non-sticky elastic dough. We knead it for 5 minutes on a table sprinkled with flour, after which we shift it, collecting it into a ball, into a deep dish greased with a thin layer of vegetable (sunflower) oil. We turn the dough in the bowl so that we dip it on all sides in vegetable oil.
Close the bowl with the dough cling film and clean in a warm place for 1.5 hours. During this time, the croissant dough will rise and increase in volume.
We knead the risen yeast dough by dipping a hand clenched into a fist into it.
Knead the dough for croissants on the table for another 5 minutes, transfer it again, roll it into a ball, into a deep bowl, tighten it with cling film and leave it to rise warm, this time for 1 hour.
We knead the risen dough a second time, transfer it to a cutting board covered with cling film, and form a thick rectangle. Wrap the dough well in cling film and let it rest for 30 minutes. we put it in the fridge.
After 30 min. we take the yeast dough out of the refrigerator and roll it out in the form of a rectangle measuring 16 × 32 cm. The thickness of the rolled dough is about 1 cm.
The remaining 250 gr. spread the butter over the dough, covering 2/3 of its area (we leave indents along the edges - about 2 cm each).
We fold the dough in three, bending up first the part of the dough on which there is no oil.
Then we bend up the part of the dough, greased with oil. At the same time, we gently stretch the corners so that we get a more or less even rectangle.
We lightly pinch the edges of the dough, and turn the dough itself 90º and roll it away from us and towards us (in length). It is convenient to start rolling out from the middle of the dough. We roll out the dough not thinly - so that its thickness is about 1 cm, and the dimensions are 16 × 32 cm. We brush off the excess flour with a brush - you need to brush off the excess flour before each folding of the dough.
Fold the dough in thirds for the second time. Wrap the dough well in cling film. We put in the refrigerator for half an hour.
We take the dough out of the refrigerator and roll it out again in the same way as before.
Fold the croissant dough in thirds for the third time.
We turn the dough 90º and once again roll out from ourselves and towards ourselves (in length) up to 1 cm in thickness.
Again, fold the rolled dough into thirds - this is the fourth folding. Before folding, do not forget to brush off excess flour with a brush.
The puff yeast dough prepared in this way is well wrapped on all sides in cling film and for at least 45 minutes. (or you can until the next day) we send it to the refrigerator.
We take out the finished dough for croissants from the refrigerator and roll it out in the shape of a rectangle to a size of about 35 × 53 cm.
Cut the rolled dough in half lengthwise, and then cut into triangles of the same size. I made the bottom sides of the triangles about 9-10 cm in size, but you can make them larger or smaller. To prevent the dough from drying out, cover it with cling film or a clean towel, remove the triangles from under the film (or towel) one at a time.
Separate the yolk from the protein. We beat it with 1 tbsp. l. milk, and temporarily put the protein in the refrigerator.
Each triangle is slightly rolled out (or stretched) in length. We stretch the base of the triangle in width and cut in the middle. If the dough still begins to dry out, then lightly moisten the entire surface of the dough before folding. cold water with the help of a brush. This is necessary so that the dough does not crack during baking.
We begin to roll the croissant from the base, first bending the edges of the cut, and directing them in opposite directions.
We put our palms on the curved edges of the triangle and fold the croissant towards the sharp end.
So that the croissants do not unfold during baking, grease the tip of the triangle with yolk whipped with milk. It is convenient to do this with a clean brush for drawing. We bend the ends of the croissant slightly towards the middle, giving it the shape of a crescent. This is what a rolled croissant looks like.
Place the rolled croissants on a greased baking sheet, leaving some space between them. Lubricate the surface of the croissants with cold water, cover the baking sheet with them with cling film or a towel and leave to rise at room temperature (not in a heated oven!) 1 hour.
To the remaining yolk, add protein and another 1 tbsp. l. milk, whisk. Brush the croissants with this egg mixture before baking. As you can see, the distance between the croissants needs to be made larger, as the dough fits well and they have increased in size. Personally, I had to transfer part to another baking sheet.
Preheat the oven to 220º, then put the croissants in there. After 3-4 minutes, reduce the temperature to 180º. Bake croissants for 15-20 minutes. - to a beautiful ruddy-golden color. During baking, periodically look at

We all know such a kind of baking as delicious, fragrant and ruddy croissants made from yeast dough and crescent shaped. Their homeland is France, where they are an essential attribute of any breakfast. In our country, this pastry has also become widespread: you can order it in most cafes and restaurants, buy it in cooking, and even cook it yourself. About that, at home, we will tell today.

Classic recipe

If you want to learn how to make croissants at home according to all the rules, then this cooking option is perfect for you. Yes, this pastry classic recipe has no filling. In order to prepare delicious croissants, we need the following ingredients: wheat flour - 230 grams for the dough plus 3-4 tablespoons for sprinkling, 15 grams fresh yeast, half a teaspoon of salt, a tablespoon of sugar, 110 grams of butter and three tablespoons of milk.

Cooking process

To begin with, sift about a quarter of the cooked flour into a large bowl. We collect it with a mound, in the center of which we make a recess. In a separate bowl, dilute the yeast with a couple of tablespoons of warm water. Then pour the yeast solution into the recess made in the flour, mix and roll the dough into a ball. We cut it crosswise, put it in a deep bowl and fill it with warm water. The rest of the flour is mixed with sugar, salt, milk and half of the prepared butter. Knead the dough until it becomes elastic, uniform and elastic.

When the ball, lowered into the water, rises to the surface and doubles in size, we catch it, dry it and mix it with another part of the dough. Knead until a homogeneous consistency. Then we shift the dough into a saucepan previously sprinkled with flour, close the lid and leave overnight for proofing in a cool place.

We continue to learn how to make croissants according to the classic recipe. So, the next day, take out the dough and roll it into a rectangle. Mentally divide it in height into three equal parts, then coat the middle part with the remaining butter. Then we cover the central part, first with the right, and then with the left third. Rotate the dough 90 degrees and roll out again. Then again fold in three, turn and roll out. Then we send it to the refrigerator for a quarter of an hour. Then this procedure should be repeated every three times.

We proceed to the formation of croissants

So, we have almost learned how to make croissants from dough. We roll out the resulting puff pastry to a thickness of 3 mm, cut lengthwise into two identical strips, each of which is then cut into triangles. From the resulting figures we roll up bagels, fold them in the shape of a horseshoe and put them on a baking sheet sprinkled with flour. We heat the oven to a temperature of 220 degrees and send our croissants into it. After five minutes, reduce the heat to 200 degrees and bake for another 15 minutes. Ready baked goods should increase in size and acquire a golden color. So, we learned how to make croissants according to the classic recipe. Of course, the process cannot be called quick and simple, but the result will surely please both you and your household and guests. Bon appetit!

How to make stuffing

With how to cook this delicious pastries according to the classic recipe, we figured it out. Now we offer to learn how to make chocolate and other fillings. So here are some more delicious recipes.

How to make chocolate croissants

In order to cook this delicious pastry for breakfast or just for tea, you need to take care of the availability in the kitchen following products: for the dough - 10 grams of dry yeast, 300 grams of butter, half a kilo wheat flour, 4 grams of salt, 50 grams cornstarch, 200 ml of milk, 50 grams of sugar, two chicken eggs; for the filling - 10 grams of butter, 50 grams of dark chocolate, 10 ml of cream; for shaving - 10 ml of milk and 4 grams of powdered sugar.

Let's move on to the cooking process

First, dissolve the yeast in a small amount warm water and leave for 10-15 minutes. Then sift the starch and flour, add sugar, salt, egg yolks, milk, melted butter (50 grams) and yeast mass. Knead the dough for about 10 minutes, which should become homogeneous and elastic. We roll it into a ball, wrap it in a film and put it in the refrigerator for 4 hours.

We take 250 grams of butter, wrap it and beat it well with a rolling pin. Thanks to this procedure, the oil will change its structure, becoming softer. Add 40 grams of flour and mix well. Putting oil on parchment paper and carefully roll it out, forming a square. Then we put it in the refrigerator for a couple of hours.

Remove the risen and risen dough from the refrigerator. We cut the ball crosswise. Then we stretch the dough into a square and carefully roll it into a layer. Put a plate of cold butter in the middle. We wrap the dough around it and pinch the edges of the seam. Roll out the dough into a rectangle, then fold into three layers. We pack it in a film and put it in the refrigerator again for one hour. Shake off excess flour from the cold dough, roll it into a rectangle and fold it again into three layers. In this case, you need to roll out in one plane. Wrap the dough in cling film again and put it in the fridge for an hour. This procedure should be repeated four more times. Then put the dough in the refrigerator overnight.

Final stage

If you are not tired yet, then we suggest that you figure out how to make croissants with chocolate filling. So, the next day, we take out the cold dough from the refrigerator and roll it into a thin layer, which we divide first into strips, and then into triangles. We proceed to the preparation of the filling. To do this, combine chocolate, cream and butter in a small saucepan and heat the mixture, stirring constantly, until it acquires homogeneous consistency. In the middle of the triangles from the dough, lay out a little stuffing and wrap it in the shape of a bagel. Put the croissants on a baking sheet, cover with cling film and leave for 40-50 minutes. Then we coat them with milk and sugar and send them to the oven preheated to 180 degrees for 20-25 minutes. Delicious pastries are ready! Bon appetit! By the way, not only chocolate can be used as a filling, but also condensed milk, jam, preserves, dried apricots and many other products to your taste.

How to quickly cook croissants from ready-made puff pastry

If you suddenly want to treat yourself to pastries, but you don’t want to spend a lot of time and effort on its preparation, or guests are on the doorstep, and there is nothing for tea in the kitchen, but there is puff pastry in the refrigerator, then this recipe is for you. You can quickly and easily make fragrant croissants that will appeal to everyone. So, in addition to the finished puff pastry, you will also need butter, one chicken yolk for lubrication, as well as the filling of your choice (chocolate, condensed milk, jam, etc.).

Starting the cooking process

Defrost puff pastry. It is best to do this at room temperature. Then we roll it out to a thickness of half a centimeter. Cut the dough into triangles. Holding each triangle by the base, carefully pull it by the top, thereby slightly lengthening it. At the base of the figure we make a small incision. We spread a little filling on the dough, you can also add a small piece of butter. Carefully roll up the rolls (this must be done starting from the base). Slightly wrap the tips inward, giving culinary product crescent shape. According to experts french cuisine, a real croissant should be rolled into six layers. However, if you did not manage to achieve just such a result, you should not despair. The cake will still be delicious. So, we shift the folded croissants onto a baking sheet covered with baking paper and grease with whipped yolk. We heat the oven to 200 degrees and send our product into it. Bake the croissants for about 20 minutes until they are golden brown. We take our goodies out of the oven and sit down to drink tea! Bon appetit!

So today we learned how to make croissants with the most different fillings based on both ready-made and homemade dough. We hope that you will like our recipes, and you will regularly pamper yourself and your family members with this delicious pastry.

Viennese bagels, pretzels, croissants - all this is the name of the same dish, but with different national roots. Serve these pastries with morning coffee, with tea for lunch or a mug of hot chocolate for dinner. You can cook such a delicacy with any fillings: cottage cheese, chocolate or cheese.

How to make puff pastry croissants

Homemade croissants can be a great base for breakfast or good dessert for dinner, the main thing is to be able to make them correctly. Experienced chefs advise:

First, make sure that all products are fresh and of the highest quality. The oil must be taken at 82% fat, and the flour must be sifted through a sieve 2 or 3 times.
Margarine or butter should be chilled, but not frozen. Too cold butter will spread during baking and crumble during formation.
The edges do not need to be greased with an egg, this will prevent the muffin from rising during baking.

How to wrap

The finished dough must be rolled out into a layer no more than 7-8 mm thick. You can cut out the circle, so it will be more convenient to cut it into slices. When all the preparatory work is done, the main question remains: how to twist croissants? Triangles begin to sculpt from the widest edge to the sharp tip, and before laying the workpieces on a baking sheet, they additionally bend the edges to give the product a crescent shape.

Filling

You can’t put a lot of fillings in the product, otherwise it will not allow the muffin to rise well and may leak out during baking, and twist the bagel with big amount content is problematic. The following fillings for croissants harmonize well with a savory puff base:

jam or jam;
soft and hard cheeses;
fresh berries and fruits;
marmalade;
melted or hard chocolate;
meat slices and sausage;
nuts, raisins, dried apricots.

Recipes

Unfortunately, there is no way to make such bagels in a microwave or a slow cooker. This pastry is very delicate, requiring a lot of attention. However, the end result is worth it. Delicate, fragrant and crumbly French bagels, cooked with love, will be a great addition to cocoa, tea or coffee. Be sure to try this dish with your own hands. various fillings and choose your recipe from the options below.

Croissants made from puff pastry

Cooking time: 2 hours.
Calorie content of the dish: 233 kcal.
Purpose: for breakfast.
Cuisine: French.
Difficulty: medium.

These bagels were first baked in Austria. They also came up with the traditional shape of the dish - a crescent. If you take a look at the Viennese bagel, you will understand why. The French began to make puff pastry for croissants. This is how delicious pastries with multinational roots appeared. According to the rules, you need to make baking with yeast, and work with it when you have it at hand. step by step recipe with photo, very easy.

Ingredients:

flour - 2 and ½ st.;
warm milk - 1 tbsp.;
salt - a pinch;
sugar - 2 tbsp. l.;
fresh yeast - 21 g;
eggs - 2 pcs.;
butter - 350 g.

Cooking method:

Mix flour with yeast, pour warm milk into the mass, stir.
Add sugar, salt, eggs and 60 grams of melted butter, mix again.
Let's roll up ready dough into a bowl, cover with cling film.
We will remove to rest for half an hour at room temperature.
After 30 minutes, layer the base with the remaining oil and again let it rest for about an hour, but already in the refrigerator.
Roll out the finished dough into a layer 7-8 mm thick and cut into elongated triangles.
Brush each triangle with melted butter and roll into a crescent shape.
Transfer the blanks to a baking sheet, put in the oven for 20 minutes at 180 ° C.
For baking, if desired, you can come up with any other filling.

Croissants with condensed milk

Number of servings: for 8 people.
Calorie content of the dish: 467 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

If you like small confectionery, then the filling of liquid condensed milk with nuts is ideal. You can make your own muffin or buy a package ready dough in the shop. It is customary to sprinkle ready-made French bagels powdered sugar, but you can cover with icing or pour melted chocolate.

Ingredients:

yeast muffin - 500 g;
condensed milk - 400 g;
roasted peanuts - ½ tbsp.;
egg - 1 pc.

Cooking method:

We cut the base layer into 8 equal parts - triangles.
Roll out each part with a rolling pin.
Grind the peanuts using a mortar or coffee grinder.
Mix nuts with condensed milk.
We spread the filling at the base of each triangle, about 1 teaspoon.
We wrap the rolls, transfer the blanks to a baking sheet lined with parchment.
We bake crescents with condensed milk at 180 ° C until golden brown.

From puff pastry without yeast

Cooking time: 35 minutes.
Servings: 5 persons.
Calorie content of the dish: 314.2 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: medium.

The recipe for the base for croissants may seem complicated for beginners, because there are some nuances in cooking. For example, it is very important to follow the correct temperature regime in room. The air should not be heated above 17 degrees, otherwise the oil will melt too quickly and simply spoil the quality and taste of the products. Remember: if you stick to this rule and follow the instructions from the recipe with a photo, then everything will work out.

Ingredients:

flour - 2 tbsp.;
water - 1 tbsp.;
eggs - 2 pcs.;
vinegar - 3 tbsp. l.;
salt - a pinch;
butter - 1 pack;
jam - 100 g.

Cooking method:

In a measuring cup, beat the egg with a fork, add water to it so that the volume becomes exactly 250 ml.
Pour vinegar into a glass, put a pinch of salt and mix thoroughly.
Gradually pour the resulting liquid into a bowl with flour. We knead the elastic mass.
Wrap the mass with a film and put it in the refrigerator.
Add 50 g of flour to cold butter, beat the mass with a blender.
We shift the oil mixture into a bag and roll it with a rolling pin into a thin layer.
We remove the layer in the refrigerator.
After an hour, we shift the finished dough onto a floured surface and roll it into a layer no more than 6-7 mm thick.
Lay out on top butter pancake.
We cover the oil with the free part of the layer and pinch the edges.
We expose the mass to the cold for 50-60 minutes.
After the allotted time, we take out the dough and roll it out without strong pressure.
Cut into triangles, put jam at the base and wrap with a roll.
You can choose other toppings if you wish.
We will cook at 220 degrees for exactly 20 minutes.

With chocolate

Cooking time: 40 minutes.
Calorie content of the dish: 537 kcal.
Purpose: for breakfast.
Cuisine: French.
Difficulty: easy.

You won’t surprise anyone with a chocolate bun, cake or cake these days, but you can with a crispy chocolate crescent. If unexpected guests appeared on the threshold, this recipe can be a real salvation. The main thing is to choose good, high-quality chocolate for the filling. Don't buy aerated or nut-infused chocolate bars, go for a bar of pure, milk-flavored, tested chocolate.

Ingredients:

yeast-free puff (packing) - 450 g;
black and milk chocolate- 100 g;
milk - 1 tbsp. l.

Cooking method:

Divide the chocolate bars into equal pieces.
The base is slightly rolled out and cut into triangles.
On each part we put two slices of chocolate: 1 white and 1 black.
Wrap the bagels, starting with the larger side.
Put the blanks on a baking sheet, greased with oil.
Bake bagels with chocolate for 20-30 minutes at 180°C.

with jam

Cooking time: 60 minutes.
Servings: for 3 people.
Calorie content of the dish: 273 kcal.
Purpose: for breakfast.
Cuisine: French.
Difficulty: easy.

If you know how to make puff pastry yourself, great, but when there is absolutely no time, finished base will always help out. You can use any stuffing homemade jam, only it is necessary that it be very thick and not spread. Get a jar of good stuff out of the pantry strawberry jam or buy the same jam in the market.

Ingredients:

puff pastry - 3 sheets;
jam - 1 tbsp.;
egg - 1 pc.;
flour - 2 tbsp. l.

Cooking method:

Sprinkle the work surface with flour, put the dough on it, roll it out and cut it into triangles.
At the base of the triangle, lay out 1 teaspoon of any jam.
You need to roll the bagels in the shape of a small crescent.
We lay out the blanks on parchment and send them to the oven.
Products with jam should be baked at 190 ° C for 15 minutes.

With boiled condensed milk

Cooking time: 60 minutes.
Number of servings: for 8 people.
Calorie content of the dish: 479.5 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

How to cook french buns with boiled condensed milk? There are only two options: put the stuffing on raw dough and then bake or start already ready-made bagels. Everywhere has its pros and cons, for example, if you bake first, then there is no guarantee that the cavity inside can also accommodate condensed milk. At home, it is more common to cook the first way, although there is some chance that the filling will leak onto the baking sheet.

Ingredients:

muffin (puff) - 500 g;
boiled condensed milk- 200 g;
egg - 1 pc.

Cooking method:

Take the muffin out of the fridge and defrost.
We cut the layer into 8 equal parts - triangles.
Spread condensed milk from the wide part of the piece of dough.
Wrap, transfer the blanks to a baking sheet lined with parchment.
Beat the egg with a whisk, grease the top of the bagels with the mixture.
We bake bagels from puff pastry with boiled condensed milk at 180 ° C for 15-20 minutes.

with apples

Cooking time: 1 hour.
Number of servings: for 8 people.
Calorie content of the dish: 445 kcal.
Purpose: baking.
Cuisine: French.
Difficulty: easy.

You can make delicious pastries with fruit at any time of the year, but confectionery products are much tastier when fruits are selected for them according to the season. In autumn, when the main harvest is over, for home baking you can use apples in the filling. Any variety will do: if you like sweet ones, take White filling or Golden Delicious, Antonovka varieties will give sourness, Snow Calvil, Jonathan.

Ingredients:

sour apples - 2 pcs.;
cinnamon - 1 tsp;
egg - 1 pc.;
butter - 150 g;
sugar - ½ tbsp.;
dough (packaging).

Cooking method:

Purchased dough Take out of the fridge, defrost and cut into neat slices.
My apples, cut in halves, remove the core.
Three fruits on a coarse grater, mix with sugar, melted butter, cinnamon.
At the base of each blank, lay out the filling, wrap the pastries in the shape of a crescent.
Brush the top of the rolls with the beaten egg.
Place a baking sheet with apple and puff pastry bagels on the middle level of an oven preheated to 200 ° C for 30 minutes.

With cheese

Cooking time: 3 hours.
Servings: for 7 people.
Calorie content of the dish: 340 kcal.
Purpose: for breakfast.
Cuisine: European.
Difficulty: medium.

This recipe for baking with puff pastry cheese is universal, because if you wish, you can always add a little bacon, a slice of ham or fried mushrooms to the filling. If you want a delicious crust on the finished bagels, then brush the top with a beaten egg. Ready meal can be served not only with tea, in a savory variation it will become good addition for soup or side dish.

Ingredients:

mozzarella cheese - 250 g;
greens - 3 branches;
puff pastry - 1 p.

Cooking method:

Roll out the cold dough on the table, cut into rays.
Mash mozzarella cheese with a fork, mix with finely chopped herbs.
Roll out cheese filling small balls with a diameter of 1-1.5 centimeters.
Place 2-3 balls at the base of each triangle.
Wrap the blanks in the shape of a crescent and transfer to a baking sheet.
Bake cheese buns it takes 25-30 minutes at 170°C.

With cottage cheese

Cooking time: 1 hour.
Servings: 5 people.
Calorie content of the dish: 417.5 kcal.
Purpose: baking.
Cuisine: Russian.
Difficulty: easy.

How to cook cottage cheese rolls? The principle of baking is the same as with other fillings, but there are some peculiarities. For example, it is better to buy homemade cottage cheese of medium fat content and without excess acid. Be sure to add a few tablespoons of cream or sour cream to the filling to make it juicy. If cooking for children, you can put almonds, raisins or dried apricots inside.

Ingredients:

puff pastry - ½ kg;
cottage cheese - 2 tbsp.;
egg - 2 pcs.;
sour cream - 2 tbsp. l.;
raisins or nuts - ½ tbsp.;
vanillin - a pinch;
sugar - 4 tbsp. l.

Cooking method:

Preparation of crescents with cottage cheese from puff pastry begins with kneading the filling. To do this, in a separate bowl, mash the cottage cheese with a fork.
Let's add to curd mass egg, vanillin, nuts or raisins, sour cream.
Roll out puff pastry, cut into triangles.
Smear over the entire surface of the workpiece curd filling.
Wrap the bagels in the shape of a crescent, blind the edges tightly and bend down
Move the pan to the oven. Cooking dishes will be at 200 ° C for about 30 minutes.

With nutella

Cooking time: 1 hour.
Servings: for 5 people.
Calorie content of the dish: 429.6 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.

How to cook homemade curassans hastily? Nothing is easier if you have a jar of baby Nutella or other sweet sandwich fudge on hand. Such nut butter will harmonize well with roasted peanuts, hazelnuts or other nuts. For decoration, finished bagels need to be covered chocolate icing or sprinkle waffle crumb.

Ingredients:

yeast dough - 500 g;
nutella - ½ tbsp.;
milk - 3 tbsp. l.;
egg - 1 pc.

Cooking method:

Roll out the dough and cut into shapes.
We spread Nutella at the wide edge, form a roll from the dough, bend its edges.
In a separate bowl, beat eggs with milk.
Brush raw puff pastry with Nutella on top with egg.
We remove the baking sheet in the oven preheated to 180 degrees for 15 minutes.

with banana

Cooking time: 1 hour.
Servings: for 6 people.
Calorie content of the dish: 461.3 kcal.
Purpose: baking.
Cuisine: European.
Difficulty: easy.

Home baking with banana filling all sweet lovers will love it. Not all bananas are suitable for this recipe, but only ripe ones with a beautiful yellow peel. There is no need to add sugar to the filling, because exotic fruit itself is very sweet. On ready-made puffs for decoration, you can make a mesh of white chocolate, and if you don’t want to mess with the presentation, just sprinkle with powdered sugar.

Ingredients:

yeast dough - 500 g;
bananas - 3 pcs.

Cooking method:

Roll out puff pastry, cut into triangles.
Bananas are peeled, cut into thin circles.
At the base of the triangle, lay out circles of bananas, twist them into a roll.
For puff pastry banana products, choose a temperature of 200 degrees and a baking time of 20 minutes.

Learn how to cook you will find in step by step photos and video tutorials.

Video

Golden, because they are not simple. Because almost every more or less advanced amateur cook dreams of producing them. But not everyone gets to them. It took me a long time to gather my strength. I studied recipes for a long time. I watched the video. And as a result, I chose this recipe for croissants.

I invite you to overpower yourself and prepare these wonderful croissants according to the method of the famous Lyon baker Francois Pozzoli, who won the title of the best baker in Europe. They say it's the easiest and The best way making croissants. The main thing is accuracy! And everything will work out! Because it's such a delight to eat real croissants made with your own hands...

This was my second experience, based on the book "We Eat French".

Recipe (for 8 medium croissants):
250 g flour
125 g good butter at room temperature)
25 g sugar
a quarter of an egg for the dough and a quarter of the yolk for lubrication (don’t laugh, yes ... exactly that much, because according to the recipe, 1 egg and 1 yolk are put per 1 kg of flour - put 1-2 tsp, after shaking, yes .. .do not forget to first separate the yolk from the protein, take a little, no more than 1 tsp, the yolk in a cup, then combine the rest of the yolk with the protein and take 1 tsp eggs from this mixture)
5 g salt
7 g fresh yeast
90 ml water
50 ml milk (10 warm for yeast and 40 cool)

1. In a bowl, mix flour, sugar, egg, salt and yeast dissolved in 10 ml of warm milk. Start kneading the dough, gradually adding the remaining milk and water. Knead for about 15 minutes or more. The more thoroughly we knead, the better. until homogeneous. Don't be put off by the fact that the dough will be fairly dense (but it shouldn't be dry). Form into a ball, cover the bowl with a towel or lid and leave the dough for at least 2 hours in the refrigerator. I forgot to warn you: it is better to make croissants when you have at least half a day or even a day free, better than a weekend, because it will take a lot of time (2 hours of rest for the dough and 1.5 hours for proofing the folded dough, proofing ready-made croissants within an hour 1.5 - this is the minimum, still the process itself).

2. Remove the dough from the refrigerator and roll it into a square (approximately 21 * 21). Roll out the butter into a 7 * 21 rectangle (this is done carefully, first, as if pressing a rolling pin on the butter in the direction of travel, and then rolling it out). Place in the center of the rolled out dough. Wrap the edges over the butter (see photo below), pinching slightly. Roll out the dough into a rectangle and fold it in thirds (seams inward). Place the dough in the refrigerator for 30 minutes. Then take out the dough, roll it out even more, in length, a rectangle, and fold it three times again. Again - in the refrigerator for 30 minutes. And once again, for the third time, repeat folding and send to the refrigerator for 30 minutes (total: 3 times).

3. Now we will prepare the dough to form croissants. Roll it out into a rectangle, about 15 cm wide and 40 long. Carefully, the direction is from the center to the edges, along the length of the rectangle. Up to a thickness of not more than 1 cm (preferably thinner). Lay a ruler along the dough and mark the future triangle in the form of cut points - it will be easier this way, the width of which is 10 cm and the height is 15. Take sharp knife, ideally for pizza, and connect the points of the triangle (I tried to cut the dough with a bread scraper, but I have a plastic one, it cut badly, then the idea came to use a pizza knife - there is a difference!). Now we will twist each triangle. First, we will make a small incision at the small side of the triangle. We flatten and pull back the side corners a little, wrapping them with a collar, inside. Then you need to pull out the entire triangle, up to 25-30 cm: the longer, the more turns and layers the croissant will have. But don't overdo it! For the first time it is fraught with breaks. Pull gently, hold the side with the notch with your left hand, and with your right ... flattening the dough, pull it down. Better watch the video. Then everything will become clear. There are many on the web.

4. Croissants are ready to roll. Make the first turn of our collar inward, then, holding the turn in the middle with your thumb and slowly pulling the dough with your left hand, continue to twist. Or like this: they pulled it off - they made a turn, they pulled it off again - again a turn, and so on until the end. Place the croissant on the prepared baking sheet (lined with parchment paper) with the tip down. When all the croissants are ready, cover them with a towel and leave to stand for at least 1 hour or an hour and a half. It is better that the kitchen is warm (I put it in an oven that has cooled down, but still kept warm from the previous cooking). You can put it closer to a heat source (for example, by a hot kettle). Be sure to leave space between the croissants, about 2 cm, because they will increase a lot! Preheat oven to 240 degrees. Before baking, grease the croissants along the turns with yolk (a quarter was enough for me for everything, I could even grease less - they turned out too rosy) and bake for about 15 minutes, reducing to 220 (I recommend watching the last 5 minutes and, if necessary, turn the baking sheet over for a uniform color).

Perhaps you, like me, will have a question - where to put the trimmings (the dough, if an uneven rectangle came out, it is better to cut it off, besides, there will be side "semi-triangles"). I managed to make mini croissants out of them. And then it already occurred to me that these leftovers can be used as a lid for dishes baked in pots (and before that, store in the freezer).

And... well, and most importantly... the croissant inside (to confirm that it really turned out puffy)

Most best cream, or sauce, for croissants - hot chocolate. Just take a tile creamy chocolate and melt it down. Nothing else is needed, here it fits perfectly! If only to add nuts;)

Of course, not every day you decide on this, but when you want to create such a small holiday for yourself - perhaps you can "puff"!

About the first experience... The first time I cooked croissants according to the recipe from the site pasto.ru. There is a slightly different technology for "interfering" with oil than most recipes. As a rule, the butter is rolled out, spread in the center, wrapped and the dough is rolled out again. It is proposed to fold and roll the dough again two more times, already without butter. But on pasto, they suggested dividing the butter into 3 parts and putting a piece in each rolling. I don't know how good it is. However, my first croissants were more like bagels. Delicious. But not croissants. Although I suppose the reason for my "failure" lies in the oil itself (I suspect that I stumbled upon a bad oil, which may have been added vegetable in order to reduce the cost. This oil is soft even in the refrigerator, and not dense, as it should be. Maybe , it is as it should be, this type of butter.but it is clearly not suitable for croissants.Also strange after studying all kinds of recipes, it seemed strange the time for proofing croissants - 40 minutes.But the recipe had more yeast than usual.Croissants rose slightly during this time.

PS This amount of croissants is enough for two for a few days. If there are many of you, feel free to double the number.