Filled puff pastry croissants are the key to a pleasant and tasty morning. Of course, you can order similar ones or buy at the nearest bakery. However, you can learn how to make these amazing baked goods yourself. The process is laborious, but our advice will help you avoid most mistakes and do everything in the best possible way.
Filled puff pastry croissants
To begin with, a small excursion into history for all lovers to immerse themselves in the stories about the origin of dishes. Many people think that the croissant is a pastry invented by the French, but this is not the case. This airy puff bagel is actually home to Austria. There are several legends about how the croissant got to France, but in all the stories it was the Austrians who made it for the first time.
However, in Austria, the croissant looked more like a bagel, it’s not for nothing that I called it that above. The French, on the other hand, improved the preparation of puff pastry by adding yeast and much more oil. It is the presence of these ingredients that distinguishes the modern croissant from its ancestor. By the way, this croissant can be easily unrolled into a ribbon even after baking. So much for the difference!
Things to Consider to Make Perfect Croissants
- The amount of oxygen in the dough is very important. That is why kneading is perhaps the most important process. And yet, don’t overdo it …
- No rush. Croissant dough comes slowly. This is as it should be, there is no need to rush anywhere.
- Don’t skimp on ingredients. You can comply with absolutely all the requirements for the cooking process, but the quality of the ingredients will let you down. The quality of yeast and oil is especially important.
- When rolling out the dough, you need to change its direction. So it will become much more flexible and it will be easier to work with it.
- For 1 kg of dough, you need to use from 250 to 300 g of butter. These proportions are ideal when combining dough and butter.
- The consistency of the ingredients is incredibly important at this stage. Both the dough and butter should be approximately the same consistency.
- Proofing time affects the taste of the finished product. The longer, the tastier.
Puff pastry croissant recipe
- 1 kg flour
- 35 g yeast
- 20 g of salt
- 100 g of sugar
- 1 egg
- 600 ml of milk
- 600 g butter
- Add sugar, salt and milk to the sifted flour. Also add yeast there. Don’t forget to soak them in water first.
- Knead an elastic dough. The duration of the batch is half an hour. After that, cover the dough with a towel and leave in the refrigerator until the next day.
- On the second day, roll out the dough in a 1 cm layer in the shape of a rectangle. Place the butter in half, cover with the other half. Seal the edges of the seam and level it with a rolling pin. Fold the layer in half in half.
- You need to act quickly after proofing: roll out the dough into a rectangular layer 3 mm thick and 30 cm long. Now cut the dough into two equal strips and place one on top of the other. Quickly cut out triangles with a base of about 12 cm.
- Now you can gently roll croissants out of triangles. Start rolling from the base, slightly stretching the dough to the sides. Moisten the baking sheet slightly and place the croissants there, leaving a distance between them. The tip of the croissant should be at the bottom. Lubricate the items with egg melange.
- After the second proofing, you can start baking. Preheat the oven to 250 degrees and bake the croissants for about 12 minutes.
Ready-made croissants can be filled with your favorite jam, or can be used as a bun by cutting them in two. Such products will go wonderfully with ham and hard cheese. Don’t forget to add some cucumbers and herbs!
When Galina smiles, it is impossible to resist smiling back! Our energetic editor loves electronic music and Max Fry’s books. The girl is keenly interested in psychology and tries to be better today than yesterday. Gali’s favorite book is One Hundred Years of Solitude by Gabriel García Márquez.
Source : takprosto.cc