Croissants with different fillings.

Croissants with different fillings. Today we prepare fragrant, chubby, tender and such beautiful homemade croissants. Croissant is a small bakery confectionery in the form of a crescent (bagel) made of puff pastry with an oil content of at least 82% fat. Very popular in France, where breakfast is served for coffee for adults or cocoa for children. Today we will cook home-made croissants that will take pride of place on your table, but will disappear from it very quickly! Croissants with different fillings. Ingredients for Croissants For the test (about 10 croissants): Butter 84% (chilled) - 285 g High protein flour - 510 g Cold water - 145 g Cold milk - 145 g + 1 tbsp. l Sugar - 60 g Butter kt - 45 g Salt - 10 g Fast Yeast - 6 g Chicken Egg - 1 pc. For cheese filling: Mozzarella - 2 slices Cheddar - 1 slice Ham - 3 slices Mild mustard - optional Spinach (leaves) - 1 handful For sweet toppings: Ricotta - 100 g Maple syrup - 1-2 tbsp. l Fresh strawberries to taste Fresh mint - optional Powdered Sugar - For Serving For toppings with egg: Fried bacon - 40 g Avocado - ½ pcs. Hard-boiled chicken egg - ½ pcs. Salt, pepper - 1 pinch each Croissants with different fillings. Cooking Croissants Cooking dough and croissants: 1. Combine all components for croissants, except chilled butter, eggs and 1 tbsp. l milk. 2. Knead a smooth and flexible dough. 3. Wrap the dough with foil or parchment and refrigerate for 6-12 hours. 4. Wrap the cooled oil in parchment and roll it into a square layer. 5. Cool the workpiece. 6. Roll the dough on a work surface, dusted with flour, into a square layer (25 x 25 cm). 7. Brush off excess flour from the surface of the dough with a brush. 8. Pour chilled oil onto the center of the formation. 9. Wrap the edges of the dough over the oil reservoir towards the center. 10. Using a rolling pin, carefully roll the workpiece into a formation measuring 20 by 60 cm. 11. Remove excess flour with a brush. 12. Wrap the edges of the formation towards the center, wrap it with parchment or foil and refrigerate (1 hour). 13. Repeat the procedure 1 more time. 14. Repeat the rolling process and cool the dough for 8-12 hours. 15. Roll the dough into a 1 cm thick layer and cut into triangles. 16. Lightly incise the base of each triangle. 17. Form croissants and transfer them to a baking sheet covered with parchment. 18. Lubricate the surface of the croissants whipped with 1 tbsp. l milk egg. 19. Cover a baking sheet with croissants with cling film or a kitchen towel and leave at room temperature for 30-40 minutes. 20. Lubricate the surface of the croissants again with the egg mixture. 21. Bake at 200 ° C for 10 minutes. 22. Lower the temperature to 180 ° C and bake the croissants for another 10 minutes. 23. Ready croissants to cool on the wire rack. 24. Carefully cut the croissants in half or make a deep longitudinal incision on each for the filling. Sweet filling: 1. Lubricate the croissant with ricotta and pour with maple syrup. 2. Add chopped strawberries and mint leaves. 3. Sprinkle with powdered sugar. Cheese filling: 1. Lubricate the croissant with mustard. 2. Put slices of ham, mozzarella and cheddar. 3. Preheat using a special burner. Egg Filling: 1. Add the spinach leaves. 2. Put slices of bacon on a croissant. 3. Add avocado, egg slices, salt and pepper.

Croissants with different fillings.

Today we prepare fragrant, chubby, tender and such beautiful homemade croissants.
Croissant is a small bakery confectionery in the form of a crescent (bagel) made of puff pastry with an oil content of at least 82% fat.

Very popular in France, where breakfast is served for coffee for adults or cocoa for children. Today we will cook home-made croissants that will take pride of place on your table, but will disappear from it very quickly!

Croissants with different fillings.

Ingredients for Croissants

For the test (about 10 croissants):

Butter 84% (chilled) - 285 g
High protein flour - 510 g
Cold water - 145 g
Cold milk - 145 g + 1 tbsp. l
Sugar - 60 g
Butter kt - 45 g
Salt - 10 g
Fast Yeast - 6 g
Chicken Egg - 1 pc.

For cheese filling:

Mozzarella - 2 slices
Cheddar - 1 slice
Ham - 3 slices
Mild mustard - optional
Spinach (leaves) - 1 handful
For sweet toppings:
Ricotta - 100 g
Maple syrup - 1-2 tbsp. l
Fresh strawberries to taste
Fresh mint - optional
Powdered Sugar - For Serving

For toppings with egg:

Fried bacon - 40 g
Avocado - ½ pcs.
Hard-boiled chicken egg - ½ pcs.
Salt, pepper - 1 pinch each

Croissants with different fillings.

Cooking Croissants

Cooking dough and croissants:

1. Combine all components for croissants, except chilled butter, eggs and 1 tbsp. l milk.

2. Knead a smooth and flexible dough.

3. Wrap the dough with foil or parchment and refrigerate for 6-12 hours.

4. Wrap the cooled oil in parchment and roll it into a square layer.

5. Cool the workpiece.

6. Roll the dough on a work surface, dusted with flour, into a square layer (25 x 25 cm).

7. Brush off excess flour from the surface of the dough with a brush.

8. Pour chilled oil onto the center of the formation.

9. Wrap the edges of the dough over the oil reservoir towards the center.

10. Using a rolling pin, carefully roll the workpiece into a formation measuring 20 by 60 cm.

11. Remove excess flour with a brush.

12. Wrap the edges of the formation towards the center, wrap it with parchment or foil and refrigerate (1 hour).

13. Repeat the procedure 1 more time.

14. Repeat the rolling process and cool the dough for 8-12 hours.

15. Roll the dough into a 1 cm thick layer and cut into triangles.

16. Lightly incise the base of each triangle.

17. Form croissants and transfer them to a baking sheet covered with parchment.

18. Lubricate the surface of the croissants whipped with 1 tbsp. l milk egg.

19. Cover a baking sheet with croissants with cling film or a kitchen towel and leave at room temperature for 30-40 minutes.

20. Lubricate the surface of the croissants again with the egg mixture.

21. Bake at 200 ° C for 10 minutes.

22. Lower the temperature to 180 ° C and bake the croissants for another 10 minutes.

23. Ready croissants to cool on the wire rack.

24. Carefully cut the croissants in half or make a deep longitudinal incision on each for the filling.

Sweet filling:

1. Lubricate the croissant with ricotta and pour with maple syrup.

2. Add chopped strawberries and mint leaves.

3. Sprinkle with powdered sugar.

Cheese filling:

1. Lubricate the croissant with mustard.

2. Put slices of ham, mozzarella and cheddar.

3. Preheat using a special burner.

Egg Filling:

1. Add the spinach leaves.

2. Put slices of bacon on a croissant.

3. Add avocado, egg slices, salt and pepper.

Croissants with different fillings. Today we prepare fragrant, chubby, tender and such beautiful homemade croissants. Croissant is a small bakery confectionery in the form of a crescent (bagel) made of puff pastry with an oil content of at least 82% fat. Very popular in France, where breakfast is served for coffee for adults or cocoa for children. Today we will cook home-made croissants that will take pride of place on your table, but will disappear from it very quickly! Croissants with different fillings. Ingredients for Croissants For the test (about 10 croissants): Butter 84% (chilled) - 285 g High protein flour - 510 g Cold water - 145 g Cold milk - 145 g + 1 tbsp. l Sugar - 60 g Butter kt - 45 g Salt - 10 g Fast Yeast - 6 g Chicken Egg - 1 pc. For cheese filling: Mozzarella - 2 slices Cheddar - 1 slice Ham - 3 slices Mild mustard - optional Spinach (leaves) - 1 handful For sweet toppings: Ricotta - 100 g Maple syrup - 1-2 tbsp. l Fresh strawberries to taste Fresh mint - optional Powdered Sugar - For Serving For toppings with egg: Fried bacon - 40 g Avocado - ½ pcs. Hard-boiled chicken egg - ½ pcs. Salt, pepper - 1 pinch each Croissants with different fillings. Cooking Croissants Cooking dough and croissants: 1. Combine all components for croissants, except chilled butter, eggs and 1 tbsp. l milk. 2. Knead a smooth and flexible dough. 3. Wrap the dough with foil or parchment and refrigerate for 6-12 hours. 4. Wrap the cooled oil in parchment and roll it into a square layer. 5. Cool the workpiece. 6. Roll the dough on a work surface, dusted with flour, into a square layer (25 x 25 cm). 7. Brush off excess flour from the surface of the dough with a brush. 8. Pour chilled oil onto the center of the formation. 9. Wrap the edges of the dough over the oil reservoir towards the center. 10. Using a rolling pin, carefully roll the workpiece into a formation measuring 20 by 60 cm. 11. Remove excess flour with a brush. 12. Wrap the edges of the formation towards the center, wrap it with parchment or foil and refrigerate (1 hour). 13. Repeat the procedure 1 more time. 14. Repeat the rolling process and cool the dough for 8-12 hours. 15. Roll the dough into a 1 cm thick layer and cut into triangles. 16. Lightly incise the base of each triangle. 17. Form croissants and transfer them to a baking sheet covered with parchment. 18. Lubricate the surface of the croissants whipped with 1 tbsp. l milk egg. 19. Cover a baking sheet with croissants with cling film or a kitchen towel and leave at room temperature for 30-40 minutes. 20. Lubricate the surface of the croissants again with the egg mixture. 21. Bake at 200 ° C for 10 minutes. 22. Lower the temperature to 180 ° C and bake the croissants for another 10 minutes. 23. Ready croissants to cool on the wire rack. 24. Carefully cut the croissants in half or make a deep longitudinal incision on each for the filling. Sweet filling: 1. Lubricate the croissant with ricotta and pour with maple syrup. 2. Add chopped strawberries and mint leaves. 3. Sprinkle with powdered sugar. Cheese filling: 1. Lubricate the croissant with mustard. 2. Put slices of ham, mozzarella and cheddar. 3. Preheat using a special burner. Egg Filling: 1. Add the spinach leaves. 2. Put slices of bacon on a croissant. 3. Add avocado, egg slices, salt and pepper.

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