Baking

Croissants from puff yeast dough

Croissants – this is probably the most famous French pastry, there is hardly a person who does not know what it is. Today we offer to prepare quick croissants from yeast puff pastry. Remember this ruddy, crispy crust and its intoxicating combination with the most delicate filling – chocolate, cheese, cream, etc. You probably already want to try them.

Go to the kitchen. We start cooking.

Croissants – ingredients

  • milk – 200 ml.
  • sugar – 115 g.
  • flour – 550 g.
  • oil – 100 ml.
  • salt – 1 pinch.
  • eggs – 2 pieces.
  • baking powder – 5 g.
  • vanillin – 2 g.
  • dry yeast – 8 g.

An interesting video on the topic – How to make chocolate sprinkles:

Croissants – preparation

Dissolve the yeast in warm milk, add a tablespoon of sugar and a tablespoon of flour, stir, cover with a film and put in a warm place so that the yeast starts working.

Beat egg whites with sugar until light peaks. Mix in the yeast that has already risen and oil.

Mix in the flour in 2-3 batches. In the first step, add vanilla, salt and baking powder together with the flour.

Knead a soft, elastic dough (to help: at the last stage, oil your hands – it helps a lot from “sticking”). Put in a warm place for 1,5 hours. During this time, hug him 2-3 times.

Divide the dough into 6-10 parts. We take one, roll it out to about 0,5 cm thick, grease it with oil. Roll out the second one and place it on top of the first one and grease it with oil again. In this way, we stack all the layers in turn, do not lubricate the top with oil.

Roll out the finished “cake” to a thickness of 0,5-1 cm, cut into 12 parts. If we want filling, put it on the wide edge of the triangle and roll up the croissant.

Place the croissants on a baking sheet covered with baking paper. Lubricate with yolk and sprinkle with sugar. Let it stand for 20-30 minutes (you can cover it with a film so that the dough does not dry out). We heat the oven to 180 ° C and send it to bake.

The croissants are ready. Bon appetit!

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