How to cook croissants at home

Croissants are especially popular in France, where they are served everywhere with hot tea or coffee. The recipe has come to our country for a long time and is firmly rooted in kitchen books and technological maps of caffeines and restaurants. Due to the wide demand, housewives are eager to cook croissants at home to surprise guests and relatives. Today we look at the simplest and most delicious baking recipes.

Traditional croissants

• granulated sugar - 60 gr.
• flour of the highest class - 500 gr.
• salt - a couple of pinch
• chicken egg - 2 pcs.
• butter - 0.2 kg.
• milk - 140 ml.
• yeast - 7-8 gr.

1. First of all, the preparation begins with a batch of dough. Mix powdered yeast with flour, granulated sugar and salt. Enter milk, 1 chicken egg and about 125 ml. warm filtered water.
2. Stir the ingredients for 4-5 minutes. When the dough has gained the desired elasticity, sprinkle it with sifted flour. Leave for several hours to insist.
3. After the specified period of time, send the workpiece to the cutting table, sprinkling flour on the surface. Roll out the dough so that you get a square layer at the exit.
4. Leave the butter at room temperature to thaw. Then place the product in the middle of the rolled dough. Oil should rise by 1-1.5 cm.
5. Fold the dough in half with a “book”, then roll it out. When the raw material becomes elastic, fold it in 3 rows and put it in the cold for half an hour. After this time, again roll out, getting a rectangular layer.
6. Perform such manipulations 3-4 times, periodically putting the dough in the refrigerator for 30 minutes. To make croissants look beautiful, cut a rectangular layer of dough into triangles of equal size.
7. On the line of the base of the triangle, make an incision with a knife, so during the heat treatment the croissant will rise and take on the necessary shape. Start folding the bagel from the base of the triangle.
8. When the croissants are ready for baking, set the oven to warm up at 220 degrees. Put the dough pieces on a baking sheet, lining it with parchment paper and greasing with oil.
9. Prepare a mixture of one egg and salt beaten with a fork (amount per fact). Lubricate the surface of the bagels with this mass, so they turn out to be golden and beautiful.
10. Send the baking sheet with the contents to the oven, bake a third of the hour at 220 degrees. Serve refreshments with hot tea or coffee, you can sprinkle the surface with powdered sugar.

Condensed Croissants

• milk - 260 ml.
• butter - 310 gr.
• lemon juice - 15 ml.
• granulated sugar - 90 gr.
• yeast - 7 gr.
• honey - 35 ml.
• flour - 420 gr.
• condensed milk - 200 gr.

1. Melt the butter in a heat-resistant container in a steam bath. Mix lemon juice and 70 gr. flour. Turn the ingredients into a creamy mass in any way possible. In parallel, heat the milk in a convenient container, do not allow to boil. Insert yeast into the liquid.
2. Mix bee products and sugar into milk. Wait for the crystals to dissolve. You should get a homogeneous mixture. To knead the dough, milk must be mixed with sifted flour. Get a consistent consistency from the ingredients.
3. From the finished dough, it is necessary to form a rectangle with a thickness of not more than 4 mm. From the product, cut triangles of equal size. Take the prepared form from the dough and place a thick condensed milk in the base of the triangle.
4. Roll the flour product into a tube, starting from the base. As a result, you will get beautiful bagels of the correct shape. Process the baking sheet with butter, melt the oven.Place bagels on a baking sheet and grease the surface of the products with butter. Bake refreshments in the oven for a quarter of an hour.

Chocolate croissants

• dark chocolate (bar) - 100-110 gr.
• fat milk - 0.3 l.
• white chocolate (bar) - 90 gr.
• butter - 150 gr.
• cocoa - 10 gr.
• granulated sugar - 240 gr.
• dough for croissants - 0.2 kg.
• sifted flour - in fact
• vegetable oil - in fact
• fresh berries (raspberries, strawberries, cherries) - at the discretion

1. Cook 2 pans and place them on the stove. In the first pour 0.2 liters. milk, fill the second with cocoa powder, sugar and 0.1 l. milk. Shuffle the contents of the second container.
2. Add 2 pinchs of salt to each pan and knead. In a container with cocoa, enter 80 g. butter, in a bowl with milk - 70 gr. Shuffle the contents of the two containers in turn.
3. Turn on the stove fire to a minimum and wait until all the contents have dissolved in both containers. Then add grated white chocolate to the first pan, add black to the second.
4. When the contents have dissolved, remove the cookware from the burners. Now work with the dark mass, pour 60 g to it. sifted flour. Set the pan again on the stove, cook at low power and beat with a whisk.
5. In a stewpan with a white mass, add 80 g. flour (sifting it), then also set on the burner and cook on low heat. Do not forget to beat everything with a fork or whisk.
6. When the contents of both containers are ready, remove the pots from the stove. Cool the mass to room temperature. The filling is ready, now you need to give the croissants the desired shape.
7. Take the dough (puff), lay it on the table and roll out a rectangular layer. This rectangle is cut into triangles of equal size. Put the filling on the base line, wrap it with a bagel.
8. Repeat, laying black chocolate filling at the base of the other triangle. When you have formed all the croissants, send them onto a paper-lined and greased baking sheet.
9. Preheat the oven to 200 degrees, then reduce to 180 and send the pan inward. Bake for 15-20 minutes until cooked. When serving, decorate the croissants with berries.

Practical recommendations

1. The dough for croissants is prepared in butter, so you need to purchase homemade raw materials. Margarine is prohibited in this case. Otherwise, the dough will not be as tasty as planned. It is recommended to take the amount of butter and flour in almost equal amounts.
2. To make the treats truly tasty and beautiful, yeast dough must be kneaded first. It is better to temporarily place the raw materials in the refrigerator for cooling. This is the difference of such a test, in contrast to other pastries.
3. It is necessary to prepare puff pastry for bagels without any fuss. Otherwise, the product may not work due to extraneous matters. Follow practical guidelines and don't rush anywhere. Keep in mind that when preparing puff pastry, the temperature in the room should be low. Try to use dry filling for croissants so as not to burden the dough.

It’s easy to cook French bagels yourself. It is important to approach the process responsibly. This kind of baking will take a sufficient amount of time. Do not rush with kneading dough. Treat the household a unique treat. For the filling, you can use not only sweet ingredients.

Video: how to cook classic french croissants