Croissants (croissant, franc., Literally crescent) - popular pastries, especially in France, but not only. Croissants are an indispensable and basic part of the French breakfast, they are served with coffee or hot chocolate. The tradition of serving croissants for the morning meal was spread during the time of Marie Antoinette.
Croissant is a small bagel from a puffed or puffed yeast dough with or without filling. As a filling, ham, cheese, various creams, fruit jams, nut butter, etc. are usually used.
Recipe for croissants from puff yeast dough
Ingredients:
- wheat flour high-grade - 3 cups;
- sugar-6 hours of spoons;
- egg of chicken - 2-3 pcs .;
- Yeast pressed - 20 g;
- water or milk - 3/4 cup;
- butter, natural - 200 g;
- salt - 1-2 pinch;
- soda, extinguished with vinegar - on the tip of the knife.
Preparation
A simple, easy way. We dissolve the yeast in warm water or warmed milk (the optimum temperature is 26-28 degrees C). Add sugar, salt, soda, eggs, 2 cups of sifted flour and softened butter. You can knead the dough with your hands, but you can use modern devices (mixer, blender, harvester). And anyway, at the end of the process, we roll the dough into a com and put it in our hands. Put it in a bowl and cover it with a clean towel, put it in a warm place for about 40 minutes. Let's simulate and put the dough in. We will roll 2 layers out of it. Lubricate the surface of one of them with butter, and on top put the other and so on. We roll in and again divide it into 2 parts, repeat the cycle, you can even double or triple. Again, roll the dough in a com and leave in a warm place for another 40 minutes.
Of course, you can and do not bother, and make croissants from the finished puff or puff yeast dough, you can buy it in shops or kitchens, but in this case you can not be sure that the dough is prepared using natural butter, and not margarine or a spread with a doubtful composition.
While the dough is suitable, we can tackle the filling. Whatever it is planned to make the filling (cheese, ham, brine, jam or chocolate), it is preferable that it has a consistency of cream or thin ground minced meat. Jam or processed cheese does not need any modifications and additions. Chocolate (ready) can be melted or crumbled, or a cream made of cocoa powder, chocolate, sugar and butter. The ham can be cut almost the same (only slightly smaller) triangular piece as a dough backing and fold the croissant.
In general, further the process of preparation is as follows. We knead and mix the dough, roll it into layers of approximate thickness of 0.5 cm and cut into small squares, which, in turn, cut into triangles.
Gently lay out the necessary portion of the filling closer to one of the edges of the triangle and fold, starting from the rib. Slightly bend to make the product in the shape of a crescent. Formed croissants are not closely exposed on a baking sheet, oiled or spread over oiled baking paper and set the distance for another 30-40 minutes. That's when we put the baking sheet in the preheated
In general, in the classical French version, it is better to make croissants from a batterless puff pastry cooked with butter, the fat content of which is not less than 82%.