2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Warm croissants with a delicate crust with chocolate, cream or cheese filling are a symbol of French cuisine. Many housewives are looking for the right recipe for making croissants, because home-made pastries are tastier and also surprise their loved ones with a new delicious dessert. Let's try to understand how French confectioners make Viennese muffins, what is their secret?
Classic croissants are made from puff pastry with yeast, the best natural products are selected for them. So, take 350 g of good butter with a high percentage of fat, let it soften at room temperature, but be thick (not softened).
Place a sheet of baking paper on the kitchen counter and sprinkle with flour. Place the oil in the middle of the sheet and cover again with another sheet of paper, roll the oil on a rectangular plate measuring 10x12, 5 cm, place the paper in the freezer for 10 minutes.
During this time, dissolve 40 g of fresh yeast in 200 ml of fresh milk. In 500 g of double sifted flour with a high percentage of gluten, add 2 g of baking powder, 2 beaten eggs, 30 g of powdered sugar, 30 ml of oil and 8 g of salt. Pour the dissolved yeast with the milk and knead the dough within 3 minutes. The French believe that prolonged kneading affects the quality of baking, as excess oxygen damages the dough.
Important points - the butter should be 1/3 of the mass of flour and preferably 1: 1, this is the ideal ratio. All products are cooled before kneading the dough, and the appropriate temperature during operation is about 15-16 degrees Celsius.
Technology for preparing puff pastry for croissants
The art of making croissants requires a lot of time, virtuosity that comes with experience. From the dough form a rectangular crust measuring 20x12, 5 cm, wrap it in baking paper and place it in the refrigerator for 30 minutes at 5-6 degrees in the cooling chamber.
Remove the dough from the refrigerator, spread it on the hob and cover half with butter and wrap the other half of the dough, pinch the edges. At this time, the softness of the dough and butter should be approximately the same. Roll out the dough with a rolling pin very carefully to get a new crust 1 cm thick, if the rolling pin sticks to the dough sprinkle with flour.
The resulting rectangle is folded three times, put it in the freezer for 15 minutes and then transfer to the refrigerator for another 15 minutes. Repeat the procedure with grinding and freezing 6 more times and place it for 1 hour in the refrigerator, maybe overnight.
When preparing puff pastry, we follow 2 rules:
1. When rolling out the dough, in the first procedure I move the rolling pin only in one direction.
2. In the next grinding procedure in the opposite direction.
Yes, it turned out that in the art of making croissants, you really need a lot of time and virtuosity that comes from experience.
Take the cooled dough out of the fridge, shape it with a rolling pin into a rectangle 3 to 5 mm thick and cut it into long triangles. Place the filling in the middle of the wide side and carefully wrap in rolls, which give the shape of a crescent.
Arrange them in a tray lined with baking paper at a distance from each other. Leave them to rise for 30 minutes, wrapped in a clean towel. Brush them with egg yolk and place them in a preheated 200 degree oven and bake for about 25 minutes until golden brown.
Despite the fact that French croissants are without filling, they are already filled with something tasty, chocolate, cream, jam, even cottage cheese, cheese, and more.
The classic option for making croissants is complicated, time consuming and labor intensive. However, prepared by your hands, they are tastier. Your family deserves them!
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