How To Make The Perfect Croissants?

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Diversify your croissants by adding different flavors and fillings.

Chocolate - put chocolate at the base of each triangle of dough and shape the croissants.

Almonds - put a piece of almond marzipan in the base of the dough triangle and roll and shape the croissants. After glazing, sprinkle with sliced almonds.

Cinnamon and raisins - mix 100 g of muscovado sugar with 1 tbsp. cinnamon powder and sprinkle the dough before forming croissants.

Cheese and ham - put slices of cheese and ham at the base of each triangle of dough and roll the croissants.

Tips for making croissants

1. Work the dough as fast as possible - if the butter warms up, it will start to melt. If the dough softens too much, cool it;

2. If the butter starts to break through the dough, flour the butter, cool and continue according to the recipe;

3. Do not throw the rest of the dough, cut it into smaller triangles and make mini croissants;

4. You can freeze the croissants after you have shaped them or already baked, but previously well cooled.

We also offer you an original recipe for croissants, from which you can get about 12-14 croissants.

An original recipe for croissants

Necessary products: flour - 500 g type 500 and a little more to sprinkle, salt - 1 1/2 tsp, sugar - 50 g, dry yeast - 14 g, water - 300 ml, butter - 300 g at room temperature, eggs - 1 piece. beaten for spreading, oil - for spreading

Method of preparation:

1. Mix the flour, salt and sugar in a bowl. Dissolve the yeast in the water and add it to the flour mixture. Mix the ingredients until you get a dough that you knead for 10 minutes. Form the finished dough into a ball, put in a greased bowl, cover and cool for 2 hours in the refrigerator.

2. Place the butter between two sheets of baking paper. Roll it into a rectangle 20x15 cm. Cool in the refrigerator without removing the paper.

3. Roll out the dough on a floured surface into a rectangle measuring 40x20 cm. Remove the butter from the paper and place it in the middle of the dough so that it absorbs the middle third.

4. Fold one part of the dough to the middle of the butter. Fold the other in the same way so that the two edges of the dough meet in the middle of the butter, but do not overlap.

5. Fold the dough in half so that the middle edge remains inside. Wrap the dough in foil and cool for 30 minutes.

Photo: marcheva14

6. Repeat rolling without adding more oil, folding and cooling - two more times. Then wrap in foil and cool overnight.

7. The next day, roll out the dough on a floured surface of a large rectangle about 60x30 cm and align the edges with a knife.

8. Cut the dough in half lengthwise so that you have two long pieces. Cut each into 6-7 isosceles triangles.

9. Pull both ends of the short side of the triangles to stretch them slightly.

10. Start rolling the dough into croissants, starting on the short side of the triangle and being careful not to break the dough.

11. Continue rolling, making sure that the tips of the triangles are under the croissants so that they retain their shape. If you add stuffing, apply it to the widest part of the triangle and then roll.

12. Fold the ends of the croissants inwards and arrange them in a tray lined with baking paper, with a distance between them.

13. Preheat the oven to 200 degrees. Mix the beaten egg with a pinch of salt and glaze the croissants. Bake for 15-18 minutes until puffed and golden. Take them out to cool on the grill.

Enjoy your baking!