Croissants

Category: Bakery products
Croissants

Ingredients

Milk
(for some reason, the original means 400 g,
which clearly does not correspond to the recipe)
200 g
Sugar 2 tbsp. spoons
Fresh yeast 17 g
Flour 400 g
Salt pinch
Butter 200 g
Egg for icing 1 PC.
Sugar for sprinkling
Any filling
(I had cherry jam)

Cooking method

  • Today I decided to try baking real French croissants. I found the recipe on the "Time is" forum, but slightly corrected it. It turned out delicious and cute.
  • Dissolve the yeast in a small amount of milk and flour. Let the dough stand for 15 minutes (kneaded right in the bucket). Then add sifted flour, sugar, milk, salt to the dough. Knead an elastic dough and put it in a warm place for 1 hour (I kneaded on the "pizza dough" program for 1 hour 30 minutes).
  • Add a little flour to the butter, mix and make a square (flat). Put it in the cold for a while. Then roll out the dough into a square, put a square of butter in the middle and wrap the dough in an envelope (I just spread the soft butter over the rolled out layer of dough). Roll it out and fold it in three. Then roll it out again and fold it in four. Put in the cold for 30 minutes, then repeat the operation. Put in the cold. The main thing is that in no case should the dough be kneaded.
  • Roll out the dough to 3 mm.
  • Then cut into 15x10 cm rectangles. Cut them into triangles. At the large edge of the triangle, put 1 teaspoon of the filling. Stretch the triangle slightly in length and wrap it in a tube, and then shape it into a crescent moon. Brush with an egg. Let stand to double the croissant. Brush with egg again and sprinkle with almonds. Bake at 240 ° C for 5 minutes, 200 ° C for 10 -15 minutes.

Note

It tastes delicious, but more like butter pies, that is, not quite layered, like in a bakery. The most problematic was to roll out the dough correctly so that the butter would not come out of it. Perhaps at this stage I did not quite rightly did it. So we will continue to improve.

kava
And I keep experimenting with croissants. Today I made a recipe from / www.

You will need:
- flour - 450g (I replaced 25g of flour and water with 50g of French sourdough)
- fresh yeast - 25 g (or 8 g dry yeast)
- sugar - 1-2 tbsp. l. (I also added a pack of vanilla sugar)
- egg - 1 pc.
- butter - 180g
- salt - to taste

Any filling (I took plums)

It turned out like this:

Croissants
it is in section (more precisely in the fault)

Croissants
and this is the whole composition.

Tasty to the point of being unrealistic, but I can't get a crispy, layered crust yet.
diza67
Hello Kava! Thanks for the croissant recipe! I cooked it as soon as I saw the recipe for the first time (which is about 2 weeks ago). Very tasty and tender! Wore to our sedentary work - gobbled up everything! My notes: the dough was kneaded by a bread machine, I did not have enough liquid 200 mm, I added a little, until the bun I needed and, you were right - there are VERY MUCH oils !!! I added 180 grams and then .... And so your recipe has already gone to the people, it's a pity that not everyone has bread makers and at our work I am the only one so shifted in terms of cooking. Thanks again! I will continue to master the site!
kava
Thank you girls! I'm glad we took the recipe. Today I tried croissants - the most delicate airy ones (the most fragrant pastry turned out). There is really a lot of fuss. When I did yesterday, I changed the technology a little, and it seemed to me that it was better and more convenient (albeit longer).

Dissolve the yeast in 150 ml of warm water, let stand for 10 minutes, then stir. Sift flour, add 30 g butter, 1 egg, sugar, 1/2 tsp.salt, yeast and knead a smooth elastic dough (knead in HP in the "pizza" mode - 30 minutes kneading and 1 hour rise).

Sprinkle the table with flour, roll the dough into a rectangle measuring 50 x 20 cm. Mash the remaining butter, divide into 3 parts.

Spread 1/3 of the butter on 2/3 of the surface of the dough using the back of a tablespoon, stepping back 2-3 cm from the edges of the dough. (The butter should not completely melt, but consist of small lumps). Wrap the unlubricated surface on half of the lubricated surface and cover with the remaining lubricated surface. You will get a three-layer rectangle with dimensions of about 17 x 20 cm. It is good to close the edges of the dough with your hands so that the butter does not come out when the dough is rolled out further. Turn the dough 90 degrees to the right and roll it out again into a rectangle measuring 50 x 20 cm. Carefully transfer the dough onto a sheet of parchment (or tracing paper), cover with a second sheet, fold in half, cover with a towel and put in the refrigerator for 30 minutes. After the specified time has elapsed, transfer the dough to a floured table.

Repeat the previous procedure 2 more times.
Then roll out the dough into a rectangle measuring 50 x 30 cm, cover with a towel and leave for 10 minutes. Then cut the dough in half lengthwise, cut each layer into 8-10 triangles. Roll croissants out of triangles, place tip down on a greased baking sheet, giving them a crescent shape. Distance between croissants at least 5 cm. Grease croissants with egg and leave for 40 minutes. for lifting (preferably in a cupboard or a cold oven so that there is no air flow, otherwise the croissants will dry out).

I got 20 pieces out of this portion.
Preheat the oven to 220C. Bake croissants for 15-20 minutes.

BON APPETIT!
Pirogok
kava, and when you did the last method, did you get layered croissants?
And then I also tried to make them, but I used to swear for a long time, since it does not roll out thinly, the butter climbs out, the dough breaks, and in the end it turns out not very layered. And my husband really loves this business, I would try it one more time.
There must be some secret of their manufacture, so that it is not so difficult ... they do it in cooking, and it turns out deliciously ...
kava
Pirogok, according to the second recipe, I have already got used to so that the butter does not come out - I pinch all the edges and very carefully roll it out with a rolling pin. Then it will not climb out (well, except that during the last rolling, the top layer thinned to a film and broke through). Came out very tasty, but not layered-crunchy like in bakeries.
All the same, they remind me more of pies. Ready-made croissants taste like "awesome pastry" to me. I've pulled off a couple more recipes here - I'll try everything, maybe then I'll either learn how to make this dough and achieve the desired result or calm down and switch to something else.
Hairpin
And I baked croissants according to the recipe from Panasonic. Rolling butter in cling film was not as deadly as it seemed at first.

Dry yeast 2 tsp
Wheat flour 500 g
Salt 1 1⁄2 tsp
Sugar 3 tbsp. l.
Powdered milk 3 tbsp. l.
Butter / margarine 2 tbsp l.
Water 280 ml
 Use chilled water in summer.
1 Prepare the dough following the instructions on page 10.
2 Place the dough in a greased bowl, cover with plastic wrap and refrigerate for 30 minutes.
3 Roll 140 g butter between two sheets of waxed paper or film into a 2030 cm rectangle and place in the refrigerator to cool.
4 Roll out the dough so that you get a 4525 cm rectangle.
5 Put chilled butter on 1⁄2 of the rolled dough, cover with the remaining half of the dough, and
clamp tightly.
6 Put the dough to cool in the refrigerator for 20-30 minutes.
7 Roll out the cooled dough again into a 25-45 cm rectangle, fold in three and put it again
cool in the refrigerator for 20-30 minutes.
8 Roll, fold and cool 2 more times.
9 The last cooling should be 2-3 hours.
10 Remove the dough, roll it out again into a rectangle, cut into triangles as shown in the picture.
11 Roll the tubes loosely, starting from the wide edge to the top, and pinch the corners.
12 Place, seam side down, on a greased baking sheet. Let sit for 20-30 minutes until the volume doubles.
13 Brush with egg and bake at 190 ° C until
browning.


I changed only dry yeast to pressed, took 550 flour (because of the Moscow Makfa) and, of course, not margarine, but butter.

Croissants
Mashenka___
I really want real croissants. Here in Italy they were so airy, weightless ... As I understood, the site in English really provided a recipe for such airy and weightless (thanks, Gypsy). But this is how much trouble!
And the crux of the matter is this: no one tried to make croissants according to this recipe and put them in the freezer? Just get it in the morning, throw it in the oven - and fresh every morning.
kava
Mashenka___, I have not tried it, but if they sell frozen dough (yeast and puff) or semi-finished products, then logically, you can freeze ... I just have 30 minutes in the morning to get ready, so baking in the morning is not destiny.
Pirogok
Mashenka___, I've tried it. since there is a lot of trouble with the dough, it takes all day for it, I decided to do a lot right away and freeze it.
I really did it according to Lyudmila's recipe 🔗
only on her advice, when you just take it out of the freezer for the night in the refrigerator, and before baking, it was not possible to distance 1.5 hours. they did not have time to thaw and did not rise. but when the next day I took out the leftovers immediately on the table for the night, and in the morning I set them to bake (only 12 minutes), it turned out very well :)
By the way, after this preparation, I understood why my dough was torn and the butter was coming out - Lyudmila recommends leaving the dough in the refrigerator overnight to maximize its elasticity. after that, the dough stretches very well, rolls out and practically does not break ...
I can't show you the pictures, because they ate them while still hot, if I ran after the camera, then I wouldn't get anything either
Mila007
Or you can bake and freeze. Then he threw it into the micro and once baked. I freeze all baked goods like that. And yeast and no.
Mashenka___
Pirogok, thank you very much! With your recommendations, I will probably dare to experiment. And according to the link you gave, I liked the dough.
Mila007I can't imagine croissants warmed up in the microwave. They are edible for half a day after baking, and then turn into rubber. Perhaps you do this with ordinary bagels, but the most tender croissant dough of abuse will definitely not stand (
Mila007
Mashenka___ , I have not tried baked goods at home, but with purchased ones this number goes great. My husband has to freeze everything with his work, and they remain the same layered ...
Mashenka___
Girls, I did it! I just took the croissants out of the oven. Airy, fluffy! I'm proud of myself.

Right here https://Mcooker-en.icdself.com/index.php@option=com_smf&topic=72147.new#new my successes. Thank you all for your support and help!
Special thanks gypsy for the link provided.
kolenko
And here it is also interesting. Take a look. Our size!
kava
Mashenka___ - you have very beautiful croissants!

kolenko , thanks for the interesting video. Here we would have such a roll-out ... the process would be significantly accelerated and facilitated.

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