Croissants made from ready-made puff pastry

Croissants made from ready-made puff pastry

Ingredients

Ready puff pastry – 500 g

Butter – 50 g

Egg yolk – 1 pc.

• 543 kcal
• 30 min.
• 30 min.

Photo of the finished dish

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Step-by-step recipe with photos

Ready-made puff pastry often helps me out, especially when it comes to quick baking. Agree, you don’t always have time to knead the dough, besides, puff pastry is not easy to make, and it doesn’t require much time. This is where ready-made frozen puff pastry from the store comes to the rescue.

Now we will prepare croissants from ready-made puff pastry, it won’t take much time, you can finish it in half an hour. Therefore, if guests, as they say, are already on the doorstep, prepare such pastries for them or please your own family with the freshest croissants for breakfast.

So, let's get started: prepare the finished puff pastry, butter, sugar and egg yolk. Roll out the finished puff pastry, thawed in the refrigerator, into a rectangle and cut into long triangles, as in the photo:

The dough triangles should have a long edge, so that as many turns as possible can be created and the finished croissants have a good layering. Now we proceed according to the following scheme:

1) Make a 2.5-3 cm cut at the base of the dough triangle;

2) Spread the dough at the cut site in different directions;

3) Connect the cut ends from the inside to the sides, press lightly to secure.

Brush the surface of the dough from the beginning to the end of the triangle with melted and now cooled butter, sprinkle with sugar;

4) Start rolling the croissant from the base of the dough triangle;
5) When twisting the croissant, do not make any effort so that any subsequent turn does not fit tightly to the previous one;
6) Wrap the croissant in this way until the very end.

Roll the other croissants using the same principle, place them on a baking sheet, on which you have previously placed a sheet of baking paper. Brush the croissants with egg yolk and sprinkle with sugar.

By this time, the oven should already be preheated to 200 degrees.

Bake the croissants from the prepared puff pastry for about 15-18 minutes.

Voila, not even half an hour has passed, and the puff pastry croissants are ready. You can try!

Serve hot croissants made from ready-made puff pastry with a cup of coffee or tea. Bon appetit!

Croissants made from ready-made puff pastry

Minimum goods and effort – maximum taste and pleasure! When you want something tasty, but don’t have the time or desire to spend a lot of time fiddling around in the kitchen, this recipe comes to the rescue. It’s very convenient to use the ready-made dough – roll it out, put the filling – and into the oven. And now you are already pampering yourself with a delicious croissant!

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Ingredients and how to cook

ingredients for 12 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour

Step-by-step production

Step 1:

Prepare ingredients for making croissants. Remove the dough from the freezer in advance and defrost. It is best to create this in the refrigerator compartment, where it will thaw slowly and without harm to quality. Only in terms of time does it take the longest gap. It is better to take thick jam; if it is watery, it may leak out during baking.

Step 2:

Sprinkle your work surface with flour and place the dough on it. Start rolling it carefully in different directions. You will immediately understand which direction it rolls better. Start rolling into it, this way you will do less damage to the structure of the layers. It is recommended not to touch the completely puff pastry with a rolling pin, but in this recipe a particularly narrow rolling is important. Roll out the dough to a thickness of several mm.

Step 3:

First divide the purchased rectangle into three equal parts, and then cut each of them diagonally. From the 1st layer of dough you will get 6 triangles. Make a small cut at the base of each triangle to form bagel-shaped croissants.

Step 4:

Place a spoonful of jam at the base of the piece.

Step 5:

Make one twist of the dough, while bending the ends slightly toward you. This is where the cut is needed. Lightly pinch the dough to enclose the filling.

Step 6:

Continue to roll the dough further, always bending the ends slightly so that you end up with a curved bagel.

Step 7:

Cover the baking sheet with baking paper or a special Teflon mat. Place the croissants on it, be sure to leave space between them, because the dough will increase during baking. From 2 layers of dough I got 12 pieces. Baking tray size 30*40 cm.

Step 8:

Cover the baking sheet with a towel and let the preparations rest for about 10 minutes. Then brush any bagel with beaten egg. Scramble the egg quite well with a fork. It is most convenient to lubricate with a silicone brush.

Step 9:

Bake the croissants in the oven, preheated to 200°C, top-bottom mode, for about 20 minutes. Check their readiness by their appearance; they should rise and brown perfectly. Sprinkle the finished croissants with sweet powder.

Very tasty and playful croissants!
I now always have a package of dough in stock. You can put pieces of chocolate, nuts, dried fruits, berries or fruits as the inside. Or you can bake it without the inside.

Keep in mind that everyone's oven is different. Temperature and cooking time may vary from those indicated in the recipe. To ensure that any baked dish turns out successfully, use the useful information in the article about ovens here.

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Croissants

Very tasty croissants.

Croissants . Small confectionery products made from premium flour, made in the form of a crescent-shaped bagel.

Croissants are usually prepared from puff pastry, also from puff pastry. Croissant dough contains a huge amount of butter with the highest fat content. Pastries are very popular in France, where they are usually served at the table for breakfast, as well as with any tea party, chocolate drinks (cocoa) and coffee.

Modern housewives have learned to bake croissants at home. It is very important to observe the proportions of ingredients in the dough, as well as the technology of its production and rolling for baking products.

For example, butter for dough must be at least 80 percent fat, of good quality, fragrant, and not rancid.

The flour for the dough should be sifted twice so that it is well saturated with oxygen. The butter and dough must have the same thickness and keep their shape.

When rolling out the dough, a thin layer of butter is applied to it, then the dough layer is folded, rolled out, and then the process is repeated again.

Croissants are often made with different insides - chocolate, fruit, jam, cottage cheese, nuts, cinnamon, poppy seeds and others. The dough with the inside of the croissant is wrapped in a tube. The finished croissants with the inside, rolled into a tube, are placed on a greased sheet (baking tray), allowed to rise on the sheet and increase in volume, then they are greased with beaten egg and sent to the oven to bake at a temperature of 200 degrees until the products turn golden. The finished croissants are sprinkled with sweet powder and served.

Solert › Blog › Croissants. Traditional recipe. Yeast puff pastry.

There will be a lot of letters, but you shouldn’t be scared right away :)) Just a very detailed description of the process.
Traditional croissants are made from yeast puff pastry, for which the best natural products are used.
Naturally, you can use a store-bought version of puff yeast dough, but we bake from homemade...
You'll have to tinker, but the result!:)))) hot, fluffy croissants... mmmmm:)))))
While I was working with the dough, I inhaled a wonderful smell from it . It smells so delicious!

Now I present a unique recipe.
So as not to change anything in the manufacturing technology. We bake (we try to bake) strictly according to the rules...

Let's get started:
Take 350 g of good butter with at least 82% fat content (I couldn't find butter according to GOST 82, it was only 72%), let it thaw slightly so that it remains dense, but not hard.
Next, put a block of butter on a flour-sprinkled cling film, cover it again with film, sprinkle with flour and beat until you get a careful rectangle with an area of ​​10 × 12.5 cm. (I just put the butter, sprinkled with flour, in a small bag and kneaded it gently with my palm)
Place it in the freezer for 10 minutes.

For the dough:
dissolve 40 g of new or 13 g of dry yeast (it is better to use the freshest yeast) in 200 ml of very warm milk.
Add about 2 g of baking powder to 500 g of premium flour and sift twice.
Beat 2 eggs into the flour, add 30 g of sweet powder, 30 ml of vegetable oil and 8 g of salt.
Pour milk with dissolved yeast into the resulting mixture and quickly knead the dough, trying to keep it within 3 minutes.

The French believe that long kneading worsens the quality of baking, since excess oxygen harms the puff pastry.

Fundamental points - the oil must be at least a third of the flour mass, and preferably half, although the ideal ratio is 1:1. All products are cooled before kneading the dough, and a suitable temperature when working with the dough is about 15–16 °C.

Development of production of puff pastry for croissants:

From the dough we form a rectangular layer measuring 20 × 12.5 cm, wrap it in cling film and place it in the refrigerator for 30 minutes.

With all this, it is better that the temperature in the refrigerator compartment is approximately 5–6 °C.

We take our layer out of the refrigerator, put it on the table, cover one half with oil, cover the top with the second part of the dough and pinch the edges. (I wrapped it in an envelope, it’s more convenient for me)

With all this, the softness of the dough and butter should be approximately similar. Roll out the dough with a wooden rolling pin, very carefully and carefully, in one direction, so that a new layer approximately 1 cm wide comes out.

If the rolling pin sticks to the dough, sprinkle it with flour.
Fold the resulting rectangle 3 times, cover it with a bag or film, hide it in the freezer for 15 minutes, and then leave it in the refrigerator for 15 minutes.

We repeat the rolling and freezing cycle 6 more times and put the dough in the refrigerator for an hour, although you can leave it there overnight (that is, in the dark) . In the process of making puff pastry, we follow two fundamental rules:

During the 1st cycle, we move the rolling pin in only one direction.
Next time, roll out the puff pastry in the other direction.

It turns out that the art of making croissants requires a huge amount of time, effort and, of course, virtuosity, which comes with experience.

How to cook croissants: form and bake

We take the rested dough out of the refrigerator, roll it out again into a rectangle 3 to 5 mm wide and cut into tall triangles.

It’s easy to create this by dividing a long rectangle into 2 parts and cutting each part with a zigzag.

Some housewives roll out the dough in the shape of a circle, and later divide the circle into 6 triangles.
In the middle of the base of the triangle we make a 1-2 cm cut - it is needed so that the bagel can be simply rolled up.

If we are preparing croissants with inside, we place it on the wide part of the triangle, slightly retreating from the edge, and then carefully wrap the bagel into a roll.

In general, you can fill croissants after baking by cutting them in half - the inside is laid out on the bottom half of the bagel, the croissant is placed in a preheated oven for a couple of minutes and closed with the other half.

Having rolled the croissants, give them a crescent shape and place them on a greased baking sheet (covered with parchment paper) at a small distance from each other.
We leave the bagels for half an hour, covering them with a towel earlier, and when they become puffy, brush them with egg yolk and put them in the oven, preheated to 200 °C.

In the electric oven, I set it to 180 degrees.
Bake the bagels for about 25 minutes until golden brown, and later serve with the salty inside as a snack, and with the sweet inside as a dessert...

Choosing the filling for croissants

Despite the fact that the traditional French croissant is always made without the inside, modern bagels are still filled with something savory. Chocolate interior is very popular, which is made from 100 g of dark chocolate, 30 g of butter, 1 tbsp. l. milk and 1 tsp. cognac Melt the chocolate in a water bath, add other ingredients and cool. Some housewives wrap a piece of milk or bitter chocolate in a croissant. Instead of chocolate, you can take boiled condensed milk, berries and fruits, marmalade, marzipan, thick jam, marmalade or jam. Not bad are dried fruits with nuts and curd inside, for which 200 g of cottage cheese are ground with an egg, 4 tbsp. l. sugar and vanilla.

Of the unsweetened entrails, ham with cheese is especially popular - the ham should be cut into cubes and the cheese should be grated. Excellent for the inside of chicken, brisket, vegetables, mushrooms, feta cheese, fish and seafood.