Fluffy croissants: ordinary recipes at home

The smell of fragrant home-baked goods will probably not leave anyone indifferent. With a minimum of ingredients on hand, you can prepare fluffy croissants; even novice housewives can master the recipe at home. The French fluffy bun comes out tender and indescribably delicious. Therefore, it will become an ideal breakfast dish on weekends, when you want to treat yourself and your loved ones to something unusual.

Croissants are made from puff pastry. You can create it yourself or purchase it at your local hypermarket. There may be no interior at all in baked goods if you plan to eat the bun with butter, jam or cheese. Ready-made croissants can be filled with ham, raw ham, tomatoes, and herbs. This simple and playful option is suitable both for breakfast and as a snack for a formal table.

What should croissant dough be like: a quick recipe

The traditional recipe uses yeast puff pastry, which is prepared very simply. It’s only important to know certain individualities:

Use only high-quality products: butter 82% fat, premium wheat flour, fresh yeast;
You should not knead the base for a long time, because excess oxygen interferes with the puff pastry;
The ideal ratio of butter and flour is 1:1. If you want to reduce the calorie content of the finished dish, you can reduce the amount of oil to 1/3;
Puff pastry comes from chilled raw materials. The temperature of the goods must be 15-16 degrees;
It is better to make the dough for baking with your own hands rather than using ready-made ones, because in this case the croissants turn out to be indescribably tender and tasty.

We make the dough very quickly. After all, the baked goods are being prepared for breakfast. Therefore, it does not require long proofing.

Ingredients:

· Fresh yeast - half a teaspoon;
· Water – 50 ml;
· Milk – 170 ml;
· Salt – a pinch;
· Sugar – 1.5 tablespoons;
· Chicken egg – 1 piece;
· Flour – 2 cups;
· Butter – ½ pack;
· Yolk – 1 piece.

Layered croissant: step-by-step recipe with photos

Manufacturing method:

We dilute the yeast with water and let it stand for 10-15 minutes;
Beat an egg into the yeast, add milk, salt and sugar, sift the flour and knead into a soft dough. The French say that the process of kneading the dough should take no more than 3 minutes. Naturally, it is difficult for non-professional chefs to meet such a firm deadline. But you must try to knead the dough as quickly as possible;
Keep the dough warm for about 30 minutes. It must double in size;
Soften the butter at room temperature;
Roll out the dough into a rectangular layer, brush it with butter and roll it into an envelope;
We pinch the edges well so that the oil does not leak out;
Let the base rest for 10 minutes, after which we gently knead it with our hands.
It is important to make sure that the dough does not tear;
We fold the base again into an envelope and let it stand for 10-15 minutes.
Repeat the function 2 times;
Roll out the dough into a rectangle and divide it into squares with a knife; cut any square diagonally into a triangle, which will be the basis for future croissants.

The thickness of the baking base should be no more than 0.5 cm. The thinner the dough, the more airy the bun will be. Some housewives roll out the dough in a circle, which is divided into uniform sectors.

Recipe for homemade croissants with chocolate insides

Traditional croissants are prepared at home without entrails; a recipe with a photo allows you to appreciate the beauty of the delicious pastry. Different toppings will allow you to create a dish that is most captivating to your taste buds. The most common interior option is caramel. To make it, you just need to beat boiled condensed milk with softened butter.

But if you want to amaze your family and friends, then fill your baked goods with hot chocolate. If you have already put the croissants in the oven, forgetting to add the filling, then do not despair. Watery chocolate can also be used to decorate baked goods on top. The dessert will look very wonderful. Knead the croissant dough according to the recipe indicated above.

Ingredients:

· Chocolate – one 100 gram bar;
· Cream 20% fat – 0.5 cups.
Instead of cream, you can use milk and a little butter; · Cognac – 1 teaspoon.

Recipe for homemade croissants with chocolate insides

Manufacturing method:

Grind the chocolate into slices and send it to melt in a water bath;
Add cream and cognac;
Stir the mixture constantly. Once it becomes homogeneous, turn off the heat;
Keep the mixture at room temperature. If it comes out a bit liquid, you can cool it for a couple of minutes in the freezer;
Place the chocolate on the wide part of the croissant blank, roll the dough into a crescent shape;
Place the baked goods on a baking sheet lined with parchment paper and greased with butter;
Bake the croissants at 200 degrees for about 25 minutes until golden brown;
The dish will be the most airy if the pieces are allowed to rest for about 10-15 minutes after rolling.

Hearty croissants: recipe at home with photos

If you want to treat yourself to a hearty and indescribably nutritious breakfast, then complement the freshest croissants with various insides. A traditional addition is cheese, which goes well with tomatoes, ham and even eggs.

Ingredients:

· Ham – a piece;
· Hard cheese – slice;
· Tomato – 1/4 piece;
· Vegetable oil – ½ tablespoon;
· Garlic – ½ clove;
· Chicken egg – 1 piece.

Hearty croissants: step-by-step recipe with photos

Manufacturing method:

Cut the ham and garlic into small pieces, grate the cheese;
Peel the tomatoes, remove the stem and cut into small pieces;
Heat vegetable oil in a frying pan, fry the garlic in it, passed through a press for 30 seconds, then add the filling: ham and tomatoes;
Sprinkle with cheese and mix thoroughly;
Drive an egg into the mixture and cook it under a closed lid for 5-7 minutes;
Cut the croissant lengthwise into 2 parts and put the filling inside.

Croissants with reddish fish

Homemade croissants can be not only tasty, but also healthy; a recipe with a photo will allow you to evaluate the finished product. Would you like to treat yourself to a healthy breakfast? Then complement the baked goods with lightly salted reddish fish, soft cheese and a huge amount of fresh herbs.

Such a hearty breakfast will allow you to get enough, get a portion of vitamins, minerals and other necessary substances. Reddish fish is good for the brain (the central part of the nervous system of animals and humans) . It starts metabolic processes and strengthens the immune system.

Ingredients:

· Lightly salted reddish fish – 50 g;
· Curd cheese – 20 g;
· Green salad – 1 leaf;
· Lemon juice – ½ teaspoon;
· Dark pepper – a pinch.

Croissants with reddish fish and cream cheese

Manufacturing method:

Mix curd cheese with lemon juice and black pepper;
Cut the croissant lengthwise into two parts;
Grease the bottom half with cheese, then place the fish and a leaf of green lettuce;
Serve with a cup of fragrant coffee!

Mushrooms, tongue, brisket, lean chicken, and seafood are excellent for the inside of croissants. Sweet options are filled with custard, apple jam, jam, and cottage cheese. By experimenting with the insides, you can prepare different breakfasts for the whole family once a day!

Croissants

Cruffins

The dessert was invented in America. He recalls the well-known dessert croissants. The cruffins have a crispy crust and a soft crumb. This dessert will undoubtedly be enjoyed by both adults and children.

Cruffins

Kraffin is a delicious, most delicious and beautiful pastry, a hybrid of a muffin and a croissant. A dessert invented by Mr. Holmes Bakehouse in San Francisco was a bombshell in the middle of a foodie scene. Rea Steven proudly calls his creation “the unicorn in the world of desserts,” and at first glance this may seem like an exaggeration, a muffin that flakes like a croissant, so what? But the secret of this mutan is not only in the dough, but also in the tender insides, which you can use to your own taste! South American food bloggers predict cruffins will become wildly popular. But even if it doesn’t go beyond the borders of San Francisco, I assure you, it’s worth trying to make cruffins, even without the inside!

Cheese croissants

Wonderful soft croissants with cheese. I fell in love with them from the first try! Highly recommend! There is a recipe for cheese croissants on the website, I hope you will accept my version.

Ali's mother's dessert

The recipe for this favorite Arabic dish was not easy for me. Having tried it for the first time in Dubai, at first I didn’t even realize what it was made from – it had a delicate creamy taste, with a caramel-colored crust and toasted nuts. The Germans, when trying it, claimed that it was strudel without apples, the British - bread pudding without bread, and the Swiss joked that it was fondue without cheese. Everyone is constantly in such ecstasy over this dessert that I set out to find a unique recipe. Not so! There were Lebanese, Egyptian, Palestinian options and everyone believed that his was the best. As a result, I stopped at the exciting version of the TimeOutDubai website and did not regret it!

Puff buns

Puff-yeast buns. Shaggy and fragrant. Everything is very simple and relatively fast.

French macaron

French macarons. In 2001, in Paris, friends invited me to a cafe for pasta. They were so kind and attentive to me that I didn’t even mention what I would have preferred – a French croissant. But how could I have known that we were talking about completely different pasta! After all, I meant a food product that is recognizable to all of us, and they are a unique French dessert. Since 1862, on Rue Royale there has been a tea salon and boutique - the Laduree confectionery, the first in the history of the brand. It can safely be called the Chanel of the sweet world. A small showcase in light green tones is not immediately visible to a passerby. But once you go inside, you will immediately feel like you are in nineteenth-century Paris: the decor and ceilings with stucco and gilding are made in the style of the Opera Garnier. When we come to Paris, we don’t first think about sweets. We will first think about the Eiffel Tower, the Louvre, the Champs Elysees, the Arc de Triomphe and, of course, boutiques. But if it suddenly happens that you are not just a fashion victim or a fan of painting and Parisian architecture, but a real gourmet with a sweet tooth, ready to give half a kingdom for real and fleeting pleasure. Then this is especially for you. do not miss! For the competition “New Year’s Tastes of the Planet”

Croissants

Now I present to your attention a recipe for making croissants with insides from orange and apple jams.

French buns

Delicate croissants made from puff pastry. The recipe for this dish was posted on the website in 2010 by the user Svetlr under the title “French buns” and illustrated by me as part of the “Coloring Books” campaign.

Croissants with ham

They prepare quickly, are very satisfying and the main thing is very tasty, spicy, tender, in general, you can talk for a long time, but you still can’t describe it in words, you have to try it. I think pizza lovers will simply forget about it for a long time.

Mini croissants with shrimp and Parma ham

I offer a recklessly frisky, terribly tasty and indescribably wonderful Italian appetizer. The number of products is random, it all depends on your company. This is exactly the option when the more the merrier.

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 insides of the croissant is wrapped in a tube. The finished croissants with insides, rolled into a tube, are laid out on a greased sheet (baking tray), allowed to rise on the sheet and increase in volume, then they are brushed 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.

Croissants

In this collection, our chefs share croissant recipes with photos and step-by-step manufacturing instructions.

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How to prepare croissants?

Ingredients

Puff pastry without yeast – 450 g

Dark or milk chocolate – 80 g

Ingredients

Yeast puff pastry – 500 g

Boiled condensed milk – 200 g

Chicken egg – 1 pc.

Ingredients

Ready puff pastry – 500 g

Butter – 50 g

Egg yolk – 1 pc.

Ingredients

Puff pastry dough – 3 sheets;

Jam – 150 gr;

Chicken egg – 1 piece;

Flour – 2 tbsp. spoons.

Ingredients

Wheat flour – 350 g

Dry yeast – 8 g

Butter – 60 g

Cocoa powder – 40 g

Ready puff pastry – 250 g

Ingredients

Puff pastry – 250 g

Strawberries – 100 g

Condensed milk – 3 tbsp.

Ingredients

Flour – 500 g (+ for sprinkling)

Dry yeast – 12 g

Butter – 350 g

Egg for lubrication – 1 pc.

Ingredients

Puff pastry – 500 g

Sugar – 1.5 tbsp. (or to taste)

Chicken egg – 1 pc. (+1 for greasing baked goods)

Sweet powder - for serving

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Croissants: recipe at home

A crispy airy bun - a croissant ('crescent') - with a cup of morning coffee - a universally recognized confectionery symbol of France. The loaf shape comes from Viennese pastry shops. But the French gourmets made those croissants, the recipe of which became known in the world and is considered traditional. Having penetrated the secrets of technology, we will be able to prepare croissants at home.

Croissants: recipe, ingredients

The croissant is distinguished by its weightlessness, special flaky, thin, flaky structure. But they achieve this effect not due to any hidden ingredients, but thanks to a special technology for making the dough. You can, of course, if you’re busy, buy ready-made puff pastry and bake buns quickly. But you will have to spend a lot of time to prepare real croissants.

Croissants are baked from yeast dough - the most common product in terms of composition. French pastry chefs call it “pre-dough for croissants,” because you have to tinker with it. To mix the base you will need:

flour - 450 g;
eggs - 2 pcs.;
sugar - 60 g;
salt - 5 g;
dry baker's yeast - 8 g;
water or milk - 150 ml.

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Croissant dough varies in thickness and multi-layeredness. 180 g of butter will help make puff pastry from ordinary yeast dough.

This step is traditionally called lamination. With it, from 16 to 50 thinnest layers of dough appear - this is the famous structure of the French roll. To grease the baking sheet, prepare a tablespoon of sunflower oil. Before baking, you can sprinkle these buns with sesame seeds or ground almonds.

The traditional croissant recipe does not include any interior. But this rule has not been followed for a long time, even in France. Why not vary your breakfast with a harmonious addition to a bun?

There were croissants with entrails for every taste: both for lovers of sweets and for those who prefer hearty, salty rolls. That’s why the insides of croissants are very different. Most often this happens:

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boiled condensed milk;
favorite jam or jam;
pieces of chocolate;
soft cheese or cottage cheese.

The finished croissant can become a unique sandwich with butter or cheese. And the kids will be amused by the bun, which contains the freshest berries.

Croissant with coffee: Pixabay

How to make croissants

The most important step in creating baked goods is the correct preparation of the dough. First, we make ordinary yeast dough:

Mix yeast and sugar in water (or milk).
Sift the flour into a large bowl a couple of times (we don’t need lumps and debris).
Add salt, eggs, and diluted yeast to the flour. Gather the dough into a ball, then knead it on a work surface for 10-15 minutes until smooth and elastic.

The next step - lamination - solves the question of how to create multi-layered and airy croissants. This process is multi-step:

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Roll out the dough on the table into a long rectangle up to 1 cm wide.
Divide the butter into three parts. It must be soft, but not watery, so that it spreads in a thin layer over the dough.

Dough with butter is folded in layers: YouTube/CookingTime

Measure about 2/3 of the dough on the rectangle and grease this part with one portion of butter, stepping back a couple of cm from the edge. Fold the strip of dough three times: first, fold the ungreased third part, and on top - the edge with butter. Blind the edges of the resulting small rectangle to keep the oil inside.
Roll out a three-layer rectangle to the initial size, cover the top and bottom with parchment, fold, cover with a towel and place in the cold for 30 minutes. This needs to be done so that the melted butter hardens, creates a layer, and does not absorb into the dough.
With the chilled dough, repeat the same buttering and rolling function two more times. Use the remaining butter for all this. After this, place the puff pastry in the cold again.

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If this step seems complicated, simplify it: divide the dough immediately into several parts (up to 8), roll each into a circle, grease them with oil, stack them on top of each other, roll out and cool.

The finished dough is cut into triangles: YouTube/CookingTime

Finally, start shaping the croissants. If you are working with rectangular dough, cut it lengthwise, then cut each strip into triangles. If it’s a circle, cut long triangles from the center. Roll the triangles from the base into a tube, placing the filling inside if you decide to make baked goods with it.

The usual croissant shape is formed: YouTube/CookingTime

Grease a baking sheet with sunflower oil. Place rolled tubes on it, giving them a crescent shape. The distance between products is 5 cm.
Using a silicone brush, brush the surface of the buns with egg and sprinkle with your favorite seeds or nuts.

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Croissants coated with egg: YouTube/CookingTime

The next important step is proofing the dough (fermentation). Place the baking sheet in a warm space, but in such a way as to avoid air flow, which will dry out the baked goods. Leave for 40–60 minutes: the products should rise significantly.
Preheat the oven to 220°C, place a baking sheet in it, and bake the croissants for 15–20 minutes.

Now it’s clear to you how to bake croissants so that they consist of the thinnest crispy layers. You see, more time is spent cooling the dough and proofing. But it’s better to stick with the technology if you want to pamper yourself and your family with a real French breakfast.