• Delicious croissants with original fillings: cooking recipes

    Gourmets love croissants not only for their tender dough, but also for the abundance of different fillings. They can be sweet, cheese, meat, cottage cheese.
    To prepare the cheese filling, grate the cheese on a coarse grater, add the egg and soft butter. You can use mozzarella, feta, and a mixture of cheeses. Croissant with this filling will be very satisfying.
    If you add finely chopped ham to the grated cheese, then you get another option for a nourishing filling.
    To get the fruit and berry filling, fresh or canned fruits are used, cut into small pieces.
    If you add an egg, butter and vanillin to the grated curd, you get a delicious curd filling. You can also add nuts, fruit or dried fruits to taste.
    Suitable for filling and sweet curd mass.
    Jam, jam, boiled or classic condensed milk are also excellent options for filling croissants. But the classic version of the filling for this type of baking is, of course, chocolate.
    Croissant puff pastry can be easily found in the store or made on your own.
    These croissants are prepared only from puff yeast dough.
    For its preparation will require:
    - wheat flour - 310 g
    - quick-acting dry yeast - 7 g
    - sugar - 30 g
    - salt - half a teaspoon
    - milk - 120 ml
    - butter - 250 g
    - chicken egg - 1 pc.
    The dough is prepared in several stages.
    At the first stage, all ingredients except butter are used. You also need to leave 10 grams of flour for the second stage.
    First you need to sift the flour with yeast. Add salt, sugar and milk. Mix. Next you need a mixer with nozzles for the test. It takes several minutes to knead the resulting mass at a slow speed. Then increase the speed to the maximum and knead until the dough is elastic. Usually, it takes about 4 minutes. Then the dough must be wrapped in film and left for 30 minutes.Then put it in the fridge for at least 8 hours.
    At the second stage, you will need butter and some flour. Oil should be chopped into large pieces, and add flour to it. Mixer at high speed to knead the mixture for several minutes. It should become soft and uniform, but the oil should not start to melt. From the resulting mass to form a cake with hands, wrap it in a film and put in the refrigerator for 8 hours.
    At the third stage, you can proceed to rolling out the dough. It must be removed from the refrigerator and rolled into a rectangle. Recommended thickness - 6-7 mm. Remove the butter from the refrigerator and place it in the middle of the resulting rectangle. It is important that both the butter and the dough are cold. Then cover the butter with dough, first on one side, then on the other. Edge gently pull and fingertip the ends. As a result, the oil should be in a sealed "package".
    Next, you need to beat off the oil with a rolling pin from the center to the edges, first one, then the other. Oil should be evenly distributed inside the dough. It will turn out to be a rectangle about 3 cm high. Roll it with a rolling pin a couple of times, put it on a flat baking sheet, wrap it in plastic and put it in the refrigerator for several hours.
    Take the dough out of the fridge and put it on the table with its long side facing you.Roll out the dough into a rectangle. Its height should be about 6 mm. If the dough sticks, then you can sprinkle it with flour a little. Then fold it again from the edges to the center, roll it with a rolling pin and refrigerate for several hours.
    Then repeat the last manipulations again and refrigerate for 2 hours.
    Get the dough out of the fridge. Just as before, roll it into a rectangle, fold from the edges to the center, but leave a little space between them. Slam the dough like a book and refrigerate again for a few hours.
    Prepared dough to get and cut across into two parts. When working with one of them, the other must be kept in the cold.
    The further process of making croissants from dough purchased in a store or independently mixed is the same.
    Roll out the dough, sprinkle with flour. Cut it into narrow triangles. Every triangle sprinkle with sugar. It is necessary to start folding from the wide side. Put the bagels on a baking sheet with parchment paper. Using a culinary brush, brush the bagels with a beaten egg, which will allow the croissants to brown.Bake for 20 minutes at 180 degrees in a preheated oven.
    Freshly prepared dough, packed in a tight bag, can be stored in the freezer for up to 5 months.
    Instead of sugar inside the croissants, you can put any of the favorite fillings or pour them with glaze on top, decorate with powdered sugar, cinnamon. Bagels with unsweetened hearty filling can be sprinkled on top with roasted sesame seeds.
    Croissants are perfect for tea or coffee, and not just for breakfast!

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