Recipe for making croissants at home. Recipe for croissants with original fillings. We proceed to the formation of croissants

The process is quite long, but the pleasure also lasts a long time! And such croissants cannot be compared with store-bought ones!

This is the best yeast puff pastry recipe I have come across. I confess that I am not a fan of puff pastry in general. Just think about the calorie content of this product and nothing else goes into your mouth. (At least for me). But I also have something that I really want! And in the yeast version of the dough, there are much fewer calories, since there is significantly less oil in the dough. If in a purely oily puff pastry the ratio of butter and flour is 1: 1, then in yeast dough for 500 grams of flour there are 200 grams of oil. Yes, and more I like the external crunch and internal tenderness of this dough.

When working with puff pastry, you need to remember:

1) All ingredients should be cold and it is desirable that the room is also not hot. Otherwise, everything will float.

2) Butter must be taken not salty. And by no means homemade. They are just softer than store-bought unsalted butter.

3) You need to roll out carefully so as not to break through the dough. Otherwise, oil will flow into the product. If trouble has already happened, rub the oil hole with flour. (If you don’t understand what I mean, you will understand in the process :-))

4) READ THE RECIPE CAREFULLY STEP BY STEP, VISUALIZE SO YOU HAVE A CLEAR PRESENT OF WHAT'S FOR WHAT, SINCE ONE MISTAKE CAN CRASH EVERYTHING!

Croissants can be frozen after shaping before proofing (you will need to first defrost in the refrigerator and then let stand at room temperature), after proofing (you will need to defrost in the refrigerator and oven), and bake the croissants until half cooked, cool and then freeze (bake without defrosting ). I prefer the last way. He is the most reliable, many times tested by me.

For the first time I advise you to bake croissants without filling. And then, you can add a slice of chocolate, or not a full teaspoon of your favorite jam. Or you can use a pastry syringe to fill croissants after baking.

14 small croissants

For yeast puff pastry:

1 egg
10 grams of salt
50 grams of sugar
125 ml water
130 ml cold milk
200 grams butter
500 grams of wheat flour
20 grams fresh yeast

To brush the croissants:

2 eggs
4 tbsp milk

1) Dissolve yeast in milk. Place all other dough ingredients except butter in a large bowl. Pour in the milk-yeast mixture and knead a stiff but rather elastic dough. Knead the dough for 3-4 minutes.

2) Shape the dough into a small square, place on a floured tray, cover with cling film. Place the tray in the refrigerator for at least 2 hours, and even better overnight, for 12 hours.

3) Grate the butter on a coarse grater and also refrigerate.

4) Remove the dough and butter from the refrigerator. On a floured surface, roll out the dough into a larger square about 40x40 cm. Put the butter in the center, also distributing the square.

Fold the edges over and pinch tightly. Try to do this quickly, trying to touch the dough as little as possible so as not to heat it up.

5) Roll out the resulting square in a strictly longitudinal direction. After each rolling, lift the dough slightly so that it does not stick to the surface. The rectangle should be about 3 times as long as it is wide. Fold the dough in thirds like a business letter.

Make a small indentation in the center with your finger. (Not to forget that this is the first folding). Put the dough on a floured tray, cover it with a bag or cling film. Put in the refrigerator for 20-30 minutes.

6) Turn the dough out onto a floured surface. Position the short side towards you. (Like a book). Roll out the dough again with a rolling pin and fold it in thirds again. Make 2 indentations.

Put the dough on a floured tray, cover it with a bag or cling film. Put in the refrigerator for 20-30 minutes.

7) Then repeat the rolling and lifting of the dough again, making 3 indentations already. And then, roll out one last, fourth time, but already into a rectangle measuring 30x75 cm, approximately 4 mm thick. (It is not necessary to adhere to dimensions to the nearest mm, the main thing is that the proportions are preserved). Cut the dough in half lengthwise. Now each strip needs to be cut into 6-7 isosceles triangles, with a base of about 9 cm.

2½ cups (190 g) flour
150 g butter;
120 ml of milk;
45 g sugar;
25 g fresh yeast;
a pinch of salt.

Start by kneading the yeast base. Warm up the milk, making sure it's not hot enough to kill the yeast, but warm enough to activate it. Dissolve sugar in hot milk and knead fresh yeast. Leave the mixture warm while preparing the second part of the dough.

Mix the sifted flour with a pinch of salt and add pieces of ice-cold butter to it. Use a knife or blender to turn everything into crumbs.

Pour the yeast solution into the flour and butter crumbs, mix everything with a spoon. Try to minimize the contact of the dough with your hands so that the pieces of butter do not melt.

Form the finished dough into a rectangular brick, wrap with cling film and leave in the refrigerator for half an hour.

Now it remains the most time-consuming - rolling. Roll out the dough into a rectangular layer.

Fold the layer in half lengthwise.

Then - again in half, but already across. Fold the dough as shown in the photo to get a piece of original size.

Roll out the dough again and repeat the procedure three times. The dough will be lumpy at first, but as you roll and fold, with a little patience and a little flour, it will become very pliable and smooth.

All basic manipulations are over. Now all that's left is to wait. Wrap the dough in cling film and refrigerate for a couple of hours or overnight. This preparation can also be frozen.

After the dough is rolled out into a rectangle 25 × 40 cm and divided into 8 triangles.

Each of the triangles now remains rolled up, moving from the base to the top, put on a baking sheet, brush with egg yolk (or its mixture with milk) and send to bake: 8 minutes at 220 degrees, and then another 12-15 minutes at 180 degrees.

These simple croissants come out very soft and flaky. If desired, at the stage of folding the dough into a roll, you can add a filling of jam or chocolate.

The history of croissants is lost somewhere in the distant past, associated with the last battle of the Middle Ages. In Vienna, besieged by Turkish troops in 1683, a mysterious Viennese culinary specialist baked a pie shaped like a crescent moon, similar to the symbol depicted on the flag of the Ottoman Empire. It turns out that this air bagel was prepared in the name of liberation from the Turkish conquerors. Croissant fell in love with the French, but, in fact, it is a purely Austrian work of culinary art. By the way, the correct name for a croissant is “Viennese bagel” (Wiener Kipferl).

Ingredients

10 grams of dry yeast;
100 ml of warm water;
2-3 cups fine flour;
65 grams of sugar;
½ teaspoon salt;
1 egg;
65 grams of butter;
¼ bar of chocolate (filling).

Croissant recipe at home

Knead the yeast dough to start. Place the yeast in a small bowl.
Add warm, but never hot water. Dissolve yeast in water.
We send a spoonful of sugar there. Mix well and wait for the yeast to swell.
Sift flour into a separate bowl. Add sugar and salt.
Pour loose mixtures with a mass of swollen yeast.
We start kneading the dough. Soft butter and egg yolk will go there.
We very carefully wash the yeast bun. This must be done for at least ten minutes, and by hand or on a dough mixer, if available.
We send a well-kneaded elastic bun of yeast dough into a plastic bag, and then into the refrigerator to the very bottom. We don't freeze! The time the dough is in the refrigerator is from 5 to 12 hours.
And now we proceed directly to the preparation of croissant dough. Remove the finished yeast dough from the refrigerator. With the help of a knife, we make an incision in the form of a cross on the top of the kolobok.
We roll out the dough into a rectangle or into a figure, as in the photograph. When rolling out the work surface and the dough itself, always dust with flour. In the center we spread a piece of very cold butter, which is better to put in the freezer for a while, but do not freeze completely.
We cover the butter with dough in the form of an envelope.
We try to connect and blind the seams. Roll out a wide rectangle.
Next, fold it into three layers. We accept if necessary and stretch. So that the figure is even. The recipe for homemade croissants is still complicated, but it's worth it.
We pack in cellophane or film and send it to a cool place for 1 hour or in the freezer for 30 minutes.
Next, we continue to prepare the layers. We dust the layer and roll it out.
We fold in three layers, and then with a book. We send for 30 minutes in the freezer. Dust the cooled layer again and roll it into a rectangle. Fold it up and put it back in the fridge. We do this several times. Ideally, of course, the more the better. You can stop at 5 approaches.
The last dough rolled out and assembled into a book should be placed in the refrigerator for at least 5 hours, and preferably overnight.
Ready yeast puff pastry can be formed. We cut it into two pieces. We send one for freezing, and from the second we will prepare homemade croissants.
We divide the cut part into two more and roll out a thin layer from each. Be sure to use flour for dusting.
Next, we will form long triangles. At the base we will make cuts and put pieces of chocolate around them. We decided to make homemade chocolate croissants.
We twist rolls from triangles.
We send blanks on parchment, and then on a baking sheet.
We cover the crescents with a film and let them distance themselves a little.
Lubricate them with egg white and put them in the oven heated to 200 ° for 25 minutes. We control the process, because the plates are different for everyone.
Remove the baked goods from the baking sheet. This is done quite simply. Croissants simply slide off the parchment, you just need to pick it up with your hands from both sides and fold it slightly.
We throw off our home-cooked croissants for a dish, cool slightly and you can eat. With milk, croissants with chocolate filling simply melt, crunching in your mouth.

Variations of the dish

There are a lot of recipes for croissants at home. The dough is prepared not only so complex, but also quick puff, when the flour is chopped with butter, and then the bun is kneaded with the addition of muffin. It is also kept in the refrigerator for at least 5 hours. There can be any filling for croissants, or you can cook them without anything at all, just pour chocolate icing on top or sprinkle with powdered sugar - some such mini-croissants.

The benefits of croissants

The highest calorie content of the dish speaks for itself when it comes to the usefulness of such baking. Croissants are very nutritious, so it's safe to say that a couple of such crescents for breakfast can charge the body at the beginning of a working day until lunchtime. And in the fight against stress, the chocolate that is present in the filling helps to cope. So it turns out that our homemade croissants are the perfect antidepressant and energy replenisher “all rolled into one”. We prepare a dish on the weekend, eat for breakfast (in moderation) and enjoy such a wonderful start to the day.

So our story about croissants and a difficult recipe for their preparation has come to an end. If it is not possible to knead homemade puff yeast dough, then go to the store and cook croissants in a faster version. But, most importantly, cook and delight your loved ones with a delicious and nutritious breakfast, just like real French people do!

Viennese bagels, pretzels, croissants - all this is the name of the same dish, but with different national roots. Serve these pastries with morning coffee, with tea for lunch or a mug of hot chocolate for dinner. You can cook such a delicacy with any fillings: cottage cheese, chocolate or cheese.

How to make puff pastry croissants

Homemade croissants can be a great breakfast base or a good dessert for dinner, as long as you know how to make them right. Experienced cooks advise:

First, make sure that all products are fresh and of the highest quality. The oil must be taken at 82% fat, and the flour must be sifted through a sieve 2 or 3 times.
Margarine or butter should be chilled, but not frozen. Too cold butter will spread during baking and crumble during formation.
The edges do not need to be greased with an egg, this will prevent the muffin from rising during baking.

How to wrap

The finished dough must be rolled out into a layer no more than 7-8 mm thick. You can cut out the circle, so it will be more convenient to cut it into slices. When all the preparatory work is done, the main question remains: how to twist croissants? Triangles begin to be molded from the widest edge to the sharp tip, and before laying the workpieces on a baking sheet, the edges are additionally folded to give the product a crescent shape.

Filling

You can’t put a lot of fillings in the product, otherwise it will not let the muffin rise well and may leak out during baking, and it’s problematic to twist a bagel with a lot of content. The following fillings for croissants harmonize well with a savory puff base:

jam or jam;
soft and hard cheeses;
fresh berries and fruits;
marmalade;
melted or hard chocolate;
meat slices and sausage;
nuts, raisins, dried apricots.

Recipes

Unfortunately, there is no way to make such bagels in a microwave or a slow cooker. This pastry is very delicate, requiring a lot of attention. However, the end result is worth it. Delicate, fragrant and crumbly French bagels, cooked with love, will be a great addition to cocoa, tea or coffee. Be sure to try this DIY dish with various toppings and choose your recipe from the options below.

Croissants made from puff pastry

Cooking time: 2 hours.
Calorie content of the dish: 233 kcal.
Purpose: for breakfast.
Cuisine: French.
Difficulty: medium.

These bagels were first baked in Austria. They also came up with the traditional shape of the dish - a crescent. If you take a look at the Viennese bagel, you will understand why. The French began to make puff pastry for croissants. This is how delicious pastries with multinational roots appeared. According to the rules, you need to make baking with yeast, and working with it, when you have a step-by-step recipe with a photo at hand, is very simple.

Ingredients:

flour - 2 and ½ st.;
warm milk - 1 tbsp.;
salt - a pinch;
sugar - 2 tbsp. l.;
fresh yeast - 21 g;
eggs - 2 pcs.;
butter - 350 g.

Cooking method:

Mix flour with yeast, pour warm milk into the mass, stir.
Add sugar, salt, eggs and 60 grams of melted butter, mix again.
Roll the finished dough into a ball, cover with cling film.
We will remove to rest for half an hour at room temperature.
After 30 minutes, layer the base with the remaining oil and again let it rest for about an hour, but already in the refrigerator.
Roll out the finished dough into a layer 7-8 mm thick and cut into elongated triangles.
Brush each triangle with melted butter and roll into a crescent shape.
Transfer the blanks to a baking sheet, put in the oven for 20 minutes at 180 ° C.
For baking, if desired, you can come up with any other filling.

Croissants with condensed milk

Number of servings: for 8 people.
Calorie content of the dish: 467 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

If you like small confectionery products, then the filling of liquid condensed milk with nuts is ideal. You can make your own pastry or buy a package of ready-made pastry from the store. It is customary to sprinkle ready-made French bagels with powdered sugar, but you can cover with icing or pour over melted chocolate.

Ingredients:

yeast muffin - 500 g;
condensed milk - 400 g;
roasted peanuts - ½ tbsp.;
egg - 1 pc.

Cooking method:

We cut the base layer into 8 equal parts - triangles.
Roll out each part with a rolling pin.
Grind the peanuts using a mortar or coffee grinder.
Mix nuts with condensed milk.
We spread the filling at the base of each triangle, about 1 teaspoon.
We wrap the rolls, transfer the blanks to a baking sheet lined with parchment.
We bake crescents with condensed milk at 180 ° C until golden brown.

From puff pastry without yeast

Cooking time: 35 minutes.
Servings: 5 persons.
Calorie content of the dish: 314.2 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: medium.

The recipe for the base for croissants may seem complicated for beginners, because there are some nuances in cooking. For example, it is very important to observe the correct temperature regime in the room. The air should not be heated above 17 degrees, otherwise the oil will melt too quickly and simply spoil the quality and taste of the products. Remember: if you stick to this rule and follow the instructions from the recipe with a photo, then everything will work out.

Ingredients:

flour - 2 tbsp.;
water - 1 tbsp.;
eggs - 2 pcs.;
vinegar - 3 tbsp. l.;
salt - a pinch;
butter - 1 pack;
jam - 100 g.

Cooking method:

In a measuring cup, beat the egg with a fork, add water to it so that the volume becomes exactly 250 ml.
Pour vinegar into a glass, put a pinch of salt and mix thoroughly.
Gradually pour the resulting liquid into a bowl with flour. We knead the elastic mass.
Wrap the mass with a film and put it in the refrigerator.
Add 50 g of flour to cold butter, beat the mass with a blender.
We shift the oil mixture into a bag and roll it with a rolling pin into a thin layer.
We remove the layer in the refrigerator.
After an hour, we shift the finished dough onto a floured surface and roll it into a layer no more than 6-7 mm thick.
Put an oil pancake on top.
We cover the oil with the free part of the layer and pinch the edges.
We expose the mass to the cold for 50-60 minutes.
After the allotted time, we take out the dough and roll it out without strong pressure.
Cut into triangles, put jam at the base and wrap with a roll.
You can choose other toppings if you wish.
We will cook at 220 degrees for exactly 20 minutes.

With chocolate

Cooking time: 40 minutes.
Calorie content of the dish: 537 kcal.
Purpose: for breakfast.
Cuisine: French.
Difficulty: easy.

You won’t surprise anyone with a chocolate bun, cake or cake these days, but you can with a crispy chocolate crescent. If unexpected guests appeared on the threshold, this recipe can be a real salvation. The main thing is to choose good, high-quality chocolate for the filling. Don't buy aerated or nut-infused chocolate bars, go for a bar of pure, milk-flavored, tested chocolate.

Ingredients:

yeast-free puff (packing) - 450 g;
black and milk chocolate - 100 g;
milk - 1 tbsp. l.

Cooking method:

Divide the chocolate bars into equal pieces.
The base is slightly rolled out and cut into triangles.
On each part we put two slices of chocolate: 1 white and 1 black.
Wrap the bagels, starting with the larger side.
Put the blanks on a baking sheet, greased with oil.
Bake bagels with chocolate for 20-30 minutes at 180°C.

with jam

Cooking time: 60 minutes.
Servings: for 3 people.
Calorie content of the dish: 273 kcal.
Purpose: for breakfast.
Cuisine: French.
Difficulty: easy.

If you know how to make puff pastry on your own, great, but when there is absolutely no time, a ready-made base will always help out. For the filling, you can use any homemade jam, it is only necessary that it be very thick and not spread. Get a jar of good strawberry jam from the pantry or buy the same jam from the market.

Ingredients:

puff pastry - 3 sheets;
jam - 1 tbsp.;
egg - 1 pc.;
flour - 2 tbsp. l.

Cooking method:

Sprinkle the work surface with flour, put the dough on it, roll it out and cut it into triangles.
At the base of the triangle, lay out 1 teaspoon of any jam.
You need to roll the bagels in the shape of a small crescent.
We lay out the blanks on parchment and send them to the oven.
Products with jam should be baked at 190 ° C for 15 minutes.

With boiled condensed milk

Cooking time: 60 minutes.
Number of servings: for 8 people.
Calorie content of the dish: 479.5 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

How to cook French buns with boiled condensed milk? There are only two options: put the stuffing on the raw dough and then bake it, or stuff the ready-made bagels. Everywhere has its pros and cons, for example, if you bake first, then there is no guarantee that the cavity inside can also accommodate condensed milk. At home, it is more common to cook the first way, although there is some chance that the filling will leak onto the baking sheet.

Ingredients:

muffin (puff) - 500 g;
boiled condensed milk - 200 g;
egg - 1 pc.

Cooking method:

Take the muffin out of the fridge and defrost.
We cut the layer into 8 equal parts - triangles.
Spread condensed milk from the wide part of the piece of dough.
Wrap, transfer the blanks to a baking sheet lined with parchment.
Beat the egg with a whisk, grease the top of the bagels with the mixture.
We bake bagels from puff pastry with boiled condensed milk at 180 ° C for 15-20 minutes.

with apples

Cooking time: 1 hour.
Number of servings: for 8 people.
Calorie content of the dish: 445 kcal.
Purpose: baking.
Cuisine: French.
Difficulty: easy.

You can make delicious pastries with fruit at any time of the year, but confectionery products are much tastier when fruits are selected for them according to the season. In the fall, when the main harvest is over, you can use apples for filling in homemade pastries. Any variety will do: if you like sweet ones, take White filling or Golden Delicious, Antonovka, Snezhny Calvil, Jonathan varieties will give sourness.

Ingredients:

sour apples - 2 pcs.;
cinnamon - 1 tsp;
egg - 1 pc.;
butter - 150 g;
sugar - ½ tbsp.;
dough (packaging).

Cooking method:

We take out the purchased dough from the refrigerator, defrost and cut into neat rays.
My apples, cut in halves, remove the core.
Three fruits on a coarse grater, mix with sugar, melted butter, cinnamon.
At the base of each blank, lay out the filling, wrap the pastries in the shape of a crescent.
Brush the top of the rolls with the beaten egg.
Place a baking sheet with apple and puff pastry bagels on the middle level of an oven preheated to 200 ° C for 30 minutes.

With cheese

Cooking time: 3 hours.
Servings: for 7 people.
Calorie content of the dish: 340 kcal.
Purpose: for breakfast.
Cuisine: European.
Difficulty: medium.

This recipe for baking with puff pastry cheese is universal, because if you wish, you can always add a little bacon, a slice of ham or fried mushrooms to the filling. If you want a delicious crust on the finished bagels, then brush the top with a beaten egg. The finished dish can be served not only with tea, in a savory variation it will be a good addition to soup or a side dish.

Ingredients:

mozzarella cheese - 250 g;
greens - 3 branches;
puff pastry - 1 p.

Cooking method:

Roll out the cold dough on the table, cut into rays.
Mash mozzarella cheese with a fork, mix with finely chopped herbs.
Roll the cheese filling into small balls with a diameter of 1-1.5 centimeters.
Place 2-3 balls at the base of each triangle.
Wrap the blanks in the shape of a crescent and transfer to a baking sheet.
Bake cheese buns for 25-30 minutes at 170°C.

With cottage cheese

Cooking time: 1 hour.
Servings: 5 people.
Calorie content of the dish: 417.5 kcal.
Purpose: baking.
Cuisine: Russian.
Difficulty: easy.

How to cook cottage cheese rolls? The principle of baking is the same as with other fillings, but there are some peculiarities. For example, it is better to buy homemade cottage cheese of medium fat content and without excess acid. Be sure to add a few tablespoons of cream or sour cream to the filling to make it juicy. If cooking for children, you can put almonds, raisins or dried apricots inside.

Ingredients:

puff pastry - ½ kg;
cottage cheese - 2 tbsp.;
egg - 2 pcs.;
sour cream - 2 tbsp. l.;
raisins or nuts - ½ tbsp.;
vanillin - a pinch;
sugar - 4 tbsp. l.

Cooking method:

Preparation of crescents with cottage cheese from puff pastry begins with kneading the filling. To do this, in a separate bowl, mash the cottage cheese with a fork.
Add an egg, vanillin, nuts or raisins, sour cream to the curd mass.
Roll out puff pastry, cut into triangles.
Smear the curd filling over the entire surface of the workpiece.
Wrap the bagels in the shape of a crescent, blind the edges tightly and bend down
Move the pan to the oven. Cooking dishes will be at 200 ° C for about 30 minutes.

With nutella

Cooking time: 1 hour.
Servings: for 5 people.
Calorie content of the dish: 429.6 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.

How to cook homemade curassans in a hurry? Nothing is easier if you have a jar of baby Nutella or other sweet sandwich fudge on hand. Such a nut butter will harmonize well with roasted peanuts, hazelnuts or other nuts. For decoration, finished bagels need to be covered with chocolate icing or sprinkled with waffle crumbs.

Ingredients:

yeast dough - 500 g;
nutella - ½ tbsp.;
milk - 3 tbsp. l.;
egg - 1 pc.

Cooking method:

Roll out the dough and cut into shapes.
We spread Nutella at the wide edge, form a roll from the dough, bend its edges.
In a separate bowl, beat eggs with milk.
Brush raw puff pastry with Nutella on top with egg.
We remove the baking sheet in the oven preheated to 180 degrees for 15 minutes.

with banana

Cooking time: 1 hour.
Servings: for 6 people.
Calorie content of the dish: 461.3 kcal.
Purpose: baking.
Cuisine: European.
Difficulty: easy.

Homemade cakes with banana filling will appeal to all sweet lovers. Not all bananas are suitable for this recipe, but only ripe ones with a beautiful yellow peel. There is no need to add sugar to the filling, because the exotic fruit itself is very sweet. On ready-made puffs for decoration, you can make a mesh of white chocolate, and if you don’t feel like messing with the presentation, just sprinkle with powdered sugar.

Ingredients:

yeast dough - 500 g;
bananas - 3 pcs.

Cooking method:

Roll out puff pastry, cut into triangles.
Bananas are peeled, cut into thin slices.
At the base of the triangle, lay out circles of bananas, twist them into a roll.
For puff pastry banana products, choose a temperature of 200 degrees and a baking time of 20 minutes.

Find out how to cook in step-by-step photos and video tutorials.

Video

Croissants are small crescent-shaped confectionery products made from airy puff yeast dough. They are considered the property of national French cuisine and are widely known far beyond its borders. Please yourself and your loved ones with appetizing crispy tender croissants, having learned all the most important secrets of their preparation through our recipes with photos.

To cook croissants according to the classic recipe at home from puff pastry with filling, it will take time and certain knowledge, skills and abilities. Products are prepared from yeast dough on water, richly layered with butter. This pastry is also delicious from other types of puff pastry: on kefir, yeast-free, shortbread with various sweet (thick jam, fruits, chocolate) and not sweet (cheese, cottage cheese, fish) fillings.

Classic puff pastry croissants with chocolate (recipe with photo)

Cooking delicious croissants according to the classic recipe is troublesome, but the result is worth it. Small products made of puff pastry with chocolate, similar to delicate buns, but airy and crispy, will become a favorite dessert for tea. So, here is the recipe for croissants with chocolate:

Ingredients

For the test
Water - 1 cup (250 ml)
Butter - 250 g.
Dry yeast - 1 tbsp. l.
Sugar - 3 tbsp. l.
Flour of the highest or 1st grade - 3 cups
Salt - 1 tsp

For filling

Dark chocolate - 1 bar
Butter - 1 tbsp. l.
Walnuts - ¼ cup

Cooking time: 5 hours, of which 25 minutes - baking, 4 hours - dough exposure

Yield: 24 8 cm croissants

Calorie content: 465 kcal per 100 g.

How to make chocolate puff pastry croissants

The secret of making soft rolls with a delicious crispy crust from classic dough is in its kneading and aging. Next, you will learn how to bake puff pastry croissants correctly, a recipe with a photo will help you step by step, introducing you to every moment of their preparation.

Dissolve yeast in water, add sugar and stir until completely dissolved. 1 tablespoon of dry yeast can be replaced with 20 g of wet pressed.

Add melted butter, cooled to room temperature. Mix ingredients.

Add flour and knead the dough well. Salt is added in the middle of the kneading process. Cover the bowl with the dough with cling film and put in a warm place for 1 hour to rise.

Advice: in the dough for croissants, the recipe provides for putting salt not to taste, but a certain amount - the stratification of the dough during baking depends on this. We need 1 teaspoon of salt.

Roll the risen dough into a ball, put it on cling film, and cut it into 4 parts with a cross, unfold. Shape the dough into a square. Wrap in cling film and place in the refrigerator for 30 minutes.

Prepare the oil for the layer. Preheat it at room temperature to a state of soft plasticine, then wrap it in cling film and beat it off, giving it the shape of a square the size of a dough square.

Advice: for layering the dough, you need natural butter, margarine will stick the layers together.

Put the chilled dough on a floured table. Stretch the dough or lightly roll it out with a rolling pin. Place cold butter in the center of the pastry and roll into a square. Roll it out in length and, mentally dividing it into 3 parts, fold it with a booklet, wrapping first one edge to the middle, and then the other.

Wrap the folded dough in plastic wrap and place in the freezer for 15 minutes, then place in the refrigerator for another 15 minutes.

Remove the dough from the refrigerator, put it on a table sprinkled with flour, roll it along the layers from the center up and down 1 cm thick. Fold in 3 layers with a book.

After wrapping the folded dough in cling film, place it back in the freezer for 15 minutes, and then keep it in the refrigerator for 15 minutes.

Repeat this procedure 2 more times. For the 4th time, chill the dough only in the refrigerator for 40 minutes.

Divide the dough into 3 parts, roll out each circle about 5 mm thick. Cut it with a sharp knife into 8 equal parts as follows: crosswise into 4 parts, and again crosswise, dividing each resulting part in two.

Advice: while you work with one part of the dough, put the others in the refrigerator to stay chilled.

Chocolate filling for croissants is the most common: tasty, healthy, convenient. Baking puff pastry with chocolate in the oven is easy: chocolate hardens at high temperatures and therefore does not flow out, like jam, for example.

Wonderful filling - chocolate with additives (nuts, cookies, raisins). Break it into pieces and wrap in bagels. Dark chocolate combined with puff pastry will give the pastries a unique aristocratic taste.

Knowing how to roll croissants, you can easily shape them into a moon shape. To do this, cut the wide part of each triangle, lay out the filling and roll it up with a bagel. To prevent the filling from creeping out of the baking, run wet fingers along the edges of the triangle before twisting.

Put the rolls on a baking sheet covered with baking paper and leave to proof. They should increase by 3-4 times, then during baking their surface will not crack.

Lubricate the products with a beaten egg. Do not grease the edges, otherwise they will not peel well.

Preheat oven to 220 degrees before baking. Bake for 20-25 minutes at 200.

Decoration for croissants - melted chocolate. Dip the edge of the bagel in chocolate, sprinkle with chopped nuts on top. So the truly royal croissant is ready. Serve with hot coffee or chocolate (cocoa).

Preparing a classic dough takes a lot of time. Prepare it right away and freeze it. As needed, you can quickly prepare croissants with chocolate from ready-made puff pastry - the recipe with the photo given above will help you roll out, cut and twist bagels, and further from the article you will learn how to prepare frozen dough for baking.

How to make croissants from puff pastry

At any time, without much hassle and time, you can cook croissants from ready-made puff pastry with chocolate, fruit, condensed milk, bought in a store. But it can't compare to the one you make yourself. Dough made for the future, on kefir, is stored in the freezer for a long time, at any time you can cook a delicious dessert with your favorite filling from it.

Remove the finished dough from the freezer and defrost it so that not only the upper, but also its inner layers are soft. This can be done in advance - in the evening put the dough in the refrigerator on the warmest shelf. You can defrost faster at room temperature or in the microwave.

Roll out the thawed puff pastry with a rolling pin along the layers on a floured table. Cut into 3-4 parts (depending on the amount of dough) and.

Yeast dough rolls need 30-40 minutes to rise in a warm place. They will increase in volume by 2-3 times. Lubricate the surface with an egg, put in an oven preheated to 200 degrees. The fastest croissants are made from yeast-free dough, as it only needs to be defrosted beforehand.

A little about croissants

Appetizing croissants made from airy dough are considered to be original French traditional pastries. This statement can be disputed.

Translated from the French croissant? n (fr. croissant) - a crescent. But the history of the croissant takes you back to the 7th century Vienna. The baker received the exclusive right to produce bakery products in the form of a crescent (the symbol of Islam) as a reward for saving the city besieged by the Turks. Working at night, he heard the noise played by the enemies who were digging a tunnel to get into the city underground, and reported it.

How to eat croissants according to etiquette? These are small, as they say "on one bite", products are taken by hand. Jam, jam, condensed milk, fruits that can be offered to them are placed on an individual plate next to the pastries.

Filling for croissants

Most often, croissants are prepared with a sweet filling and served as a dessert for tea, coffee, cocoa, but unsweetened fillings will give the pastries a unique taste, which, combined with puff pastry, will make them the center of special attention even at the festive table.

The requirements for all fillings are the same - it should not be liquid, because when baking, the dough will rise and force out the filling.

The most popular toppings for croissants:

Chocolate
Sweet fruits (apples, bananas, apricots, pears, peaches, citrus fruits)
Berries (cherry, currant, gooseberry, chokeberry)
Berries and fruits from jam
Thick jam, jam
Marmalade
Cinnamon mixed with sugar
Dried fruits (raisins, dried apricots, prunes)
Nuts any
Cottage cheese
Salty fish
Sausages, ham

More croissant recipes with puff pastry filling

Microwave puff pastry croissants with peaches

Well-baked, with an appetizing beautiful surface, you get croissants in the microwave with convection. Having put products for baking, you can not worry about whether they are baked or burned. The oven will notify you of the readiness of the products with a loud signal.

For the filling, you will need 2 medium-sized peaches and sugar for dusting. Peaches should be sweet, with firm flesh. Wash the fruits, peel them, cut the pulp into oblong slices so that when laying out for 1 product - 1 fruit slice. Sprinkle the peach lightly with sugar (quite a bit).

You can also make croissants with any other fruit.

Calorie content: 406 kcal per 100 g.

Croissants with salted fish from puff pastry on beer

The use of beer in the preparation of shortcrust pastry for croissants will give the products additional splendor, tenderness and friability. The dough is prepared according to the shortbread puff recipe, only beer is added instead of water.

The salty filling of fish croissants will pleasantly surprise and even stun the invited guests with the original taste. Filling from any fish will be delicious, but salmon - special.

For the filling you will need 2 hard-boiled eggs, 1 raw egg, 50 g salmon, 20 g cheese, green onions. Greens, boiled eggs finely chopped. Grate the cheese on a medium grater. Mix prepared ingredients with raw egg. Remove the dark part from the salmon fillet, cut into small pieces. Spread a spoonful of filling on the dough, and a piece of salmon on top.

Almond croissant from puff pastry on kefir

You can take any nuts for the filling - peanuts, walnuts, pistachios, almonds, forest and even pine nuts. Each will give its own unique taste and aroma and will always remain inside the baking. They can be used whole, broken into pieces, chopped, mixed with egg or chocolate.

Let's prepare croissants with almonds: mix 1 cup of almonds in a blender with 1 egg and 1 tbsp. l. Sahara. Prepare yeast dough on kefir.

After baking, pour over the surface of the bagels with melted chocolate and sprinkle with chopped nuts.

Calorie content: 410 kcal per 100 g.

Croissants with prunes from ready-made puff pastry

Raisins, dried apricots, prunes, dried ground bird cherry - the easiest to cook and convenient for baking filling for croissants. It will never leak out and there is a minimum of preparation work: rinse, dry, cut.

Prunes are famous not only for their special pleasant taste, but also for their great benefits for the body. Dried prunes - ready-made filling: tasty, moderately sweet, with a slight sourness. Rinse dried fruits and dry with a cotton towel. Cut into slices across the width. And the filling is ready.

Calorie content of croissants with marmalade: 410 kcal per 100 g.

Lean croissants with puff pastry chocolate

Those with a sweet tooth who are fasting can indulge in the pleasure of eating delicious pastries and making lean croissants with chocolate. The recipe for their preparation is different in that butter is replaced with high-quality vegetable oil (sunflower, olive), and dark chocolate is used for the filling (without dairy products).

Calorie content: 390 kcal per 100 g.

Croissants with Nutella puff pastry

They will pleasantly diversify breakfast and delight your beloved household with small croissants with milk chocolate and nut filling, which is Nutella chocolate paste. From puff tender bagels you can cook very quickly, spending only 30 - 35 minutes, of which 10 minutes - preparation of products and 20-25 minutes - baking in the oven. For 250 g of puff pastry, you will need 0.5 cups of Nutella and 1 egg to lubricate the products.

Calorie content: 460 kcal per 100 g.

How to decorate croissants

Fragrant and ruddy croissants look beautiful without decoration, but to give them a more spectacular look, they can be decorated. We offer several ideas on how to decorate puff pastry croissants, but only your imagination will give an original and unique look to the products.

The easiest way is to lightly crush the finished bagels with powdered sugar.
Pour hot pastries with honey, caramel, syrup.
Dip the products that have not yet cooled down in caramel or thick syrup, and then in sugar or chopped nuts, coconut flakes. Lovers of bright citrus taste can use ready-made orange water for dipping.
The most spectacular decoration of croissants is melted chocolate. You can use both dark and light chocolate, as well as both types at the same time.

With a thin stream from a pastry bag, apply a simple pattern in the form of a lattice, mesh, zigzag to the surface of the products, and if time permits and fantasy has played out, apply a more complex and beautiful pattern not only on pastries, but also on a plate in which croissants are served.

An easier way is to dip one end of the bagel in chocolate and let the chocolate cool. If the edges are dipped in chocolate of different colors, this will give them additional originality.

When serving in portions, you can additionally decorate croissants, fresh berries (cherries, strawberries, sprigs of red or black currants), fruits, mint sprigs, which will add brightness and attractiveness to the dish.

The secrets of making puff pastry croissants

How to achieve a good rise in yeast dough for croissants

Yeast must be fresh (meaning not expired). Dissolve them in water, the temperature of which is not more than 50 degrees. The optimum dissolution temperature is 40 degrees (slightly warm to the touch). Melted butter should also be no higher than this temperature. If the temperature of water and oil is at least a little higher, then the yeast will boil, and the dough will not rise, at a low temperature - the dough will come up for a long time, which will affect the taste of croissants.

How to make dough into a square

Roll the dough into a ball, make 2 deep cuts in a cross with a sharp knife and turn the corners of the cuts from the center outward. Stretching the dough, give the shape of a square.

How to prepare butter for layering dough

Butter (natural, without additives) is heated at room temperature to the state of soft plasticine. Wrap it in cling film or put it in a plastic bag of a suitable size and beat it off or roll it out with a rolling pin. Then put in the refrigerator.

How to distribute butter evenly throughout the dough

In order for the oil to be evenly distributed throughout the dough and the dough to flake well, you need to work with chilled butter and dough. Put the butter on a square of dough, Stretching the edges of the dough, fold it into an envelope so that the butter is completely covered. Roll out the dough with butter, giving it the shape of a narrow rectangle. Fold it in 3 layers with a book or in 4 layers (wrap the edges to the middle, then fold in half) and roll along the layers. So repeat 2-3 more times, rolling out the dough each time only along the layers from the center to the edges. Do not make great efforts, roll out gently, gradually increasing the area of \u200b\u200bthe rectangle in length.

How much salt should be put in croissant dough.

In the croissant dough, you need to put a certain amount of salt, and not to taste. The quality of the layering depends on this: for 3 two-hundred-gram glasses of flour, 1 teaspoon of salt is needed. With an excess of salt, the dough will be over-salted, with a lack, the layers will spread.

What should be the thickness of the dough for croissants

Roll out the dough with a thickness of 1 cm at the stage of preparation, at the last stage (for the filling) with a thickness of 3-5 mm: if the dough is thinner, then the baking will not rise, if it is thicker, then it will not bake.

How to cut dough for croissants

Roll the dough into a ball, and then roll out into a circle 5 mm thick. Cut the circle into 8 equal parts as follows: crosswise from top to bottom into 4 parts, then make 2 more cuts, dividing each resulting part in two.

Another way. Roll out the dough into a long rectangle, cut it into squares, and them into triangles.

How to wrap croissants

To make the products easily take the form of bagels, cut the wide part of each triangle and lay out the filling, roll it up with a bagel. The incision will make it possible to easily shape the bagels into the shape of a month.

What is the best way to cut croissant dough

The croissant knife should be very sharp - evenly cut edges of the products will peel better.

How to prevent croissants from cracking when baking

So that the surface of the croissants does not crack during baking, it is necessary to let them rise well - they should increase in volume by 3-4 times.

How to get airy and tender croissants

One simple secret will help to give tenderness and airiness to pastries: before you put the risen bagels in the oven, sprinkle them with water - wet your hands with water and shake it off on the bagels. This will create a humid environment in the oven during baking, which will have a positive effect on the taste of the products.

Why are croissants made from puff pastry raw inside, not baked

There are several reasons why croissants from the finished dough did not rise and did not bake - the dough did not warm up to the inner layers and did not have time to rise (rise) or was thawed several times.

When baking, keep an eye on the temperature. At temperatures below 180, baked goods will be hard and may not be baked. At temperatures above 200, the surface of the products will quickly brown, and inside they will remain raw. Before baking, it is necessary to preheat the oven to 220-240 degrees, put the croissants in the oven, change the position of the regulator to 180 - 200. The heat of the preheated oven will give the baking a quick rise.

See other step by step recipes with photos