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Print Recipe
Croissant with Halva and Jam Recipe
Soft, moderately crumbly dough with a crispy crust, sweet and sour-sweet filling. It's the best croissants recipe I've ever made -- very good dough.
Cook Time 170 minutes
Servings
Ingredients
Cook Time 170 minutes
Servings
Ingredients
Instructions
  1. Beat eggs with salt.
    Beat eggs with salt.
  2. Add warm milk and melted butter.
    Add warm milk and melted butter.
  3. Add dry yeast and cognac.
    Add dry yeast and cognac.
  4. Mix flour with baking powder, sift and add to the liquid part.
    Mix flour with baking powder, sift and add to the liquid part.
  5. Knead the dough is not very steep. Place in a container, cover with a film and refrigerate for 2 hours.
    Knead the dough is not very steep. Place in a container, cover with a film and refrigerate for 2 hours.
  6. Roll the dough into a circle.
    Roll the dough into a circle.
  7. Divide with a knife into 8 segments.
    Divide with a knife into 8 segments.
  8. To prepare the filling Apple-pear jam and halva (I have chocolate). Halva mash with a fork, adding or a little jam, or 50 g butter, to the mass became homogeneous.
    To prepare the filling Apple-pear jam and halva (I have chocolate). Halva mash with a fork, adding or a little jam, or 50 g butter, to the mass became homogeneous.
  9. Put the filling on a wide part of each segment.
    Put the filling on a wide part of each segment.
  10. Roll the roll towards the narrow end. You can roll every croissant in the sugar.
    Roll the roll towards the narrow end. You can roll every croissant in the sugar.
  11. Put the croissants on a baking sheet covered with baking paper. Allow to rise for about 15 minutes.
    Put the croissants on a baking sheet covered with baking paper. Allow to rise for about 15 minutes.
  12. Bake at 180 degrees for about 20 minutes until Golden brown.
    Bake at 180 degrees for about 20 minutes until Golden brown.
  13. Bon appetit.
    Bon appetit.

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