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Print Recipe
Croissants Recipe
Yes,they are croissants again. Wonderful, fragrant and incredibly delicious homemade cakes! Today we will bake puff pastry. The preparation of such a test requires time and effort, but the efforts are more than paid off by the taste of the finished product! Crispy crust and weightless layered crumb! Step by step will be a lot, I tried to show the whole process from the dough to baked croissants as much as possible.
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Products to the dough Activate yeast, dissolving them in warm water with a pinch of sugar. The surface should appear foamy cap after 10-15 minutes.
    Products to the dough
Activate yeast, dissolving them in warm water with a pinch of sugar. The surface should appear foamy cap after 10-15 minutes.
  2. Add salt, sugar and mix into the sifted flour. Pour in the yeast, warm milk and start kneading the dough.
    Add salt, sugar and mix into the sifted flour. Pour in the yeast, warm milk and start kneading the dough.
  3. As soon as the flour takes all the moisture, add a soft (but not melting!) butter cubes.
    As soon as the flour takes all the moisture, add a soft (but not melting!) butter cubes.
  4. Oil fully mix into the dough, then knead the dough on the table, flour do not add! It will be soft, does not stick to the hands.
    Oil fully mix into the dough, then knead the dough on the table, flour do not add! It will be soft, does not stick to the hands.
  5. From the resulting test to form a small rectangle. The smoother and more correct it will be, the easier it will be in the future to roll. Wrap in film or parchment and refrigerate, on the bottom shelf for at least 4 hours. Better at night and can be left at 12h. or 24h. I have the dough lay a little less than a day.
    From the resulting test to form a small rectangle. The smoother and more correct it will be, the easier it will be in the future to roll. Wrap in film or parchment and refrigerate, on the bottom shelf for at least 4 hours. Better at night and can be left at 12h. or 24h. I have the dough lay a little less than a day.
  6. Now let's do the butter. On a sheet of parchment in the center of the hands flatten a piece of soft (not melting!) butter (125 g).
    Now let's do the butter. On a sheet of parchment in the center of the hands flatten a piece of soft (not melting!) butter (125 g).
  7. Next, the parchment roll into a square with the sides 10 or 11, see flip folds down...
    Next, the parchment roll into a square with the sides 10 or 11, see flip folds down...
  8. And with a rolling pin to evenly distribute the butter is the size of the square, filling the void. Put it in the fridge for the dough.
    And with a rolling pin to evenly distribute the butter is the size of the square, filling the void. Put it in the fridge for the dough.
  9. Now let's make puff pastry. After the allotted time to get the dough and butter from the refrigerator and leave on the table for 10 minutes, no more. Table pour flour, the dough on top too. To remove excess and roll out the dough into a rectangle 2 times more square of butter. Butter spread on the pastry and seal into a square.
    Now let's make puff pastry.
After the allotted time to get the dough and butter from the refrigerator and leave on the table for 10 minutes, no more.
Table pour flour, the dough on top too. To remove excess and roll out the dough into a rectangle 2 times more square of butter. Butter spread on the pastry and seal into a square.
  10. The edges of the pinch, on top of a little dust flour and place the dough fold on the right side. With a rolling pin to shove the top and bottom.
    The edges of the pinch, on top of a little dust flour and place the dough fold on the right side. With a rolling pin to shove the top and bottom.
  11. Then in the same way to seal the dough over the entire surface.
    Then in the same way to seal the dough over the entire surface.
  12. And now from the middle of himself and to roll out the dough in a long rectangle. It is necessary to work calmly, confidently, but carefully!
    And now from the middle of himself and to roll out the dough in a long rectangle. It is necessary to work calmly, confidently, but carefully!
  13. Wrap the edge of the dough on top of 1/3 and bottom 2/3. Lightly rolled with a rolling pin, especially at the junction.
    Wrap the edge of the dough on top of 1/3 and bottom 2/3. Lightly rolled with a rolling pin, especially at the junction.
  14. Next, fold the dough in half to him, a little flatten. That's what happened - 4 layers of oil and 8 layers of dough. Wrap in film (parchment) and refrigerate for 1 hour. This step is very important, do not ignore! Let the dough rest!
    Next, fold the dough in half to him, a little flatten. That's what happened - 4 layers of oil and 8 layers of dough.
Wrap in film (parchment) and refrigerate for 1 hour.
This step is very important, do not ignore! Let the dough rest!
  15. An hour later, the table to dust with flour, the dough to lay out the fold on the right (to dust with flour, remove excess) and roll out into a thin (0.5 cm thick) rectangle. The thickness of the must be same across the surface! Next, fold the dough three times - from themselves bend the edge of the dough and cover with another part. Walk a little rolling pin, a little flattened. In the photo, the dough after rolling, folded in 3. Again wrap in film and put in the refrigerator for another 1 hour.
    An hour later, the table to dust with flour, the dough to lay out the fold on the right (to dust with flour, remove excess) and roll out into a thin (0.5 cm thick) rectangle. The thickness of the must be same across the surface!
Next, fold the dough three times - from themselves bend the edge of the dough and cover with another part. Walk a little rolling pin, a little flattened.
In the photo, the dough after rolling, folded in 3.
Again wrap in film and put in the refrigerator for another 1 hour.
  16. An hour has passed and the dough is completely ready! Again roll the dough out-don't forget podpis in a rectangle with a thickness of 4-5 mm. At this stage, to work very carefully, slowly, the layers are very thin! At the dough, trim the edges, make notches in width 8-10 cm - this will be the base of the triangles for croissants. Cut triangles with a very sharp knife, the dough does not tear, namely cutting.
    An hour has passed and the dough is completely ready! Again roll the dough out-don't forget podpis in a rectangle with a thickness of 4-5 mm. At this stage, to work very carefully, slowly, the layers are very thin!
At the dough, trim the edges, make notches in width 8-10 cm - this will be the base of the triangles for croissants. Cut triangles with a very sharp knife, the dough does not tear, namely cutting.
  17. Triangle slightly stretch in length, at the base to make a notch and roll the roll, pulling up a thin edge. To do with all the blanks.
    Triangle slightly stretch in length, at the base to make a notch and roll the roll, pulling up a thin edge. To do with all the blanks.
  18. Baking sheet lay parchment (I do not), put the croissants at a distance from each other. Cover with film freely, without pulling. Leave to rise for 1-1.5 hours in a warm place. Nowhere in a hurry, give to grow 2 times. Before baking, grease with beaten egg. Bake in a hot oven for 200* 10 minutes, then reduce the temperature to 190 (185)* and bake for another 10-12 minutes. Focus on your technique!
    Baking sheet lay parchment (I do not), put the croissants at a distance from each other. Cover with film freely, without pulling. Leave to rise for 1-1.5 hours in a warm place. Nowhere in a hurry, give to grow 2 times.
Before baking, grease with beaten egg.
Bake in a hot oven for 200* 10 minutes, then reduce the temperature to 190 (185)* and bake for another 10-12 minutes. Focus on your technique!
  19. And now the croissants are ready! What a ruddy gorgeous! Cool on a wire rack.
    And now the croissants are ready! What a ruddy gorgeous!
Cool on a wire rack.
  20. And of course the rift... Gorgeous crumb, airy, tender, layered! The ratio of the salt-sugar is just perfect for me! You can fill at least sweet, though salty filling. Enjoy your appetite!
    And of course the rift...
Gorgeous crumb, airy, tender, layered! The ratio of the salt-sugar is just perfect for me! You can fill at least sweet, though salty filling. Enjoy your appetite!

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