Instructions
- Another undeniable advantage of this baking (as well as many other puff pastry) - is the minimum time spent. Immediately put the oven to heat up to 220 degrees and take out the defrost dough. Now prepare the custard: in a saucepan with a thick bottom, mix the yolk, sugar, flour, milk and vanilla seeds, put on a slow fire and bring almost to a boil. When the mass begins to thicken-turn off the stove and stir vigorously for a couple of minutes. Shift the cream from the pan and allow to cool slightly.
- Also for the filling we need jam. I used Strawberry jam. It is not necessary to take strawberry - choose any taste what to you to liking. What with the test: when it thawed (it usually takes 15-20 minutes, roll it in one direction and cut into triangles. Size - again, at Your discretion. I made small croissants, but you can make big ones.
- Rolled croissants are placed on a grid or a baking sheet covered with baking paper so that a narrow corner is at the bottom - this will not allow the croissants to unfold during baking. Grease the baking yolk, mixed with a small amount of milk and send in the oven for 15 minutes - until rise and browned. After baking, allow to cool.
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