Let's make our morning a little more joyful and bake delicate, crunchy, airy croissants from the puff pastry, and of course you will learn how to do them from the recipes in this material.
Recipe for croissants from puff pastry with condensed milk
Ingredients:
- boiled condensed milk - 1 can (380 g);
- highly carbonated water - 0.5 l;
- flour (the highest grade) - 750 g;
- salt - 2/3 tsp.
- butter (82.5% fat) - 65 g.
Preparation
Sift the white flour, then add the fine salt into it and mix it. In this bowl, make a groove, open the 0.5 liter carbonated water and pour it into the funnel. Quickly knead the dough until the bubbles come out and put the resulting lump on the surface of your table, sprinkled with white flour. We knead the rhythmic movements of the dough until its surface becomes elastic and not sticking.
Now we roll out the dough well. All this large surface is carefully lubricated with melted in a microwave oil.
Next, cut into dough squares, dough and add it like a pile of paper. We tightly press this stack with our hands, roll it into the thickness into which we rolled out initially and again apply the oil. Thus, repeat the process of layering the oil two more times, and then put everything in a bag that is tightly closed and put into the freezer for at least 45 minutes.
We take out the already cooled dough and roll it out so that a circle emerges from it, which we then cut into long triangles. For each wide part of the test, lay out 1.5 teaspoons of boiled condensed milk, which is then wrapped in a flaky dough from top to bottom. Spread the croissants on the parchment spread on the baking sheet, and bake them in the oven for a maximum of 25 minutes at 185 degrees.
Croissants with cheese from ready-made yeast dough
Ingredients:
- ready-made non - yeast puff pastry - 800 g;
- hard cheese ("Russian") - 180 g;
- chicken egg - 1 piece;
- egg yolk - 1 piece;
- flour - 2 tbsp. spoons.
Preparation
Dough lay from the freezer on the table and wait until it becomes softer.
Cheese we grind on the grater with the largest holes, after we add to it a large egg and connect them together.
On the surface of the table, evenly distribute the flour and lay out in it a layer of already melted dough. A little roll it out, and then with a sharp knife cut into triangular pieces as if we are cutting a cake. On the outer edge of each triangle, distribute our cheese filling and close it with a dough, twisting it with rolls.
We cover the baking tray with baking paper, and on it we spread the croissants. Their surface is covered with yolk and we send it all to the oven, heated to 170 degrees Celsius. It takes only 28 minutes to bake.