Real French croissants - a dish that is simple and pleasant to prepare for a person who has basic culinary skills. Homemade croissants - this is an excellent rich and nutritious breakfast, a comfortable "snack" and just a delicious version of sweet pastries loved around the world. The French, however, do not prepare croissants with condensed milk (because they do not have it), but why should this, in fact, stop us with you? Therefore it is decided - today we are preparing croissants with condensed milk!
Recipe for croissants with condensed milk
The basis of croissants is, of course, a dough: outside crisp, inside lush, soft, fragrant and airy. There are no special secrets for its preparation, since the dough for croissants differs little from a yeast puff pastry, it does not differ much with anything, so the main thing in this business is skill, and it is always acquired by experience.
How to make croissants with condensed milk, read in the recipe below.
For the test:
- flour - 4 items;
- water - ½ item;
- milk - ½ item;
- Butter - 3 tbsp. spoons + 1 ¼ of the st .;
- yeast - 1 tbsp. a spoon;
- salt - 2 teaspoons;
- egg - 1 pc.
- boiled condensed milk.
In a deep bowl for kneading the dough, sift flour, yeast and salt, carefully mix the dry mixture so that the yeast is evenly distributed in it. Next comes the line of liquid ingredients: the first is ghee (3 tablespoons), then cold water and milk.
Let's start mixing - intensively mix the mixture with a whisk before thickening or with a mixer (3rd speed) for about 3 minutes. Next, go to kneading hands, which will also take 3-5 minutes.
We form the dough into a ball, put it on a plate prilled with flour and put it in the refrigerator for the night, not forgetting to protect the surface of the dough from weathering, after covering it with food film.
The next day 1 ¼ st. cold butter is cut into cubes, which must be densely folded on a sheet of baking paper in such a way that an oil square with a side of 14-15 cm is obtained. Cover the top of the oil substrate with another sheet of baking paper and proceed to rolling out the oil. Roll out that there is urine, until the homogeneous sheet reaches the size of a square with a side of 19 cm, then leave it in the freezer and proceed to rolling out the dough.
We take the dough out of the refrigerator and place it on the work surface dusted with flour. Roll it out so that a square with a side of 26 cm is formed. Now take our oil sheet from the refrigerator and put it on top of the dough sheet so that the corners of the oil square are directed to the straight square of the dough, and not to its corners. The corners of the dough are carefully pulled out and folded to the center of the oil layer to eventually receive an envelope. We put the dough with the "front" part of the envelope and roll the sheet into a rectangle measuring 20 by 60 cm. Fold it in 2 times, wrap the resulting "roll" with film and put it in the freezer for 20 minutes. After the dough has rested, repeat the entire procedure twice more. Now the ready dough should be left again for the night having wrapped the film,
As soon as the dough is "stale", roll it into the already familiar rectangle, although it is already large scale - about 20 cm per 1 m. The resulting ribbon is carefully and evenly cut into triangles of the required size (depending on the size of the desired croissant). On a wide part of each of the triangles, we put on a teaspoon of condensed milk and turn the dessert to the upper corner of the roll.
Formed croissants put on a greased baking sheet and leave at room temperature (about 26 degrees) to approach 1 1/2 - 2 hours. After this, it remains only to bake them, pre-lubricated with whipped egg. Preparation of this delicacy will take 8-10 minutes at 200 degrees.