Croissants from a homemade dough The first time I had to make a combined yeast puff pastry. A lot of steps in cooking. The dough is being prepared for a long time, but there's nothing to be done: I took hold of the dough ... The dough is very layered and light. You can be proud, because it turned out to be. Try it! Excellent croissants for tea.
Ingredients:- Wheat Flour 500 g
- Corn starch 50 g
- Yeast dry 10 g
- Sugar 50g
- Salt 4 g
- Butter 300 g
- Eggs chicken 2 pcs.
- Milk 200 ml
- Chocolate black 50 g
- Cream of 10 ml
- Butter 10 g
- Milk 10 ml
- Sugar 4 g
- Step 1 To bake croissants, you need to take flour, yeast, sugar, salt, butter, yolks, milk, cream.
- Step 2 Dissolve the yeast in warm water. Leave for 10 minutes.
- Step 3 Sift the flour and starch, add sugar, salt, milk, yolks, melted 50 g of butter, yeast mass. Mix everything.
- Step 4 Knead the dough for 8-10 minutes. It should turn out to be elastic. Roll into the ball. Fold in a film (and in a package, because it will grow) and hide in the refrigerator for 4 hours.
- Step 5 250 g of cold butter to wrap food film and beat well with a rolling pin. It will change its structure and become softer.
- Step 6 Add 40 g of flour and mix well.
- Step 7 Put the oil on the parchment paper.
- Step 8 Make a square. Using a rolling pin, distribute the oil evenly. Send oil to the refrigerator for at least 1 hour.
- Step 9 Get the dough. Slice the ball crosswise, stretch the dough into a square. Roll out into the reservoir. In the middle lay a plate of cold oil. Screw the dough around the oil. Protect the edges of the seam.
- Step 10 Push the top with a rolling pin. Turn over and repeat the procedure. Do not forget to lubricate with flour in small quantities. Roll the dough into a rectangle. Remember, in what plane you roll the dough! Tails of dough without butter, cut off from both sides. (They will make wonderful buns).
- Step 11 Fold the dough into 3 layers. Put in a bag and put in the refrigerator for 1 hour.
- Step 12 Shake the cold dough off the excess flour. Roll out into a rectangle and roll back into 3 layers. Roll out in one plane! Send the dough back to the refrigerator in the bag. (Repeat such actions with the test 4 more times). Leave the dough in the fridge overnight.
- Step 13 In the morning, roll the cold dough into a thin layer. Divide it into strips. Cut long triangles.
- Step 14 Prepare the filling with chocolate, butter and cream.
- Step 15 Cut the triangle at the bottom. Put the filling over the notch. And wrap it in the form of a crescent moon.
- Step 16 Put the croissants on the baking sheet. Leave them under the film for 40 minutes.
- Step 17 Lubricate the croissants with milk and a little sugar. Put in a hot oven.
- Step 18 Bake croissants for 20-25 minutes at 180 ° C. Cool it down. Serve for breakfast with tea or milk.