Croissants are a classic of a French breakfast. The well-known baking is owned by its name and the form of an unsuccessful attempt by the Army of Turkey to conquer Austria. It is famous for its extraordinary taste and dough air. It turns out that real croissants can prepare not only professional chefs, but also anyone in their kitchen.
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Dough. In real croissants, pumped yeast dough are used. For independent manufacture of a real puff pastry on yeast, it will take several days. But the game costs the candle, and self-sufficient "bagels" even without a filling will conquer your relatives and loved ones.
2
Opara. In 60 ml of warm water, patch the package of dry yeast (10-15 g) or replaced fresh (25-30 g). Send 15-20 minutes in a warm place. After the yeast "came up a little", add 250 ml of warm (not hot) milk, 1 tsp. Sahara. Set back for another 20-30 minutes.
3
In a separate container with well-sieved flour (500 g), add 60 g of softened (but not melted) oil, 1 tsp. Salt. Carefully manually disperse flour with butter in a small crumb. Pour in a container with a flour approached the pole. Check the elastic dough (not tight and not sticky). Put it on the table, poured with flour, and intensively embroider 5 minutes. Put in the container, lubricated with vegetable oil, and put the oil to the entire surface of the test. Cover the food film so that the dough does not humble, and put in the refrigerator to strengthen 1.5-2 hours. Repeat the mixing procedure and insist 2-3 times.
4
Take the prepared dough in the form of a rectangle with a thickness of up to 1 cm. On 2/3 of the test, apply a uniform layer of softened butter (250 g). Fold the rectangle three times: first, in the middle, regenerate the edge of the dough without oil, then - with butter. Roll off the resulting rolled rectangle. It is necessary to roll the dough to obtain saline only in length, each time it is sophisticated three times. Wrap in the food film and put in the refrigerator for 30 minutes. Repeat procedure 4 times. After the last time, leave the dough in the refrigerator overnight. Or even freeze if you are not going to use it immediately.
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The form. Finished dough roll in a rectangle with a thickness of 1-2 cm. Cut it on the longitudinal strips, and, in turn, on small triangles. To give ready-made articles of the classic crescent, at the base of each triangle, make a small incision and, rolling the croissant, direct the angles in the middle. Send the formed croissants for another 20-30 minutes in a warm place.
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Filling. In Croissants, you can use sweet filling (berries, fruits, jams and chocolate), and ham, mushrooms, cabbage, cheese. You can lay out the filling both in the product itself in front of baking and in the already ready-made closed croissant. The main thing is to remember that the filling when baking can find out, so the edges are densely. For a beautiful ruddy type of croissants, use a lubricant from a whipped egg yolk, which apply immediately before baking.
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Bakery. In the oven preheated to 200 °, place a baking sheet with croissants. In order for them not to stick to the surface, use the parchment or sprinkle the leaf flour. Bake the croissants for 20-30 minutes.
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Cheese croissants. For filling, let's pull the cheese on a small grater (200 g), add the softened oil (30-40 g). Mix well to homogeneous consistency. Spread on the prepared dough with small balls. In a filling, you can add nuts, spices.
For the preparation of croissants, you can use not only the dough made by your own hands, but also buy a ready-made puff yeast in the store. Before buying, do not forget to check the shelf life of the flour semi-finished product. They must be not more than 180 days from the date of manufacture at storage temperature -18 °. Re-freezing of the product is unacceptable.
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