Homemade cream puff pastry croissants with cream filling without harmful additives

Kitchen appliances and utensils:

• mixer;
• plate;
• deep bowl for dough;
• container for cream;
• small pan;
• dough cutter;
• tablespoon;
• kitchen brush.

Ingredients

Product	amount
flour	4 stack
milk	3 stack
sugar	200 g
vegetable oil	2 tbsp. l
yeast	10 g
salt	2 pinches
butter	150-180 g
starch	1 tsp
vanillin	5 g

Step cooking

1. First, prepare the dough for croissants. Pour two glasses of milk at room temperature into a deep container, add 2 tablespoons without sugar top, 10 grams of dry yeast, mix with a spoon until the ingredients are dissolved.
   
2. Then add 2 tablespoons of vegetable oil, as well as 2 pinches of salt, mix the ingredients again.
   
3. Now we add two glasses of flour to this container, turn on the mixer at low speed and mix. Flour and milk should be added in two or three doses, since the flour has different gluten, and we need to get a certain consistency of the dough. Such actions will facilitate the rapid dissolution of dry yeast.
   
4. Then put the dough on the table, knead until it stops sticking to your hands or to the table.
   
5. We cover the bowl with the dough with cling film and send it to the refrigerator. Keep in the refrigerator for at least one hour, maximum two hours.
   
6. Now prepare the cream for the product. In a small saucepan with a double bottom, pour one glass of milk, add one teaspoon with a hill of starch, 150 grams of sugar and one tablespoon without a hill of premium flour. Turn on the fire, put the pan there. Bring to a boil, at the same time, stir constantly, so as not to burn, cook until thickened. The cream should have a consistency of condensed milk and be odorless flour or starch. At the end of cooking, add 5 grams of vanilla sugar or vanillin.
   
7. We cover the pan with cream lid, set aside to cool, and we ourselves proceed to the test. We take it out of the refrigerator, where in one hour the dough went very well.
   
8. We spread it on the table, divide it into two halves. From one part we form three balls.
   
9. Then each of them is rolled out on a table with a thin layer into round layers.
   
10. Put butter in the amount of 180 grams in the microwave for 30 seconds, then when it softens, grease the layers with a brush, folding them on top of each other. Moreover, the last layer is lubricated less than the previous two.
    
11. We cut the layered layer into eight equal parts.
    
12. On each of them we place a tablespoon of the cooled cream. We got eight triangles with cream on the surface.
    
13. Now we form croissants. The first way is to stretch the two edges of the dough, wrap them together to cover the cream, then twist so that the remaining edge remains at the top.
    
14. The second way is that the edges do not wrap, we twist the dough from a wide edge to a narrow one.
    
15. We do the same with the second part of puff pastry. As a result, we get 16 very attractive croissants. We spread the croissants on a baking sheet, greased with two tablespoons of vegetable oil. Preheat the oven to 200 degrees, bake for 20-25 minutes.
    
16. As time passes, we get the croissants from the oven. They are ready, you can drink tea. Before serving, croissants can be sprinkled with powdered sugar on top.
    

Video recipe

From the video you will find information on how to cook delicious custard croissants at home.You will clearly see the whole process of preparing dough and cream for the product.

Other recipes for puff pastry dishes