Kitchen appliances and utensils:
- deep bowl;
- scapula;
- beaker;
- sieve;
- kitchen scales;
- tablespoon;
- tea spoon;
- towel;
- rolling pin;
- knife;
- a baking sheet;
- silicone baking mat;
- oven.
Ingredients
| Product | amount |
| Milk | 250 ml |
| Margarine (butter) | 100 g |
| Wheat flour | 550-600 g |
| Egg | 2 pcs. |
| Yeast | 1 tsp |
| Sugar | 3 tbsp. l |
| Vanilla sugar | 1.5 tsp |
| Boiled condensed milk | 300 g |
Step cooking
- We heat milk to a temperature of 40-42 degrees. You can check the temperature using a food thermometer, or by dipping a finger into it. It should be warm, but not scorching. Separate the yolks from the proteins in different bowls.
- Pour warm milk into a deep bowl. Add the separated yolks. Proteins are set aside for now, we will need them a little later.
- Melt 100 g of margarine or butter, cool to room temperature and add to milk and yolks.
- After that, add 1 tbsp. l regular sugar, 1.5 tsp. vanilla and 1 tsp dry fast yeast. Mix thoroughly.
- Gradually introduce the sifted flour into the mixture and begin to knead the dough.
- At first it is easier to do with a spatula or spoon, and then knead with your hands. If necessary, you can switch to a work surface or a silicone baking mat, after a little dusting with flour. Please note that the amount of flour may vary slightly from what is stated in the recipe. It depends on the properties of a particular flour and the amount of gluten in it.
- The dough should be soft and elastic. Cover the dough with a towel and set in a warm place for 1.5-2 hours.
- After the dough increases noticeably, we crush it a little to get rid of excess airiness. But do not be zealous. We do everything gently and accurately. After that, divide the dough into 4 parts.
- Roll each part into a circle 5-8 mm thick. Divide the circle into 8 segments.
- On each segment closer to the edge we spread 1 tsp. boiled condensed milk.
- We bend the edge and press it as best as possible so that the condensed milk does not leak out during cooking. Next, we pull the sharp tip a little and turn off the croissant.
- After that, dip in protein and immediately in sugar. We perform the same sequence of actions with each segment.
- We lay the blanks for croissants on a baking sheet lined with baking paper, and leave them to proof for about 30 minutes.
- Preheat the oven to 200 degrees, put a baking sheet in it and bake for 15 minutes. Enjoy your meal!
Video recipe
In this video you will find detailed step-by-step instructions for cooking croissants from puff pastry with condensed milk. The author tells in detail how to knead the dough and roll it. It also demonstrates how to form blanks for croissants and fill them with filling.
So, now you know how to quickly and easily cook croissants from puff pastry with condensed milk. Do you like croissants? Do you cook them often at home? Are you using dough purchased or making it yourself? What stuffing do you like the most? Did you like our recipe? Share your thoughts in the comments.
Other recipes for puff pastry dishes
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