Kitchen appliances and utensils:
- Kitchen Scales;
- beaker;
- stove with oven;
- a baking sheet;
- fridge;
- utensils for steamer;
- large deep bowl for dough;
- teaspoon and tablespoon;
- cling film;
- parchment;
- rolling pin;
- sieve for flour;
- kitchen knife;
- silicone brush;
- dishes for ready-made baking.
Ingredients
| Product | amount |
| Premium flour | 500 g |
| Butter | 350 g |
| Warm milk | 100 ml |
| Warm water | 150 ml |
| Dry yeast | 12 g |
| Sugar | 60 g |
| Chicken eggs | 1 PC. |
| Salt | 10 g |
Step cooking
- Pour 150 ml of warm water into a small deep dish, add 20 g of sugar and stir to dissolve. Then pour 12 g of dry yeast, mix and leave in a warm place for 10-20 minutes.
- Take a large deep bowl, pour 500 g of pre-sifted wheat flour, 10 g of salt, 40 g of sugar into it and mix the dry mixture with a tablespoon.
- Make a small depression in the flour, carefully pour the cooked dough, 100 ml of warm milk and knead the dough.
- Then add to it 100 g of soft butter and mix again until a homogeneous mass is obtained.
- Cover the table with cling film, put the dough on top, form a flat rectangle from it, wrap it in cling film and put in the refrigerator for 4-5 hours.
- Put baking paper on the table, and on top of it 250 g of soft butter, which must be kneaded and formed a square of 20 by 20 cm. To do this, roll the paper with oil inside into a square of the appropriate size and roll out the oil with a rolling pin.
- Then send to the refrigerator with the dough.
- Remove the dough from the refrigerator and roll it into a 20 cm rectangle.
- Put a square of oil on one side.
- Cover it with the second part of the dough from above and roll it again so that a rectangle is obtained.
- Now this rectangle needs to be rolled out a little and folded according to the following scheme: on the one hand wrap ⅓ of the dough, and on the other ⅔ of the dough.
- Align and slightly roll it out to remove the joint formed.
- Fold the dough in half, wrap in cling film or paper and refrigerate for 60 minutes.
- After that, get the dough and roll it with a rolling pin in length.
- Fold the resulting rectangle three times, wrap it in paper and send it to the refrigerator for another 60 minutes.
- Roll out the finished dough in the form of a rectangle so that the width of the dough is 4-5 mm, and even the edges.
- Now cut the entire layer with triangles with a base of 7-8 cm.
- Make cuts in the middle of the base of the triangles.
- Twist each triangle.
- Cover the baking sheet with paper, put the resulting croissants, cover them with cling film and leave for 1 hour.
- Drive 1 chicken egg into a small bowl, grease the billet on top and put in the oven, heated to 200, for 10 minutes, then continue to bake at 180 for another 10-12 minutes.
- Put the finished baking in a convenient dish, and you can begin to tea.
Video recipe
If you want to bake delicious classic French pastries, try making croissants, a detailed recipe for which is presented in this video.
Do you like such pastries? What other French dishes do you prefer to cook? Share your delicious recipes and tips that may come in handy while cooking. We advise you to try such croissants, they will not leave anyone indifferent.
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