Croissants with butter and cheese
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Preparation time: less than 30 minutes
RECIPE PREPARATION Croissants with butter and cheese:
The puff pastry sheet is thawed and cut into squares. On each square put a slice of butter, a slice of cheese, roll and place in the oven tray on baking paper. Grease with beaten egg with a fork and sprinkle with sesame seeds and put in the oven heated over medium heat until golden brown for about 25 minutes.
Butter croissants quick recipe
I tried many times to make croissants, some turned out almost well, others were not worth the effort, but with this recipe I never fail.
Ever since I tried the quick croissant recipe, I forgot the old recipe, with the butter block and all the measurements. They don't look exactly like the classic ones, but they are perfect for the effort.
I say it's a perfect project for the weekend, if you want to pamper your family / partner / children with a delicious breakfast.
You can make the dough in the evening, with wraps, and in the morning spread it out and form the croissants.
What do you say, try them on the weekend ?!
Ingredients for 10 croissants: 330 g flour, 200 g butter, 1 pinch of salt, 120 ml milk, 60 g sugar, 7 g dry yeast, 1 egg for spreading, 1 tablespoon milk.
Mix the heated milk with the sugar and dry yeast and set aside in a warm place. In a bowl put the flour, a pinch of salt and very cold butter, cut into cubes. Mix with your fingertips so that the butter is crushed and mixed with flour. We want the pieces of butter to remain. Pour the milk and yeast mixture over the obtained crumbs and mix with a spoon until the dough binds.
Put the dough in a food foil and put it in the fridge for 30 minutes.
Remove the dough, spread it in a rectangle 1-1.5 cm thick and fold it, bringing the edges inside so that they meet in the middle, then fold the other edges as well. Refrigerate for 15 minutes.
Repeat the folding 3 times, turning the dough with the folding down each time. After each folding, let the dough rest in the fridge for 15 minutes.
Through photos you will better understand the process.
After the last packing, take the dough out of the fridge, sprinkle the flour on the work table and spread the dough in a rectangle of about 20 & # 21540 cm, with a thickness of 1 cm.Cut into triangles and form the croissants, starting from the widest part towards the top of the triangle. Place the croissants in a tray lined with baking paper, grease them with the mixture of egg and a little milk and leave them for 30-40 minutes in a warm place.
After this time, grease them again with the egg mixture and bake them in the preheated oven. I baked for 10 minutes at 170 degrees Celsius, with ventilation, then 20 minutes at 160 degrees, heating up / down.They need to be nicely browned. We serve them with jam, chocolate or plain.
Butter croissants - a simple and very successful recipe!
Today we will prepare delicious, flavorful and layered croissants. They are very soft on the inside and crunchy on the outside. It is easy and quick to prepare! They can be filled with cream, jam or jam. You can serve them for breakfast, as a snack or as an individual dessert.
For the dough:
-15-20 g of fresh yeast
-40 g of butter - for greasing dough sheets
-an egg - for anointing croissants
-brown sugar - for sprinkling croissants (optional).
METHOD OF PREPARATION:
1. Pour the hot milk into a deep bowl. Add a tablespoon of sugar and crumbled yeast. Stir.
2. Add the lightly beaten egg with the fork and the remaining sugar in the milk and yeast composition. Stir.
3. Gradually add the sifted flour and mix well with a spoon.
4.When the dough has the consistency of thick cream, add a pinch of salt to it. Then continue to add the remaining flour.
5.Before adding the last portion of flour, add 50 g of soft butter and mix very well until you incorporate it completely.
6. Add the last portion of flour and knead a soft, elastic and non-sticky dough.
7.Put the dough in a deep bowl and cover with cling film. Let it rise in a warm place for 1-1.5 hours.
8. Divide the leavened dough into 8 approximately equal pieces. Shape them into balls.
9. Sprinkle the work surface with flour and roll out each ball of dough with the rolling pin. Grease it with melted butter (you need 40 g of butter to grease the dough).
10. Proceed similarly with all the pieces of dough, overlapping them. The top cake should not be greased with butter.
11. Put the dumplings on top of a plate and wrap them in cling film. Refrigerate for 30 minutes to harden the butter.
12.Then spread them with the twister in a thin, rectangular top.
13.Cut the countertop in half (in the longitudinal direction), then divide each half into triangles (in the transverse direction).
14. Roll each dough triangle into a croissant, starting at its base.
15.Place the croissants on the tray lined with baking paper, leaving gaps between them.
16. Cover them with cling film and let them rest in a warm place for about 2 hours. We prepared them in the evening and let them rise overnight (the dough contains a lot of butter and rises slowly).
17. Grease the croissants with beaten egg, using the silicone brush.
18. If you want, you can sprinkle them with brown sugar.
19. Bake the croissants for 15-20 minutes in the preheated oven to 180 ° C.
Ingredients Croissants and pastries from ultra-fast puff pastry
- 500 grams of flour
- 300 ml water
- 40 ml oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 25 grams of fresh yeast or 7 grams of dehydrated yeast
in addition you need:
- 125 grams of butter 80% fat
- 70 grams of flour
- yellow for greased on top
- fillings of your choice: vanilla cream (pasticcera), nutella, sweet or savory cheese or even sausages or sausages, etc.
Here is the ready-made dough, turned over on the work surface greased with oil:
Knead the cold butter with the 70 grams of flour until smooth:
Spread the dough in a somewhat round sheet, with a thickness of about 7-8 mm, on which the mixture of butter and flour is distributed as evenly as possible:
The dough thus greased is divided into 8 approximately equal parts, starting from the edge to the middle and growing some cuts like rays:
Fold each & # 8222sector of the circle & # 8221 thus delimited to the middle, covering it with the opposite:
Continue folding, each time from the opposite side of the last piece brought to the middle, until the dough is gathered into a ball:
It is immediately spread in a sheet of approximately the same size as the first time:
The identical folding operation is repeated:
The dough thus gathered is left for 5-10 minutes on the kitchen table, then it is spread in a sheet with a thickness of 4-5 mm:
We start to form croissants or pies according to everyone's wishes, I packed 6 sausages in this dough, after a procedure posted on culinar.ro I think that the Dane, if it's not her, apologize & # 8211 of the dough, the edges are increased and each strip is brought obliquely over the sausages, the next folded covering the previous one and creating a visual effect of & # 8222cosita & # 8221:
I cut the rest of the dough into triangles:
And I formed croissants by placing a teaspoon of custard (a thick vanilla cream) at the base and rolling to the top. Here is the production in the tray, all greased with yolk:
I put them in the preheated oven at 200 degrees, for 10 minutes, after which I reduced the heat to 180 degrees and left them until they browned nicely (approx. 25-30 minutes, depending on the oven, I specify that mine is a gas one, simple). Here they are taken out of the oven:
Powdered croissants with powdered sugar:
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