How to bake croissants recipe. How to quickly make croissants from ready-made puff pastry

Sooner or later, every woman wants to change something in herself, but many simply do not know where to start. Just for those who want transform and look different, below are given various ways thanks to which you can easily and quickly change your appearance. And so, we read and get inspired for exploits.

How to transform: hair

When a desire arises transform very often women come to the decision to change or make a new one. But it is not necessary to come to such a drastic decision. There are other ways to transform yourself:

• Laying

Instead of your usual loose hair or a regular ponytail, try a new style. You can go to a beauty salon, where they will select the most suitable option for your face type, or experiment at home yourself.

• curls

You can change your image by turning yourself into a curl. Try it, spicy curls or smooth waves are very suitable for many, which you can do with the help of thermal curlers. Or you can contact the salon, where you will be offered a biowave. This is a rather gentle salon procedure, after which you can enjoy curls for up to six months.

• lamination

Having done the lamination, you will notice how not only your hair will change, but also you yourself. Of course, because for a woman it means a lot appearance hair, and after such a procedure, the hair becomes silky, shiny and smooth. You can make the lamination effect at home using masks based on linseed or burdock oil and rinsing your hair. apple cider vinegar or lemon juice.

• tint shampoo

If you still want to change the color of your hair, then try using a tint shampoo that will give you a shade for a while. In addition, a tinted shampoo can give hair shine and a well-groomed look.

• parting

The easiest way to change your hairstyle is to change the location of the parting. In addition, parting on the other side, you will add volume to your hair. In general, it is necessary to change the parting from time to time, since the hair in the place where you have a permanent parting begins to thin and thin.

• strands

For ladies who have short hair, extended strands will be an excellent option, thanks to which you can really transform and look completely different. Such strands can last from 3 months to six months.

How to transform: face

transform you can change your face. No, you will not have to undergo plastic surgery, but it is quite possible to correct something or make some innovations. There are also a lot of options for transforming the face:

• glasses

If you wear glasses, then try to get rid of the usual frames and buy yourself new glasses. And for those who do not wear glasses and have never worn them, you should try to get them. Thanks to glasses, you can create a new stylish look, as well as hide small wrinkles under the eyes and correct the shape of the face.

• contact lenses

You can also change the image with the help of colored contact lenses. So you change not only the color of the eyes, but give the face a different look.

• teeth

To add confidence and beauty to yourself, you can whiten your teeth. You can do this by contacting a dentist, or on your own with the help of special whitening strips or a pencil.

• Tan

White teeth can be emphasized with the help of a beautiful and even tan, which can be applied to you in beauty salons. You can also "sunbathe" at home by applying regular self-tanning or buy a lotion with a gradual tanning effect.

• eyelashes

You can also will be transformed making your eyelashes longer and thicker. You can make them as such by building them up in the salon or by gluing false cilia on your own. Also, many salons offer biowave eyelashes, which are colored with permanent mascara.

• makeup

Try a new makeover, such as putting on a bright lipstick or changing the color of the eyeliner you use to line your eyes. You can also adjust the shape and thickness of the eyebrows. All this can significantly change your appearance.

• leather

No matter how much we want to transform our face, it is useless to do it on skin that has bumps and other defects - the face will not look perfect anyway. So be sure to take good care of your skin.

To cleanse the skin, you can try ultrasonic peeling, which effectively eliminates dead cells and tones the skin. At home, you can cleanse with a mixture of lemon juice, honey and sugar.

If your skin lacks vitamins, then you can carry out non-injection mesotherapy, thanks to which your skin will receive all the necessary vitamins without resorting to injections. You can refresh your face at home by preparing a mask based on oatmeal and olive oil, which will supply your skin with vitamins and preserve youth. When will be transformed Your skin, transform yourself.

How to transform: the body

Having a beautiful and slender body, any girl will feel more confident and irresistible. Therefore, if you are worried about extra centimeters, try a simple and enough effective method- wrapping, which is done with cling film and clay or anti-cellulite cream. Warm baths with salt also help in weight loss.

How to transform: wardrobe

Can transform by changing your wardrobe. Try, for example, to choose a new style and others will not recognize you. Or just make them believe that you have changed your wardrobe by wearing interesting and stylish accessories, such as a catchy necklace, a fashionable scarf, an elegant belt, etc. In a word, everything that catches the eye.

If you have always worn flat shoes, now put on heels. A high heel gives the image femininity and makes the figure visually slimmer. In general, try, experiment, change and get better every day.

To be beautiful and charming is the main vocation of a girl. It is not necessary to have a Hollywood appearance in order to please men and feel confident in yourself. Every woman at least once in her life asked herself the question: “How can you change yourself outwardly?”. Minor reincarnations are required by the very nature of women. Changing outwardly, bringing changes in the image, we feel renewed. To do this, it is not necessary to resort to plastic surgery and buy expensive cosmetics.

How to change appearance beyond recognition

Each representative of the fair sex thinks about how to change her appearance for the better, to create an extraordinary image. Surprisingly, sometimes small details are enough. Expressive eyeliner, plump lips, confident demeanor, easy gait, and your friends and acquaintances will not recognize the former modest woman in you.

What to change?

How to change yourself outwardly, look attractive and surround yourself with enchanted glances? The girl can start the transformation with:

• hairstyles;
• make-up;
• clothes;
• manners of speech;
• elements of behavior.

To change beyond recognition, start with your clothes, makeup, hair. Analyze the strengths and weaknesses of your appearance. What would you like to see new in your reflection? Pick up the appropriate sets of clothes, add severity or lightness, luxury, grace, femininity to the image. It is not necessary to radically change the entire wardrobe. Carefully examine the things in the closet, combine the existing outfits, complementing them with accessories.

How to change your appearance at home?

You should not start changing your appearance with plastic surgery. Try to pick up makeup, for this, practice at home, in front of a mirror, or contact a makeup artist. The new image should not be very different from the usual. If you are thinking about how to radically change your appearance, consider how the new image will fit into your usual life. Take courage and decorate your body with a tattoo if you have long dreamed about it, or get a short haircut, change the shape and color of your eyebrows.

How to change the image?

Don't know how to change your appearance for the better? Choose the image of an actress or singer that appeals to you the most, try out her makeup or hairstyle. To answer the question of how to change the image of a girl, decide on the look of one day. For an everyday look of femininity, buy shoes with a small heel, make lush curls out of straight strands, change a backpack or baggy bag for an elegant and stylish one.

Where to begin?

To change yourself externally and internally, you should work daily:

• Get up 40 minutes earlier and do morning exercises. This healthy habit will transform the body and add energy for the day ahead.
• Eat right, just healthy food stimulates the preservation of positive initiatives.
• Always be elegant, even when you go out to the store.

Tired of office clothes, want some creativity? Then bright flying blouses and jeans with an original pattern will help create a feeling of lightness. The main thing is not to be afraid of changes, but to go towards your desires. If in doubt, consult a professional stylist. He will competently select a new image based on your external data. Make an appointment with a manicure and make-up artist, put your hands in order and pick up a beautiful make-up.

How to change your style?

Improve yourself, only the feeling of inner harmony is perceived by others as an attraction. Even the most charming girl from the first phrases can give out a gray mouse in herself. Regardless of appearance, the inner world should be rich and developed, think positively and smile a lot. A few tips:

• read books;
• find yourself a hobby;
• spend time with friends;
• rejoice every day.

To change your style, imagine a new image, visualize it. Then pay attention to the details of this picture - dreams. How do they differ from current realities? Sketch a new image, then picking up clothes, makeup, accessories will not be difficult. Master treasured qualities such as confidence, femininity, sensuality, physical health.

Sift the flour into a bowl, set aside 50 grams for later. Mix half of the milk with sugar and salt. Pour this mixture into the flour. Milk must be cold! Mix flour with milk until crumbly.

Dilute the yeast in the rest of the milk and add it to the dough. We stir. We put 100 grams of butter in pieces, adding it gradually during the kneading process. When all the oil is gone, add the rest of the flour. Knead a firm dough.

The dough needs to be kneaded as thoroughly as possible. Roll it into an even ball and cover with a bag or cling film. We put the dough in the refrigerator for an hour. We'll check in an hour. The dough should rise. We crush it and put it back in the refrigerator for another hour.

So, after 2 hours, we begin to roll out the risen dough. Lightly sprinkle the table with flour, put our ball. Roll it out into a rectangle, pulling the edges. In the middle, the dough should be left thick, as we will put butter there.

Now we take butter room temperature, gram 250. We twist it into a ball and flatten it. Next, put it in the center of the test. We swaddle the butter with four edges of the dough. We put it in the refrigerator for an hour.

After an hour, put the dough with seams on the table. Take a rolling pin and roll it up and down. When the thickness reaches a centimeter, fold the layer into 3 layers and roll out the dough from slot to slot. When the thickness reaches a centimeter, repeat the process again. Cover the dough and put it back in the fridge for an hour.

After an hour, we take out the dough and do the same with it as an hour ago. We roll out in the same sequence. This needs to be done several times. The more procedures you do, the better it will be. puff pastry. In the last rolling, we strive to make the dough thin. Now you can work with him. We cut the layer into triangular strips. We choose any liquid filling. Roll up the croissants starting from the wide side.

Before baking, let the croissants stand and rise for 15-20 minutes under plastic wrap. We bake a treat in the oven until cooked at 180 degrees. Enjoy your meal!

A bagel-shaped bun, the pride of French confectioners, is a pastry made from puff pastry, in which the filling is wrapped.

All the legends about French croissants are nothing more than a beautiful fairy tale.

It doesn't matter who and when invented croissants.

The fact is that this type of baking has existed for a long time and not only in France, but also in other cuisines of the world.

croissant base, puff pastry- a semi-finished product that is complex in terms of manufacturing technique, but certainly worthy of attention. This type of test was known to the ancient Assyrian women: so French confectioners, most likely got a long time ago forgotten recipe, which they tried to cover with a legend. As you know, everything new is well-forgotten old.

A variety of ways to make French croissants at home can significantly expand the range of these “morning buns” for coffee precisely by making various kinds dough, not to mention the fillings. By the way, the technology of the no less famous phyllo dough has some similarities with the preparation of puff pastry, and, as you know, oriental culture, like oriental cuisine in general, has more ancient history, rooted in the origins of the birth and death of the Assyrian state.

You can buy pastries at the bakery or choose ready-made puff pastry from the nearest supermarket and make your own croissants with your favorite toppings, reducing the time and effort required for cooking. Well, for those who are interested in the process itself, interesting and experimental options for puffs, let's dwell on the technological aspects of puff pastry.

How to cook French croissants at home - basic technological principles

Puff pastry requires some skills in its preparation, due to the peculiarities of its technology. Therefore, housewives either avoid it, or prefer to buy a ready-made semi-finished product. But having mastered the technology of rolling, who dared to try to cook this type of dough on their own, housewives once and for all refuse the services of culinary departments in favor of home quality and an amazing variety of recipes.

The main technological points of puff pastry are the use of ingredients and a special method of its preparation. They call puff pastry precisely because it is kneaded in a special way: the dough is not just mixed in a container, but rolled out and rolled, as if rubbing fat into flour. When baking, an air gap is formed between the layers of dough due to the interaction of fat with flour gluten. Plastic gluten retains air inside the dough, providing the product with splendor and layering. This method of preparing the dough requires certain practical skills.

Croissant dough is prepared in two ways:“like in a bakery” and “like in a candy store”. In the first case - puff yeast dough, and in the second version it is prepared without the use of yeast. But both types are kneaded in the same way - rolling.

By the way, phyllo dough is prepared without yeast, but not by rolling, but by stretching. Considered a classic in the Middle East, this type of dough contains less fat and is drier and more brittle.

Directly for the preparation of croissants, three methods of preparing dough are applicable:

French way: the dough is wrapped in fat;

German way: fat is wrapped in dough;

Dutch way: put pieces of fat on the dough.

All three methods, to be honest, have a purely technical difference, with the presence of elements of a competitive spirit between bakers and confectioners of the respective European cuisines. From a practical point of view, the Dutch method is the most convenient, with some reservations: it is very difficult to roll out lumps of fat evenly in order to obtain a uniform dough structure. Therefore, it is better to pre-freeze the fat and grate it. Without waiting for the fat to melt, "sprinkle" it with a little flour and freeze again. It is better to take out the fat prepared in this way in parts to prevent it from melting, and use it for each layer, as needed.

Where it's hard to disagree with the competing professionals of European cuisine is that the fat for puff pastry should be only premium: better if not margarine, but butter with a fat content of 82.5%. By the way, the French, Germans and Dutch on this point show a rare unanimity. The same unanimity is manifested in the requirements for the quality of flour, yeast, when it comes to bakery products.

AT industrial production, in order to save money and maximize profits, puff pastry and croissants in particular use margarine or vegetable fats. This is not to say that this ingredient is not acceptable, because each method and recipe has its fans. The use of margarine is possible, but it must be borne in mind that when it is used in a specific recipe, the dough turns out to be different from the one made using extra grade oil.

There is a huge variety of puff pastry recipes, where, along with butter, or instead of it, lighter milk fats are used: sour cream, yogurt, kefir, cottage cheese. Interesting pastries are obtained using various boiled cheeses.

In addition to fats, other baking can be added to puff pastry: eggs, all kinds of aromatic additives, alcohol-containing drinks.

AT yeast-free dough , to rise, add soda slaked with vinegar or juice of sour fruits, ammonium powder, baking powder, which is a mixture of soda and citric acid. In yeast puff pastry its lamination is improved by yeast, which releases carbon dioxide during proofing and baking, ensuring the splendor of the product. Application fermented milk products both in yeast and yeast-free puff pastry improves the taste of products.

1. How to make French croissants at home: yeast-free puff pastry stuffed with boiled condensed milk and nuts

Ingredients:

Sour cream 20% 100 ml

Butter "Extra" 250 g (including 50% for the layer)

Powdered sugar, sifted (for powder)

syrup (for lubrication)

Flour (high quality) 750 g (+20% for rolling)

Ammonium 20 g

Cognac or rum 30 ml

boiled milk, condensed (8.5%) 200 g

Crushed nuts, walnuts (fried kernels) 150 g

Cooking:

Sift the flour onto a table or cutting board. Combine it with ammonium and fine salt. Quickly chop the frozen butter together with flour into small crumbs. Remove half of the crumbs in the freezer, and collect the rest on the table in a slide, making a recess in the center. Pour in the sour cream and cognac or rum flavor. You can use other flavors. Knead the dough and, giving it a rectangular or square shape, begin to roll out. The thickness of each layer should be no more than 0.5 cm. After rolling out the layer, sprinkle it with cooked crumbs from the refrigerator. Press lightly on the crumb so that it does not move to the center of the layer when you fold the dough into an envelope. Roll out the “envelope” again into a thin layer and sprinkle again with fat mixed with flour. The ideal homemade puff pastry should consist of at least 16 layers. Repeat this operation. Try to work quickly so that the fat does not melt. The dough must be constantly cold. Ready semi-finished product soak at -2Ϲ to 5Ϲ for at least 2 hours.

Starting to form bagels, take a small part, and keep the rest of the dough in the cold.

Roll out the dough into a circle, as thin as when laminating; divide it into 6-8 equal parts. The cut lines must intersect at the center to form isosceles triangles. In the middle of the base of each triangle, put 15-20 g of filling: combine the condensed milk with nuts and mix the mass or spread the pieces of kernels on top of the filling.

Roll each triangle into a tube, from the base (with filling) to the center of the circle. Bend each semi-finished product in an arc, in the form of a crescent, place on a baking sheet sprinkled with flour. Preheat the oven to 180ºϹ and bake. Grease hot products with syrup and sprinkle with powdered sugar.

2. How to make French croissants at home: cottage cheese puff pastry stuffed with dried apricots and raisins

Ingredients:

Curd 15% 250 g

Butter 82.5% 200 g

Flour 1.3 kg (+ 20% for powder)

Salt, Indian saffron, vanilla

Baking powder 40 g

Yolks 3 pcs.

Sesame (for sprinkling)

Raisins and dried apricots 400 g

Proteins 3 pcs. (for lubrication of semi-finished products)

Cooking:

Dried fruits, washed, pour over with boiling water and soak in hot water before swelling. Cut dried apricots into small cubes, combine with raisins. Add honey or sugar if desired. The filling for croissants is ready.

Add the dry ingredients to the sifted flour. Combine the yolks with cottage cheese and grind it through a sieve.

Prepare the dough as described in the first recipe, but as a powder, instead of crumbs from butter and flour, use cottage cheese grated with yolks. Place the formed bagels on a baking sheet, brush with whipped protein, sprinkle with sesame seeds and bake.

3. How to make French croissants at home: yeast puff pastry with poppy seeds

Ingredients:

Milk 3.2% 250 ml

Eggs: 2 yolks and 1 pc. (whole)

Margarine 100 g

Sugar 50 g

Butter 82.5% 150 g

Yeast, pressed 75 g

Vanilla 4-5 g

Poppy, confectionery 150 g

Cooking:

Dissolve sugar, salt, yeast in warm milk (20-25ºϹ); add 100 g of flour to the yeast mixture. The yeast should be fresh, but it should not be allowed to work until the croissants are proofed, just before baking. Chop 200 g of flour with frozen butter into small crumbs and remove it for a while in the cold. In the liquid part of the dough, add vanilla, beaten egg and 1 yolk, softened margarine and the rest of the sifted flour. Knead the dough without letting it heat up. To do this, periodically move it to the refrigerator. Ready dough roll into a layer and, using frozen crumbs, begin to make layers, as described in the first recipe. Take the dough in the refrigerator and start preparing the poppy seed filling. Steam poppy seeds: Boil 50-70 ml of water and add poppy seeds to it to steam it. After that, put it in a mortar and knead with a pestle, gradually adding honey. Prepare 20-30 g of dry poppy seeds for sprinkling and decorating croissants.

Form bagels by placing the finished poppy seed filling. Place the semi-finished products on the prepared baking sheet and leave to proof. When the products rise and increase in volume, bake small products from yeast dough as usual. 5 minutes before the end of baking, remove the baking sheet, grease the surface of the baking with beaten yolk, sprinkle with poppy seeds and fry, placing them back in the oven.

4. How to make French croissants at home: yeast-free puff pastry with chocolate filling

Ingredients:

Puff pastry (semi-finished product) 0.7 kg

Milk chocolate 350 g

Egg liqueur 100 ml

Almond flakes (for dusting)

Cooking:

Prepare a thick egg liqueur: grind 2 yolks white with 50 g of sugar, combine the yolk with 50 ml of any cognac, rum or Amaretto. Heat the mixture in a water bath, adding grated chocolate mixed with a spoonful of flour. Bring the mixture to a boil, stirring constantly, and then cool. form confectionery, as described in the first recipe, and bake. Ready, cooled pastries, one by one, dip into melted chocolate, sprinkle with almonds and put on a dish lined with a napkin.

5. How to make French croissants at home: yeast puff pastry for croissants with cherries

Ingredients:

Puff pastry, yeast 0.5 kg

Powdered sugar (for powdering products) 100 g

Pitted cherries 250 g

Cooking:

From ready dough form semi-finished croissants with cherries. Use recipe #3 to prepare the dough. Remove the pits from the cherries and place 1-2 berries inside each croissant, shaping into confections as described in the recipes above. Ready baked goods, after cooling to 20-30ºϹ, sprinkle with powder.

How to Make French Croissants at Home - Tips and Tricks

Quality croissants made from yeast dough should not have a sour taste.

Puff pastry does not like melted fat very much. Work quickly and as soon as you feel the fat begin to flake off profusely in the dough, immediately chill the dough, and then start working with it again.

The French made the world happy with many of their dishes and some culinary traditions. One of them can be considered the so-called continental breakfasts. And let many of our tourists frown if the hotel offers them, however, many do not refuse to eat a warm croissant in the morning, even while at home. Over time, people began to modernize this dish, invent new fillings for it and experiment with others. Now you can find such a recipe for croissants (at home, of course), which the French could not even dream of.

How easy it is to bake puff croissants

For a pound of flour, a glass of milk is taken, half a glass vegetable oil, 5 g of dry yeast (10 - if they are fresh), 1 egg, 2 teaspoons of sugar and salt and butter - a stick of 80 g (it will need to be melted). Milk is heated up to 40 degrees, yeast and sugar are dissolved in it and left for five minutes. Then the liquid is poured into the sifted (required!) flour, vegetable oil, salt and carefully separated protein are also introduced there. To make delicious croissants, the dough is well kneaded and left warm for an hour and a half, covered with a clean towel or napkin. During this time, it will become twice as much. The table is sprinkled with flour, the dough on it is cut into 8 approximately identical parts, each rolls into a ball, covered again and “fits” for another quarter of an hour. One of the lumps of dough is rolled out, smeared with melted butter, covered with the same cake on top - a stack of “pancakes” separated by an oil layer is obtained. Before that, the resulting stack is rolled out with a rolling pin into a not thick, but not too flat cake - not less than 3, not more than 5 mm. We must try to make it as regular (round) as possible - so the baking will turn out to be almost the same size as a result. The rolled dough is cut into 16 equal sectors, which are beautifully twisted from the side of the wide edge. The question of the filling is up to you; you can do without it.

Yeast puff pastry for a French treat in a different way

In principle, all methods for making a croissant come down to puff pastry, in which yeast is necessarily present. Another thing is that there can be many such ways! It is not known which one you will like, so we offer another option. It will require 10 g of yeast (and dry, the author does not recommend fresh), an egg, butter - this time as much as 200 g, 3 and a half glasses of flour and one teaspoon of sugar and salt. Additionally, yolks will have to be removed from 2 eggs. Further, in principle, the usual beginning: a glass of warmed milk, yeast dissolved in it, waiting - similar to the previous method. The extracted and slightly whipped yolks are added to the flour, the rest of the milk, salt and swollen yeast are poured into the same place. The kneaded dough is formed into a ball, cut on top in the form of a cross and put covered in the cold (at least 12 hours). After the ball is rolled into a thin cake. This recipe for croissants at home is different from the previous one: you don’t need to melt the butter - it is rolled out to a thickness of a centimeter with a rolling pin wrapped in food grade polyethylene. Then such a "thin" oil, extracted from the film, is laid out on the dough, which is folded inside like an envelope. And this envelope is rolled out, folded three times and again put in the refrigerator for half an hour. This must be done twice. For the third time, the layered dough is rolled out, cut, folded in the desired form and placed in heat for an hour. After “raising” each croissant is smeared with a beaten egg and baked for half an hour at 200 degrees. They say that such a recipe for puff pastry croissants gives a very good output, although, without a doubt, it takes a lot of time and work.

Dough croissants

For those who have little time (for example, associated with small children or inconvenient work schedules), there is good way how to make a croissant from a store-bought base. Choose either yeast or puff pastry, or better yet, find an option that combines both features, it is quite available in supermarkets. Half a kilo of dough is enough for you. I'll have to buy more food foil. Hold the dough out of the refrigerator from a quarter of an hour to half an hour - the time depends on the degree of freezing. But never defrost in the microwave! When the semi-finished product becomes soft, it is unfolded and rolled out. In order not to stick to the rolling pin, it is better not to sprinkle the dough with flour, but lightly grease the tool itself with vegetable (any) oil. Further - according to the scheme: cut into triangles - twist - make croissants - put them in the oven. Note: from the finished dough, they should be baked at a lower temperature (not higher than 180) and for a shorter time (20-25 minutes).

Options and rules for top lubrication

How to make a croissant, we have already figured out. But even if everything is done strictly according to the rules, some pale (though very appetizing smelling) products may turn out. And all why? Because voluntarily the dough in the oven will not become ruddy. Classic way to achieve a delicious blush on the buns - grease them on top with a beaten egg. But keep in mind: in this case, the film, as it were, tightens the baking surface; the croissant, meanwhile, is very tender dough, so that the crust will turn out not too aesthetic. Improved option: Brush your goodies with beaten egg yolks. They will allow the croissant to simply brown without making ugly wrinkles on the surface. However, there is a truly French way to decorate homemade croissants. The recipe is simple: a small amount of milk is whipped into foam with a large spoonful of sugar. Baking is lubricated with this composition.

Learn the nuances. If you cover your "buns" with an egg or yolk, this should be done about ten minutes before the end of baking. If you prefer milk with sugar, grease them even before placing the baking sheet in the oven.

The rules of "stuffing"

Of course, the recipe for puff pastry croissants (as well as from any other) will undoubtedly provide you delicious product. But you can pamper yourself even more by diversifying the “internal content” french pastries. However, in order for the result to please, certain rules must be observed.

So how do you make stuffed croissants? Before placing the baking in the ovens, all the preliminary steps are similar to in the usual way their preparation. However, when the "bagels" are already folded and curved with a sickle, an incision is made from their round side. Moreover, the knife should not make a hole in the opposite side of our product. The filling is inserted into the cut; if its components are rather liquid (for example, jam), it is better to carefully pinch the gap. And in the case of safety in relation to leakage, a smooth barrel will look better.

Another subtlety: the “wet” filling makes more raw dough, so bagels with it will have to be baked at a lower temperature and a little longer.

Curd filling

One of the simplest (and most dietary) can be cottage cheese. For her, on a pack of cottage cheese (it is better to take fatter, otherwise it will flow out when baking), you should take 3 tablespoons of sugar, add vanillin or cinnamon (if you like them); raisins, dried apricots or prunes will be a good addition. By combining all these components, we get a mixture that needs to be stuffed with a croissant before baking. Many prefer to take sweet cheese curds; however, experience suggests that they become almost liquid in the oven, and often soak into the dough. So cast your vote for coarse-grained cottage cheese: it is both more natural and “healthier”, and if you want something sweeter, you can add more sugar.

almond pastries

Croissants from will be especially tasty if you combine them with almond cream. For him, you need to buy half a glass of almonds, take an almost full (3/4) glass of sugar, a tablespoon of creamy - fatter - butter, the same amount of flour and a raw egg. To begin with, the nuts are finely chopped, and then passed through a blender along with flour and an egg fried in butter. It turns out a dense thick mass, which is easy to stuff croissants.

chocolate fantasy

Most people believe that it is necessary to prepare specially, including mass additional ingredients. General delusion! Here's how to properly do a tile of your favorite variety breaks into small pieces and is embedded in a "shell". By the way, the taste will become much spicier if you combine the popular sweetness with an orange. The slices are not suitable for this, they are too juicy, and your bagel will be loose and may spread. The zest is removed from the citrus without the slightest trace of "white"; you can carefully remove it on a grater. The zest is added to the chocolate and the croissants are placed in the oven. There, the chocolate will melt evenly - and you will get just a divine treat.

Strawberry croissants

Berry fillings are attractive in any pastry. Of course, you can just take jam, jam or jam, but you definitely won’t get the same taste as with a natural berry. So in the height of summer it is better to take fresh gifts from the gardens - for example, strawberries. Since the fruits themselves without added sugar (as in jam) are not sweet enough, it is better to combine them with chocolate, and white. The same strawberries are taken in half with a sweet additive, the berries are cut in half (if not too large, but large ones can be smaller). Chocolate is either melted in a water bath and poured into a croissant (which is not very convenient), or rubbed on a grater and poured into a cut.

Unsweetened fillings

Who said that cherished bagels have to be sweet? Not everyone likes sweets, some prefer something without sugar for breakfast. As an option - stuff croissants with arugula (a handful is enough), combined with a couple of chopped radishes, two tablespoons of cottage cheese and a teaspoon - vegetable oil. Salt, pepper and bake.

Good option with mushrooms. Mushrooms are cut into slices, onion - into cubes, all fried together. Boiled meat - chicken, pork, beef - that is - chopped, mixed with a vegetable component and seasoned with mayonnaise. You can put such a filling before baking croissants, you can - in ready-made ones.

How to make croissants without toppings more delicious

The question is which bagels do you prefer - sweet or not. In the first case, they can be poured on top with melted chocolate or fudge according to any of the recipes that you are familiar with. Another option is also good, in which nuts are finely crushed - in the simplest case, walnuts, but you can also chop a mix of different types. Topping - strawberry, cherry, creamy or any other - goes wonderfully with nut topping. You can decorate croissants on top sugar icing and sprinkle with candied fruit.

But if your preference is an unsweetened modification, then there are only additives that are often used when baking bread - cumin, sesame, various seeds. Alternatively, you can add some tempting additions directly to the dough. Some highly recommend the same chopped pumpkin seeds: they say the taste is unique. classic raisin, introduced into the dough, is also traditionally not bad.

However, if you managed to cook croissants correctly, they will be delicious without additional decorations.