Croissants with white cream recipe. Croissants (bagels) with custard

So that you do not have to travel thousands of kilometers on your way to the culinary capital of the world to learn the recipe for real French croissants, we have collected all the secrets of their preparation.

Many people know how to cook croissant dough correctly - this is puff yeast dough that just melts in your mouth. But a test piece bought in a store will help you cope with a difficult culinary task faster.

• Recipe posted: Alexander Lozier
• Preparation: 10 minutes
• Cooking: 30 minutes
• Preparation: 40 minutes
• Calorie content: 440 kcal per 100 g

Ingredients for making croissants

• 1/3 cup granulated sugar
• 2 tbsp wheat flour
• 0.5 l pasteurized milk
• 1 tsp vanillin
• ½ pack of butter
• selected egg
• 50 g white and milk chocolate

How to make croissants?

1. Defrost the dough. We roll it out with a layer and cut out triangular molds for our croissants.

2. Pour flour into the pan. Pour milk in a thin stream. Mix thoroughly. Adding granulated sugar and vanilla sugar. Cook until thickened.

3. Add oil to the still warm cream, mix thoroughly. We cool the cream.

4. We spread the vanilla filling in the base of the test rectangle and fold the croissants. Whisk the egg into foam. Brush the tops of the croissants with a pastry brush.

5. Carefully lay them out on a tightened parchment paper baking sheet. Bake in a well-heated oven until golden brown.

6. Sprinkle warm croissants with grated white and milk chocolate before serving.

When all the mouth-watering and tender croissants prepared by you with vanilla cream already eaten, it's time to start looking for new ones amazing recipes. Don't miss the ingeniously simple and amazing air recipe pastries - which will become ideal companions for a cup of strong coffee with milk.

Feel free to break all culinary stereotypes!

In order not to forget, save the recipe to your wall.

1. In slightly warm milk, put 2 tbsp. spoons of sugar, dry yeast, knead. Crack 2 eggs, add 2 more tablespoons of sugar, mix - thoroughly - again.
2. Pour flour, knead the dough, be sure to cover with a damp cloth, put in a warm place for half an hour. (A warm place can be a bowl of warm water on which to put a bowl of dough).
3. Quickly grate frozen butter and immediately mix it into the dough, put it again under a napkin to rise.
4. For the custard, put a glass of milk with sugar on the burner in a saucepan. Lightly beat the second glass of milk until smooth with eggs and flour.
5. When the milk in the saucepan boils, while stirring quickly, pour in the milk-egg mixture in a stream. Whisking constantly, bring to a boil and, reducing the heat, simmer for a few minutes until the cream thickens. And remove - it must cool.
6. Divide the dough into 4-6 parts, roll out round or square layers up to 2-3 mm thick and divide into triangles. Spread the cream on the wide part and roll up the croissants-croissants.
7. On a baking sheet covered with baking paper or foil (grease it with oil), put the bagels, leaving free space between them, brush with a beaten egg and bake for 20-25 minutes, preheating the oven to 180-190 °.
8. Croissant rolls can be sprinkled before planting in the oven

Croissants are a famous dish in French cuisine, here they are often eaten for breakfast or simply with coffee as a snack. Products resemble bagels. They are made from yeast puff pastry. Often they are prepared without any filler, a piece of the same dough is placed in the center, from which the base is made. However, stuffed croissants are becoming more and more popular. It can be sweet and savory. Toppings for croissants can be made according to the most different recipes, many cooks invent them themselves. However, in order for the baker's fantasies to find a worthy embodiment, he needs to know a few rules for preparing fillings for French bagels.

Cooking features

Fillings for croissants are made from fruits, berries, chocolate, condensed milk, cheese, ham, vegetables, cottage cheese, meat. The technology for preparing a particular filling may have its own specifics. Knowing a few points will allow the chef to get the expected result, no matter what products he prepares the filler for the popular french pastries.

• Croissants are not baked for long, usually they are kept in the oven for no more than 20-25 minutes. During this time, not all products have time to bake. Therefore, ingredients that require long-term heat treatment are not put into the filling for croissants or they are pre-brought to readiness.
• It is not customary to put a lot of stuffing in croissants, especially when it comes to sweet stuffing. When heated, many of the products that make up the sweet filling for croissants melt, and if you put a lot of filler in the dough, it can leak out of the product during baking.
• thicken sweet stuffing adding starch to it will help. To make meat or vegetable fillings denser and more viscous, cheese is added to it. Cottage cheese can also serve as a binder for any type of filling for croissants.
• If the filling for croissants was subjected to heat treatment, then it must be cooled before spreading on a rolled out layer of dough. If this is not done, the filling will steam the dough, making it wet and slippery. It will ruin and appearance, and the taste of baking.

Formed croissants with filling are sent to an oven preheated to 200 degrees and baked for about 20 minutes. To prevent them from falling, the oven door is not opened at this time. If you want the French bagels to turn out ruddy, it doesn’t hurt to grease them with yolk or strong tea before placing them in the oven.

Chocolate filling for croissants

• dark chocolate - 100 g;
• butter - 30 g;
• milk - 20 ml;
• cognac (optional) - 5 ml.

Cooking method:

• Break the chocolate. Place in a small bowl.
• Add milk to chocolate.
• Remove the butter from the refrigerator 20 minutes before you start cooking the filling to soften it.
• Place the bowl of chocolate and milk on water bath. Heat the food, stirring, until the chocolate is melted.
• Remove the bowl of melted chocolate from the water bath. Add softened butter to it, mix.
• Pour cognac into the chocolate mass, mix.

Video recipe for the occasion:

It remains to wait until the filling cools down a bit and becomes thicker, after which it can be spread in small spoons on the dough rolled out and cut into triangles, forming croissants.

Cottage cheese filling for croissants with nuts and dried fruits

• cottage cheese - 0.2 kg;
• dried fruits (raisins, dried apricots) - 50 g;
• nuts - 50 g;
• sugar - 80 g;
• vanillin - 1 g;
• chicken egg - 1 pc.

Cooking method:

• Dried fruits pour boiling water, wait 15 minutes, drain the water. Dry the dried fruit with a paper towel. Finely chop the dried apricots, leave the raisins whole.
• Dry the nuts in a pan, crush with a rolling pin or in any other way convenient for you.
• Rub the cottage cheese through a sieve.
• Break an egg into a bowl, rub it with sugar and vanilla.
• Add cottage cheese. Beat the products with a mixer or mix well.
• Add dried fruits and nuts, stir the food, trying to distribute the pieces of nuts and dried fruits in curd mass evenly.

Curd filling with dried fruits and nuts is not only tasty, but also healthy. You can make croissants with it for breakfast. They will energize you for a long time.

Chocolate and strawberry croissant filling

• white chocolate - 100 g;
• fat cream - 20 ml;
• strawberries - 100 g

Cooking method:

• Break the chocolate into pieces, mix with cream and melt in a water bath.
• Wash strawberries, dry. Remove the stalks from the berries, cut them into small pieces.
• Dip the strawberry pieces into the melted chocolate and stir.

Wait a bit until the filling thickens, and use it for its intended purpose.

Condensed milk croissant filling

• condensed milk - 0.25 l;
• starch - 50 g.

Cooking method:

• Remove the condensed milk from the refrigerator in advance so that it becomes a little more liquid.
• Pour the condensed milk into a bowl, sprinkle with starch and mix well, trying to prevent the formation of lumps.
• Put the condensed milk in the refrigerator so that it thickens again.

You can also stuff croissants with boiled condensed milk, it is not necessary to add starch to it.

Cheese and ham croissant filling

• poultry ham - 100 g;
• hard cheese - 100 g;
• mayonnaise (optional) - 10 ml.

Cooking method:

• Grind the cheese on a grater with holes of large or medium size.
• Cut the ham into small cubes.
• Put cheese and ham in a bowl, add mayonnaise to them, mix.

As the croissants bake, the cheese will melt, binding the pieces of ham together and giving the croissants refined taste. Such baking is unlikely to leave anyone indifferent.

Stuffing for croissants with cottage cheese and vegetables

• arugula - 100 g;
• radish - 100 g;
• cottage cheese - 100 g;
• olive oil - 10 ml;
• salt, seasonings - to taste.

Cooking method:

• Wash the radishes and arugula. Lay them out on a towel to dry quickly.
• Cut the ends off the radishes. Cut vegetables into small strips.
• Finely chop the arugula with a knife.
• Combine cottage cheese with butter, salt and seasonings, knead, turning into a homogeneous mass.
• Combine cottage cheese with arugula and radish, mix. If the filling is too thick, you can add a spoonful of mayonnaise or sour cream.

Our compatriots rarely put radishes in the filling for pies or pies, but the French like radishes even after heat treatment, they are happy to eat pastries with such a filling.

Croissant filling with cheese, herbs and egg

• cheese - 0.2 kg;
• chicken egg - 1 pc. category C2;
• fresh herbs (dill, basil, parsley) - 50 g.

Cooking method:

• Coarsely grate the cheese.
• Finely chop the greens with a knife.
• Mix cheese with herbs.
• Whisk the egg in a separate bowl.
• Put a piece of cheese and greens egg mass, stir. Add the egg little by little so that it coats the cheese but doesn't make the filling too runny.

If the egg remains, you can use it to brush the croissants before putting them in the oven.

The filling for croissants can be made sweet or savory. AT savory fillings cheese is often added, which binds other components, or cottage cheese. Sweet fillings are made from chocolate, condensed milk, fruits and berries. Knowing the basic principles of preparing filler for French bagels, the hostess can create her own recipes without risking a fiasco.

Today I will bake very airy and very tender croissants with a crispy crust from a store-bought one, which themselves just ask for in your mouth. Everyone knows that this delicious pastries refers to french cuisine, therefore, we will also make delicious custard according to French recipe. I will show you step by step how to make the classic Patissiere vanilla custard, which can also be used in the preparation of other desserts. And if you add whipped cream (200 ml) to it, then you will get at least delicious cream Muslin.

Ingredients:

• 1 pack of yeast puff pastry;
• egg for greasing croissants;
• 2 tablespoons powdered sugar for powder.

For the custard cream Paticière:

• 150 grams of granulated sugar;
• 3 pieces of egg yolks;
• 400 ml, milk 3.6%;
• 30 grams wheat flour top grade;
• 1 tbsp vanilla sugar.

How to make custard Patissier at home

Mix sugar with flour and vanilla sugar in a bowl. Add the yolks to them and mix until a crumbly mass is formed.

Pour in 150 ml of cold milk - mix.

Bring the rest of the milk to a boil, pour it in several stages into the main cream, constantly stirring it.

We put the whole mixture on fire and, stirring constantly, bring to a thickening.

Remove the cream from the stove and cool.

How to make croissants

Divide the dough into equal pieces. Roll out each piece into a rectangle shape. On one edge put one tablespoon of cream Patissier.

We bend one edge of the dough to the middle, and cut the remaining dough into strips, as shown in the photo.

Before sending the croissants to the oven, grease them with an egg. We bake at one hundred and eighty degrees, approximately 18-20 minutes.

Sprinkle the cooled cake with powdered sugar.

Our delicious homemade croissants custard The patisser are ready.

Agree that the recipe for this classic French pastry is the easiest, even a child can handle it.

Try to cook tasty and enjoy!