Hello everybody! 👥
Today I want to tell you about a croissant with butter cream from Yashkino.
Place of purchase: almost any grocery store
Price: about 13 rubles
Volume: 45 g
| COMPOSITION |
Premium quality wheat flour, cream "Creamy" (sugar, water, molasses, skimmed milk powder, milk fat substitute (refined deodorized vegetable oils: palm and its fractions, sunflower, palm kernel and its fractions, antioxidant: tocopherols, mixture concentrate), dextrose, maltodextrin, cream powder, stabilizers: pectin, sodium polyphosphate, emulsifier: lecithin, acidity regulator: 2-substituted sodium orthophosphate, preservative: potassium sorbate, flavoring, table salt), margarine (refined deodorized vegetable oils (palm, modified palm , sunflower), water, emulsifiers (E471, E433, soy lecithin E322), salt, preservative (E200), acidity regulator (E330)), chicken egg, sugar, pressed yeast, glucose-fructose syrup, humectants: sorbitol syrup, glycerin, emulsifier: soy lecithin, salt, whey powder, emulsifier: mono- and diglycerides of fatty acids, starter (wheat flour, water, Lactobacterin dry bacconcentrate), natural flavors: butter, lemon, vanilla, water.
| PACKAGING |
I always I try to take products in individual packaging, to make it more convenient to carry with you. It’s easier to take 1 croissant and eat it than to take a whole pack and then carry it around all day. Package - flowpack package, typical for products "Yashkino".
On the other side all provided information, which may be required. Font enough small, but you can read it if you look closely.
Ibid. date of manufacture and expiration date.
| ABOUT THE PRODUCT |
Croissant quite big - 45 g
He slightly flattened Well, it's not freshly baked. But rosy, looks appetizing.
Soft and fresh, delicious. But here with the filling - trouble. Taste she's not bad creamy, sweet.
But here feel it Very difficult, for her Well, very little. Literally a drop on a large croissant. The same goes for chocolate flavor. Think, The manufacturer needs to be more generous.
I hope that my review was useful to you.👍🏻 I would be grateful if you take a couple of seconds and rate it.🙏🏻 If you have any questions, I will be happy to answer them in the comments!👇🏻
Thank you for your attention!❤️
- Put 2 tbsp in lukewarm milk. spoons of sugar, dry yeast, mix. Break 2 eggs, add 2 more tablespoons of sugar, mix - thoroughly - again.
- Add flour, knead the dough, be sure to cover with a damp cloth, and leave in a warm place for half an hour. (A warm place can be a bowl of heated water, on which you place a bowl of dough).
- Quickly grate the frozen butter on a coarse grater and immediately stir it into the dough, again place under a napkin to rise.
- To make the custard, place a glass of milk and sugar in a saucepan on the burner. Lightly whisk the second glass of milk with the eggs and flour until smooth.
- When the milk in the saucepan boils, stirring quickly, pour in the milk-egg mixture in a stream. Without stopping stirring, let it boil and, reducing the heat, hold for several minutes until the cream thickens. And remove it - it should cool down.
- Divide the dough into 4-6 parts, roll out into round or square layers up to 2-3 mm thick and divide into triangles. Spread the cream onto the wide part and roll the croissants into bagels.
- Place the bagels on a baking tray covered with baking paper or foil (grease it with oil), leaving free space between them, brush with beaten egg and bake for 20-25 minutes, preheating the oven to 180-190°.
- Croissant bagels can be sprinkled before placing in the oven.
Croissants are a famous dish in French cuisine and are often eaten here for breakfast or simply with coffee as a snack. The products resemble bagels. They are made from yeast puff pastry. They are often prepared without any filling; a piece of the same dough from which the base is made is placed in the center. However, filled croissants are becoming increasingly popular. It can be sweet or savory. Fillings for croissants can be made according to a variety of recipes; many chefs invent them themselves. However, in order for the baker’s fantasies to find a worthy embodiment, he needs to know several 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, and meat. The technology for preparing a specific filling may have its own specifics. Knowing a few points will allow the cook to get the expected result, regardless of what products he uses to prepare the filling for popular French pastries.
- Croissants do not bake for long; they are usually 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 added to the croissant filling or are pre-cooked.
- It is not customary to put a lot of filling in croissants, especially when it comes to sweet filling. When heated, many of the products that make up the sweet filling for croissants melt, and if you put a lot of filling in the dough, it can leak out of the product during baking.
- Adding starch to it will help thicken the sweet filling. To make the meat or vegetable filling more dense and viscous, cheese is added to it. Cottage cheese can also serve as a binding component for any type of croissant filling.
- If the croissant filling has been heat-treated, it must be cooled before placing it on the rolled out sheet of dough. If you don't do this, the filling will steam the dough, making it wet and slippery. This will ruin both the appearance and taste of the baked goods.
The formed croissants with filling are placed in an oven preheated to 200 degrees and baked for about 20 minutes. To prevent them from drooping, do not open the oven door at this time. If you want your French bagels to be golden brown, it won’t hurt to brush 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 preparing the filling to soften it.
- Place the bowl with chocolate and milk in a water bath. Heat food, stirring, until chocolate melts.
- Remove the bowl of melted chocolate from the water bath. Add softened butter to it, stir.
- Pour cognac into the chocolate mixture and stir.
Video recipe for the occasion:
All you have to do is wait for the filling to cool a little and become thicker, after which you can put it in small spoons on the dough rolled out and cut into triangles and form croissants.
Curd 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:
- Pour boiling water over dried fruits, wait 15 minutes, drain the water. Dry the dried fruits with a napkin. Finely chop the dried apricots, leave the raisins whole.
- Dry the nuts in a frying pan, crush them 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 and mash it with sugar and vanilla.
- Add cottage cheese. Beat the products with a mixer or mix well.
- Add dried fruits and nuts, mix the products, trying to distribute the pieces of nuts and dried fruits evenly in the curd mass.
Curd filling with dried fruits and nuts is not only tasty, but also healthy. You can make croissants with it for breakfast. They will charge you with energy for a long time.
Chocolate and strawberry croissant filling
- white chocolate - 100 g;
- heavy cream - 20 ml;
- strawberries - 100 g.
Cooking method:
- Break the chocolate into pieces, mix with cream and melt in a water bath.
- Wash the strawberries and dry them. Remove the stems from the berries and cut them into small pieces.
- Dip the strawberry pieces into the melted chocolate and stir.
Wait a little until the filling thickens and use it as intended.
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 lumps from forming.
- Place the condensed milk in the refrigerator to thicken again.
You can also fill 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 large or medium-sized holes.
- Cut the ham into small cubes.
- Place the cheese and ham in a bowl, add mayonnaise and stir.
As the croissants bake, the cheese will melt, binding the pieces of ham together and imparting a delicious flavor to the croissants. Such baked goods are unlikely to leave anyone indifferent.
Filling 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 help them dry faster.
- Cut off the ends of the radishes. Cut the vegetables into small strips.
- Finely chop the arugula with a knife.
- Combine cottage cheese with butter, salt and seasonings, knead into a homogeneous mass.
- Combine cottage cheese with arugula and radishes, stir. 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 happily eat baked goods with such a filling.
Filling for croissants 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 container.
- Add some of the egg mixture to the cheese and herbs and mix. Add the egg a little at a time so that it coats the cheese without making the filling too runny.
If there is any egg left, you can use it to brush the croissants before putting them in the oven.
The croissant filling can be made sweet or savory. Unsweetened fillings often add cheese, which binds other components, or cottage cheese. Sweet fillings are made from chocolate, condensed milk, fruits and berries. Knowing the basic principles of preparing filling for French bagels, the housewife can create her own recipes without the risk of failure.
Today I will bake very airy and very tender croissants with a crispy crust from store-bought ones, which just beg to be put into your mouth. Everyone knows that this delicious pastry belongs to French cuisine, therefore, we will also make delicious custard according to the French recipe. I will tell you step by step how to prepare classic vanilla custard Patissiere, which can also be used in the preparation of other desserts. And if you add whipped cream (200 ml) to it, you will get an equally delicious Muslin cream.
Ingredients:
- 1 package of yeast puff pastry;
- egg for brushing croissants;
- 2 tablespoons of powdered sugar for dusting.
For the Patissiere custard cream:
- 150 grams of granulated sugar;
- 3 pieces of egg yolks;
- 400 ml, milk 3.6%;
- 30 grams of premium wheat flour;
- 1 tbsp vanilla sugar.
How to make Patissiere custard at home
Mix sugar with flour and vanilla sugar in a ladle. Add the yolks to them and mix until a crumbly mass forms.
Pour in 150 ml of cold milk and mix.
Bring the rest of the milk to a boil, pour it into the main cream in several stages, stirring it constantly.
Place the entire mixture on the fire and stir continuously until it thickens.
Remove the cream from the stove and cool.
How to make croissants
Divide the dough into equal pieces. Roll each piece into a rectangle shape. Place one tablespoon of Patissiere cream on one edge.
We bend one edge of the dough to the middle, and cut the remaining dough into strips, as shown in the photo.
Before putting the croissants in the oven, brush them with egg. Bake at one hundred and eighty degrees for approximately 18-20 minutes.
Sprinkle the cooled pastry with powdered sugar.
Our delicious homemade Patissiere custard croissants are ready.
Agree that the recipe for making this classic French pastry is the simplest, even a child can handle it.
Try to cook delicious food and enjoy!
So that you don’t 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 prepare croissant dough correctly - it is puff pastry that simply melts in your mouth. But a store-bought dough piece 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
Products 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 chicken egg
- 50 g white and milk chocolate
How to make croissants?
1. Defrost the dough. Roll it out flat and cut out triangular shapes for our croissants.
2. Pour flour into the pan. Pour in milk in a thin stream. Stir thoroughly. Add granulated sugar and vanilla sugar. Cook until thickened.
3. Add butter to the still warm cream and mix thoroughly. Let the cream cool.
4. Place the vanilla filling into the base of the dough rectangle and roll up the croissants. Beat the egg until foamy. Using a pastry brush, brush the tops of the croissants.
5. Carefully place them on a baking sheet covered with parchment paper. Bake in a well-heated oven until golden brown.
6. Before serving, sprinkle warm croissants with grated white and milk chocolate.
When all the delicious and tender croissants with vanilla cream you have prepared have already been eaten, it’s time to start looking for new amazing recipes. Don't miss this brilliantly simple and surprisingly airy recipe for baked goods - which will be the ideal companion for a cup of strong coffee with milk.
Feel free to break all culinary stereotypes!
So as not to forget, save the recipe on your wall.
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