How to Make Croissants: Everything You Need to Know About This Cooking

Learn all the tricks and secrets and how to make croissants and indulge yourself with some proposals. Their breakfast and lunch and snacks will never be the same. Surpeenda!

Today we will tell you how to make croissants. Read as well! If you are one of those people who gets their eyes stuck on the croissants when you enter a pastry shop, now you will learn to make them yourself. Of course, from here your breakfast and snacks will never be the same, because you’re going to be even better.

There is mass brioche or puff pastry, with or without filling, depending on the taste of the “customer”. It is certain that there is no pastry shop where they do not mark the presence. But, despite the name typically French, this little wonder does not originate in France, but in Vienna, since it was queen Marie Antoinette (of Austrian origin) which led, in 1770, the croissant to Paris. The queen would have an appreciation for this type of bread the sweet and brought it back to France. And the rest you already know, from there, to the croissants (which term for the purposes of curiosity – in French, it means “crescent”) surrendered to the French and around the world.

How to Make Croissants Everything You Need to Know About This Cooking 1

THE THEORY: HOW TO MAKE CROISSANTS?

As we have said, it should have been the bakers of Vienna, who during the THIRTEENTH century took the first steps in the history of “how to make croissants”. Will have created a bread, buttery, sweet and with a format of half-moon, made with flour, sugar, salt, milk, yeast, butter and brushed with egg, which later gave the name of croissant.

The recipe, obviously, has evolved, and today there are many ways of doing croissants. There is mass brioche or puff pastry (the latter being the version that is closest to the original), but the manufacturing process follows the same steps. First the ingredients are pureed, after the dough is stretched and cut off. The mass may or may not be stuffed before being rolled up in the shape of a croissant. It is the leaven and, finally, bake it in the oven.

Of course, to know how to make croissants also involves knowing how to create that perfect shape. To help you in the task of cutting and rolling the croissants you can even use some of the utensils themselves to this effect (the renowned brand Tupperware has a croissant party that serves for the same, for example).

But there is nothing better than a few recipes to learn how to make croissants.

HOW TO MAKE CROISSANTS: 5 IDEAS DELICIOUS

1. CROISSANTS OF PUFF PASTRY HOMEMADE

To learn how to make croissants nothing like starting with the most simple recipe, and in this case more traditional.

– Ingredients –

Initial mass:

  • 250 ml of milk
  • 40g of sugar
  • 1 c. to coffee of salt fine
  • 450g flour T55
  • 12g of yeast baker
  • 10g butter

For the butter:

  • 250g cold butter
  • Egg yolk for brushing

– Mode of preparation –

  1. First begin by preparing the butter. Place the cold butter in a plastic bag and with the help of a rolling pin, form a square of 15x15cm. Book in the refrigerator.
  2. Then, prepare the dough. In a bowl, place the milk with the yeast, broken, and the sugar.
  3. Then, add the flour, the butter and the salt. Mix by hand until the ingredients are connected and be able to form a ball.
  4. Wrap the dough in cling film and reserve in the fridge for a night. Take care not to knead too much to avoid that the dough becomes elastic.
  5. The next day, will make your puff pastry. Have to take the air out of the dough and sprinkle the countertop with flour. With a roll of kitchen extend to a square of about 30x30cm.
  6. Place the square of cold butter in the center of the square in the position of the diamond. Close the four sides of the square and seal well.
  7. Roll out dough, now with the roll to form a rectangle. Then, fold the top halfway, then fold the bottom part over the top of the first.
  8. Roll out dough again, forming a rectangle and repeat the previous operation.
  9. Wrap again the dough in cling film and book an hour in the refrigerator. You should repeat this process two more times (that is, stretching the dough and twice and reserve in the refrigerator for an hour at a time. In total, there are three hours of rest in the refrigerator and six laps in the dough).
  10. Finally, the croissants. Place the dough on a countertop and divide into two parts.
  11. With the roller, to extend each part to create rectangles of 15cmx40cm.
  12. With a pizza cutter or a knife, cut the dough in triangles with 10 to 15cm wide each. Roll up each triangle, starting at the widest part.
  13. Place the croissants on a baking tray lined with parchment paper and let it leaven between one to two hours, at room temperature, in a zone sheltered.
  14. At the end of this time, brush with egg yolk and bake in the oven, pre-heated to 200º C, for about 15 to 20 minutes or until golden.

How to Make Croissants Everything You Need to Know About This Cooking 2

2. CROISSANTS WITH APPLE AND CINNAMON

This time it is a proposal quick and easy, because it already uses puff pastry purchased.

– Ingredients –

  • 1 puff pastry (round shape)
  • 2 apples
  • Cinnamon powder q. b.
  • Sugar yellow q. b.
  • 1 egg yolk

– Mode of preparation –

  1. Start by peeling the apples and cut them in small pieces.
  2. Then sprinkle the apples (generously) with cinnamon and sugar and set aside.
  3. Open the puff pastry and cut it into slices triangular (so as to obtain 16 slices).
  4. At the widest part of each slice place a piece of the prepared apple and cinnamon, distributing the stuffing for all the slices. Roll up the slices starting from the wider part.
  5. Place the croissants on an oven tray, keeping them on the sheet of paper from the puff pastry.
  6. Brush the croissants with the egg yolks, previously beaten, and bake in the oven, pre-heated to 180º C, in a tray for 20 minutes or until golden. Serve hot.

3. CROISSANT DOUGH BRIOCHE

If you want to know how to make croissants dough brioche, we have it here.

– Ingredients –

  • 240ml of milk
  • 63g sugar
  • 550g flour type 65
  • 4 eggs at room temperature
  • 8 g of baker’s yeast dry
  • 7g of salt
  • 340g unsalted butter, softened
  • Powdered sugar q. b. (to sprinkle)
  • 1 egg
  • 1 c. tablespoon milk

– Mode of preparation –

  1. Begin by taking the milk to heat to make it lukewarm.
  2. Then, in a bowl, add the sugar and the milk lukewarm. Add ¼ of the flour (about 140g), and stir with a wooden spoon, until it is involved.
  3. Add the eggs slightly beaten and stir until it is all wrapped. Add ¼ of the flour and fold in.
  4. Then, add another ¼ of the flour with the yeast and fold in well. Finish with the last ¼ of the flour and the salt, involving everything very well. At this stage, the dough should be a bit liquid and sticky.
  5. The next step is to divide the butter into pieces. With your hands, go by joining pieces of butter to the dough, wrapping it if (with the hands) until they fall apart completely. Be sure to go incorporating the butter in small doses and involving well before the new addition. (The dough will continue to sticky and liquid, is the same as well. Don’t fall into the temptation to add more flour).
  6. After you have incorporated all the butter, cover the bowl with cling film and let stand in the refrigerator for four hours or during the night.
  7. Last time, sprinkle a countertop with flour. Divide the dough into two parts. Place a part on the bench for your dates and book the other in the fridge.
  8. With the help of a dough roller, stretch a circle of dough with about 40cm in diameter.
  9. Then, with a cutter of pizza or a knife, cut the circle into eight equal parts, forming triangles.
  10. Roll up each triangle, starting at wide end and leaving the pointed end. Wet the nozzle of the triangle with water to this paste and close. Wrap the croissant to form half moons and place the spout of the triangle, the more to the inside as possible, without that it is underneath the croissant, so as not to drop during cooking.
  11. Place the croissants on a baking tray lined with parchment paper. Cover them with cling film and leave to rest for 45 minutes.
    In the meantime, remove the other half of the dough and repeat the process. Letting it stand also 45 minutes.
  12. When all the croissants have already leavened, mix a beaten egg with a tablespoon of milk and brush each croissant with this mixture.
  13. Bake in the oven, pre-heated to 180º C, for about 20 minutes, swapping the trays position in the middle of the time.
  14. Allow them to cool and sprinkle with powdered sugar if you want.

4. CROISSANT WITH CREAM

Obviously, if we’re talking about how to make croissants, I could not miss a recipe croissant with cream.

– Ingredients –

For the dough:

  • 300 g of wheat flour
  • 25 g sugar
  • 100 ml of milk
  • 125g of margarine
  • 1 c. tea salt
  • 2 eggs
  • 1 egg yolk
  • 15g of baker’s yeast
  • Powdered sugar q. b. (to decorate)

For the cream:

  • 70 ml of milk
  • 70g of sugar
  • 1 whole egg
  • 2 egg yolks
  • Peel a lemon
  • 1 cinnamon stick

– Mode of preparation –

  1. Start with the cream. In a bowl wrap well with a wire whisk the egg yolks with the whole egg and set aside.
  2. Then, in a pan place the milk, the lemon peel, the sugar, the cinnamon stick and take to simmer. Let it boil for about two to three minutes and turn off the heat. Let cool a little.
  3. Then, when the prepared earlier is already cold, add the mixture of eggs, stirring constantly. Lightweight new the pot on the stove and cook over low heat, stirring constantly, until the mixture quite creamy and homogeneous. Book.
  4. Now the mass. In a bowl, place the flour, 25 grams of margarine, the salt, the sugar, and knead well.
  5. Then, add the milk and the eggs and continue to knead.
  6. Finally, add the baker’s yeast and wrap everything very well.
  7. Sprinkle a table with a little flour and put there the dough. Knead the dough a little more until it forms a ball and place it in a bowl covered with cling film, leaving it to rest for about an hour.
  8. Place the dough on a surface sprinkled with flour and stretch it with the help of a dough roller.
  9. Cut pieces thin of the remaining margarine and place on top of the dough. Fold the dough over the margarine, so that the margarine is fully covered mass. Extend the dough with the roller, fold it in three, and re-extend the dough with the roller. Repeat this process at least two more times.
  10. After you have repeated this process, extend the dough thinly (about 0.5 cm thick).
  11. Cut triangles with about 18 inches tall and 10 inches of base. Give a small cut in the vertical at the base of the triangle so that the ends come out slightly to the outside.
  12. Spread small portions of the cream over the base of each triangle and, roll the dough over the cream towards the nose of the triangle.
  13. Place the croissants on an oven tray lined with parchment paper and let stand for about 15 minutes.
  14. At the end of this time, brush the croissants with egg yolk beaten and bake in the oven, pre-heated to 200º C, for 15 to 20 minutes, until golden.
  15. When you are ready, remove from the oven and decorate with powdered sugar.

How to Make Croissants Everything You Need to Know About This Cooking 3

5. MINI CHOCOLATE CROISSANTS

For chocolate lovers here is a very simple proposal of how to make croissants… with chocolate, of course!

– Ingredients –

  • 1 package of puff pastry round
  • Chocolate to taste (milk chocolate, black, or other)

– Mode of preparation –

  1. More simple impossible. Divide the dough into triangles, place the chocolate in the tip wider and wrap.
  2. Bake in the oven, pre-heated to 160 C, until the dough is golden.

> The recipes presented in this article have been adapted from the blog, Coconut and Vanilla, our laps, the Flavors of Soul, Food from Portugal , and Chocolate the Most, respectively.

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