Croissants made from yeast puff pastry
Origin of the recipe
Filled rolls, named after the French word "croissant" (crescent), were brought to Paris by Viennese pastry chefs in the late 19th century. Under their influence, the new pastry quickly gained popularity, along with local variations (the French are the ones who use yeast and generous amounts of butter in the recipe). Today, rich, crisp croissants are a traditional French pastry and one of the "must-try Parisian dishes."
What do you need for cooking?
Ingredients
-
Puff yeast dough
-
Egg
Kitchen utensils
- Knife
- Board
- rolling pin
- Baking tray
- Baking paper
Enjoy the morning aroma of fresh croissants, baked in just minutes thanks to our ready-made dough. Light and airy, with a crispy crust, they're the perfect choice for a quick and delicious breakfast.
Step-by-step recipe
Step 1:
Defrost the dough. The dough should be completely covered so that it does not dry out.
Step 2:
Roll out the dough into a rectangular layer 3-5 mm thick.
Step 3:
Cut the rolled out dough into four triangular pieces of the same size.
Step 4:
Roll the triangles into thinner and longer ones, from the base to the top.
Step 5:
Roll each triangle into croissants from the base of the triangle to its tip.
Step 6:
Place the croissants on a parchment-lined baking sheet, cover with a towel or film and let rest for 20 minutes.
Step 7:
Brush the croissants with mixed or beaten egg and place in the oven.
Step 8:
Bake the croissants for 10 minutes at 200°C, then reduce the temperature to 185°C and bake for another 10 minutes.
Cooking tips
It is important to prepare the dough correctly - when rolling it out, periodically turn the dough 90 degrees, this will make the dough more flexible.
Before cutting the croussan dough pieces, the dough should be 2.5-3 mm thick. When rolling the "triangles," stretch them slightly.
The longer the croissants are left to rise before baking, the better the taste of the finished croissants will be.
