How to bake croissants at home

French cuisine is famous for its sauces and pastries. That's the last we'll talk with, or rather, try to recreate it at home in the kitchen. Especially popular throughout the world are such confectionery products as croissants. They are good for breakfast (the French themselves start their day with them), as a light snack, as well as on the festive table. Immediately make a reservation: bake these products - a troublesome and long business. Of course, you can just buy products "7 days". Croissants in a bag are always soft, although the goods can lie on the shelf for six months. Does not it bother you? Why do you need margarine with emulsifiers-stabilizers? Let's roll up our sleeves and start.

How to bake croissants, and what you need for this

We are stocked with the best products - the taste of the product directly depends on their quality. Flour - a pound - only the highest grade, carefully sifted through a sieve. Yeast, always fresh, and not in powder - 20 g. Tutu (200 g) of good expensive oil - put it before the whole process for several hours in the freezer. Half a glass of fatty natural milk or cream - warm slightly before use. Two eggs (one will go into the dough, and the other - to lubricate the bagels) and 50 g of powdered sugar. Well, another pinch of salt and 125 g of water. Have you prepared everything you need? Then let's begin.

Step 1. Mix the dough

It is clear that before you bake croissants, you need to make a dough. For this it is necessary to knead sifted flour with yeast. Gradually add sugar powder, salt, egg, shaken with milk, water. All carefully mne 3-4 minutes and sculpt the bun. On his top we draw a cross with a knife and open it along the line of cuts, so that a flower bud appears. We sprinkle the Misochka with flour, put our bollocks there, wrap the bowl in a plastic bag and put it in the refrigerator for at least 2 hours, or even better - at night. Here is a small nuance: if you plan a sweet batch (with jam, candied fruits, marzipan or chocolate), take a little more than the specified amount of sugar; If you are thinking of croissants with cheese, ham or spinach, then it is less than the norm.

Step 2. Preparation of puff pastry

Cut the chopping board with flour, unfold the bollocks as a fully blown flower. Roll it from the middle to the sides until you get a 1 cm thick layer. On the other board we put food film, on it - the oil taken from the freezer. We roll it in exactly the same way as the dough. Try to act quickly so that it does not soften. Oil is placed on the middle of the dough (the top layer is smaller than the bottom one). We will wrap the dough with the "envelope" and roll it out in length to make an elongated rectangle. We put it three times and put it in the refrigerator for half an hour. Before baking croissants, we will need to do two more times to do the same procedure: get the dough, roll it in length, fold it up and put it back in the refrigerator for half an hour. You were warned that French pastries are a troublesome business. At this phase there is an option for the lazy: buy a ready-made puff pastry, defrost, roll into a layer.

Step 3. The final step

Roll our pack into a 5 mm thick layer. We cut into triangles. You can simply bake them, but you can put some stuffing. We turn off the bagels and put them on the baking sheet with margarine. Before baking croissants, you need to put the baking tray in a warm place for two hours. During this time the bagels will grow twice. The top of the products is lubricated with a stirred egg to make the croissants. We send the pan to the preheated oven to 230-240 ° C for 20 minutes.