Traditional recipes

Puff pastry croissants with champagne

Puff pastry croissants with champagne

I cut the soft butter into cubes and mixed it with the 150 g of flour.

With this composition I will grease the dough sheet.

I mixed the sifted flour with salt, sugar and yeast, I put champagne, oil and cold water.

I kneaded a dough so as to homogenize the ingredients.

I divided both the dough and the butter composition into two parts, it will work easier this way.

I spread a very thin sheet, which I greased with the butter mixture.

You can do this by hand or with the help of a knife or palette.

I rolled the sheet very tightly, thus obtaining a roll which I then spun in the shape of a snail.

I did the same with the other part of the remaining dough.

I put the dough in the fridge for two hours, ideally overnight.

I took the dough from the fridge after this time and spread a sheet of about half a cm.

I made two kinds of croissants.

I stretched one sheet round and then cut it into triangles and the other I stretched it into rectangles and cut rectangles.

I put plum jam, rolled the croissants, then put them in the baking paper tray.

I baked them at 220 degrees for 30 minutes.

After they cooled, I powdered them with sugar.



Have fun !!


Puff pastry croissants

I filled it with shit and made some croissants, because for us the puff pastry itself is already too greasy, any other filling would have made it difficult. There are appetizer croissants made of puff pastry, quick and tasty, which can be decorated with various seeds: cumin, poppy, sesame. Rating: 5 & # 8211 1 vote & # 8211 23 min. When I don't have time to spend too much time in the kitchen, I also use commercial dough.

Puff pastry croissants with jam and walnut filling. Autoplay When autoplay is enabled, a suggested video will automatically play next.


Dough recipes (leavened, from sheets, puff pastry)

Homemade noodles like in Radauti
Rub the egg with the flour, milk and salt in a bowl. Make a suitable hard dough and with the rolling pin spread a thin sheet. Let it dry, let it dry. Then roll it, like a pancake, and cut it with a knife with a very sharp blade. If . Homemade noodle dough
I'll give you the dough recipe I'm making. From this dough I make very fine noodles for chicken or beef soups, but also wider noodles for homemade pasta with cheese, meat or nuts. The main rule is that it is not used. Horny shit
Dissolve yeast in milk. Add sugar and vanilla sugar. After it has melted, gradually pour the oil. Sprinkle the flour in the rain and from all these ingredients knead a dough that is only good to spread. Divide the dough into two equal parts. One more part. Donuts with yogurt
In a bowl, beat the eggs well with the sugar, then add the yogurt and mix well with the whisk. Then add a pinch of salt, baking soda, lemon peel, vanilla essence and enough flour to make a dough like a thicker cream. In a. Gingerbread with honey
Mix warm honey with very soft butter. Add the baking soda dissolved in a tablespoon of warm water, cinnamon, cloves, allspice, then flour. Knead the dough until it comes off your hand and let it rest for 15 minutes. Spread a sheet. Sarailie
Beat eggs and mix with a cup of yogurt, oil and flour. Knead an elastic dough, suitable so that it does not stick to your hand, which you leave covered. Let the dough rest for about 20 minutes. Mix the remaining flour with the starch. Salty croissants
Mix the warm milk with the yeast, oil, a little salt and flour, and leave the dough obtained in a warm place, until it rises. Spread the dough and cut it into triangles. Put a piece of ham at the end of the triangle and roll. Fermented croissants
Rub the osanza with a clean wooden spoon until it becomes a white foam. Prepare a thin mayonnaise, made from yeast rubbed with sugar, milk and a little flour. Let the mayonnaise grow as much as double its volume and then mix it with the rubbed osanza. Winter pretzels
Mix all the ingredients until you get a suitable hard shell and let it cool for a few hours. then a little bit of cold shell, model 6-7 cm long sticks that you join and give them the shape of pretzels. Place them in a very greased tray. Polish pretzels
Sift the flour together with the baking powder and a pinch of salt. Gradually add the egg and yolk, rubbed with sugar, lemon peel, then milk and flour sifted with baking powder. Mix well and make small pretzels from the dough obtained. Flat with sweet cheese
Prepare a homogeneous dough, mixing milk, sugar, flour, eggs and 5 g of salt. Fry the dough in a pan in small forms added with a spoon. After frying, remove on absorbent paper. Prepare the mixture of fresh cottage cheese and. Croissants with jam
The sugar dissolves in mineral water, along with salt powder and various essences. Subsequently, flour and, progressively, margarine are incorporated in the composition. Knead well, then leave to rise for 20 minutes. From the dough spread a thin sheet. Litia
Dissolve the yeast in water, then add a pinch of salt, grated fruit peel and sugar. Then add the flour and knead a dough, which is left aside for about 20 minutes. The shell is divided into two equal parts, which are shaped like some. Donuts from potatoes
Boil the potatoes in their skins or peel (as desired), then crush as for puree. Knead well, adding the leavened bread dough. From this crust spread a thick sheet of about a finger, which is cut with a glass. . Donuts with cheese
Leave a little flour aside, putting the rest in a bowl. The sugar dissolves in warm milk and the yeast in a little cold water. Pour both liquids over the flour in the bowl, then add eggs, margarine, lemon peel and a powder of. Cornlets with ham, cheese and sausages
1. After the dough has completely thawed, spread it a little, then cut it into strips 2-3 cm wide. I divided them and with some of them I covered a piece of cheese wrapped in ham, and with the rest of the sausage pieces.2.Grease the croissants with. a Sfihaa or Lahm bia ajina -Meat pies "specific to Arab countries
Mix the flour for 2 minutes with the instant yeast, then add the rest of the ingredients and knead for 20 minutes. Cover with a kitchen towel and leave to rise in the heat for about 1 hour. During this time, prepare the meat. Cut the onion. Pâtés with sheep's milk and zaa atar-Meat pies-specific to Arab countries
Remove the pie dough from the freezer and let it thaw for a few minutes. Triangles with cheese or ham
Unfold the puff pastry sheet after thawing, cut the squares, then fill with the cheese filling, prepared from the ingredients for this filling well mixed. On each square, add 1 teaspoon of filling, fold the dough in half.

Horny shit

I can't imagine how could have been missing from Christmas cake series just the tender croissants, one of the desserts so dear to childhood. With the scented filling of shit or jam, the croissants press, in my mind, the button of nostalgia. It's as if I see in front of my eyes the chubby croissants that my mother was making. I also remember that these delicacies were among the first desserts that I dared to make myself (around the age of 12 I think), after searching for a few hours through the yellowed sheets, with recipes, of my mother, recipes inherited, borrowed from colleagues or transcribed from a book by Sanda Marin, browsed by someone. Memories & # 8230 Let me go back to the present and tell you that the dough for these croissants is, in fact, a simplified version of the French dough.

That is, instead of lying, folded, paused, stretched, folded, etc. until we get bored (about six times), the dough is worked continuously, without rest breaks. Which means a saving of time, even if we perform the stretching-folding operation the same number of times. As with French dough, we must pay attention to a few details: the flour must be of good quality, and the butter (with a high fat and unsalted content) must be brought to room temperature.

The shitty croissants fit perfectly with the Challenge of December, launched by Brandusa within the Dulce Romania project, a wonderful project created, a year and a bit ago, by Mihaela. I must also tell you that, from the quantities below, I made two trays of croissants (1.1 kg in total), so adjust the quantities as desired.

Ingredient:
& # 8211 flour 500 g
& # 8211 sour cream (minimum 20% fat) 250 g
& # 8211 butter (80% fat) 220 g
& # 8211 powdered sugar 2 tablespoons (40 g)
& # 8211 rahat 260 g

On the worktop or in a bowl, put 120 g butter, sifted flour, a tablespoon of powdered sugar and sour cream. Knead thoroughly until you get a homogeneous dough, detached from the walls of the bowl. On the worktop sprinkled with a little flour, spread a rectangular sheet. Put the remaining butter in the center and press it with a spoon.

Fold the dough, bringing the ends over the butter. Spread with the twister with reverse movements (ie, up and down, from right to left, as it was in the first stage). Fold the dough again and spread the sheet again (obviously changing the direction of movement). Repeat the operation so that, in total, you have stretched and folded about 6 times. Put the dough in the fridge and let it rest for half an hour.

Preheat the oven to 190 degrees Celsius. Take half of the dough and spread it on a sheet with a uniform thickness of 4-5 mm. If you want the croissants to be bigger, cut the dough into squares with a side of 8 cm, put shit in one corner (cut the pieces) and roll. If you want the croissants to be small (to be eaten in one gulp), cut the sheet into 10 cm squares, then cut once more diagonally (you will get some triangles). Similarly, put the shit (one piece at a time) and roll.

Place the croissants in trays lined with baking paper. Leave them in the oven for about 20 minutes (check them once, after 15 minutes, not to brown too much at the base, in which case raise the tray above). Take them out on a plate and powder them, while they are hot, with the rest of the powdered sugar. Keep the croissants for several days in tightly closed boxes.


VANILLA CORNULTS

Vanilla croissants, snow with powdered sugar are so good that I have to make a double portion every time.

I prepared here tender croissants with almonds and vanilla, tender cookies not missing from the Christmas or Easter holidays. They are very easy and quick to prepare, so I just need to make sure I have the ingredients at hand.

I honestly admit that I fell in love with them in 1998, when I ate them on my first Christmas vacation in Germany. I hadn't heard of it before vanilla and almond croissants. But it was love at first glance. Their original name is vanillekipferl.

We like it very much cornuletele. They prepare many kinds of cookies, candies, biscuits and gingerbread for Christmas, and some of them reach carolers, others turn into sweet gifts for friends.

If you want to see all the croissants prepared by me, you can find them in this post: croissants with walnuts, shit, jam, lard, fasting borscht, butter and lard or lard and sour cream. Honestly, it would be very difficult for me to choose a favorite recipe. If you want to prepare other cookie recipes, I leave you here my cookie collection, and here biscuit collection.

Modeling croissants with vanilla and almonds it is not complicated. From the dough, make cords with a diameter of 1 cm (max 1.5 cm) and cut pieces of the same length. These will be bent and will look like horseshoes, and the ends will be squeezed between the fingers. I asked Harry to help me and he liked it. In general, children like to help in the kitchen, with things that stimulate their imagination and seem more like a game.

They can sit quite close in the tray. They will not grow.

Fresh vanilla croissants can be stored for almost 2 weeks in tightly closed boxes in the pantry. They are delicious, fragrant and younger every day. I now leave the list of ingredients and how to prepare for vanilla croissants and I wish you happy holidays and rich meals:

INGREDIENT:

seeds from 1 vanilla pod

1/2 teaspoon vanilla extract

50 g finely ground almonds

I mixed the butter (kept at room temperature for about 30 minutes) with the vanilla bean seeds, vanilla extract, sugar and egg. I added the finely ground almonds and flour and mixed until the composition was homogenous. Depending on the size of the egg, it is possible to add another 10-20 g of flour or almonds, so as to obtain a soft, elastic dough that does not stick to the hands.

I shaped cords with a diameter of 1 cm and cut them so that they are about the same length. I bent them slightly, like a horseshoe, then squeezed my heads between my fingers. I put them in the tray lined with baking paper and left them to cool for about 60 minutes, then I baked them in the preheated oven at 180 ° C for 12-15 minutes. As soon as I took it out vanilla croissants from the oven I rolled in powdered sugar.

I let the vanilla croissants cool down, then ate them with great appetite.

If you like the recipe and try it, I am waiting for your pictures, and if you share it, thank you!


1. To prepare this croissant dough we must sift the flour together with the salt and baking powder.

2. Beat the butter with the sugar with the mixer until they become a homogeneous cream.

3. Add the two yolks one by one, taking care to add the next yolk only after the previous one has been perfectly incorporated in the butter cream.

4. Add sour cream, vanilla sugar (or vanilla essence), peel and continue to mix on low speed. Gradually add the flour and mix until you get a homogeneous dough.

5. Put the dough on the work table lightly powdered with flour and give it a spherical shape. We don't have to knead it too much, just give it a compact shape.

6. Wrap the dough in food-grade plastic wrap and refrigerate for an hour or until it hardens enough to be spread.
After resting, remove the foil and knead the dough a little.

7. Powder the work table with flour, break a piece of dough and spread a round sheet with a diameter of about 20 cm and a thickness of 3-4 mm.

Type. To give the dough shape as correct as possible, place a plate on top and cut around it with a knife.

8. Cut the sheet in half, then in quarters and each quarter in half. Thus, we get triangles of donut dough that we fill with our favorite filling: shit, nuts, jam, etc. The filling is placed at the base of each dough triangle and rolled from the base to the top.