A croissant and a cup of coffee in the morning...
What could be better? Only croissants with chocolate!
This filling will lift your spirits and fill you with energy for the whole day.
Although, who said that croissants are only suitable for breakfast?
You can snack on them during the day, serve them as dessert for dinner, and even satisfy your night cravings.
But this is only for those who are not at risk of being overweight.
Croissants with chocolate - general principles of preparation
Real croissants are made from puff pastry and are light and airy. You can prepare it yourself or buy it in a store. There are also many options for simplified dough, which is kneaded with kefir, sour cream, butter or margarine.
Chocolate is used for the filling. You can use any you like, even chocolate spread. You shouldn't put a lot. And it's not about greed. Chocolate melts very quickly and if there is a lot of it, it will leak out.
To form croissants, roll out the dough and cut into triangles. It is believed that the ideal thickness is 2.5-3 centimeters. It is most convenient to strip a round cake. Just cut into sections, like pizza. If you use purchased dough, which is most often a rectangular layer, then it is better to cut it into squares or rectangles. And they are then divided diagonally, the base of the triangle is simply stretched out a little with your hands.
Choosing the filling for croissants
Despite the fact that the classic French croissant is always made without filling, modern bagels are still filled with something tasty. Chocolate filling is very popular, which is made from 100 g dark chocolate, 30 g butter, 1 tbsp. l. milk and 1 tsp. cognac Melt the chocolate in a water bath, add the remaining ingredients and cool. Some housewives wrap a piece of milk or dark chocolate in a croissant. Instead of chocolate, you can take boiled condensed milk, berries and fruits, marmalade, marzipan, thick jam, marmalade or jam. Dried fruits with nuts and curd filling are good, for which 200 g of cottage cheese are ground with an egg, 4 tbsp. l. sugar and vanilla.
Among savory fillings, ham with cheese is especially popular - the ham should be cut into cubes and the cheese should be grated. Good for filling chicken, brisket, vegetables, mushrooms, feta cheese, fish and seafood.
Finally, you learned how to cook croissants at home, and the site has many step-by-step recipes with photos. The classic version of cooking with homemade puff pastry is, of course, very labor-intensive and complex. However, French confectioners believe that if you make the dough for croissants with your own hands, they turn out tastier. However, is it possible to cook for your beloved family differently?
Recipe 6: Mini croissants with chocolate in a frying pan
No oven? Well, okay! Fragrant croissants can be prepared even in a frying pan, if only you have the desire. Of course, they are slightly different from the originals. Namely, because they are made in small sizes and are fried. But still tasty and aromatic. Take ready-made puff pastry.
Ingredients
• 0.4 kg of dough;
• 30 ml oil;
• 90 grams of chocolate.
Preparation
1. Roll out the puff pastry thinly, cut into small triangles with a base of 5 centimeters.
2. Now place a piece of chocolate at a distance of one centimeter, cover it with the edge and pinch tightly. This is necessary so that the filling does not leak out. If the dough is dry, you can moisten it with water. Roll it up.
3. We form all products.
4. Heat the oil in a frying pan, add the formed products and fry on both sides until cooked. Remove to napkins to drain excess oil.
How to cook croissants correctly
Warm croissants with a delicate crispy crust and chocolate, cream or cheese filling are a symbol of French cuisine. However, few people know that croissants were invented by Austrian bakers who saved Vienna from Turkish invaders at the end of the 17th century. The fact is that bakers at all times worked at night to please the townspeople with fresh bread and buns in the morning. When the Austrian confectioners heard strange sounds, they immediately reported them to the guards. It turns out that the Turks were digging under the city walls, but their plans were not destined to come true. In honor of the victory, bakers baked bagels in the shape of the Islamic crescent. A hundred years later, Marie Antoinette tried Viennese buns and brought this idea to Paris, but French chefs only adopted the shape of a bagel, calling it a croissant (crescent). Parisian confectioners began preparing this dish from puff pastry, and still true French people start their morning with a fragrant bagel, dipping it in hot chocolate or coffee. Many housewives are looking for a suitable recipe for making croissants, because homemade baked goods taste better and sometimes you really want to surprise your loved ones with a new dessert. Let's try to find out how French confectioners prepare Viennese bagels? What is their secret?
Recipe 8: Croissants with chocolate and nuts
The nut topping gives the croissants an incomparable flavor. We will use peanuts, but you can use other nuts. It is very important that they are not fried, otherwise they will simply burn during baking. We take ready-made puff pastry, or you can buy it purchased.
Ingredients
• 0.4 kg puff pastry;
• 1 yolk;
• 100 grams of chocolate;
• 120 grams of peanuts.
Preparation
1. Nuts need to be crushed into pieces, but not into flour. We divide in half. One part is for sprinkling, the other will go into the chocolate filling.
2. Roll out the puff pastry. First, cut into rectangles, then diagonally.
3. Beat the yolk with two tablespoons of cold water.
4. Brush the triangles with egg. Place the chocolate bar, sprinkle with nuts, and twist.
5. Transfer to a baking sheet. Don't forget to bend the ends so that the croissant turns out to be an arc.
6. We form the remaining croissants in the same way. Let it sit for half an hour.
7. Grease all the products with the remaining yolk, sprinkle with cooked nuts and bake for 25 minutes at 180 degrees. But it’s better to be guided by your stove and nuts, which may begin to burn.
How to cook croissants: form and bake
We take the rested dough out of the refrigerator, roll it out again into a rectangle 3 to 5 mm thick and cut into tall triangles. It is convenient to do this by dividing a long rectangle into 2 parts and cutting each part with a zigzag. Some housewives roll out the dough into a circle, and then divide the circle into 6 triangles. In the middle of the base of the triangle we make a 1-2 cm cut - it is necessary so that the bagel can be easily rolled. If we are preparing croissants with filling, we place it on the wide part of the triangle, slightly retreating from the edge, and then carefully wrap the bagel into a roll. However, you can fill croissants after baking by cutting them in half - the filling is laid out on the bottom half of the bagel, the croissant is placed in a preheated oven for a few minutes and covered with the other half.
After rolling up the croissants, give them a crescent shape and place them on a greased baking sheet at a short distance from each other. We leave the bagels for half an hour, after covering them with a towel, and when they become fluffy, brush them with egg yolk and put them in the oven, preheated to 200 °C. Bake the bagels for about 25 minutes until golden brown, and then serve with the salty filling as an appetizer, and with the sweet filling as a dessert.
Recipe for croissants without filling. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “croissants without filling”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 288.8 kcal | 1684 kcal | 17.1% | 5.9% | 583 g |
| Squirrels | 6.7 g | 76 g | 8.8% | 3% | 1134 g |
| Fats | 9 g | 56 g | 16.1% | 5.6% | 622 g |
| Carbohydrates | 45.2 g | 219 g | 20.6% | 7.1% | 485 g |
| Alimentary fiber | 2.2 g | 20 g | 11% | 3.8% | 909 g |
| Water | 36.3 g | 2273 g | 1.6% | 0.6% | 6262 g |
| Ash | 0.837 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 62.5 mcg | 900 mcg | 6.9% | 2.4% | 1440 g |
| Retinol | 0.056 mg | ~ | |||
| beta carotene | 0.036 mg | 5 mg | 0.7% | 0.2% | 13889 g |
| Vitamin B1, thiamine | 0.119 mg | 1.5 mg | 7.9% | 2.7% | 1261 g |
| Vitamin B2, riboflavin | 0.074 mg | 1.8 mg | 4.1% | 1.4% | 2432 g |
| Vitamin B4, choline | 29.61 mg | 500 mg | 5.9% | 2% | 1689 g |
| Vitamin B5, pantothenic | 0.309 mg | 5 mg | 6.2% | 2.1% | 1618 g |
| Vitamin B6, pyridoxine | 0.14 mg | 2 mg | 7% | 2.4% | 1429 g |
| Vitamin B9, folates | 15.118 mcg | 400 mcg | 3.8% | 1.3% | 2646 g |
| Vitamin B12, cobalamin | 0.051 mcg | 3 mcg | 1.7% | 0.6% | 5882 g |
| Vitamin C, ascorbic acid | 0.03 mg | 90 mg | 300000 g | ||
| Vitamin D, calciferol | 0.142 mcg | 10 mcg | 1.4% | 0.5% | 7042 g |
| Vitamin E, alpha tocopherol, TE | 0.927 mg | 15 mg | 6.2% | 2.1% | 1618 g |
| Vitamin H, biotin | 0.948 mcg | 50 mcg | 1.9% | 0.7% | 5274 g |
| Vitamin RR, NE | 1.9815 mg | 20 mg | 9.9% | 3.4% | 1009 g |
| Niacin | 0.623 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 130.29 mg | 2500 mg | 5.2% | 1.8% | 1919 |
| Calcium, Ca | 44.67 mg | 1000 mg | 4.5% | 1.6% | 2239 g |
| Silicon, Si | 2.891 mg | 30 mg | 9.6% | 3.3% | 1038 g |
| Magnesium, Mg | 20.9 mg | 400 mg | 5.2% | 1.8% | 1914 |
| Sodium, Na | 109.1 mg | 1300 mg | 8.4% | 2.9% | 1192 g |
| Sera, S | 40.83 mg | 1000 mg | 4.1% | 1.4% | 2449 g |
| Phosphorus, P | 95 mg | 800 mg | 11.9% | 4.1% | 842 g |
| Chlorine, Cl | 150.92 mg | 2300 mg | 6.6% | 2.3% | 1524 g |
| Microelements | |||||
| Aluminium, Al | 533.9 mcg | ~ | |||
| Bor, B | 17.5 mcg | ~ | |||
| Vanadium, V | 42.65 mcg | ~ | |||
| Iron, Fe | 0.856 mg | 18 mg | 4.8% | 1.7% | 2103 g |
| Yod, I | 0.71 mcg | 150 mcg | 0.5% | 0.2% | 21127 g |
| Cobalt, Co | 0.794 mcg | 10 mcg | 7.9% | 2.7% | 1259 g |
| Manganese, Mn | 0.5791 mg | 2 mg | 29% | 10% | 345 g |
| Copper, Cu | 93.68 mcg | 1000 mcg | 9.4% | 3.3% | 1067 g |
| Molybdenum, Mo | 6.896 mcg | 70 mcg | 9.9% | 3.4% | 1015 g |
| Nickel, Ni | 3.389 mcg | ~ | |||
| Tin, Sn | 2.46 mcg | ~ | |||
| Selenium, Se | 4.429 mcg | 55 mcg | 8.1% | 2.8% | 1242 g |
| Titanium, Ti | 5.21 mcg | ~ | |||
| Fluorine, F | 10.43 mcg | 4000 mcg | 0.3% | 0.1% | 38351 g |
| Chromium, Cr | 1.04 mcg | 50 mcg | 2.1% | 0.7% | 4808 g |
| Zinc, Zn | 0.7533 mg | 12 mg | 6.3% | 2.2% | 1593 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 36.652 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.4 g | max 100 g | |||
| Galactose | 0.005 g | ~ | |||
| Glucose (dextrose) | 0.009 g | ~ | |||
| Lactose | 0.001 g | ~ | |||
| Maltose | 0.001 g | ~ | |||
| Sucrose | 0.034 g | ~ | |||
| Fructose | 0.008 g | ~ | |||
| Essential amino acids | |||||
| Arginine* | 0.111 g | ~ | |||
| Valin | 0.091 g | ~ | |||
| Histidine* | 0.035 g | ~ | |||
| Isoleucine | 0.069 g | ~ | |||
| Leucine | 0.133 g | ~ | |||
| Lysine | 0.068 g | ~ | |||
| Methionine | 0.031 g | ~ | |||
| Methionine + Cysteine | 0.041 g | ~ | |||
| Threonine | 0.053 g | ~ | |||
| Tryptophan | 0.028 g | ~ | |||
| Phenylalanine | 0.077 g | ~ | |||
| Phenylalanine+Tyrosine | 0.082 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.081 g | ~ | |||
| Aspartic acid | 0.131 g | ~ | |||
| Glycine | 0.062 g | ~ | |||
| Glutamic acid | 0.257 g | ~ | |||
| Proline | 0.084 g | ~ | |||
| Serin | 0.076 g | ~ | |||
| Tyrosine | 0.063 g | ~ | |||
| Cysteine | 0.036 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 18.29 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 5.3 g | max 18.7 g | |||
| 4:0 Oil | 0.001 g | ~ | |||
| 10:0 Kaprinovaya | 0.001 g | ~ | |||
| 14:0 Miristinovaya | 0.003 g | ~ | |||
| 16:0 Palmitinaya | 0.032 g | ~ | |||
| 18:0 Stearic | 0.005 g | ~ | |||
| Monounsaturated fatty acids | 0.039 g | min 16.8 g | 0.2% | 0.1% | |
| 16:1 Palmitoleic | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.036 g | ~ | |||
| Polyunsaturated fatty acids | 0.265 g | from 11.2 to 20.6 g | 2.4% | 0.8% | |
| 18:2 Linolevaya | 0.023 g | ~ | |||
| 18:3 Linolenic | 0.005 g | ~ |
The energy value of croissants without filling is 288.8 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Puff pastry for croissant
Real French dough with all the subtleties of preparation. It will take a couple of days, but the result will exceed all expectations. 2. Kneading
We take all products cold. We ventilate the room so that it is no more than 23 degrees.
Place the milk in the freezer a couple of hours before use. Ice grains should form in it.
Chop the butter into cubes, its temperature is 14 - 15. Pour the milk into a bowl, add the dough, salt, sugar, yeast, honey, sifted flour.
We begin to knead the dough until the gluten develops well, which gives it elasticity.
It takes on a shiny appearance and becomes smooth and springy to the touch.
Add the oil in two steps. Gluten is well developed. Observe the temperature of the dough. The correct values are 22 – 24 C, not higher. We round the dough, cover it with film and put it in the refrigerator to stand at 2 degrees for 12 hours. During overnight fermentation, pliable gluten is formed.
3. Oil preparation
We make an envelope from parchment paper. We try to keep the dimensions 19/19 cm. Add butter and beat it a little with a rolling pin. Roll out the layer to the same thickness. Place in the refrigerator until it becomes solid.
4. Rolling out
The next day, take the dough out of the cold. Knead with your palm. Roll out to dimensions 38/19 cm. We do these steps quickly so that the dough does not have time to warm up.
Spread the butter on the dough. Bring the edges together and pinch.
We level it to 7 mm thickness.
Fold into a four-layer book. Place in the refrigerator for 1 hour.
Roll out the well-cooled dough and make a three-layer fold.
We level the prepared dough to a size of 56/40 cm. In this case, the dough can shrink and also soften due to heating. In such cases, it needs to be cooled for 15 - 20 minutes. To be correct, you can roll it with breaks for cooling. Give gluten a rest.
The best option for rolling is dense, cold and plastic dough. With soft dough, the layers may stick together, and the finished baked goods may not have an openwork cut.
Croissants – a truly French dessert
In any city in France, restaurants and cafes offer croissants of various sizes, sprinkled with powdered sugar or decorated with a thin layer of icing. Crescent-shaped butter-based pastries have long become as much a symbol of the country as the Eiffel Tower and the tricolor flag.
Locals prefer croissants without filling, believing that it was invented by the Americans. The only exception is Patissiere custard. After spreading a puff pastry with butter or jam, adults wash it down with coffee, and children with hot chocolate.
In famous Parisian hotels, chefs create their own pastries every day so that guests will appreciate the fresh, melt-in-your-mouth puff pastry.
Recipe 1. Croissants from ready-made dough with condensed milk
Ingredients
half a kilogram of puff pastry;
butter – 150 g;
150 g boiled condensed milk.
Cooking method
1. Defrost the dough. Sprinkle the table with flour and unfold a sheet of puff pastry on it. Roll it out slightly. Cut the sheet into wide strips. Then we cut each strip into triangles.
2. Melt the butter and mix with boiled condensed milk. Place a teaspoon of boiled condensed milk filling on the wide side of the triangle and roll the dough into a roll.
3. Place the croissants on a deco lined with baking paper. Beat the egg and brush each bagel with it.
4. Preheat the oven to 200 C. Place the deco with croissants in the oven and bake them for half an hour. Place the finished baked goods on a dish and sprinkle with powdered sugar.
Recipe 4. Croissants from ready-made dough with ham and cream cheese
Ingredients
yeast-free puff pastry – 500 g;
curd cheese – 100 g;
Cooking method
1. Completely defrost the finished puff pastry and divide it in half.
2. Roll out one part into a thin circle and cut it into triangular segments.
3. Grate the ham on a coarse grater. Place the cottage cheese in a plate with high sides and mash it with a fork. Add ham to it and stir.
Video on how to make croissants at home
Very often during the cooking process many questions arise not about the composition of the recipe, but about the layering technique.
Watch the video and follow the recommendations. Of course, despite the apparent simplicity of the recipe, not everyone can make the perfect croissant. There are many nuances that need to be observed, and a lot of time must be spent, but what a wonderful result! These are weightless, layered and airy buns, and what if you get that same cobweb! I can tell you from experience that practice will help in this labor-intensive task. If you are not afraid of difficulties and are willing to train as hard as possible, then your efforts will be rewarded! Maybe not right away, but everything will definitely work out!
