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Recipe Croissants puff brioche di of 19-02-2015 [Updated on 29-08-2018]
Hot croissants accompanied by a good cappuccino are my favorite breakfast, sometimes on Sunday morning Ivano gets up early and buys them at the bar downstairs and brings me breakfast in bed :) To have my super breakfast more often, the the ideal would be to always keep a supply of croissants in the freezer for the occasion, so this morning, here is the recipe to prepare croissants at home which are a mix between croissants of brioche and puff pastry, puff pastry croissants; ) The idea of preparing this recipe was given to me by a misyana, he wrote me to thank me for the croissant recipe that I had proposed some time ago and he suggested that I try adding a roll of puff pastry ready to give a quick flaking to the croissants, I immediately got to work and here is the result, soft, sweet and buttery at the right point, ideal for all fillings. After shaping the croissants, you can also freeze them so that you have some ready for when you feel like it, you just have to remember to take them out of the freezer the night before and bake them the next day. Obviously the next experiment will be to reproduce the croissants peeled like those of the bar, but since the procedure is a little long and the recipe is a little laborious, I've been postponing for a while, but sooner or later I will also try my hand at this other preparation. For now, however, I leave you to these excellent croissants puff pastry, certainly faster to make but just as greedy;)
How to make brioche puff pastry croissants
Mix the melted butter, milk and sugar in a bowl
Put the flour in a bowl, make a hole in the center and put the yeast and pour the mixture of butter and milk
Start kneading then add the honey, vanilla and grated lemon peel
Knead everything until you get a well-strung dough
Then form a ball and leave to rise for 2 hours
Now roll out the brioche dough on a floured surface forming a rectangle
Cover the brioche pastry with a layer of puff pastry. Roll out with a rolling pin to combine the two doughs
Then cut into triangles
Brush each triangle with a little melted butter and sugar
Then roll up to form the croissants
Put the croissants obtained on a baking sheet lined with parchment paper and let them rise for another hour
Now brush the croissants with a mix of butter and milk and cover with sugar, then bake in a preheated oven at 180 ° and cook for 15 minutes
Let the pastry croissants cool
Serve and good breakfast
Croissants sfogliati, the recipe to make them like in the bar
There is no need to go out to enjoy the perfect croissants like in the bar, even if we make breakfast at home. Here is the recipe created by the master pastry chef Iginio Massari to prepare these desserts and not feel the nostalgia of the hot tray of freshly baked brioches.
When you need an easy and quick appetizer to make even at the last minute, savory croissants are always the ideal solution! Perfect to serve as an aperitif together with a glass of bubbles, they can be stuffed with the most varied ingredients so as to meet everyone's tastes: not only edamer and pancetta or salmon and robiola then, but also raw vegetables, grilled vegetables, sauces , mozzarella, dried tomatoes, olives… let your imagination guide you and delight your guests! Prepare savory croissants for a buffet with friends along with other classic appetizers with puff pastry such as rustic and pizzette, or serve them at Christmas or New Year's Eve dinner ... in any case, there won't be even one left!
Try to try your hand at a very sweet test: homemade puffed croissants!
Do you want to prepare them for breakfast and take them out of the oven in the morning?
Prepare the dough with a gram of dehydrated brewer's yeast or 3 grams of fresh yeast in the afternoon (6 pm) let the dough rise until eleven / midnight, then proceed with the forms and let it rise until 6 am. At 7 you will have baked your hot croissants!
Prepare the croissants as per recipe, then make the shapes and freeze. In the morning take them out 3 hours before baking, so that they have time to thaw and rise.
In the end you can freeze the croissants even when cooked (cooled) and take them out for an hour before consuming them after a quick passage in the hot oven! They will be like freshly baked.
Do you want to try your hand at flaky croissants (almost like at the bar)?
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How to make puff pastry croissants
First of all, take the puff pastry out of the fridge, roll it out leaving it on its baking paper. Divide it into 4 parts (making a cross cut on the circle) with the help of a sharp knife and divide each slice into 3:
Obtain a total of 12 wedges.
Finally, make a small horizontal incision of about 1 2 cm, in the center of the large part of each clove and lay just a scant teaspoon of jam or cream on top:
Then detach each wedge from the whole. Stretch each wedge slightly to lengthen it and roll it up starting from the wide part:
continue to roll up to the end without applying too much pressure, making sure that the tip ends up under the newly formed croissant:
Finally fold and slightly roll the corners of the croissant inwards, to give the typical shape of the croissant (as you can see from the photo in the pan)
Line a baking sheet with the parchment paper on which you have worked and after arranging the Croissants, brush their surface with water and granulated sugar previously mixed in a glass:
Brush well so that a caramelized crust is created during cooking.
Bake your Croissants in a hot oven at 180 degrees for 30 minutes until golden brown.
Take the pan out of the oven and remove the croissants with the help of a spatula, place the Puff pastry croissants to cool for a few minutes. They are excellent both hot and just fresh:
Keep the puff pastry cornets
Once cooked, the croissants can be kept at room temperature for 1 day crispy. The next day they lose a little fragrance like all puff pastry preparations.
you can keep them in the fridge raw, just stuffed. It will keep 2 & # 8211 3 days ready to cook
You can freeze them from freshly made raw, first in a tray, then put them in space-saving plastic bags, when they have solidified. You can then cook them directly in the oven
- Bowls of various sizes
- Transparent film
- Wooden spoon
- Scale weighs food
- Pasta cutter wheel or sharp knife
- Tape measure
- Rolling pin
- Baking paper
- Baking plate
- First prepare the leavening. Sift the Manitoba flour into a bowl. Dissolve the brewer's yeast in warm water, adding a teaspoon of sugar to activate the fermentation. Add the dissolved yeast to the flour and mix until you get a thick batter. Cover the bowl with a sheet of cling film and leave everything to rise in a warm environment for about an hour.
- In a large bowl, sift the Manitoba flour with the white flour of type 00. Then combine the fermented yeast, the sugar, the vanilla flavor, the salt, the soft butter and the liquids (water and milk): mix for a long time with hands until an extremely soft and smooth dough is obtained. Place the ball in the bowl, cover with cling film and let it ferment for about 2 hours or until the dough has tripled in volume.
- In the meantime, prepare the butter, which will be used to obtain the "sfogliatura". Place the 200 g of butter in a sheet of cling film and cover with another sheet. Flatten the butter with a rolling pin until you get a rectangle measuring 15X20 cm. Put the rectangle of butter thus obtained in the fridge so that it can firm up well.
- Once risen, work the dough with a rolling pin until you get a rectangle measuring 30X40 cm, with a thickness of about 1 cm.
- Remove the stick of butter from the fridge and place it in the center of the rectangle of dough, removing the film.
The thickness of the butter stick must be approximately equal to that of the dough!
- Fold the edges of the dough to seal the butter and obtain a sort of "bundle."
- With a floured rolling pin, roll out the bundle obtained into a rectangle with the same initial dimensions (30X40cm).
- Fold the rectangle in three: fold the two ends of the dough towards the center, creating three states.
- Wrap the dough in cling film, place on a tray or plate and let it harden in the fridge for 40 minutes.
- After 40 minutes of rest, remove the dough from the fridge, place it on the lightly floured work surface, taking care to arrange the free end to our right. Gently tap the dough with a rolling pin so that the butter is distributed well. Then roll out the dough until you get the starting rectangle again (30X40 cm). Fold the rectangle in three: fold the two ends of the dough towards the center, creating three states. Wrap with plastic wrap and leave the fridge to harden for 40 minutes.
- Repeat the procedure described in point 10 again, leaving the dough to rest for 40 minutes in the fridge.
- After the last 40 minutes of rest, roll out the dough into a 30X40 cm rectangle, to a thickness of about 7-8 mm.
To facilitate the complex peeling operation, the dough must always be very cold: the longer the dough remains in the fridge, the easier it will be to lay it out.
- Engrave the dough with a knife or a pastry wheel to form rectangles with a base of 6-7 cm, with a height equal to that of the starting rectangle (30 cm).
- Cut each triangle at the base: this way you will have more dough to wrap the croissant. Widen the base of each engraved triangle and wrap it around itself.
- Place the croissants thus obtained on two plates lined with baking paper, taking care to maintain a certain distance between one and the other.
- Leave the croissants to rise at room temperature or at 25-27 ° C for about 1 hour and a half, so that they double their volume.
- Brush the surface of the croissants with water and sprinkle with granulated sugar or granulated sugar.
- Preheat the frono to 200 ° C and cook for 5 minutes. Lower the temperature to 180 ° C and cook until golden brown for another 15-20 minutes.
Croissants with mother yeast
To prepare the Italian-style croissants, first start by preparing the chariot. In a bowl, pour the flour, crumbled yeast 1 and water 2. Quickly knead 3,
until a homogeneous consistency is obtained 4. Cover with cling film and let it mature between 8 and 10 hours at room temperature 5. After 8-10 hours of maturation of the biga in a planetary mixer equipped with a hook, pour the two flours 6,
then add the sugar 7, the tip of a teaspoon of vanilla extract 8, the water 9
and crumbled yeast 10. Also add the chariot 11 and operate the planetary mixer. When the ingredients are well blended together, add the eggs 12 to the dough a little at a time and work with the hook until completely absorbed.
Add the salt 13 and work a couple of minutes more. Then add the soft butter 14 a little at a time, waiting for the first piece to be well absorbed before adding the next. Knead until the dough is strung on hook 15.
Then transfer the dough onto a pastry board 16 and pirlatelo, so as to give it a spherical shape. Transfer the dough to a bowl, cover with cling film 17 and let it rise at room temperature for 1 hour. Take back the dough 17
and place it on a rectangular tray 19. Squeeze lightly with your fingers, to spread it out 20. Cover the dough with film 12 and transfer it to the refrigerator for 12 hours.
After 12 hours, take the butter from the fridge and roll it out between two sheets of parchment paper, using a rolling pin. You will need to get a 20x16 cm 22 rectangle. Take back the dough that will be slightly leavened, transfer it to a lightly floured surface 23 and roll it out to form a 40x26 cm 24 rectangle.
Place the slab of butter 25 in the center of the dough and fold the longer edges of dough over it. Seal the other two short sides by bringing them towards the center 26 and applying pressure with the fingers 27. You will have to set the butter well and seal the dough.
Roll out the dough with a rolling pin 28, so as to obtain a rectangle about 45 cm long and 22 cm wide. If the dough has heated up, transfer it to the refrigerator for 15 minutes, well covered. At this point, bring a flap of dough to one third of the rectangle 29 and fold the other over it 30. In this way you will have made the first fold at 3. Cover with cling film and let it rest for at least 30 minutes in the refrigerator.
Take the dough back and always arrange it on the floured pastry board, roll it out in the direction of the folds 31 until you get a rectangle of the same size as before. At this point repeat the fold at 3 always bringing one edge of dough towards 1/3 of the rectangle 32 and the other to cover 33. Wrap in cling film and refrigerate for another 30 minutes.
and make a final 3-fold as you just did. Wrap again in cling film 34 and let it rest in the refrigerator again, this time for about 60 min. Finally, take the dough and roll it out to a thickness of about ½ cm until you get a rectangle 80 cm long and 15 cm 35 wide. Trim the edges well then to be precise 36.
From this you will have to obtain 12 triangles of 10 cm of base and 15 cm of height 37 38. At this point, hold the base of the triangle obtained firmly with one hand and with the other hand gently stretch the dough in order to increase its length by 1/4 39.
Now you just have to roll your croissant starting from the base without squeezing or squeezing too much 40. You will need to get 2 full turns, then 3 turns 41. Prepare all the croissants in this way and place them gradually on a dripping pan, spacing them well 42.
Let it rise for 2 hours at room temperature 43, then brush the surface with the yolk beaten with fresh cream 44. Bake in a preheated static oven at 200 ° for 25 minutes, checking the cooking without opening the oven until they are golden brown. Remove the croissants from the oven and let them cool before serving 45.
Ingredients for the croissants of brioche dough
Heat the milk until it becomes lukewarm.
Put it in a bowl, dissolve the yeast in it together with a spoonful of sugar.
In a bowl put the flour, the butter at room temperature, the remaining sugar and the lemon peel.
Start kneading the dough.
Add the milk and the two eggs.
Knead first in the bowl, then transfer to a floured surface.
And work until you get a homogeneous mixture.
Cover and let the dough rise until doubled in volume. It will take at least two hours.
Divide the croissant dough in half and roll out the first part on a floured surface until you get a circle.
Make eight triangles out of it.
Roll up the croissants of briosche dough starting from the base, as in the photo.
Place the croissants well spaced on a baking sheet lined with parchment paper, cover and let rise overnight.
The next morning, beat the egg with the milk and brush the croissants with brioche dough.
Bake the croissants of brioche dough in a preheated static oven at 170 ° for 15-20 minutes.
Stuff the croissants to taste and sprinkle with icing sugar. I went for the classic: cream and black cherry. :)
Rolled croissants of brioche dough
In a bowl combine the dry ingredients: the Mix for Sweets Nutrifree, yeast, sugar and orange peel (you can also add grated lemon peel and vanilla seeds to taste).
In a tall, narrow container, combine the liquid ingredients: water, milk, egg and oil.
With the blender, blend all the liquid ingredients to create an emulsion, then add it to the dry ingredients and with the whisk fitted with spiral whips start kneading until you have obtained a well blended, firm and sticky mixture.
Leave the mass to rise for 2 hours under cover.
In a double boiler or microwave, melt the butter into cream. Resume the dough (touch it as little as possible with your hands), and rework it with the help of a spatula or the same mixer. Make 8 pieces weighing around 65g each. Gently work each piece in your hands, as needed, lightly greased with oil.
Put a little flour on the work surface (very fine corn flour and very fine Nutrifree rice flour mixed), with a rolling pin roll each piece finely to form a rectangle about 10 & # 21530 cm.
Brush 7 rectangles with cream butter (you need the eighth to close), place them one on top of the other and close with the last rectangle. Now, with a rolling pin, spread the pastry a little more and, starting from one end, cut it into 10 triangles.
Make a small incision on the base of each triangle and, starting from the widest end (not the tip), roll each triangle on itself. In this way you will have shaped your croissants.
Place the croissants on the baking tray, place the pan in a large plastic bag and let it rise for about 1 hour, then let it rest for about 30 minutes in the refrigerator.
Put a small pan of cold water in the oven and set the temperature to 200 °.
Brush the surface of the croissants with beaten egg and, if desired, sprinkle with granulated sugar.
Bake in a preheated oven in the ventilated mode for about 20-25 minutes or until golden brown desired.
Croissants puffed with mother yeast
The croissants puffed with mother yeast are tasty croissants made with the butter flaking method, with a long and slow leavening that brings out all the benefits of the mother yeast.
THE croissants puffed with mother yeast they are delicious croissants of French origin prepared with a dough that is divided into sheets, due to the rich presence of butter, which goes to stratify the dough. THE homemade puffed croissants they are perhaps one of the myths of homemade artisan pastry, one of those preparations that chase each other at all costs, looking for perfection every time, or rather the similarity with the industrial ones, which can be commonly consumed at the bar, with a steaming cappuccino.
The puff pastry croissants are a pastry specialty, a crescent-shaped dessert, stuffed with cream, Nutella or jam or even simple, prepared with a leavened dough based on eggs, sugar, butter and flour, capable of making breakfast even more simple a magical moment of the day, for an awakening like a real king. The cornetto owes its name to the typical shape, which includes two small horns.