French croissant recipe without filling

Everyone who loves croissants dreams of one day being in a small French bakery with a hot croissant in their hands. Isn't that beautiful? Those who have been there will say without a doubt that French pastries are the most delicious. And although croissants were not invented by the French, it was in this country that crescent-shaped buns became a hallmark.





The French are proud of their croissants, their classic breakfast is not complete without fragrant freshly baked muffins. Locals eat them fresh and believe that after 3 hours, these bagels lose their special taste.

The technology of making croissants is quite painstaking. You need to take into account the temperature of the ingredients, be patient and give a couple of hours to prepare the puff dough. There is nothing difficult in cooking if you follow the instructions, and the time spent is worth it. Of course, if the dough is prepared in advance, time is saved at times.

In the store, you can immediately buy ready-made puff dough, and croissants will be ready in an hour. But if you are a true gourmet and self-respecting cook, you will not take the finished product.

If you have a desire to bake something and free time, the editorial board "Site" offers French croissant No stuffing. The whole family will gather in the kitchen to taste the delicious.

French croissant



The ingredients

• 250g flour
• 170g butter
• 120 ml of milk
• 5g yeast
• 35g sugar
• 5g salt
• 1 egg

Preparation

1. In a deep container, mix the dry ingredients: sifted flour, sugar, yeast, salt.
2. Add cold milk and mix the dough. Then add 50g of butter and mix the dough again. The finished dough should not stick to the hands, however, it should be soft and uniform. You can use a harvester to mix the dough, if any.
   
   
   
   
3. The finished dough roll in the form of a rectangle so that the width is 15 cm, the length is 30 cm, and the thickness is about 5 mm. Put the dough on a cutting board, sprinkle flour, and cover it with food film on top. Leave the dough at room temperature for 30 minutes.
   
   
   
   
4. Fold a parchment paper envelope of 15 x 15 cm and put softened butter in the middle. Roll out the envelope to get a flat square of butter, send it to the fridge.
   
   
   
   
5. Send the dough to the refrigerator for 6 hours. Then take it out of the refrigerator and roll 2 times more than a sheet of butter.
6. Take the oil out of the envelope and put it on one side of the prepared test. Seal the edges and roll the dough gently. Do not let the oil melt, you need to roll the dough and trim the edges without oil.
   
   
   
   
7. Fold the dough three times, put it in parchment paper from the oil and leave in the refrigerator for 1 hour.
8. After an hour, take out the dough and let it heat up for 2 minutes, roll the dough again along, remove the remains of the dough without oil, fold the dough three times and send it to the refrigerator again for an hour. It is important to roll the dough for no more than five minutes, otherwise the layers of the dough may stick together.
   
   
   
   
9. Take out the dough and roll it along the third time to a thickness of 5 mm. Cut the dough into triangles and place them in the refrigerator for 5 minutes.
   
   
   
   
10. Form croissants from triangles and put them on the pan. Mix 50 ml of milk with an egg and lubricate this mixture of croissants. Put them in a warm oven for 2 hours. Put a cup of hot water there. Prepare products at a temperature of 25 degrees.
    
    
    
    
11. After 2 hours, take out the croissants and grease them again with milk mixture. In the oven heated to 180 degrees, bake products for 10 minutes. Then reduce the baking temperature to 160 degrees and bake for another 5 minutes. Real French croissants Ready, enjoy your meal.
    
    
    
    

By all rules, croissants eat with their hands, breaking the muffin piece by piece for one bite. If the bun is filled, it is broken in half and eaten separately each part. Don't forget that if you're going to France.