- 750g of flour
- 2 tablespoons of oil
- A little yeast baker
- 1 sachet of pastry yeast
- 1 egg
- 1 glass of tea powdered sugar
- 1 pinch of salt
- Warm water to collect dough
Mixture of butter
- 250g of butter
- The oil
- 1 sachet of pastry yeast
- 250g of dark chocolate
- 1 egg
– Put the sifted flour in a bowl and dig a well in the center, place the salt, sugar and egg in it and mix, add the crumbled yeast and pastry yeast, gradually add the lukewarm water and gather the dough And knead the whole until a soft and smooth paste is obtained.
– Make small balls in the size of the peaches, cover them with a cloth and let them rest.
– Mix the butter, oil and yeast in a bowl.
– Place a ball on a well-oiled table. Spread it lengthwise and widthwise to obtain a round laminate, spread the lamination with the butter mixture, roll it on itself to form a long sausage, continue the same operation with the other balls.
– Fold each long sausage between the finger as a braid and arrange them gradually on a sheet covered with a sheet of parchment paper, place a piece of chocolate in the center of each braided crescent, let rise in a covered Place warm from drafts, brush them with the egg.
– Cook in a preheated oven at 180 ° C until golden brown.
- 500g of sausages (merquez)
- 300g flour
- 6g of salt
- 1 egg
- 150g butter
- 10g baker’s yeast
- 80g of milk
- 30g of water
- 50g grated red cheese
- Cook the sausages a few minutes in a frying pan (do not add fat). Brown in both sides, then place in a paper towel.
- Put the sifted flour in a fountain, add salt, egg, yeast mixed with water and milk.
- Knead until soft and smooth.
- Form a ball and place it in a salad bowl, cover with food film and let stand for 1 hour at room temperature.
- Cast off and put in the refrigerator for one hour.
- Lower the dough with a roller on a floured surface leaving the center thicker.
- Place the butter on the thickest part. Fold the butter with the dough.
- Flour the table again and flatten with a roller to obtain a rectangular drop of 4 to 5mm thick. Then fold this dough over itself into three equal parts. Let stand for 30 minutes in a cool place.
- Roll out the dough to 3mm thickness. Cut out 10cm by 10cm squares using a dough cutter.
- Place the sausages in the center, close the square by folding into three parts.
- Gild the surface of each rectangle with egg yolk and a little water. Garnish with grated cheese.
- Place these stuffed croissants on a buttered oven tray.
- Bake in a medium oven until golden brown.
- Serve immediately.
– 500g of flour
– 1 egg
– A little baker’s yeast
– 1 sachet of pastry yeast
– 1 sachet of vanilla sugar
– A bowl of melted butter and oil for laminating
– 1 chicken breast cut into small pieces
– 1 sliced carrot
– 1 onion, thinly sliced
– 1 can of minced mushroom
– Salt pepper
– Heat a piece of butter in a sauté pan and cook the minced onion until it is melted, add the carrot and the mushrooms and let them brown, stirring often with a wooden spoon, salt and pepper .
– Heat 2 tablespoons of oil in another skillet and brown the chicken pieces until they are well cooked, salt and pepper.
– Mix the vegetables with the chicken and drain the stuffing in a colander.
– Put the sifted flour in a bowl, dig a well in the center to make a fountain, add the egg, baker’s yeast, salt, pastry yeast, gather the mixture with water, get a solid paste, knead Strongly with the palms of the hand for half an hour until obtaining a soft paste.
– Form this dough with small balls, let stand 15 minutes.
– Place a ball of the dough on a well-oiled table, spread out lengthwise and widthwise so as to obtain a round puff pastry, coat it with the butter-oil mixture.
– Overlap 8 puff pastry rounds on top of each other to coat between each round puff pastry with butter-oil mixture.
– Spread this circle of dough and cut it into 16 triangles.
– Put some stuffing on the base of each triangle.
– Roll each triangle to the center in order to obtain a crescent, place them on an oiled plate, taking care to space them, allow to swell out drafts in a warm place for 1 hour, brush the croissants With a mixture of beaten egg lying two spoons of water and cook in a medium oven until they are well browned.
For the Easy Croissant :
– 1kg of flour
– 150g iced sugar
– 2 eggs
– 2 sachets of vanilla sugar
– 2/3 tea glass of melted butter
– 2 tablespoons yeast baker
– Milk to gather the dough
– 1 teaspoon of salt
– 100g of grated black chocolate
– 50g grated white chocolate
– Crystallized powdered sugar
– 1 egg
– Put the sifted flour in a bowl and dig a well in the center, add the baker’s yeast mixed with a little water, icing sugar, eggs, vanilla sugar, melted butter and salt. The warm milk and knead the whole until obtaining a soft and smooth paste, form a ball, cover it with a towel and let rise in a warm place. The dough must double in volume.
– Cut the dough into two dough pieces.
– Flour the work surface and spread the dough with a rectangular rolling pin and sprinkle with the crystallized sugar and spread over a layer of grated black chocolate and a layer of grated white chocolate and roll the dough from top to bottom, tightening well With the hand, repeat the same operation with the other dough.
– Cut the wraps into slices, place them on an oiled plate, take care to space them, let them swell out of the drafts in a warm place for 1 hour, brush the croissants with a mixture of beaten egg Elongated with two tablespoons of water and cook in an average oven until they are well browned.
- 3 eggs
- ¼ cup milk
- ½ teaspoon vanilla extract
- Pinch of ground cinnamon
- ½ cup sugar
- 3 tablespoons unsalted butter
- 6 Granny Smith apples, peeled, cored, and cut in 1/2-inch-thick wedges
- ½ cup maple syrup
- Butter, to coat the pan
- 4 large croissants, split in half lengthwise
- Confectioners’ sugar, for dusting
- Ground cinnamon, for dusting
- For the batter: Whisk together the eggs, milk, vanilla and cinnamon until combined. Then cover and refrigerate.
- For the caramel apples: Pour the sugar into a large, dry skillet and cook over medium-low heat, stirring constantly with a wooden spoon. Keep an eye on the sugar — after about 5 minutes, it’ll melt and begin to caramelize. (Mine took a little longer; I had to turn up the heat a little bit.)
- Stir in the butter; the mixture will be a little foamy at first. Once the sugar and butter become a caramel sauce, add the apple wedges. The cool apples may cause the caramel to seize up; if you keep stirring, the apples will warm up and the caramel will smooth out again.
- When the apples are coated with caramel sauce, stir in the maple syrup. Let the caramel apples simmer for about 10 minutes, until the apples are fork tender. Pull them off the heat and keep warm.
- For the French toast: Melt the butter in a large nonstick skillet over medium-low heat. Take a half of a croissant and quickly dip — don’t soak — the cut side in the batter. Put the croissant in the pan, cut side down, and cook for 4 to 5 minutes, then flip the croissant over with a spatula to brown the other side.
- Serve the croissant french toast like a caramel apple sandwich. Dust with confectioners’ sugar and cinnamon, if desired.