Croissant dough
the ingredients
- Four cups of white flour.
- A quarter cup of sugar.
- Half a cup of melted butter.
- One large egg.
- pinch of salt.
- Two tablespoons of powdered milk.
- A tablespoon of instant yeast.
- A cup of warm water.
- A mold of very cold butter, and here it must be taken into account that the butter is not solid.
How to prepare
- Prepare the yeast by placing it in a cup, adding a little warm water and a spoonful of sugar, stirring the ingredients well and leaving them to ferment.
- Put the flour in a deep bowl, add the sugar and salt, and mix the ingredients well.
- Add the egg and continue the kneading process until the ingredients mix together.
- Add the completely melted butter on top of the flour ingredients, and start the kneading process by rubbing the flour with the butter well until the butter mixes with the flour and other ingredients.
- After the yeast has fermented, add it to the flour mixture and continue the kneading process until all the ingredients are mixed with each other.
- Gradually add warm water; Where we add a little water and knead, then add another amount and continue kneading, and so on until we reach a cohesive and soft dough.
- Leave the dough in a warm place to continue the fermentation process for about an hour.
- Flatten the butter pan with a rolling pin in the shape of a circular disc and set it aside.
- Roll the croissant dough into a large circle, then place the butter disk on the croissant dough.
- Roll the dough with butter with a rolling pin to form a large circle, then divide the dough into triangles.
Easy croissant pudding
| Preparation time | 10 minutes |
| enough for | 50 people |
the ingredients
- cup of melted butter.
- Three tablespoons of brown sugar.
- Thirty pieces of mini croissant stuffed with chocolate.
- Two tablespoons of cinnamon.
- Two cups of soft cream cheese .
- Two cups of sweetened condensed milk.
To decorate: ready-made chocolate sauce.
How to prepare
- Bring a suitable oven dish, install the middle net rack in the oven and preheat the oven to a temperature of 180 degrees Celsius.
- Put the croissants, cinnamon, sugar and butter in a deep dish and stir until combined.
- Place the croissants vertically inside the mold and fill the mold with croissants, taking care not to leave a space between them.
- Put the milk and cheese in the mixer jug and run it on medium speed until the mixture becomes homogeneous and smooth.
- Distribute the cheese mixture , and milk on the croissants inside the mold.
- Place the mold in the oven for fifteen minutes or until the cheese and milk mixture becomes firm.
- Remove the croissant pudding from the oven, distribute the chocolate sauce, and serve it warm.
Cheese Croissant
| Preparation time | 10 minutes |
| cooking time | 10 minutes |
| enough for | 4 people |
the ingredients
- Two hundred grams of grated Swiss cheese.
- Four hundred grams of ready-made croissant dough.
How to prepare
- Heat the oven at 200°C.
- Put three triangles of ready-made dough and spread them out on a table.
- Put the cheese in the center of each piece of dough and roll it.
- Put the dough that was rolled into a baking tray that does not stick to the food, then put it in the oven until it acquires a golden color and put it on a serving plate.
Mini Croissants
| Preparation time | 20 minutes |
| cooking time | 15 minutes |
| enough for | 10 people |
the ingredients
- One egg, beaten with two tablespoons of water - for brushing.
- Six hundred and eighty grams of croissant dough.
Banana Peanut Butter Ingredients:
- Half a banana cut into small cubes.
- A quarter cup of peanut butter.
Ingredients for Pecan Nuts with Toffee:
- A quarter cup of tofu pieces.
- ¼ cup pecans, cut into small pieces.
- Sprinkle of sea salt.
How to prepare
- Divide the dough into three pieces and roll each one into a rectangle.
- Cut each one into twelve triangles, empty it and fill it with each of the two mixtures, then roll it into a croissant shape.
- Place it on a baking tray lined with baking paper, leaving a space between each two, then cover the croissant with a towel and then with plastic wrap.
- Leave the croissants to ferment for ninety minutes.
- Heat the oven to 170°C.
- Brush the croissants with egg white and bake for twelve to fifteen minutes, until golden brown.
