Homemade croissants (according to the recipe of the French confectionery)

Homemade croissants (according to the recipe of the French confectionery)


Flour, wheat 450 g

Yeast 8g

Sugar (sand) 60 g

Egg of chicken 2 pcs

Butter 180 g

Sunflower-seed oil 20 g

Salt cooked 5 g



1. yeast dilute in 150 ml of warm water, let stand for 10 minutes, then mix. Sift the flour, pour into a deep bowl. 30 g of butter and knead and grind with flour. Add 1 egg, sugar, 1/2 tsp. salt, yeast and knead a smooth elastic dough (knead 10-15 minutes). the table is sprinkled with flour, the dough is rolled into a rectangle measuring 50 x 20 cm. The remaining butter is mashed, divided into 3 parts. Lubricate 1/3 of butter on 2/3 of the dough surface with the back side of the tablespoon, stepping back from the edges of the dough 2-3 cm ..(The oil should not completely melt, but consist of small lumps). Cover unshielded surface with half of the greased surface and cover with the remaining greased surface. 2. A three-layer rectangle measuring approximately 17 x 20 cm will be obtainedThe edge of the dough is well covered with hands so that the oil does not come out when the dough is rolled out further. The dough should be turned 90 ° to the right and rolled back into a rectangle measuring 50 x 20 cmgently transfer the dough on a sheet of parchment (or tracing paper), close the second sheet, fold in half, cover with a towel and put in the refrigerator for 30 minutes. 3. After the specified time, transfer the dough to the flour-strewn table. Completely repeat the previous procedure 2 more times.

4. repeat 3 more times the previous procedure, but without oil. In the refrigerator, put the dough only after the third repetition.

5. Roll the dough into a rectangle measuring 52 x 30 cm, cover with a towel and leave for 10 minutes. then cut the dough along in half, cut each layer into 8 triangles with a base of 13 cm. Cut from the triangles of the croissant, put the tip down on a greased baking sheet, giving them a crescent shape. The distance between the croissants is at least 5 cmgrease croissants with egg and leave for 40 minutes. for lifting (preferably in a closet or a cold oven so that there are no air flows, otherwise the croissants will dry). Preheat the oven to 220 ° C. Bake croissants 15-20 minutes. Croissants are ready !

Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!

Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!

And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.

Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

To learn more… http://goo.gl/mKRRhm






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