How to make croissants with boiled condensed milk. Puff pastry croissants - the best recipes for crispy treats with different fillings

27.06.2020 Beverages

Anyone who has tried croissants at least once will surely fall in love with this pastry for the rest of his life. As a rule, we buy them in a cookery, cafe or store. However, this dessert is not difficult at all to prepare at home. Today we will tell you with condensed milk. The recipes for such pastries are very simple, and the taste and aroma will not leave anyone indifferent.

Peculiarities

Puff pastries can be prepared in two ways: from a purchased or self-made dough. The first option is simpler. However, if you want to be sure that only high-quality and fresh products were used for baking, without various additives harmful to health, then, of course, it is best to do the dough yourself. Yes, it will take more time, but the result is worth it.

Ingredients

So, if you decide to make the dough yourself, then you will need to take care of the availability of some products on hand in advance. It:

Wheat flour of the highest grade - 0.5 kg.
Water - 100-125 ml.
Granulated sugar - 5 tablespoons.
Milk - 100-125 ml.
One egg.
A teaspoon of salt.
Butter - 200 grams.
Fresh yeast - 20 grams.

Please note that it is best to choose the oil with the highest percentage of fat. The ideal option is 82.5%. Be sure to buy flour of the highest grade. Thanks to this, the dough you get the perfect consistency, and the finished croissants with condensed milk will be tender and porous.

Cooking instructions

To begin with, the flour should be sifted together with salt into a deep bowl. If you don’t do this, the dough will not rise and will not be airy during the baking process. Add sugar and yeast, mix gently. At the next stage, we introduce the egg, milk and water. We knead the dough with a mixer or by hand. Experienced chefs advise the second option so that the baked goods absorb the warmth of your hands. You need to knead the dough for about five minutes.

Make a ball from the resulting dough, put it in a bowl, cover with cling film and leave in a warm place for a couple of hours to rise.

Put the butter that has previously lain at room temperature in a plastic bag or wrap it in plastic and knead it with your hands (you can also beat it with a rolling pin), forming a flat rectangle.

When the dough has approximately doubled, you should start rolling it out. Sprinkle flour on the kitchen table or other work surface. Then you need to flatten the dough ball with your hands and start rolling it out with a rolling pin. As a result, you should have a rectangular layer with a thickness of one to one and a half millimeters.

Then put the prepared butter on one half of the dough. Cover with the other half and roll out again to a thickness of 1-1.5 mm. At the same time, add flour as needed. Now the dough needs to be placed horizontally and wrap the edges, connecting them in the middle. Then you need to wrap it in foil and put it in the refrigerator for half an hour. The same procedure should then be repeated twice more. The finished dough must be refrigerated for a couple of hours, or better overnight.

Bakery

From the finished puff pastry, previously thawed, we roll out layers a couple of millimeters thick. Cut out isosceles triangles from them. Put the condensed milk filling at the base of each figure and carefully wrap it in a tube. We put them on a baking sheet, leave to stand for a while, then grease with a beaten egg and send to the oven. Our croissants with condensed milk will be baked for about 25 minutes at a temperature of 180 degrees. Then they will only have to cool slightly, after which they can be served. Bon Appetit!

Kitchen appliances and utensils: oven, deep bowls, whisk, glass, knife, board, rolling pin, spatula, baking sheet, baking paper, two forks, brushes.

Ingredients

Step by step cooking

Pour 200 milliliters of warm milk into a deep bowl, add 1 tablespoon of granulated sugar, 1 bag of dry yeast and mix with a whisk. Add water and mix again.
Gently break two eggs and separate the yolks and whites. Add 2 proteins to a bowl of yeast and mix. Then add 150 g of vegetable oil and mix everything well with a whisk. Sift the flour into a separate bowl. Gradually add the sifted flour to a bowl of yeast and knead the dough. The flour is different for everyone, so you may need to add more flour. It is best to prepare another extra glass of flour in advance to add if necessary. Stop kneading the dough when it stops sticking to your hands and becomes soft and smooth. On average, the dough is kneaded for 10-15 minutes.
The dough should be lightly rolled into a sausage and divided into 8 equal parts. Roll the resulting pieces into balls. To prevent the blanks from getting windy, we close them with a bag. We dust the board with flour.
We take one blank, flatten it with our palms into a cake and begin to roll it out with a rolling pin. After that, we take a container with softened butter and use a spatula to spread butter on the workpiece.
Roll out the second cake and carefully place it on the first, greased with butter. We pinch the edges slightly. If the cakes do not match in size, then stretch the top cakes slightly. The dough is pliable and stretches well. Next, spread butter on the second cake, roll out the third cake and cover the second with it. Etc.
When all the cakes are used (do not grease the top with oil), put them on a well-powdered board and sprinkle with flour. Then we gradually stretch the flat cakes on the table with our hands, as much as possible.
Then we dust the cake, board and rolling pin with flour again and begin to slowly roll it out. We roll it out so that our layers are neatly stacked on top of each other and do not roll down, do not shift. We do not press hard, and slowly roll it out. When the dough is rolled out into a sufficiently thin layer, cut it in half and cut each half into 12 more pieces.
Preheat the oven to 180 degrees. We will make a croissant from each part of the dough. To do this, take a teaspoon of boiled condensed milk and put it on the wide edge of the strip. Then we roll the strip into a roll, starting from the wide edge, and put it on a baking sheet covered with baking paper. Do not spread close to each other, since the croissants are yeast, and they will rise. We put them on proofing for 15-20 minutes. Beat the yolks lightly with a fork and brush over the croissants with a brush. Sprinkle sesame seeds on top of each croissant.
We send to bake in the oven, preheated to 180 degrees, for 25-35 minutes.
Any filling can be.

Video recipe

This video shows the entire process of kneading dough and baking croissants.

Puff pastry croissants with boiled condensed milk are quick to prepare, but at the same time such a tasty and delicate delicacy that you can't refuse it. Crispy puff pastry in combination with boiled condensed milk so familiar from childhood, in combination, give an unsurpassed taste. By the way, you can make it delicious.

Ingredients:
- yeast puff pastry - 500 g,
- boiled condensed milk - 1 can,
- egg (for greasing) - 1 pc.

How to cook from a photo step by step

Roll out the dough already ready for cooking. The thickness of the rolled dough is about 3-4 mm. It is better to choose a rectangular or round shape so that it will be more convenient to cut further. It is better not to use a lot of flour so that the finished croissant sticks well.

Cut the rolled dough into triangles.

We spread the boiled condensed milk, one teaspoon per triangle.

We wrap to form croissants. We spread it on a baking sheet, which was previously covered with parchment. To be more sure that the baked goods will not stick, you can additionally grease the parchment with butter or ghee. It is better to spread it at a sufficient distance from each other so that the baking has a place to rise. Since we are using yeast dough, you can leave the finished croissants on a baking sheet in a warm place to rest for 20 minutes.

Thoroughly grease each croissant with an egg. We send to the oven at 180 degrees for 25 minutes.

Leave the finished croissants on a baking sheet to cool slightly and transfer to a plate.
The best way to eat croissants is fresh for breakfast.
Bon Appetit!
They also turn out to be very tasty

Croissants with boiled condensed milk made from puff pastry are ideal for breakfast with a cup of hot coffee. Hardly anyone can resist appetizing pastries with a crispy brown crust.

About the dish

Croissants are classic crescent-shaped flour products that are considered a symbol of France. They are made with or without filling. Boiled condensed milk, jam, chocolate, berries, cream, marzipan, confiture, as well as cheese and ham can serve as a filler. You can buy them at any bakery, but homemade croissants with boiled condensed milk or jam are much tastier.

Best served hot - it tastes better

For puff pastries, you need premium flour, preferably with increased gluten.

To make croissants with boiled condensed milk, you need to take high-quality yeast. You can use both dry (preferably not fast-acting) and live. The latter will be required 2 times more.

You should also pay attention to the quality of butter: it should not contain plant additives and have a fat content of at least 82%.

It is better to buy boiled condensed milk ready-made - it has a thicker consistency, will not spread.

Do not take the oil out of the refrigerator too early before rolling. It is better to keep it there longer, especially if the room is warm and the rolling process will take a long time, for example, if you have little culinary experience.

It is not necessary to roll the dough too thin for croissants - it can break. Before putting it in the refrigerator, wrap it with foil or paper to avoid airing and crusting on the surface.

Important! You need to work with a puff base quickly so that the oil does not melt during rolling, otherwise there will be no layers.

There are two ways to make croissants with boiled condensed milk. The filling is either placed before wrapping, or, as in the case of eclairs, the finished baked goods are filled through the slit on the side. The second method of making a croissant with boiled condensed milk is usually used in the case of delicate filling.

Croissants with various fillings, salty and sweet, are an attribute of the breakfast of the French, who passed on the knowledge of how to cook croissants with condensed milk to the chefs of fashionable restaurants and housewives.

Caloric content - 310 kcal / 100 g

Despite the high calorie content, airy puff bagels do not spoil the slender figures of French women. Croissants from puff pastry with condensed milk can be prepared from unleavened or yeast puff pastry, which has its own secrets of preparation.

Traditional croissants are prepared using yeast: the dough is infused in the cold for a day, and then stuffed and baked, but you can simplify the preparation and for a quick dough you will need products:

dry yeast - 15 g;
water - 220 ml of water;
sugar - 120 g of sugar;
eggs - 2 pcs;
salt - 15 g;
margarine or butter - 150 g;
flour - 4 cups.

A quick way to make French puff croissants

The recipe for croissants with condensed milk prescribes the yeast dough to stay in the cold for at least 2 hours, but if the hostess does not have free time, you can use a regular batch.

Dissolve dry yeast in warm water, add sugar, salt, add beaten eggs and 100 g soft margarine, knead a thick dough with flour, which should not stick to hands and surfaces. Allow the finished dough to come up 2 times, roll out with a layer of 5 mm and cut into diamonds. Melt the remaining butter and grease all the lozenges.

The filling for puff pastry croissants is chosen according to the preferences of the hostess, most often chocolate or boiled condensed milk is used.

Put a can of condensed milk, pre-cooked for 3 hours, in a bowl and beat until smooth in a blender. For each rhombus of dough, put the filling on a corner with a teaspoon, roll up the bagels and place at a distance of 1.5 cm on a baking sheet with parchment. Grease the top with ghee again.

Bake croissants with condensed milk for 15 minutes in the oven at 200 degrees. Serve golden, enlarged croissants with tea or coffee, garnished with mint leaves. Sweet tooth, bon appetit.

Puff pastry croissants - the best recipes for crispy treats with different fillings

Puff pastry croissants are a worthy alternative to store-bought treats that aren't always tasty. Self-made delicacies always turn out to be lush, very crumbly and insanely fragrant, and you can fill them with absolutely any filling.

How to make puff pastry croissants?

Baking homemade puff pastry croissants is a simple idea that anyone can handle. Using a purchased blank, you need to defrost it, roll it out a little and form small bagels, and it is not necessary to fill them with filling. There are two most common ways to shape croissants.

Puff pastry croissants without filling

Without filling, croissants are tastier from puff yeast dough. Instead of filling, soft butter is used; in this case, the baked goods come out incredibly fragrant. It is important to remember that the purchased dough is unleavened, therefore it is better to supplement the products with sugar or, on the contrary, with spices, pour icing on top or sprinkle with powder, sesame seeds, that is, add your favorite taste to simple baked goods.

yeast dough - 500 g;
butter - 70 g;
icing sugar - 1 tbsp. l .;
vanilla;
yolk - 1 pc.;
milk - 30 ml.

Defrost the dough and roll out a little.
Lubricate the layer with soft oil, sprinkle with a mixture of powder and vanillin.
Cut into triangular segments, roll up, form a crescent shape.
Cooking puff pastry croissants will take 30 minutes at 180.

Puff pastry croissants with chocolate - recipe

The most common option for making a treat is puff pastry croissants with chocolate, children will be crazy about such a treat! For the filling, use a tile cut into slices, ready-made drops, slices of the famous baby chocolate. Decorate the treat with icing or sprinkle with icing sugar.

dough - 500 g;
chocolate - 100 g;
milk - 20 ml.

Roll out the thawed dough a little, cut into triangular pieces.
On the wide side, lay out a slice of chocolate, roll up.
Put on a baking sheet with parchment, grease with milk.
Bake puff pastry croissants at 190 degrees for 25 minutes.

Puff pastry croissants with boiled condensed milk

Baking puff pastry croissants with condensed milk is a simple and very rewarding business, because simple and budget products make an excellent delicacy that everyone at home will appreciate. It is better to buy condensed milk ready-made, it is thicker and will not spread on the baking sheet during baking, and the workpiece will come out more magnificent and crumbly from the yeast dough.

dough - 500 g;
boiled condensed milk - ½ b.;
yolk - 1 pc.

Defrost the dough, roll out quite a bit.
Cut into triangles, distribute one teaspoon of condensed milk on a wide part of the blanks.
Bake croissants with condensed milk from puff pastry for 25 minutes at 190 degrees.

Croissants with Nutella from puff pastry

Puff pastry croissants with chocolate spread are a delicacy that is eaten faster than it is baked; treats are very tasty while still hot, when the nutella in the middle is liquid and not frozen. Baking is prepared very quickly, so there is an opportunity to have time to create sweetness for your morning meal and serve with a cup of hot coffee.

yeast dough - 500 g;
nutella - 150 g;
yolk - 1 pc.

Defrost the dough, roll out, cut.
Put 1 tsp on the wide part of the triangle. nutella, roll up.
Put the blanks on a baking sheet with parchment, grease the surface with yolk.
Bake croissants with puff pastry nutella for 25 minutes at 190 degrees.

Puff pastry croissants with jam

Croissants with puff pastry jam are a good idea for making a quick treat from the items on hand. The jam should be thick, like jam or jam, if there are fruit slices in the syrup, you can apply them by filtering off the sweet liquid. About 10 small bagels come out of half a kilogram of dough.

dough - 500 g;
jam - 2/3 tbsp.;
yolk - 1 pc.;
dusting powder.

Roll out the defrosted semi-finished product, cut into pieces, put 1 spoonful of jam, without liquid syrup.
Roll the blanks into rolls, put on a baking sheet with parchment.
Brush with yolk, bake for 20-30 minutes at 200 degrees.
Sprinkle the slightly cooled puff pastry croissants with powder.

Puff pastry croissants

Puff pastry croissants with curd filling are the perfect solution to feed the fastidious little ones with healthy foods. It is better to take the dough without yeast, add berries or raisins to the filling. Baking is good both hot and cold; not only tea or coffee, but also a glass of milk will be an appropriate addition to the delicacy.

yeast-free dough - 500 g;
cottage cheese - 100 g;
raspberries - 100 g;
icing sugar - 1 tbsp. l .;
vanilla;
yolk - 1 pc.

Defrost the dough, roll out, cut into pieces.
Combine cottage cheese with powder, vanilla.
Spread 1 liter on a wide part of the workpiece. curd filling, 2-3 berries on top.
Roll up, brush with yolk.
Bake for 30 minutes at 200 degrees.

Puff pastry croissants with apples

Croissants made from ready-made puff pastry are a good help when guests are already on their way, and there is no dessert in the house. With such a blank in the freezer, you can easily create excellent treats in just half an hour, taking into account the time for preparing the ingredients. Fruit filling is an all-season option, you can use apples cut into slices or grate the pulp, combining with sugar and spices.

dough - 700 g;
apples - 2 pcs.;
sugar - 2 tbsp. l .;
cinnamon - 1 tsp;
milk - 20 ml;
yolk - 1 pc.

Roll out the dough, cut.
Grate apples or cut into small strips. Combine with sugar and cinnamon.
Put the filling on the wide part of the workpiece, roll it up.
Brush with a mixture of yolk and milk.

Puff pastry cherry croissants

Baking croissants from purchased puff pastry and filling with berries is not a fancy thing. It is better to take a semi-finished product with yeast, and frozen cherries will also work, if there is fresh - ideally, it is necessary to remove the seeds. Berries in their own juice are also suitable, any option requires drying the berries and sprinkling with starch so that the juice does not immediately escape from the roll.

yeast dough - 650 g;
cherry - 200 g;
white chocolate - 70 g;
starch - 1 tbsp. l .;
yolk - 1 pc.

Roll out the dough, cut.
Chop the chocolate into wedges.
Dry the cherries, sprinkle with starch.
Put 3-4 berries and 1 chocolate slice on the wide part of the workpiece.
Roll up, brush with yolk.
Bake for 25 minutes at 180 degrees.

Puff pastry croissants with cheese - recipe

An excellent option to please guests with savory pastries is to cook croissants with cheese from puff pastry. Any slightly salty cheese will do for the filling: hard, suluguni or mozzarella, in the latter version you can add a little thyme, so the taste of the delicacy will be more interesting. Sesame seeds are used to decorate the surface, hot treats are served.

yeast dough - 500 g;
cheese - 100 g;
yolk - 1 pc.;
milk - 1 tbsp. l .;
sesame seeds - 1 tbsp l.

Roll out the dough, divide into large triangles.
Cut the cheese into cubes.
Put the cheese on the piece, roll it up.
Brush with a mixture of milk and yolk, sprinkle with sesame seeds.
Bake for 25 minutes at 190 degrees.

Croissants with puff pastry marmalade

All kids will definitely love the small, "one bite" croissants with puff pastry sweets. Marmalade slices need to be taken of a small size and multi-colored, so the delicacy will also come out beautiful. If you wish, you can roll the workpiece in sugar, crushed nuts, or sprinkle with powder after cooling.

dough - 500 g;
marmalade - 10-15 pcs.;
yolk - 1 pc.;
sugar - 2 tbsp. l.

Roll out the defrosted dough, cut into small triangles.
Put a candy on each blank, roll it up.
Brush with yolk, sprinkle with sugar.
Bake for 20 minutes at 180 degrees.

Puff pastry cinnamon croissants

A quick and easy way to prepare a delicacy without filling - croissants from puff pastry without yeast with cinnamon. An insanely aromatic treat will be prepared in just half an hour, and can be served both hot and chilled. Such delicacies can be heated in the microwave, this will not affect the crispy qualities.