French croissants of puff pastry

Croissant (from the French croissant) isa small bakery product made from a yeast, puff pastry. It is especially popular in France, puff croissants are served for breakfast with cocoa and coffee.

Many croissants are associated with breakfast,coffee, the Eiffel Tower and the morning newspaper. Indeed, this bakery product has long been one of many symbols of France, and this symbol has a very interesting history. The first croissant-half-moon was prepared by bakers from the capital of Austria. A special kind of baking was invented specifically for the celebration of the victory over the Ottoman Empire. At night, the day before, the army of the Ottoman Empire wanted to attack the city, but the bakers of Vienna, who began to work in advance, raised the army noticing the attack. In honor of the celebration of victory, they baked an unusual roll similar to a crescent (a crescent is a symbol of the Ottoman Empire). The French therefore often refer to croissants of puff pastry as Viennese pastries.

Croissants are often made with margarine, ormix the butter with margarine. Such bakery products in the form of bagels, a little bent. And those that are cooked in oil - a direct form. Croissants from puff pastry are without fillings and with fillers. For example: chocolate, feta cheese, cheese with ham, different creams, jams, jams and other fillings. Croissants of puff pastry with a filling - a full breakfast or a good snack.

How to prepare croissants from puff pastry

For preparation it is necessary:

• 230 grams of flour + 2-4 tablespoons for sprinkling;
• 10-15 grams of fresh yeast;
• 2 tablespoons of sugar;
• 0.5 teaspoons of salt;
• 120 grams of margarine / butter;
• 3 tablespoons of milk.

It is necessary to sift the wheat flour into a large bowl,then collect it with a slide and make a small groove in the middle. In a cup crush the yeast and add to them two or three tablespoons of warm water. Pour the yeast diluted with water into the groove, mix about a quarter of the flour and roll the ball. Then cut the cross on the cross ball. In a bowl, pour warm water and put the dough there. Add the sugar, salt of milk and half of the oil to the remaining flour, then carefully mix. When the dough increases and podymitsya it is necessary to catch it and dry it. And then to elastic and elastic consistency to mix with other test. After that, transfer it into a pan sprinkled with flour and leave in a cool place for the night. In the morning roll the dough into a rectangle and in length, mentally divide it into three equal parts. You do not need to lubricate the middle part with oil, and grease the rest with a small layer of oil. Fold the dough three times. Then roll it in the shape of a circle and cut it into the same 8 pieces. Convince each piece from the larger part to the top, put it on a baking tray and bake for 5 minutes at 220 degrees. Then make the temperature lower to 200 and bake until done. You can also make croissants from the finished dough, just roll it into a circle, cut it into 6-8 pieces and roll it in the shape of a bagel. Bake at 220 degrees, and then at 200.

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