Custard for croissants. Recipe for real croissants with vanilla cream. Chocolate and strawberry croissant filling

Today I will bake very airy and very tender croissants with a crispy crust from store-bought ones, which just beg to be put into your mouth. Everyone knows that this delicious pastries refers to French cuisine, therefore, we will also make delicious custard according to French recipe. I will tell you step by step how to prepare classic vanilla custard Patissiere, which can also be used in the preparation of other desserts. And if you add whipped cream (200 ml) to it, you will get no less delicious cream Muslin.

Ingredients:

• 1 package of yeast puff pastry;
• egg for brushing croissants;
• 2 tablespoons of powdered sugar for dusting.

For cream custard Patisier:

• 150 grams of granulated sugar;
• 3 pieces of egg yolks;
• 400 ml, milk 3.6%;
• 30 grams of premium wheat flour;
• 1 tbsp vanilla sugar.

How to make Patissiere custard at home

Mix sugar with flour and vanilla sugar in a ladle. Add the yolks to them and mix until a crumbly mass forms.

Pour in 150 ml of cold milk and mix.

Bring the rest of the milk to a boil, pour it into the main cream in several stages, stirring it constantly.

Place the entire mixture on the fire and stir continuously until it thickens.

Remove the cream from the stove and cool.

How to make croissants

Divide the dough into equal pieces. Roll each piece into a rectangle shape. Place one tablespoon of Patissiere cream on one edge.

We bend one edge of the dough to the middle, and cut the remaining dough into strips, as shown in the photo.

Before putting the croissants in the oven, brush them with egg. Bake at one hundred and eighty degrees for approximately 18-20 minutes.

Sprinkle the cooled pastry with powdered sugar.

Our delicious homemade Patissiere custard croissants are ready.

Agree that the recipe for this classic French pastries The simplest one, even a child can handle it.

Try to cook delicious food and enjoy!

Hello everybody! 👥

Today I want to tell you about croissant with butter cream from Yashkino.

Place of purchase: almost any grocery store

Price: about 13 rubles

Volume: 45 g

| COMPOSITION |

Premium-grade wheat flour, Creamy cream (sugar, water, molasses, skimmed milk powder, milk fat substitute (refined deodorized vegetable oils: palm and its fractions, sunflower, palm kernel and its fractions, antioxidant: tocopherols, mixture concentrate), dextrose, maltodextrin, cream powder, stabilizers: pectin, sodium polyphosphate, emulsifier: lecithin, acidity regulator: 2-substituted sodium orthophosphate, preservative: potassium sorbate, flavoring, table salt), margarine (refined deodorized vegetable oils (palm, modified palm, sunflower), water, emulsifiers (E471, E433, soy lecithin E322), salt, preservative (E200), acidity regulator (E330) ), chicken egg, sugar, pressed yeast, glucose-fructose syrup, moisture-retaining agents: sorbitol syrup, glycerin, emulsifier: soy lecithin, salt, whey powder, emulsifier: mono- and diglycerides of fatty acids, leaven (wheat flour, water, bacconcentrate "Lactobacterin dry"), natural flavors: butter, lemon, vanilla, water.

| PACKAGING |

I always I try to take products in individual packaging, to make it more convenient to carry with you. It’s easier to take 1 croissant and eat it than to take a whole pack and then carry it around all day. Package - flowpack package, typical for products "Yashkino".

On the other side all provided information, which may be required. Font enough small, but you can read it if you look closely.

Ibid. date of manufacture and expiration date.

| ABOUT THE PRODUCT |

Croissant quite big - 45 g

He slightly flattened Well, it's not freshly baked. But rosy, looks appetizing.

Soft and fresh, delicious. But here with the filling - trouble. Taste she's not bad creamy, sweet.

But here feel it Very difficult, for her Well, very little. Literally a drop on a large croissant. The same goes for chocolate flavor. Think, The manufacturer needs to be more generous.

I hope that my review was useful to you.👍🏻 I would be grateful if you take a couple of seconds and rate it.🙏🏻 If you have any questions, I will be happy to answer them in the comments!👇🏻

Thank you for your attention!❤️

So that you don’t have to travel thousands of kilometers on your way to the culinary capital of the world to learn the recipe for real French croissants, we have collected all the secrets of their preparation.

Many people know how to prepare croissant dough correctly - it’s puff pastry yeast dough, which simply melts in your mouth. But a store-bought dough piece will help you cope with a difficult culinary task faster.

• Recipe posted: Alexander Lozier
• Preparation: 10 minutes
• Cooking: 30 minutes
• Preparation: 40 minutes
• Calorie content: 440 kcal per 100 g

Products for making croissants

• 1/3 cup granulated sugar
• 2 tbsp. wheat flour
• 0.5 l pasteurized milk
• 1 tsp vanillin
• ½ pack of butter
• choice egg
• 50 g white and milk chocolate

How to make croissants?

1. Defrost the dough. Roll it out flat and cut out triangular shapes for our croissants.

2. Pour flour into the pan. Pour milk in a thin stream. Stir thoroughly. Add granulated sugar and vanilla sugar. Cook until thickened.

3. Add butter to the still warm cream and mix thoroughly. Let the cream cool.

4. Place the vanilla filling into the base of the dough rectangle and roll up the croissants. Beat the egg until foamy. Using a pastry brush, brush the tops of the croissants.

5. Carefully place them on a baking sheet covered with parchment paper. Bake in a well-heated oven until golden brown.

6. Before serving, sprinkle warm croissants with grated white and milk chocolate.

When all the delicious and tender croissants with vanilla cream you have prepared have already been eaten, it’s time to start looking for new ones. amazing recipes. Don't miss the brilliantly simple and amazing air recipe baked goods - which will become ideal companions for a cup of strong coffee with milk.

Feel free to break all culinary stereotypes!

So as not to forget, save the recipe on your wall.

1. Put 2 tbsp in lukewarm milk. spoons of sugar, dry yeast, stir. Break 2 eggs, add 2 more tablespoons of sugar, mix - thoroughly - again.
2. Add flour, knead the dough, be sure to cover with a damp cloth, and leave in a warm place for half an hour. (A warm place can be a bowl of heated water, on which you place a bowl of dough).
3. Quickly grate frozen butter and immediately mix it into the dough, again place it under a napkin to rise.
4. To make the custard, place a glass of milk and sugar in a saucepan on the burner. Lightly whisk the second glass of milk with the eggs and flour until smooth.
5. When the milk in the saucepan boils, stirring quickly, pour in the milk-egg mixture in a stream. Without stopping stirring, let it boil and, reducing the heat, hold for several minutes until the cream thickens. And remove it - it should cool down.
6. Divide the dough into 4-6 parts, roll out into round or square layers up to 2-3 mm thick and divide into triangles. Spread the cream onto the wide part and roll the croissants into bagels.
7. Place the bagels on a baking tray covered with baking paper or foil (grease it with oil), leaving free space between them, brush with beaten egg and bake for 20-25 minutes, preheating the oven to 180-190°.
8. Croissant bagels can be sprinkled before placing in the oven.