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 |

Wheat baking flour top grade, cream "Creamy" (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, dry cream, stabilizers: pectin, sodium polyphosphate, emulsifier: lecithin, acidity regulator: 2-substituted sodium orthophosphate, preservative: potassium sorbate, flavor, edible 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, water-retaining agents: sorbitol syrup, glycerin, emulsifier: soy lecithin, salt, dry milk whey, emulsifier: mono- and diglycerides of fatty acids, ferment (wheat flour, water, bakkontsentrai "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 lug around with it all day. Package - flowpack typical for products "Yashkino".

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

In the same place date of manufacture and expiration date.

| ABOUT THE PRODUCT |

Croissant pretty big - 45 g

He slightly flattened well, it's not freshly baked. But ruddy, looks delicious.

Soft and fresh, delicious. But here stuffed - trouble. To taste she's not bad creamy, sweet.

But here feel it very hard, for her well, very little. Literally a drop on a large croissant. It's the same with the chocolate flavor. Think, the manufacturer should be more generous.

I hope that my review was useful to you. I would be grateful if you find 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! ❤️

Today I will bake very airy and very tender croissants with a crispy crust from the purchased one, which they themselves just ask for in my mouth. Everyone knows that this delicious pastries refers to French cuisine, therefore, we will also make delicious custard according to French recipe... I'll walk you through the steps of how to make the classic Patissiere vanilla custard, which can also be used in other desserts. And if you add whipped cream (200 ml) to it, then you get at least delicious cream Muslin.

Ingredients:

• 1 pack of yeast puff pastry;
• egg for greasing croissants;
• 2 tablespoons icing sugar for powder.

For cream custard Patisier:

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

How to make Patisier custard at home

Mix sugar, flour and vanilla sugar in a small bowl. Add yolks to them and mix until a crumbly mass is formed.

Pour in 150 ml of cold milk - mix.

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

We put the whole mixture on fire and, with continuous stirring, bring until thickened.

We remove the cream from the stove and refrigerate.

How to make croissants

Divide the dough into equal pieces. Roll each piece into a rectangle shape. Put one tablespoon of Patisier 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 sending the croissants to the oven, grease them with an egg. We bake at one hundred and eighty degrees, approximately 18-20 minutes.

Sprinkle the cooled baked goods with icing sugar.

Our delicious homemade Patissier custard croissants are ready.

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

Try to cook deliciously and enjoy!

1. Put 2 tbsp in lukewarm milk. tablespoons of sugar, dry yeast, mix. Beat 2 eggs, add 2 more tablespoons of sugar, mix thoroughly again.
2. Pour in flour, knead the dough, be sure to cover with a damp cloth, put in a warm place for half an hour. (A bowl of heated water can be a warm place, and a bowl of dough can be placed on it.)
3. Quickly grate the frozen butter on a coarse grater and immediately mix it into the dough, put it back under the napkin to lift.
4. For the custard, place a glass of milk and sugar on the hotplate in a saucepan. Beat the second glass of milk lightly until smooth with eggs and flour.
5. When the milk in a saucepan boils - stirring quickly, pour in a trickle milk and egg mixture... Without stopping stirring, let it boil and, reducing the heat, hold for a few minutes until the cream thickens. And take it off - it must cool down.
6. Dividing the dough into 4-6 parts, roll out in round or square layers up to 2-3 mm thick and divide into triangles. Spread the cream on the wide part and fold croissants-bagels.
7. On a baking sheet covered with baking paper or foil (grease it with butter), place the bagels, leaving free space between them, grease with a 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

So that you do not 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 make croissant dough correctly - this is puff yeast dough that just melts in your mouth. But a dough piece bought in a store will help you to quickly cope with a difficult culinary task.

• The recipe posted: Alexander Lozier
• Preparation: 10 minutes
• Cooking: 30 minutes
• Cooking: 40 minutes
• Caloric value: 440 kcal per 100 g

Croissant products

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

How to make croissants?

1. Defrost the dough. We roll it out in a layer and cut out triangular molds for our croissants.

2. Pour flour into a saucepan. Pour milk in a thin stream. Stir thoroughly. Add granulated sugar and vanilla sugar... Cook until thick.

3. Add oil to the still warm cream, mix thoroughly. Cool the cream.

4. Place the vanilla filling on the base of the dough rectangle and fold the croissants. Beat the egg until froth. Using a culinary brush, grease the tops of the croissants.

5. Carefully lay them out on a tight parchment paper baking sheet. We bake in a well-heated oven until golden brown.

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

When all the mouth-watering and tender croissants with vanilla cream you cooked have already been eaten, it's time to start looking for new ones. amazing recipes... Don't miss the ingeniously simple and amazing aerial recipe pastries - which will be the perfect companions to a cup of strong coffee with milk.

Boldly break all culinary stereotypes!

In order not to forget, save the recipe on your wall.