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Fluffy chocolate croissants

Fluffy chocolate croissants


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I put the flour in the bowl in which it is kneaded. I melted the butter in the milk and I added in it how hot the sugar and the yeast were. After the yeast dissolves, pour the milk over the flour. Put an egg and a little salt. Knead very well all ingredients. Leave to rise for 40-50 minutes until it doubles in volume.

Meanwhile we take care of the cream. Mix in a bowl pudding with 4 tablespoons of sugar. Lightly add the milk and put on the fire. Then quickly add the lightly chopped chocolate with a knife. Mix with a permanent whisk until melted. chocolate and thicken the cream. When it is ready, let it cool.

When the dough is leavened, divide it into 10 pieces.

Each piece is spread with a rolling pin on a surface sprinkled with flour. It is spread oval and half should be cut lengthwise. Fill with the desired cream, roll gently making sure that the filling is well insulated (does not leak, just in case)

Place in a tray with baking paper and leave to rise for another 30 minutes. Grease with egg, sprinkle with poppy seeds or sesame seeds depending on your preference. Put them in the preheated oven, on a low heat for about 20- 25 min.

Good appetite!


Preparation of dough soft and fluffy croissants

First we put the crushed yeast and a teaspoon of sugar in the warm milk. We leave it for 10 minutes until it activates. We measure the rest of the ingredients. Melt the butter and let it cool.
In the bowl of the food processor we put the flour, the yolks, the sugar, the salt and the lemon peel. Then add the yeast with the milk. We start to knead, then we add a little butter, until we incorporate everything. Knead for about 10 minutes to activate the gluten.
At the end we must have a soft dough, but which comes off the edges of the bowl.

We press a little flour over the dough and let it rise for 1 hour. Then divide it into 2 equal pieces. On a surface powdered with flour, spread the dough in a rectangular shape, about 45/25 cm. We cut the dough like croissants. We put a teaspoon with the tip of the filling in each piece, then we roll them. We put them on a tray lined with baking paper. Between 6-7 pieces come out of a piece of dough. In total, about 14 croissants come out of the 2 pieces of dough.

Let them rise for 1 hour. Preheat the oven to 180 degrees. Then we beat the yolks with the milk, and with a brush we grease them everywhere. Bake for 20-25 minutes until golden brown. Enjoy!


Fluffy croissants and puff pastry with cheese, jam or shit

They are wonderful and so simple, with no fillers, but they go by. These croissants are our favorites for breakfast or. A cup of milk and some fluffy croissants with plum magiun are a morning delight that gives me a feeling of well-being and fills me with energy for. Simple and delicious dishes prepared at HOME.


Corns stuffed with apples, cheese or chocolate & # 8211 are fluffy, fragrant and very tasty

Today I have for you a recipe for soft, fluffy and very tasty croissants. They can be filled with apples, cheese or chocolate. Choose your favorite filling or try them all 3. No matter what you choose you will get the best croissants.

Dough ingredients (24 croissants):

  • 600 gr wheat flour, 30 gr fresh yeast
  • 250 ml milk, 125 gr butter
  • 5 tablespoons sugar, a pinch of salt
  • 3 eggs, powdered sugar (for decoration)
  • 1 egg yolk and a tablespoon of milk (for greasing)

Ingredients for apple filling:

  • 1 kg apples, 1 tablespoon butter
  • 1-2 teaspoons cinnamon, 3 tablespoons sugar
  • 1 tablespoon vanilla sugar
  • 1 tablespoon lemon juice

Ingredients for the cheese filling:

  • 400 gr cow's cheese
  • 1 or, 1 yolk
  • 1 tablespoon vanilla sugar, 3 tablespoons powdered sugar

Chocolate filling:

Method of preparation:

Put the fresh yeast in a cup and pour over it 50 ml of warm milk. Add a teaspoon of sugar, 3 tablespoons of wheat flour and mix. Leave the cup of yeast aside for about 10 minutes to rise.

Cut the butter into cubes and put it in the remaining warm milk. Heat it a little.

Pour the wheat flour into a large bowl, add salt, sugar and mix. Make a hole in the center, pour the yeast and mix gently. Add the eggs, then gradually pour the mixture of milk and butter. Stir gently with a spoon.

Knead the dough for about 10-15 minutes until it becomes smooth and elastic. Then cover it with a cloth and let it rise for 45 minutes.

After the dough has risen enough, transfer it to the worktop sprinkled with flour. Shape the dough into a ball, then divide it into three.

Lay the first piece of dough in a round sheet with a diameter of about 30 cm. If necessary, sprinkle flour on top. Cut the dough sheet into 8 triangles.

Then prepare the fillings.

To prepare apple filling, clean the apples first, cut them into quarters and remove the stalk with seeds. Cut the apples into small pieces and put them in a pot.

Add butter, cinnamon, sugar, vanilla sugar and lemon juice. Cook the apple mixture for 10 minutes, stirring frequently. During this time, the apples come off and soften.

To prepare cheese filling, crush the cheese with a fork and mix it with the vanilla sugar, egg, egg yolk and powdered sugar.

We then return to the dough triangles. Add the desired filling to the base of the triangle. To make apple croissants, add a tablespoon of apple filling on each triangle.

For the cheese croissants, add a tablespoon of the cheese filling, and for the chocolate croissants add two chocolate cubes on each triangle of dough.

Then roll the horns, starting at the base of the triangle. We put the croissants in two trays lined with baking paper, leaving space between them. Set the horns aside for about 20 minutes.

Grease the croissants with egg yolk mixed with milk, using a brush. Then bake the croissants in the preheated oven at 180 degrees for about 18 minutes.

After the croissants are baked, take them out of the oven and sprinkle them with powdered sugar. Those who want can make a icing for croissants using ½ cup powdered sugar and about 3 tablespoons of hot water or lemon juice. Good appetite and increase cooking!


I put the flour in the pan of the bread machine and mixed it with the dry yeast. I set the kneading + leavening program. In the warm milk I dissolved the sugar and salt and poured over the flour. We will get a homogeneous dough, slightly sticky. Leave it to rise.

The leavened dough is turned over on a lightly floured table and divided into 18 approximately equal pieces. Each piece of dough is spread in a thin sheet, as thin as possible and greased with melted / semi-solid butter. The sheets are placed one on top of the other on a plate, the last sheet remains ungreased with butter. Wrap everything in cling film and refrigerate for at least 30 minutes.

  • after I have prepared the recipe 3 times I can already tell you that the dough stretches and works much easier after it stays in the fridge for 1 hour.

The cold dough is turned over on the lightly floured table and a thin sheet of about 0.5 cm is spread. The circle is divided into 8-12-16 radii, depending on how big or small you want the horns to be. At the base of each triangle, slightly incised, put a square of chocolate and roll to the top.

Put them in a tray lined with baking paper, at a distance from each other and leave to rise for about 30 minutes in the refrigerator.

Grease with egg yolk mixed with milk and put in the oven over medium heat (160 degrees electric oven with ventilation) for about 30 minutes.


Extra fluffy croissants with raspberry jam and chocolate

It's been a while since I've posted a sweet dough recipe. I think it was the extremely hot weather that blamed us more for a cooler dessert.

Today, however, I felt like enjoying something extra fluffy and tasty! Because I still had some raspberry jam and some chocolate cream, I decided that these would be the fillings.

I am very happy with the result! Very, very fluffy, and the raspberry jam adds flavor.

They are perfect for breakfast served with milk or as snacks for children. I recommend you try this recipe and you will not be disappointed!

So here's the recipe for extra fluffy croissants!

Ingredients

  • 550 grams of flour
  • 25 grams of fresh yeast (I use this yeast and I showed here why)
  • 2 yolks + 1 whole egg
  • 125 grams of sugar
  • 250 ml milk
  • 50 grams of warm melted butter
  • 50 g oil
  • ½ teaspoon of salt
  • grated peel of a lemon
  • vanilla, rom
  • 1 egg yolk to mix with a little milk

For the filling :

Preparation

In a large bowl sift the flour. Heat the milk and dissolve the sugar and vanilla in it.

In a cup mix the crushed yeast with 3-4 tablespoons of warm milk mixed with sugar. In the bowl with flour, make a hole and pour the dissolved yeast.

Sprinkle the flour on the edges over it and let the yeast activate for about 10-15 minutes. When it is ready, cracks will appear on the surface. Beat a few eggs with salt and add the lemon peel and flavors.

When the mayonnaise has activated, add eggs, warm milk and start kneading.

If you have a food processor, you will get rid of work. When all the flour has been incorporated, we start to add a little of the melted butter and the oil (we mix them in a glass). Knead until I have finished adding all the fat.

Transfer the dough to a clean bowl, sprinkle the flour on the bottom.

Cover with cling film or a kitchen towel, and let the dough rise for about 90 minutes.

When the dough has risen, divide it into 2 pieces.

Sprinkle the flour on the work table and shape a little piece of dough. We spread in a round sheet with a thickness of about 0.5 cm. We slice the dough depending on how big we want to make the croissants.

We fill them with raspberry jam, chocolate, or whatever jam you like.

We place them in a tray lined with baking paper, taking care to leave the distance between them, because they will grow.

Cover the tray with a kitchen towel and let them rise for about 30 minutes.

Do the same with the other piece of dough.

When the croissants have risen, preheat the oven to 180 degrees, lightly grease the croissants with yolk mixed with a little warm milk and put them in the oven until they brown nicely (about 20-25 minutes).

After removing them from the oven, grease them with a brush with honey diluted in a little water, for a nice shine.

Good appetite!

If you like the recipes I explained, go to my Facebook page, Alina & # 8217s Cuisine, and give me a LIKE. Thank you!

[photo title = & # 8221 Have you tried this recipe? & # 8221]

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Fluffy and soft croissants filled with chocolate

Fluffy and soft croissants filled with chocolate. Extremely fluffy croissant recipe with generous chocolate filling. The croissants can also be filled with shit, cheese or jam. How to make chocolate croissants? How to make chocolate filling?

My junior is a big fan of fluffy and soft croissants filled with chocolate, cheese, shit or jam and I always do them because the ones in the trade are & # 8222chemically superior & # 8221. These chocolate croissants are some of his favorites. They are soft croissants made of leavened dough and can be portioned larger or smaller, depending on your preferences. So you can also make chocolate croissants.

I also really like the chocolate filling which is made with chocolate. I used 50% cocoa chocolate (dark chocolate) but you can also use milk chocolate. The leavened dough for these croissants is one like a cake, with lots of yolks, butter, milk and natural aromas of vanilla and grated lemon peel.

From the same dough I made croissants filled with vanilla cream & # 8211 recipe here.

From the quantities below results 4 trays, ie 32 fluffy and soft croissants filled with chocolate. My horns have approx. 12-13 cm long.


Fluffy chocolate croissants

Method of preparation: put the flour in a bowl mix with the yeast, sugar and butter cut into pieces.

Mix everything and then pour the warm milk and eggs.

Knead until a compact and elastic dough results, if necessary you can add a little flour, so that the dough is not sticky. Put the dough to rise for about 2 hours, in a place away from electricity.

After the dough has risen, divide it into 4 equal parts.

Spread each portion of dough on a lightly floured board, in a 0.3-0.4 cm thick sheet. Cut with a knife into four triangles, put a teaspoon of nutella and jam on the wide side of the triangle and roll from the base to the top.

Place in the oven tray lined with baking paper and leave to rise until it doubles in volume. Grease with a mixture of milk (1 tablespoon) and a yolk and bake in the preheated oven, over medium heat for about 15 minutes.

When the croissants are nicely browned, remove the tray from the oven and place on a grill to cool.

The croissants are very fluffy and fragrant, only good for breakfast with a cup of milk.


PUPPY LASTING HORNS

Fluffy fasting horns are the delights I propose to pamper you during this period, when everyone is looking fasting recipes.

They are very easy to prepare, and the filling can be according to your tastes and what you have around the house when you feel like these extremely fluffy croissants: jam, nuts, vegan chocolate, halva or shit cubes. The fluffy fasting croissants can be simple, without filling, taking advantage of the absolutely delicious and aromatic taste of the dough, but also of the delicious caramel syrup used to grease them and give them that shiny appearance that contributes to the final taste.

Initially I wanted to anoint these fluffy fasting horns with a water syrup with apricot jam, but the thought passed quickly because I had an obsession for a few days salted caramel sauce. If I didn't manage to make my favorite sauce, I prepared it for croissants and I did very well.

Fluffy fasting horns they can be eaten for breakfast, in the school package or in the picnic basket, but I enjoyed them with a cup of coffee, during the break I took especially to finish reading a book.

I don't know what relaxes you the most, but I like to read something or watch a comedy. Sometimes I listen to music and process holiday pictures, nothing related to the blog.

I said above that the dough is easy to prepare, but if you are comfortable, do not have patience or are afraid that your dough will not come out, you can knead it in a bread machine. I admit that I really like kneading dough. I would say it is more than pleasure. It is relaxation, play and a kind of hand sport.

The problem may be the waiting time for the leavening of the dough, because it will be around the hour to increase as in stories, until it doubles or even triples its volume. But the end result will make up for that expectation tenfold.

More fasting dessert recipes you can find in this link.

Here is a list of fasting desserts with leavened dough tried and appreciated by readers: fasting donuts with jam, fasting donuts with apples and raisins, fasting martyrs, fasting cake, apple tart and leavened dough, roses with apples of leavened dough. You can find them all in the link above, with fasting desserts.

Now I let you see what ingredients you need and how to prepare it fluffy fasting horns.

INGREDIENT:

For the dough:

250 ml coconut milk / rice milk / soy milk (we do not use coconut milk in metal cans!)

1 teaspoon vanilla extract

1/2 teaspoon orange peel or grated orange peel

For filling:

For lubrication:

I put flour in a bowl with a pinch of salt and mixed lightly. In a separate bowl I mixed the yeast with a little sugar, a tablespoon of flour and 100 ml of slightly warm coconut milk. If you do not like coconut vegetable milk you can use water.

I warmed the coconut milk a little with the sugar on the fire, until the sugar dissolved, then I let it cool slightly, so that we could feel the acceptable milk temperature on the skin of the hand.

Meanwhile, the yeast liquefied and grew, so I put it over the flour. I added the milk with sugar, then the vanilla extract (it can also be vanilla essence) and the orange peel powder. I use natural, homemade powder, but it also works with freshly grated orange peel or lamiae or orange / lemon essence.

Knead the dough well. At the end, add the oil and continue to knead for another 5 minutes, until the dough becomes homogeneous, elastic and does not stick to your hands. We move it in a clean bowl, cover it and let it grow until it doubles in volume (this value has increased even more than that).

I chose to fill them with shit because I had a gift box from my friend Mihaela. I weighed the dough (it weighed 750g) and divided it in two.

I spread two countertops in the shape of a circle with a diameter of 26 cm and a thickness of about 5 mm. I cut each circle in half, and then I cut each half in 3.

In conclusion, 6 horns come out of each stretched countertop. If we portioned in this way to get 8 croissants, it would have been too small croissants.

At this point I turned on the oven to heat to 180 ° C. To make the croissants I rolled from outside to inside, then I put them in the tray lined with baking paper.

I let them rise for another 20 minutes, then I baked them for 20 minutes.

10 minutes before removing the croissants, I prepared the syrup. I put the sugar with 30 ml of water on the fire, over low heat, without mixing in the pot. The water evaporates and the sugar caramelizes.

When it got a golden color I poured 30 ml of water over the sugar. Carefully! I left it on the fire until the crystallized sugar melted through contact with the cold pope, then I took it off the fire.

In the coin in which I took the horns out of the oven, the syrup thickened, having the consistency of bee honey (the natural one, not the commercial honey, which flows like a liquid).

I greased the hot / hot croissants with caramel syrup and let them cool on a grill. Freshly greased, they are very sticky, but in 2-3 hours, after they cool, they do not miss their hands as much.

If the layer is thin they are not missing at all, if it is thicker, then they are slightly sticky. But they are so good.

Here are the horns in the section as well. This way you will understand how fluffy they are and why they ended so quickly.

I invite you to subscribe to the account You Tube, where I will post simple and delicious recipes.

If you like to share your recipes, I am waiting for you in the group I cook with friends.


Cocoa croissants & # 8211 with this recipe you can easily impress the whole family

Do you want to impress your loved ones, but you don't know what dessert to prepare? Try this chocolate croissant recipe. I am sure that these horns will be to everyone's liking.

Ingredient:

  • 600 gr wheat flour
  • 25 gr of fresh yeast, a pinch of salt
  • 120 gr sugar, 1 sachet of vanilla sugar
  • 80 gr lard, 1 egg
  • 400 ml of milk

Ingredients for the filling:

Method of preparation:

Dissolve the yeast in 150 ml of warm milk. Add a tablespoon of sugar and mix. Leave the yeast aside for 10 minutes.

Sift wheat flour into a large bowl. Add the yeast, remaining sugar, a pinch of salt, vanilla sugar, lard and egg. Knead the dough and gradually pour the milk. We need to get a smooth dough.

Cover the dough with a kitchen towel and leave it to rise, in a warm place, for about 1 hour.

Then transfer the dough on the work surface sprinkled with flour and cut it in half. We spread half of the dough in a round sheet, which we then cut into 16 pieces. Do the same with the other half of the dough.Grease the dough with sunflower oil and sprinkle with a mixture of sugar and cocoa. We then roll the pieces of dough to form the croissants. Let them rise for another hour, then grease them with a mixture of egg and milk.

Put the croissants in a tray lined with baking paper and bake them in the preheated oven at 200 degrees until they get a beautiful golden color.

After they are baked, we take them out of the oven and serve them with our loved ones. We can sprinkle powdered sugar on top, before serving. Good appetite and increase cooking!


PUPPY LASTING HORNS

Fluffy fasting horns are the delights I propose to pamper you during this period, when everyone is looking fasting recipes.

They are very easy to prepare, and the filling can be according to your tastes and what you have around the house when you feel like these extremely fluffy croissants: jam, nuts, vegan chocolate, halva or shit cubes. The fluffy fasting croissants can be simple, without filling, taking advantage of the absolutely delicious and aromatic taste of the dough, but also of the delicious caramel syrup used to grease them and give them that shiny appearance that contributes to the final taste.

Initially I wanted to anoint these fluffy fasting horns with a water syrup with apricot jam, but the thought passed quickly because I had an obsession for a few days salted caramel sauce. If I didn't manage to make my favorite sauce, I prepared it for croissants and I did very well.

Fluffy fasting horns they can be eaten for breakfast, in the school package or in the picnic basket, but I enjoyed them with a cup of coffee, during the break I took especially to finish reading a book.

I don't know what relaxes you the most, but I like to read something or watch a comedy. Sometimes I listen to music and process pictures from vacations, nothing related to the blog.

I said above that the dough is easy to prepare, but if you are comfortable, do not have patience or are afraid that your dough will not come out, you can knead it in a bread machine. I admit that I really like kneading dough. I would say it is more than pleasure. It is relaxation, play and a kind of hand sport.

The problem may be the waiting time for the leavening of the dough, because it will be around the hour to increase as in stories, until it doubles or even triples its volume. But the end result will make up for that expectation tenfold.

More fasting dessert recipes you can find in this link.

Here is a list of fasting desserts with leavened dough tried and appreciated by readers: fasting donuts with jam, fasting donuts with apples and raisins, fasting martyrs, fasting cake, apple tart and leavened dough, roses with apples of leavened dough. You can find them all in the link above, with fasting desserts.

Now I let you see what ingredients you need and how to prepare it fluffy fasting horns.

INGREDIENT:

For the dough:

250 ml coconut milk / rice milk / soy milk (we do not use coconut milk in metal doses!)

1 teaspoon vanilla extract

1/2 teaspoon orange peel or grated orange peel

For filling:

For lubrication:

I put flour in a bowl with a pinch of salt and mixed lightly. In a separate bowl I mixed the yeast with a little sugar, a tablespoon of flour and 100 ml of slightly warm coconut milk. If you do not like coconut vegetable milk you can use water.

I warmed the coconut milk a little with the sugar on the fire, until the sugar dissolved, then I let it cool slightly, so that we could feel the acceptable milk temperature on the skin of the hand.

Meanwhile, the yeast liquefied and grew, so I put it over the flour. I added the milk with sugar, then the vanilla extract (it can also be vanilla essence) and the orange peel powder. I use natural, homemade powder, but it also works with freshly grated orange peel or lamiae or orange / lemon essence.

Knead the dough well. At the end, add the oil and continue to knead for another 5 minutes, until the dough becomes homogeneous, elastic and does not stick to your hands. We move it in a clean bowl, cover it and let it grow until it doubles in volume (this value has increased even more than that).

I chose to fill them with shit because I had a gift box from my friend Mihaela. I weighed the dough (it weighed 750g) and divided it in two.

I spread two countertops in the shape of a circle with a diameter of 26 cm and a thickness of about 5 mm. I cut each circle in half, and then I cut each half in 3.

In conclusion, 6 horns come out of each stretched countertop. If we portioned in this way to get 8 croissants, it would have been too small croissants.

At this point I turned on the oven to heat to 180 ° C. To make the croissants I rolled from outside to inside, then I put them in the tray lined with baking paper.

I let them rise for another 20 minutes, then I baked them for 20 minutes.

10 minutes before removing the croissants, I prepared the syrup. I put the sugar with 30 ml of water on the fire, over low heat, without mixing in the pot. The water evaporates and the sugar caramelizes.

When it got a golden color I poured 30 ml of water over the sugar. Carefully! I left it on the fire until the crystallized sugar melted through contact with the cold pope, then I took it off the fire.

In the coin in which I took the horns out of the oven, the syrup thickened, having the consistency of bee honey (the natural one, not the commercial honey, which flows like a liquid).

I greased the hot / hot croissants with caramel syrup and let them cool on a grill. Freshly greased, they are very sticky, but in 2-3 hours, after they cool, they do not miss their hands as much.

If the layer is thin they are not missing at all, if it is thicker, then they are slightly sticky. But they are so good.

Here are the horns in the section as well. This way you will understand how fluffy they are and why they ended so quickly.

I invite you to subscribe to the account You Tube, where I will post simple and delicious recipes.

If you like to share your recipes, I am waiting for you in the group I cook with friends.



Comments:

  1. Moogucage

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  2. Nahele

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  3. Steward

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  4. Kit

    Informative and interesting. But, it is difficult for my brains to perceive. Did it seem so to me or to you too? I ask the author not to be offended.



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