Anyone who knows me already knows that I like things well done, but done quickly. :))) For a long time I wanted to make puff pastry dough , from which to make some simple or chocolate croissants , but the manufacturing process cut all my momentum. That's why when I found the quick puff pastry recipe in an old cookbook, I hurried to test it.
Update: And to avoid any confusion or inconvenience, I want to mention that these croissants are rather crunchy, not hard, but crispy enough to make "crantz" :)))) For a soft and fluffy result, see crescent recipe 🙂
Ingredients:
- 600 g flour
- 100 ml oil
- 1 or
- 1 tablespoon vinegar
- 1 teaspoon salt
- 200 g butter
- 200 ml water
- 100 g chocolate for the filling
- 1 egg yolk + 2 tablespoons butter
Preparation Chocolate croissants:
Put the flour in a bowl, make a hole in the middle and put the egg, oil, vinegar and salt. Knead then adding warm water, little by little, until you get an elastic and non-sticky dough.
The dough obtained is spread in a thin and round sheet. Then grease with soft butter at room temperature. Cut the sheet into 8 segments of a circle, equal to each other, leaving the middle uncut. Next, each segment of the circle turns over the circle in the middle of the sheet, gluing them together. The order of return and settlement is made successively, only from opposite positions facing each other. Thus we will overlap: 1 by 2; 3 by 4; 5 by 6; 7 with 8.
The shell is covered with cling film and left to cool for 2 hours.
Then spread with the twister a sheet of about 0.5 cm thick, which we fold into 3, lengthwise, then again in 3.
It is stretched again with the twister, in a thin and rectangular sheet. Cut the sheet in 2 lengthwise, then cut each side into triangles. On each triangle we put a square of chocolate, then we roll from the base to the top.
Place the croissants in a tray lined with baking paper and grease them with the egg yolk opened with a little milk.
Bake over medium heat over high heat until golden brown.
The book from which I took this recipe is an old cookbook by Nicolae Olexiuc, I don't know what it's called because it doesn't have any poor covers. 🙂
