What could be better for breakfast or snacking between meals like a fresh homemade horn? I guarantee that it does not compare with those bought in the store. And they are very easy to make. You really don't need much experience and skill. If you make croissants with pleasure for your loved ones, the whole thing will seem like fun in the kitchen. You can do them with the little ones…
For the filling, I chose pastry cream, meaning a homemade vanilla pudding. If you serve hot croissants, when you take them out of the oven, the cream is a dream. Soft, velvety and drips when you bite the horn J ) After cooling, the cream hardens, but it's not a problem because they can be heated if you want warm horns. Of course you can fill them with whatever you want…
For the dough:
250 ml of warm milk
100 gr natural yogurt
½ teaspoon salt
3 tablespoons raw or white sugar
1 sachet of dry yeast
Grated peel from an organic lemon
50 soft butter
500 gr flour
For the cream:
600 ml of cold milk
3 tablespoons raw or white sugar
1 sachet of Bourbon-Finesse vanilla extract from Dr. Oetker
3 tablespoons grated cornstarch
To grease the croissants: 1 egg
Method of preparation:
For the dough: I chose a cake-like dough. You can also choose the more economical option, ie without egg, only with milk, without butter, only with a little oil. For the beginning, the mayo is made. Put warm (but not hot) milk in a bowl. Add the sugar and yeast, mix until the sugar is melted and the yeast dissolved. Leave to rise for 10-15 minutes. When the mayonnaise starts to bubble, a foam on the surface means that the yeast has activated.
To knead the dough I use a planetary robot. Put in the bowl of the robot flour, salt, beaten egg for the filling, mayonnaise, the rest of the ingredients, except the soft butter. Start the robot on stage 2 or 3 and lightly knead the dough at the beginning. Depending on the flour and the rest of the ingredients, it may or may not add 30-50 gr of flour. If the dough has the desired consistency and begins to bind, add the butter in 2-3 steps. Each cube of butter is added only after the previous one is incorporated in the dough. In total I kneaded the dough for 20 minutes. Grease a bowl with a little oil, put the dough, cover with a towel and leave to rise for 45-50 minutes.
For the cream: this time I will give you the easiest and shortest option to make vanilla cream. Cold milk from the refrigerator is placed in a double-bottomed saucepan. Add sugar, vanilla, starch and mix with a pear until the starch is lump-free and is completely dissolved in milk. Put the pan on low heat, stir constantly with the whisk and leave on the fire until it starts to thicken and the cream starts to boil. Remove from the heat, immediately place food foil over the cream so that it does not stick to the pojghita. Refrigerate and allow to cool completely.
How to form the croissants: divide the dough into 12 approximately equal pieces. Take each piece of dough and spread it with the rolling pin in a small round / square sheet or as it will come out. Divide the dough sheet visually in half. On one of the halves, put 1-2 tablespoons of cream in the middle. Take the edge close to the filling and cover the cream with the dough. Press the edges well to avoid the cream coming out during baking. The other half is grown with a regular knife or a special one with which to cut pizza. Cover the cream side with the notched dough. (see photo)
Put the croissants in a tray lined with baking paper, grease with egg and leave to rise until it doubles in volume. Bake in a preheated oven at 170-175 degrees for 15-18 minutes or until golden on the surface.
Serve plain or powdered with powdered sugar. May it be useful to you !!!