Fresh croissants with quince apple jam
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Mix the lard with the sugar, then add the sour cream. Incorporate eggs, one by one, then baking powder and grated lemon peel. We sift the flour, we put it gradually, until we obtain a homogeneous and very fragile dough.
Sprinkle the flour on the work table, break a piece of dough and spread a suitable thin sheet. With a serrated wheel, cut the squares, put a teaspoon of jam and roll the croissants. Do the same until you finish all the dough. Grease a tray with margarine, line it with baking paper, place the croissants with little space between them. Heat the oven, put the croissants, at a suitable temperature, until they brown slightly.
We take them out when they are ready, we roll them in powdered sugar while they are hot. From this composition come two large trays of croissants. Have a craving and take care to eat a few, if you have cravings around the house, you may not find anything the next day: D Keep in a bowl, covered with cling film.
Puff pastry with quince jam
Puff pastry with quince jam & # 8211 image 1 big. Rating: 4 & # 8211 21 reviews & # 8211 1 hour 30 min. Instead of using the puff pastry from the store (I also had time), I decided to make it myself. You will say that it has many calories. Their sweet smell induces a pleasant feeling of home. My preferences go to sweet croissants, such as those with magiun, in. How to prepare cranberry jam recipe Savori Urbane (2) Romanian Desserts, Gem. The cool phase with the puff pastry you buy is that it is accessible to everyone, it costs little, you save a lot of time using it, you save work and it works.
If desired, you can prepare the croissants with different fillings: chocolate, jam or cheese. With this recipe you will get the tastiest croissants as in. They are done in a few minutes and they are. Find here recipes for fluffy croissants with jam, fluffy croissants with cheese.
Recipes for tender croissants with jam and lard - how to make croissants with apricot jam. Mushroom pies with puff pastry made from wholemeal flour.
Fasting with mushrooms and rice. I like simple, filled with chocolate or vanilla cream, berry jam or apricot. What's more, I'm not saying no to any kind of croissant. For a long time I wanted to try my friend Ruxy's puff pastry recipe. Recently it was his turn and I can guarantee you that he is the best.
Nutella, shit or jam, as preferred. It is recommended as a dessert for any occasion, along with funny jams, croissants with. Jam Cookies section Baby Food Recipes, Dessert Recipes, Sandwiches, Ravioli.
Jams with jam or magiun & # 8211 is how fast it is prepared
Fresh croissants with jam or magiun. A recipe for simple and quick tender croissants, with generous, vanilla and flavorful filling. They simply melt in your mouth! They can be filled with jam, magiun, jam mixed with walnuts, shit, poppy seeds, coconut or chestnuts.
My dough is so fragile that, after baking, it "crontz" and broke in a split second. It is exactly the consistency of the dough that I was looking for and that I share with you.
From the quantities below we get about 30 croissants (about 2 trays). Butter can be used instead of butter (in smaller quantities).
250 g flour
125 g fat cream at least 20%
150 g butter with at least 80% fat or 100 g lard
300 g gem / magiun
or 200 g jam + 100 g walnuts)
approx. 100 g vanilla powdered sugar
For the dough, put in a bowl the cold butter cut into cubes, the yolks, a generous powder of salt and sour cream, vanilla, over which the whole amount of flour is added. The dough does not contain sugar. Mix either with the robot or by hand only until the ingredients are homogeneous. DO NOT knead vigorously because it will harden when baked!
The dough is wrapped in plastic and left to cool for an hour (then make a flatter shape to cool faster) or even overnight.
For the filling we prepare the jam or magiun, jam or other desired filling. You can also add poppy seeds or coconut (scalded with hot milk as in the baigli recipe), or you can mix apricot jam with walnuts or almonds, as I did. The ground walnut absorbs moisture and does not allow the jam to flow from the croissants. In addition, it gives these croissants a special taste and aroma.
Remove the dough from the cold and leave it on the kitchen table for 30 minutes. Divide into four and then spread, in turn, each portion on a very thin sheet.
From each ball we get 8 croissants. The dough should be as thin as possible. The circle will have a diameter of about 35 cm. With the pizza cutter or a knife, cut it in half first, then in quarters and again every quarter in half. We thus obtain 8 triangles. Put the filling on one end and start rolling.
Roll so that we pass the dough over the filling, then with your fingers we press the ends well so that the filling cannot come out and we do the same in front, then we bend the ends lightly and roll until a croissant is formed, at which we pull the ends in front. .
The ends are always bent so that the "seam" (joint area) is underneath.
The croissants are placed on a baking paper. I placed them on a silicone sheet. They are not anointed with anything.
These tender croissants with jam or magiun are baked at 170 ° C (preheated oven) for 15 minutes. If you make them smaller, decrease the baking period. If you make them bigger, they grow slightly. Before baking, prepare a bowl with vanilla powdered sugar.
When you take them out of the oven, use a spatula to place them directly in the vanilla powdered sugar. Do not leave it to cool at all! The colder they get, the more the powdered sugar will stick to the outside. And don't forget that the dough does not contain sugar. So you have to hurry.
The croissants thus obtained are placed on a plate or if you want to keep them for several days, put them in boxes with lids. These tender croissants with jam or magiun stay fresh for a week.
It is worth trying these tender croissants with jam or magiun! They will disappear immediately from the set!
Fresh croissants with quince apple jam - Recipes
I always liked croissants, they were a very accessible dessert when I was little, my mother used to do it very often. But it hasn't been done for years, we rarely eat donuts, they had already become a delicacy :))
But I decided to make them too so as not to die of lust :))
With this recipe I participate in the February challenge hosted this month by Vio.
- 750 gr flour, 5 tablespoons osanza, 3 tablespoons sugar, 25 gr yeast (one cube), vanilla sugar, lemon and vanilla essence, lemon peel and orange, 2 eggs, 200 ml milk (or water), strawberry jam .
I put the flour in the bowl and made a hole in the middle.
In the depth I put osanza, lemon peel and orange and I mixed them well with flour.
In another bowl I put warm water in which I dissolved the yeast, sugar, essences and vanilla sugar. I left the mixture for 10 minutes, then I added it over the flour with osanza.
I also put the 2 eggs and I kneaded well an elastic dough but not soft.
I let it (covered with a clean towel) grow for an hour.
Then I floured the table and spread the dough. I cut pieces of dough that I filled with jam and then rolled them.
I put it in the tray on baking paper and left it in the preheated oven for 30 minutes.
Cornlets with jam
Melt the butter and mix it with the cream and vanilla essence, in a large bowl, which will allow us to knead. Add flour and knead a well-kneaded dough, which comes off the walls of the bowl. We move the dough on a food foil, shape it into a disc and put it in the fridge for at least an hour before use. After removing the dough from the cold, divide it into 5 equal parts. We work with one piece of dough at a time, while we keep the others in the fridge. We spread the dough in a disc with a diameter of 20-25 cm and a thickness of at least 0.5 cm.
Grease the dough with a thin layer of jam and cut it into 8 equal triangles. Or cut the dough into 8 triangles and grease each with jam. As it seems easier to you, so do it. If they are greased individually, the jam is less likely to come out when baking, because we can leave a margin on each croissant.
After that, we roll the triangles from large to small, to form the croissants. Place them in the tray, on baking paper and bake the croissants for 18-20 minutes or until they start to brown. Let them cool, then powder them with vanilla sugar. They are perfect with a glass of cold milk or hot chocolate, but also for the school package, as a small sweet snack. And, of course, if you take donuts to your grandparents or mothers, you will awaken beautiful memories!