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Dessert croissants with pastry cream

Dessert croissants with pastry cream



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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 as 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 is possible or not to 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. Put the cold milk in the fridge 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 as not to catch 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 !!!


Dessert croissants with pastry cream

The cream is a dream. Soft, velvety and drips when you bite the horn :))) After they cool, the cream hardens, but it's not a problem because they can be heated if you want hot horns. Of course you can fill them with whatever you want…
& # 8222 Recipes for family meals & # 8221

For the dough:
250 ml warm milk,
100 gr natural yogurt,
Sare teaspoon salt,
3 tablespoons raw or white sugar,
1 sachet of dry yeast,
1 or,
Grated peel of an organic lemon,
50 soft butter,
500 gr flour

For the cream:
600 ml cold milk,
3 tablespoons raw or white sugar,
1 sachet of Bourbon-Finesse vanilla extract from Dr. Oetker,
3 tablespoons grated cornstarch,
For greased croissants: 1 egg,

RECIPE PREPARATION Dessert croissants with pastry cream:
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 is 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 as for the filling, mayonnaise, the rest of the ingredients, except the soft butter. Separate the robot on stage 2 or 3 and knead the dough lightly at the beginning. Depending on the flour and the rest of the ingredients, you can 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, diced butter is added only after the precedent is incorporated into 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 lumpy and is completely dissolved in milk. Put the pan on low heat, stir constantly with a sieve and leave on the fire until it starts to thicken and the cream starts to boil. Take it off the heat, immediately put food foil over the cream so that it doesn't catch 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 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, cream side with notched dough side.

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.


They are called zuppette, Venetian, American or cream. The name varies depending on the area but the result is just as delicious from north to south. In the north it is syruped with rum and in the south with alchermes, maraschino and other strong and fragrant essences. It is an excellent and more special cake because it is composed of pandispan and puff pastry dough and pastry cream.

Beat whole eggs with sugar for about 20 minutes (mixer or robot) until it triples in volume. Sift the flour and gradually add it over the egg cream, stirring constantly from top to bottom (be very careful not to puff the cream). We give it at 180 degrees for 30 minutes in which we do not open the oven door in any case.

Put the milk in a saucepan with the stick and bring it to the boil. We put it aside and let it cool. Rub the yolks with the sugar until they become creamy and then gradually add the warm milk, mix well and put it back to the boil. Boil for about 20 minutes until thickened. Let it cool.

We need 2 packages of 250 gr. We take each sheet and spread it so that it enters the tray (it must be slightly larger than the tray because during baking it still tightens). We put it in a tray lined with baking paper, we push it and we sprinkle it with caster sugar. Put in the oven at 200 degrees for about 6-7 minutes until golden. This is how we bake the second one (put plenty of sugar on top).

We cover the tray in plastic wrap (with which we will wrap the cake) and we put the first sheet of puff pastry. Over which we put a part of the cream. Cut the pandispan into slices and place them over the cream. We syrup the pandispan very well from a syrup made of 100-150 gr of water in which you add sugar and whatever flavor you want: rum, vanilla, alchermes (which I don't know what it's called in our country). Put the cream and the last sheet of puff pastry again. Wrap with plastic wrap, put a weight over the whole cake and let it cool for a few hours. I put a wooden bottom and an A4 paper top in his head.


Grist

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