Hello friends! I offer wonderful micro croissants made from puff pastry, very tasty and easy to prepare, and great for delicious gifts for New Year and Christmas.
👇 VIDEO RECIPE FOR SPINNING MICRO CROISSANS 👇
Micro Croissants from quick puff pastry
- Mix instant yeast with warm water.
- Mix flour with salt and sugar.
- Roll the frozen butter in flour and quickly grate on a coarse grater.
- Mix everything well and make a well.
- Pour dissolved yeast and cold water into this well.
- Stir, put the crumb on the table and mold it into a cake.
- Grease a rolling pin with flour and roll out the dough.
- The dough will fall apart, but be persistent and form a rectangle out of it.
- Contact the dough with your hands as little as possible so as not to heat it.
- Roll up in 3 layers and roll out again.
- Roll up and roll again for the third time.
- Roll up one last time and shake off excess flour.
- At this point, you need to evaluate your dough.
- If it is still cold enough and the oil does not float, you can immediately roll the croissants.
- If it's already hot, move it to the refrigerator for a while.
- When rolling out puff pastry, try to keep a rectangular shape.
- The strip should be approximately 13 cm wide.
- I will cut the rolled dough into 2 pieces and put one in the refrigerator.
- Roll out the dough to a thickness of about 1.0-1.5 mm.
- I divide it in half lengthwise to get a width of 7 cm. You can also put one strip in the refrigerator.
- Place notches on one side of the dough every 2 cm.
- On the other hand, make the notches with a half shift.
- According to this scheme, cut triangles from the dough.
- From half of the test, 60 triangles are obtained, and from the whole test 120 triangles.
- Therefore, you can attract someone to twist these croissants.
- Make a small cut, stretch the edges and roll out the mini croissant.
- While you are turning the other half, it is better to immediately put the finished croissants in the refrigerator.
- Place croissants on a baking sheet lined with parchment with the tail down, otherwise it will rise when baking.
- Let them sit for 40-50 minutes. The best temperature for proofing is 24-25 degrees.
- Preheat the oven to 190 degrees.
- Add water, sugar, cinnamon or vanilla sugar to the saucepan.
- Bring the syrup to a boil and the sugar is completely dissolved and boil for a couple of minutes.
- Croissants are spaced, you can grease them with an egg on top.
- Place in the oven for about 15 minutes.
- Grease the prepared hot croissants with syrup and return to the oven for another 5 minutes.
- That's all. You can lay out in bags and boxes, or eat everything without leaving the baking sheet.
- They are very good with milk, cocoa or hot chocolate.
Recipe for micro croissants made from quick puff pastry:
280 g premium flour
200 g butter
6 g dry yeast
6 g salt
6 g sugar
30 g warm water + 100 g cold water
For syrup:
100 g sugar
100 g water
vanilla or cinnamon
👉 Crispy puff pastry baskets with custard
I wish you bon appetit and God bless you!