Anyone who at least once tried croissants, probably for the rest of his life fell in love with this baking. As a rule, we buy them in a cookery, cafe or shop. However, this dessert is not difficult to cook at home. Today we will tell you how to make croissants with condensed milk. The recipes for such baking are very simple, and the taste and aroma will not leave anyone indifferent.
Features
Puff croissants with condensed milk can be prepared in two ways: from a purchased or made by yourself test. The first option is simpler. However, if you want to be sure that only high-quality and fresh products without various harmful additives were used for baking, then, of course, it is best to do the test yourself. Yes, it will take more time, but the result is worth it.
Ingredients
So, if you decide to make the dough yourself, then you will need to take care of the availability of some products at hand. It:
- Premium wheat flour - 0.5 kg.
- Water - 100-125 ml.
- Sugar - 5 tablespoons.
- Milk - 100-125 ml.
- One egg.
- A teaspoon of salt.
- Butter - 200 grams.
- Fresh yeast - 20 grams.
Please note that oil is best chosen with a maximum percentage of fat content. The ideal option is 82.5%. Be sure to buy flour of the highest grade. Thanks to this dough, you will get the perfect consistency, and the finished croissants with condensed milk will be tender and porous.
Cooking Instructions
To begin with, flour should be sifted together with salt into a deep bowl. If you do not, then during the baking process the dough will not rise and will not be airy. Add sugar and yeast, mix gently. In the next step, we introduce the egg, milk and water. Knead the dough with a mixer or manually. Experienced culinary experts advise the second option, so that the pastries absorb the warmth of your hands. Knead the dough for about five minutes.
From the resulting dough, make a ball, put it in a bowl, cover with cling film and leave it in a warm place for a couple of hours so that it rises.
Put the butter, which had previously been soaked at room temperature, in a plastic bag or wrap it in plastic and knead it with your hands (you can also beat it with a rolling pin), forming a flat rectangle.
When the dough rises about twice, you should start rolling it. Sprinkle flour on the kitchen table or other work surface. Then you need to flatten the ball of dough with your hands and start rolling it out using a rolling pin. As a result, you should get a rectangular shape with a thickness of one and a half millimeters.
Then put the prepared butter on one half of the dough. Cover with the second half and roll again to a thickness of 1-1.5 mm. If necessary, add flour. Now the dough needs to be placed horizontally and wrap the edges, connecting them in the middle. Then you need to wrap it in foil and put it in the refrigerator for half an hour. The same procedure should then be done twice more. Ready dough needs to be put in the refrigerator for a couple of hours, and preferably at night.
Bakery products
From the finished puff pastry, previously thawed, we roll out the layers a couple of millimeters thick. We cut out isosceles triangles from them. At the base of each figure we lay out the filling from condensed milk and carefully wrap it in a tube. We spread them on a baking sheet, leave to stand slightly, then grease with a beaten egg and send to the oven. Our croissants with condensed milk will be baked for about 25 minutes at a temperature of 180 degrees. Then they will only have to cool slightly, after which they can be served. Enjoy your meal!