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Dessert Parisian croissants filled with pastry cream

Dessert Parisian croissants filled with pastry cream


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For the dough:

Dissolve the yeast in 50 ml of warm milk, and melt the sugar and vanilla sugar with the rest of the milk.

In a bowl put sifted flour with a pinch of salt, make a hole in the middle and pour the dissolved yeast, flavored and sweet milk, beaten egg very little and start kneading until you get a homogeneous dough.

Pour the melted butter little by little into the dough and continue to knead until it becomes elastic and non-sticky.

Let it rise until it doubles in volume.

As long as the dough grows, we take care of the cream, it must be cold when filling the dough!

For the cream:

In a kettle, mix the yolks with the cornstarch, sugar, vanilla sugar and fish essence, pour the milk little by little (in a thin thread) and mix with a whisk.

Transfer the kettle to the stove, over low heat and stir continuously until the composition thickens.

Set aside and let cool, covered with plastic wrap in contact with the cream, so as not to form pojghita.

When the dough has risen and the cream has cooled, we start the croissants!

Divide the dough into 15 balls, approximately, then spread each ball in an oval sheet, cut the top in vertical lines, and put the bottom 1 tablespoon of pastry cream, then "fold" the dough, first cover cream, then continue until it forms a horn (you have a photo).

Place the croissants formed in a tray covered with baking paper, grease them with beaten egg and put them in the preheated oven at 200 ° C for 10-15 minutes.

Good appetite!



Comments:

  1. Yusef

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  2. Kerk

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  3. Montes

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  4. Conley

    Bravo, you were visited with simply brilliant idea



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