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For this recipe I had as a source of inspiration the blog La lena. I made these delicious croissants with my little girl. We made croissants out of half the dough, and cut the rest and made cookies.
- 200 g butter
- 200 g cream
- 1 teaspoon yeast
- 400 g flour (or as needed until the dough no longer sticks to the hands)
- plum jam
- 100 g of shit
- 100 g powdered sugar
Preparation time: less than 90 minutes
RECIPE PREPARATION Dessert tender croissants with sour cream and butter:
Melt the butter over low heat and let it cool. Put the butter in a bowl where you will make the dough, add the cream and mix with a spoon, then put the yeast and mix.
Add the flour and knead (be careful not to put too much of the first, only until the dough is quite soft and does not stick to your hands).
Leave the dough to cool for 30 minutes, then knead a little longer.
Divide it into 10 small pieces and form balls out of them that you put on the table sprinkled with flour. Spread each ball with the torch in a thin, round sheet. Cut into 8 uniform strips, put on each a little filling (walnut jam or shit) and roll them (from the outside to the inside). Then place them in the tray lined with baking paper and bake them for 15-20 minutes at 180 degrees C. Take them out when they are lightly browned, place them on a plate, let them cool and then roll them in powdered sugar.
Trubochki - Russian Hornets
Mix in a bowl the coarsely chopped walnuts (mandatory!) With the vanilla sugar. Set it aside.
Combine diced butter with sifted flour.
Add sour cream and quickly knead a homogeneous and smooth dough.
Gather into a ball, wrap in cling film and refrigerate for at least 1 hour.
Divide the dough into several pieces.
Spread one part at a time, in a round sheet with a thickness of about 3 mm, keeping the rest of the dough in the refrigerator.
Cut the dough sheet into 8 and place 1 teaspoon of filling at the base of each triangle.
Roll from the base to the top.
Transfer the slightly spaced croissants to a tray lined with baking paper.
Cool the tray with the croissants for about 30 minutes.
Put in the preheated oven for about 20 minutes, at 200 degrees or until the dough is done and the croissants start to brown a little.
* If they are not made, leave the croissants in the oven, but lower the temperature to 180 degrees.
Remove to a grill and leave to cool.
Proceed identically with the rest of the dough.
Serve powdered with vanilla powdered sugar.
-The dough is worked very easily, and when it is baked it becomes a puff pastry.
-The raw dough can be stored in the freezer for up to 3 months.
-The formed croissants can be kept in the refrigerator for 2 days, then they can be baked.
-The croissants can be kept for up to 1 week in tin boxes with lids, during which time they remain just as tender.
A classic recipe, from my old notebook (the picture is at the end of the post), also made around the holidays. I hope you like it, especially since the dough comes out very fragile.
Ingredient: a packet of butter, 5 tablespoons sour cream, about 350 g flour, 3 egg yolks, a pinch of salt, a sachet of dry yeast, walnut or jam filling.
First take a tablespoon of the butter pack and set aside. From all the ingredients, at room temperature, a good and very homogeneous dough is made. Then divide into 8 equal parts that stretch with a rolling pin as thick as a pencil, grease each sheet with a little melted butter, roll and leave for 30 minutes in the refrigerator. Then spread each piece again, portion it into diamonds and fill the croissants with apricot jam or walnut filling.
Put them in an ungreased tray (they contain enough fat) in the oven on the right heat for about 20-30 minutes, until they become slightly browned. They are very tender and the dough appears as a combination of puff pastry and tender dough.
And the recipe from the notebook, which I changed slightly due to the high fat content.
Cream and lard croissants - tasty
Dessert not missing from family meals. The recipe guarantees you some. Butter and cream croissants are one of my weaknesses, as are other traditional sweets. I have a few recipes on the blog, with yeast or. Very tender croissants, with lard and cream, is an old, Russian recipe, from old notebooks with cake recipes. Fresh croissants with lard and cream filled with walnuts, shit or magiun. Hi, thanks for the recipe, but if we were to replace butter with lard, how many grams should we have? My recipe note: Answer. Rodica Granpier Recipes to try. Dough ingredients: 750 gr flour, 250 gr lard, 250 gr cream, 2 eggs. In a bowl, mix the lard with the salt, yolks and vanilla extract.
Add sour cream, mixing well. Cream and lard croissants - tasty, layered and tender to melt in your mouth! CORNULETE FRAGEDE With butter, with lard, with borscht, with and without sour cream :) Everything.
Recipe for tender croissants with butter and sour cream
The little ones love the croissants with butter and sour cream, more precisely the ones made of French dough. Starting from the name of this recipe for tender croissants made of French dough, everything seems complicated and difficult to make at home by a housewife less skilled in preparing sweets and desserts. That's what I thought at first, but with patience and a little exercise in the kitchen I prepared the best croissants with shit, jam or walnut. The filling you choose to add to these fluffy homemade croissants right in your kitchen, can range from the classic shit to the combinations of jam with walnut, chocolate cream with hazelnuts, vanilla cream and everything you think you like. . Read here: Recipe for papanasi with fried cow's cheese in oil
The recipe for tender croissants with butter and sour cream is picked right from grandma's notebook, so try to prepare it at home, being sure that it has been tried, prepared and enjoyed for several generations so far. I am a fan of classic, traditional recipes, made at home from my childhood or even earlier if possible.
Ingredients French dough with butter and sour cream:
1 1/2 tablespoons vinegar or lemon juice
From 200 g of flour, make a crust with egg yolks, salt, wine or lemon and sour cream. Knead for half an hour and let it rest. The rest of the flour is mixed with butter. Spread the shell in a rectangular shape 1/2 cm thick and grease the entire surface with butter. They are folded as follows: the longer parts are brought to the middle so that they join edge to edge. The other parts are brought in the same way. Then these rectangles are folded in two more and left to cool for an hour. As it is the crust it stretches in length, again forming a rectangle, which is tightened in three and left to cool for an hour then it is stretched again in length in the shape of a rectangle and tightened in four, bringing the ends first to middle and then on top of each other. Leave to cool until cooked. It can be left in the fridge to bake the croissants the next day.
In order to obtain the tenderest homemade croissants, the baking must be at a high temperature at first and then at a suitable temperature. This nutritious croissant dough with butter and sour cream is very nutritious and tender.
Preparing croissants from French dough:
Spread a sheet of 1/2 cm fat, cut into triangles and grease with egg. At the base of each triangle is the filling: shit, jam, vanilla cream and roll carefully giving the shape of croissants. Grease the top with egg and put in the oven at a high temperature at first. Serve powdered with sugar. Good appetite!
Fresh croissants with lard and cream stuffed with walnuts
The filling may vary depending on. FRAGLED CROWNS With butter, lard, borscht, with and without cream :) All for all :) All the croissants are extremely tender and melt in. Put the butter and lard in the fridge. At that time we made them with lard from the pork cut for Christmas, sour cream from our cow in the yard, eggs from our chickens in the yard and flour. How do we prepare the recipe for tender croissants with butter and cream? The preparation is very simple, but the ingredients are important, or rather the amount of fat in the butter and cream is what will. Try the recipe for tender croissants. Rub the lard with half of the flour, put the rest of the ingredients and knead a softer dough, if necessary add flour, if the dough is too much.
Find below the step by step video recipe for donuts with lard and sour cream. We work with one piece of dough at a time, while we keep the others in the fridge. Dessert tender croissants with sour cream and butter. Melt the lard and pour it over the sifted flour and mix it with the baking powder.
Despite the invasion of cake recipes that look more and more. Today's croissant recipe suggests you replace lard with yogurt. We invite you to watch below our video recipe for cakes with shit :. Gradually add the flour, kneading until you get a compact, homogeneous dough.
Mix melted lard with sour cream until well blended. My mother often made us tender croissants with shit or jam as a child, especially during the winter.
Dessert tender croissants with sour cream and butter - Recipes
Ingredients (for more than 1 kg of croissants)
* the ingredients must be at room temperature
250 gr butter with 82% fat
100 gr sour cream with 20% fat
100 gr powdered sugar
1 sachet of dry yeast (7-10 gr)
a little salt
2 sachets of vanilla sugar
grated lemon peel
1 tablespoon lemon juice
500 gr flour + for powdering the work surface
300 gr shit to fill
powdered sugar to powder the croissants at the end
- Rub the butter with a pinch of salt and powdered sugar, but also the vanilla.
- Incorporate the egg and cream, then the lemon peel and the juice from it.
- Incorporate some of the flour, then the dry yeast and the rest of the flour.
- Knead until all the flour is incorporated and the dough no longer sticks to your hand.
- Let the dough rest for at least half an hour.
- shit is cut into elongated strips
- take pieces of dough and spread on the work surface powdered with flour
- cut into a circular shape with the help of a plate or with the base of the cake tray, cut into slices like pizza
- place the pieces of shit and roll, forming the croissants
- place in a tray lined with baking paper and bake in a hot oven at 170 gr C for 20 min
- check from time to time not to burn because they are very delicate, leave them in the oven to catch a little color at the base
- leave to cool slightly and then add powdered sugar.
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Young croissants with shit.
Step 1. Mix the yolks with the diced butter, lemon peel and a pinch of salt.
Step 2. After complete homogenization, add baking powder, sour cream, powdered sugar and flour.
Step 3. Knead until the dough becomes slightly elastic and no longer sticks to your hands. In case the dough is too hard, add a little cold water, in case it is too soft, add a little more flour.
Step 4. Put the dough in a plastic wrap and refrigerate for 15-20 minutes.
Step 5. Spread the dough on a surface on which a little flour is spread. The thickness of the sheet should be 3-4 mm.
Step 6. Cut into squares the dough obtained as in the image below.
Step 7. Each square will be filled with shit and wrapped.
Step 8. Place in a tray lined with baking paper and bake at 155 degrees for 25 & # 8211 30 minutes.
Step 9. Sprinkle powdered sugar while still warm on top.
Step 10. We wish you good appetite and increase cooking the simplest and tastiest recipe for shit croissants.
Fresh croissants with butter
The tender croissants with butter, filled with shit or walnuts, are one of those desserts that send us thinking about childhood and from which we can't refrain from anything we've been trying for a long time. The butter content makes them fine and gives them a special flavor, so we chose for you a recipe with less sugar & icircn dough, so you can enjoy the delicious taste of butter.
- 600 g flour
- a butter pack
- 25 g of yeast
- 75 ml milk
- 2 tablespoons powdered sugar + extra for powdering
- a pinch of salt
- an egg
- jam / shit / ground walnut mixed with jam (for filling).
Method of preparation:
- Mix the yeast with lukewarm milk and a tablespoon of caster sugar, mix and leave for 5 minutes. Sift the flour into a bowl and make a hole in the middle of it.
Fresh croissants with butter they are a delight you will not be able to refrain from. If you don't like the fillings, you can make them simple, but you need to add a little more sugar to the dough.
Find out how to make the best fasting croissants with borscht and croissants with jam and walnuts, a classic dessert that everyone loves!