Sweet puff pastry croissants. Croissants made from puff pastry. Puff pastry croissants with cheese - recipe

Ready-made puff pastry often helps me out, especially when it comes to quick baking. Agree, there is not always time for kneading dough, besides, puff pastry is not easy to prepare, and it takes a lot of time. In such cases, ready-made frozen puff pastry from the store comes to the rescue.

Today we will cook croissants from ready-made puff pastry, it will not take much time, fit in half an hour with your head. Therefore, if guests, as they say, are already on the doorstep, prepare such pastries for them or please your family with fresh croissants for breakfast.

So, let's get started: prepare the finished puff pastry, butter, sugar and egg yolk. Roll out the finished puff pastry thawed in the refrigerator into a rectangle and cut into long triangles, as in the photo:

The dough triangles should be long ribbed so that as many turns as possible can be made and the finished croissants have good layering. And now we act according to the following scheme:

1) On the basis of the dough triangle, make an incision of 2.5-3 cm;

2) Move the dough apart at the cut point in different directions;

3) Connect the cut ends from the inside to the sides, press lightly to fix.

Lubricate the surface of the dough from the beginning to the end of the triangle with melted and already cooled butter, sprinkle with sugar;

4) Start rolling the croissant from the base of the dough triangle;
5) When twisting the croissant, do not exert any effort so that each subsequent turn does not fit snugly against the previous one;
6) Thus, wrap the kraussan to the very end.

Twist the rest of the croissants according to the same principle, put them on a baking sheet, on which you first lay a sheet of baking paper. Brush croissants with egg yolk and sprinkle with sugar.

By this time, the oven should already be preheated to 200 degrees.

Bake croissants from ready-made puff pastry for about 15-18 minutes.

Voila, half an hour has not passed, and puff pastry croissants are ready. You can try!

Serve hot croissants from ready-made puff pastry with a cup of coffee or tea. Enjoy your meal!

The national cuisine of the French people boasts more than a dozen dishes that are known far beyond the borders of France and Europe. One of such famous dishes is puff pastry croissants, which are served with coffee not only in Parisian cafes, but also baked in homes all over the world. I would like to make these airy products with my own hands, retaining all the flavors and filling my family nest with delicious aromas.

Real French croissants are made from yeast puff pastry, the recipe of which we will analyze in detail. Fortunately, today you can buy ready-made frozen puff pastry. This product is very popular among home cooks, as its availability makes it possible to quickly prepare a wide range of all kinds of homemade pastries. And, of course, mouth-watering and airy croissants!

Classic croissant puff pastry recipe

Before we begin to master the technique of making yeast puff pastry, we must warn that in order to obtain it in high quality, we will need patience and certain skills. But “the wolf is not so scary if the hands are in place,” right? When you master the basic secrets of this test, you will stop noticing the passage of time! So it will be!

Stage I

At the initial stage, we prepare two semi-finished products, when mixed and further baked, we get that airy layered miracle that melts on the tongue!

Ingredients for the first semi-finished product

Wheat flour, high quality - about 500 g
Milk - 200 ml
Granulated sugar - 60 g
Salt - 1 tsp
Dry yeast - 15 g or pressed - 40 g
Eggs - 2 pcs.
Soft butter (not melted) - 50 g

Preparation of a rich base for puff pastry

1. Dissolve the yeast in slightly warm water (50 ml), add a little salt and sugar (1 tbsp), sprinkle with flour (1 tbsp) and mix. Set aside for a while so that the yeast "wakes up". The readiness of the starter is determined by the appearance of active bubbles.

2. Sift all the flour into a large bowl (be sure to sift!), Add salt, sugar, awakened yeast and eggs. We put on the mixer nozzle for dough and at a slow speed begin to mix the ingredients.

In the process of kneading in small parts, add warm milk and soft butter. Knead at low speed for 10-15 minutes until full elasticity and uniformity of the composition.

3. We spread the resulting elastic composition on a cutting board sprinkled with flour and knead. We turn into a ball, put in a spacious container and cover with a thick towel or cling film.

Leave for a couple of hours to ferment.

4. The semi-finished product that has increased in volume is again laid out on the board, sprinkled with flour and kneaded. Then we roll it into a rectangle, fold it three times with an envelope, wrap it with a film, then with a towel and put it in the refrigerator in the coldest corner for 30-40 minutes.

For the second semi-finished product

Butter - 300 g
Wheat flour, premium - 1 tbsp.

Preparing the oil for blending

Spread parchment paper on a cutting board, sprinkle it with flour, put cold butter (natural, at least 82% fat) on it, sprinkle with flour again on top and cover with a film.

With very light movements, beat the butter with a rolling pin - until you get softness and elasticity, reminiscent of the consistency of the first semi-finished product. Level the surface of the oil and form a rectangle out of it. Wrap tightly in cling film and refrigerate for 30 minutes to harden.

Preparation of puff pastry

1. We take out the first semi-finished product from the refrigerator and roll out the workpiece into a rectangle about 10-12 mm thick (not thinner!).

Now let's use the oil:

we free the oil from the film, and put it exactly in the middle of the rolled out layer, observing the parallelism of the proportions. We close the butter blank with the free edges of the dough, laying them one on top of the other in the form of an envelope. We carefully pinch the other edges of the envelope (open ones) so that the oil does not leave the envelope during rolling.

2. Now comes a very crucial moment: we need to carefully “roll” the oily semi-finished product into the dough, but so that it does not break through it.

We sprinkle the envelope with flour and with light and frequent tapping movements with a rolling pin we increase the area of \u200b\u200bthe oil inside the envelope, and the envelope itself. Next, with careful and light smoothing with a rolling pin, roll out the dough to the size of the original rectangle, to a thickness of 10-12 mm.

We roll out the layer in only one direction, and stick to it.

3. Having given the layer its original size, it brushes off the flour (required!), fold it again with an envelope, wrap it in a film and send it to the refrigerator for 30 minutes.

4. We repeat the rolling of rectangular layers 2 more times, and in the breaks we put the envelopes in the refrigerator. The following nuance should be taken into account: each time we roll out the layer in the opposite direction (i.e., turn the envelope 90 degrees) so that the oil is evenly distributed. Don't forget to brush off the flour!

5. Cooking croissants: roll out the chilled puff pastry into a rectangle about 10 mm thick and about 20-25 cm wide. Cut the layer into triangles with a base of about 15 cm.

6. We roll each triangle with a roll, starting from the base of the triangle. In order for our croissants to be fluffy and attractive, we must achieve a minimum of 5 turns around the first fold. To do this, folding the roll, with our free hand we stretch the top of the triangle. Its upper corner should be filled under the roll so that when baking it gains volume and shape.

7. We cover the baking sheet with baking paper and put our products on it. Laying out, we stretch the opposite ends of the rolls and wrap them in the shape of a crescent. We set aside in a warm place without drafts for an hour or an hour and a half - until it doubles in volume.

8. Before loading the products into the oven, grease the croissants with a slightly beaten egg and bake them at a temperature of about 200 degrees for about 15-20 minutes.

We serve freshly baked French pastries on a beautiful dish covered with a napkin, with tea or coffee. Enjoy your meal!

Of course, store-bought puff pastry is a very convenient product! It does not need to be kneaded, but only thawed, rolled out and rolled according to the recipe! We will spend a minimum of time on the whole process!

1. Defrost the purchased dough, divide it into separate sheets, roll it out in layers 8-10 mm thick and cut into triangles.

2. We roll up bagels, leave for proofing for at least half an hour, grease with an egg and bake for a quarter of an hour in the oven at a temperature of about 200 degrees.

Put the finished products on a serving dish and sprinkle with powdered sugar! Happy tea!

* Cook's advice
Croissants made from ready-made puff pastry can be improved by baking them with filling. The filling can be fruits (fresh, dried or canned), jam or preserves, chocolate or nuts, poppy seeds or granulated sugar

An excellent option for using a purchased frozen semi-finished product is the preparation of all kinds of pastries stuffed with meat, fish, cheese, cottage cheese, etc. And although these products can no longer be called "croissants", they will not lose either in taste or in airiness because of this, because puff pastry pastries are always in the center of the meal!

Croissants- This is a pastry from, which is traditionally served for breakfast in France, and now in other countries of the world. The tradition, I want to tell you, is wonderful: a delicate creamy croissant with a crispy crust, what could be better with morning coffee! Classic croissants (namely, these are the ones we will cook today) are prepared without filling. A variety of fillings - sweet (chocolate spreads, ganache, etc.) and unsweetened - are served separately. Everyone can choose the filling that he likes. In the future, I will also definitely post the recipe for croissants with filling - these will be croissants with chocolate.

Ingredients:

1/2 kg. premium flour
1 coffee l. Sahara
1 coffee l. salt
310 gr. butter at room temperature (at least 82% fat)
1 egg
250 ml. + 2 tbsp. l. milk
60 ml. warm water
9 gr. dry yeast or 25-30 gr. alive
vegetable oil

Cooking:

Dissolve dry or crumbled live yeast in warm water and leave for 6-7 minutes.
Then pour in 250 ml. warm milk, add sugar, mix. We put in heat to approach.
Mix the flour with a coffee spoon of salt, then add 60 gr. oils.
Grind the flour with butter with your hands until fine crumbs form.
When the yeast rises, and a foam cap forms on its surface, ..
... Pour them into crumbs of flour and butter, making a recess in it, and knead a non-sticky elastic dough. We knead it for 5 minutes on a table sprinkled with flour, after which we shift it, collecting it into a ball, into a deep dish greased with a thin layer of vegetable (sunflower) oil. We turn the dough in the bowl so that we dip it on all sides in vegetable oil.
We cover the dishes with the dough with cling film and put it in a warm place for 1.5 hours. During this time, the croissant dough will rise and increase in volume.
We knead the risen yeast dough by dipping a hand clenched into a fist into it.
Knead the dough for croissants on the table for another 5 minutes, transfer it again, roll it into a ball, into a deep bowl, tighten it with cling film and leave it to rise warm, this time for 1 hour.
We knead the risen dough a second time, transfer it to a cutting board covered with cling film, and form a thick rectangle. Wrap the dough well in cling film and let it rest for 30 minutes. we put it in the fridge.
After 30 min. we take the yeast dough out of the refrigerator and roll it out in the form of a rectangle measuring 16 × 32 cm. The thickness of the rolled dough is about 1 cm.
The remaining 250 gr. spread the butter over the dough, covering 2/3 of its area (we leave indents along the edges - about 2 cm each).
We fold the dough in three, bending up first the part of the dough on which there is no butter.
Then we bend up the part of the dough, greased with oil. At the same time, we gently stretch the corners so that we get a more or less even rectangle.
We lightly pinch the edges of the dough, and turn the dough itself 90º and roll it away from us and towards us (in length). It is convenient to start rolling out from the middle of the dough. We roll out the dough not thinly - so that its thickness is about 1 cm, and the dimensions are 16 × 32 cm. We brush off the excess flour with a brush - you need to brush off the excess flour before each folding of the dough.
Fold the dough in thirds for the second time. Wrap the dough well in cling film. We put in the refrigerator for half an hour.
We take the dough out of the refrigerator and roll it out again in the same way as before.
Fold the croissant dough in thirds for the third time.
We turn the dough 90º and once again roll out from ourselves and towards ourselves (in length) up to 1 cm in thickness.
Again, fold the rolled dough into thirds - this is the fourth folding. Before folding, do not forget to brush off excess flour with a brush.
The puff yeast dough prepared in this way is well wrapped on all sides in cling film and for at least 45 minutes. (or you can until the next day) we send it to the refrigerator.
We take out the finished dough for croissants from the refrigerator and roll it out in the shape of a rectangle to a size of about 35 × 53 cm.
Cut the rolled dough in half lengthwise, and then cut into triangles of the same size. I made the bottom sides of the triangles about 9-10 cm in size, but you can make them larger or smaller. To prevent the dough from drying out, cover it with cling film or a clean towel, remove the triangles from under the film (or towel) one at a time.
Separate the yolk from the protein. We beat it with 1 tbsp. l. milk, and temporarily put the protein in the refrigerator.
Each triangle is slightly rolled out (or stretched) in length. We stretch the base of the triangle in width and cut in the middle. If the dough nevertheless began to dry out, then before folding, lightly moisten the entire surface of the dough with cold water using a brush. This is necessary so that the dough does not crack during baking.
We begin to roll the croissant from the base, first bending the edges of the cut, and directing them in opposite directions.
We put our palms on the curved edges of the triangle and fold the croissant towards the sharp end.
So that the croissants do not unfold during baking, grease the tip of the triangle with yolk whipped with milk. It is convenient to do this with a clean brush for drawing. We bend the ends of the croissant slightly towards the middle, giving it the shape of a crescent. This is what a rolled croissant looks like.
Place the rolled croissants on a greased baking sheet, leaving some space between them. Lubricate the surface of the croissants with cold water, cover the baking sheet with them with cling film or a towel and leave to rise at room temperature (not in a heated oven!) 1 hour.
To the remaining yolk, add protein and another 1 tbsp. l. milk, whisk. Brush the croissants with this egg mixture before baking. As you can see, the distance between the croissants needs to be made larger, as the dough fits well and they have increased in size. Personally, I had to transfer part to another baking sheet.
Preheat the oven to 220º, then put the croissants in there. After 3-4 minutes, reduce the temperature to 180º. Bake croissants for 15-20 minutes. - to a beautiful ruddy-golden color. During baking, periodically look at

In Europe and America, it is customary to eat pastries, sandwiches and toasts with jam for breakfast. Fresh buns are an indispensable attribute of the buffet in hotels. Puff pastry croissants are also quite common and are in special demand due to their tender dough. They increase in volume during baking and acquire splendor, but at the same time their weight is quite small.

In which country did they come up with an airy dessert and is it difficult to bake it at home?

In any city in France, restaurants and cafes offer croissants of various sizes, sprinkled with powdered sugar or decorated with a thin layer of glaze. Butter-based pastries in the shape of a crescent have long become the same symbol of the country as the Eiffel Tower and the tricolor flag.

The dessert recipe entered cookbooks at the beginning of the 20th century, although the Austrians dispute the primacy in the issue of authorship of croissants. Nevertheless, the Viennese recipe is significantly different from the usual one, which is why all over the world delicious pastries are considered French.

Locals prefer croissants without filling, believing that the Americans came up with it. The only exception is Patissier. Spreading a puff pastry with butter or jam, adults wash it down with coffee, and children with hot chocolate.

In famous Parisian hotels, chefs create their own pastries every day, so that guests can appreciate the fresh, melt-in-your-mouth puff pastry.

Making dough for croissants

Nowadays, many people prefer not to bother with the preparation of the dough and buy ready-made ones in stores. It remains only to defrost it, roll it into a layer and roll croissants from pieces.

The most popular are two types of puff pastry: yeast-free and yeast-mixed. The first is done quickly, the second will take a little longer, but both contain a minimum number of components.

Puff yeast-free

Keep the ingredients in the refrigerator before cooking. The finished dough should also be stored there. Fashioned products are immediately placed on a baking sheet and sent to the oven, otherwise they will lose their shape. 500 g of flour will make 8-10 croissants.

1/2 kg of wheat flour;
1 raw egg;
400 g frozen butter (at least 82% fat);
1/2 tsp salt;
1 tbsp 5% vinegar;
250 ml ice water.

This is the mixing order.

Break an egg into a bowl, salt, pour vinegar and chilled water. Cover the bowl with cling film and put in a cold place.
Put butter in for 30 minutes. into the freezer, then finely chop it with a knife and mix thoroughly with flour.
Push through the middle and pour the chilled mixture of water, vinegar and egg into the hole.
Quickly mix the dough until smooth, moving the edges towards the center, and place it in the cold, wrapping it in a film.

Puff yeast

Yeast dough will require more time and effort, but the products from it will be more magnificent and layered. Croissants made from puff pastry are best baked by heating the oven to a temperature of 220-240 ° C.

Strong heat forms a crust on yeast baked goods that will not allow the butter to melt and leak out. Thanks to this, its texture will remain delicate.

For a portion of the test you will need:

1/2 kg of wheat flour;
1 raw egg;
8 g of "fast" yeast;
100 ml of milk;
100 g of frozen butter (at least 82% fat);
1/2 tsp salt;
2 tbsp granulated sugar;
100 ml of water at room temperature.

This is the mixing order.

Sift the flour and pour into a bowl, mix it with 2/3 of the sugar, salt and chopped frozen butter.
Heat the milk slightly, dissolve the yeast in it, add the rest of the sugar and the egg. After a few minutes, add water and pour the mixture into the flour.
Mix the dough on low speed. Cover the bowl with cling film and place in a cold place.

Puff pastry croissants - delicious and easy recipes

Step-by-step recipes with photos will allow you not only to knead the dough correctly, but also to make neat blanks for baking with the selected filling. Dessert is prepared from fruits, cottage cheese or jam.

Croissants are also made with cheese and even a mixture of ham, cheese and mushrooms. Such hearty puff buns will successfully replace lunch or afternoon snack.

Without stuffing

Classic croissants are baked without filling. They are so tasty that many do not add jam to them, but simply eat them with a hot drink.

After cutting the bun lengthwise, it is filled with soft cheese with tomato and basil or ham and cheese. As a result, the croissant turns into a sandwich with a crispy crust.

The dough should be taken out of the freezer, thawed and, while it is still cold, rolled into a layer. Having cut it into long triangles, you need to quickly twist the products, starting from the wide side.

After giving the croissants the shape of a crescent, place them on a baking sheet greased with vegetable oil and brush with a beaten egg on top with a culinary brush. The dessert is baked at a temperature of 220-240 ° C for about 20 minutes.

With chocolate

Chocolate melted during baking turns into a thick cream. Such pastries perfectly complement coffee and will become a memorable and desirable dessert even after a hearty meal.

Compound:

500 g of dough;
2 chocolates 100 g each;
1 yolk.

Roll out the dough into a rectangular layer and cut into long triangles.
Break the chocolate and then crumble.
Pour a tablespoon of chocolate chips on the wide side and twist the croissants.
Spread out on a baking sheet, grease the top with yolk.

With condensed milk

Croissants with condensed milk are most often baked from ready-made puff pastry. This pastry is the fastest due to the simple filling. One condensed milk is also suitable for it, but it is better to combine it with butter to make it lighter.

Compound:

500 g of dough;
boiled condensed milk and butter - 150 g each;
1 yolk.

This is the order of preparation.

Put butter and condensed milk in a bowl and beat with a mixer.
Cut the dough into a layer, cut into triangles, put the filling on the wide side.
Roll up the croissants and brush the top with egg yolk.

with jam

Another sweet version of croissants involves filling it with jam. It is better to use confiture or jam so that the filling does not leak out.

Compound:

500 g of dough;
250 g of jam;
1 tsp powdered sugar;
1 yolk.

This is the production order.

Roll out the dough into a layer and divide into long triangles.
On the wide side of each, put a spoonful of jam and twist the croissants.
Before sending to the oven, grease their tops with yolk, and sprinkle the browned and cooled pastries with powdered sugar.

The curd filling can be either sweet or mixed with herbs and salt, if the croissants are intended to be served as a snack.

In the Middle East, variants of pies with greens and soft cheese are well known. Filled puff pastry croissants are also popular there.

Compound:

500 g of yeast-free dough;
1 raw egg;
1 tbsp raisins;
350 g of cottage cheese;
1.5 tbsp sour cream;
1.5 tbsp granulated sugar;
1 yolk.

This is the production order.

For the filling, beat the cottage cheese with sour cream, egg and sugar with a mixer, then add the raisins slightly soaked in water.
Cut the dough into triangles and put the filling on the wide side. Roll up the croissants and brush the tops with egg yolk.
Bake at a temperature of 220 ° C for no more than 20 minutes.

With cheese

A couple of croissants with cheese and ham are enough to satisfy your hunger during a long walk in Paris. There, similar pastries are offered at every turn, but more often in the form of a sandwich. At home, you can limit yourself to one cheese, adding it to the dough when baking.

Compound:

500 g of dough;
200 g of hard cheese;
2 sl mustard;
1 yolk.

The order of manufacture is as follows.

Grate the cheese.
Roll out the dough into a layer and cut into long triangles. Lubricate them with mustard and sprinkle with cheese crumbs.
Twist the croissants, grease their tops with yolk and send to the oven preheated to 220 ° C for 15-20 minutes.

Fresh fruit pies are popular in summer and autumn. Apples are the most common fruits in the middle lane, and they are perfect for filling croissants.

Compound:

500 g of dough;
250 g fresh apples;
1 tbsp lemon juice;
1.5 tbsp granulated sugar;
1 yolk.

The order of manufacture is as follows.

Cut apples into small pieces, pour over lemon juice, then mix with sugar.
Cut the rolled dough into long triangles and put the filling on the wide side.
Roll up the croissants and brush the tops with egg yolk. Bake in the oven for 20 min. at a temperature of 220 °C.

with bananas

Children love bananas in absolutely any form, so kids will be able to pamper them with banana-filled pastries. It is easy to prepare, the main thing is to choose unripe fruits. They are sweet, so you don't need to add sugar. The taste of banana is successfully set off by cinnamon.

Compound:

500 g of dough;
2 bananas;
1 tsp cinnamon;
1 yolk.

This is the production order.

Roll out the dough and divide into triangles.
Peel bananas and cut into pieces slightly smaller than the width of the dough. Divide each piece in half lengthwise.
Put the filling on the wide side of the dough piece and sprinkle it with cinnamon. Twist the croissants, grease the top with yolk and bake them at a temperature of 220 ° C for 15-20 minutes.

How to decorate and serve croissants beautifully

On the shelves of supermarkets often lay out bags of ready-made mini croissants. The same small products are worth trying to cook at home. Their creation will take more time, but croissants with different fillings will be very popular at home.

They will bake faster than standard ones, so watch them carefully as they brown in the oven.

A baking basket can be tied with a ribbon and covered with a beautiful napkin. If, before the arrival of guests, each product is wrapped in an envelope made of thin white paper so that only the end of the bun looks out, an illusion of a cafe in Montmartre will be created.

It is customary to drink croissants with coffee, but strong black tea also goes well with pastries.

Conclusion

The recipe for puff pastry croissants is extremely simple and popular with lovers of homemade desserts. Having picked up a company that produces high-quality blanks and defrosted the dough, you can bake a whole dish of airy products in half an hour.

Of course, you can be 100% sure of the freshness of the ingredients only by choosing them personally. Dairy products and eggs are sold in the market or in small branded stores designed for regular customers. The taste and texture of baking will be delicious if the ingredients do not let you down.

Having laid pastries on a beautiful dish, it remains to brew aromatic coffee and imagine yourself as a Parisian, absorbing the usual afternoon snack. Here they are - puff pastry croissants!

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions that charge with positive and give inspiration. In my spare time I study French medieval dances. I'm interested in any information about that era. I offer you articles that can captivate a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

You don't have to make the dough yourself to make delicious croissants. Especially if you were not particularly friendly with the test before. Save your nerves and time and prepare croissants from ready-made puff pastry. Believe me, they will be no worse than store-bought croissants. And if you try, it's even better.

Quick puff pastry croissants

To make these croissants you will need:

one egg yolk (for lubrication);
filling (here you can safely navigate to your taste);
ready puff pastry.

First of all, you need to lay out the dough for 30-50 minutes in order for it to defrost. Your dough should be soft.

Next, take a rolling pin and roll out our dough into a rectangle. The thickness of the rectangle should be about four millimeters. By the way, it will depend on the thickness of the dough how fluffy the croissants will turn out.

When the dough is rolled out, you need to cut it into identical triangles. Then we place the filling in the middle of the triangle. It can be chocolate, condensed milk, jam, cream, cottage cheese and much more.

It remains only to collapse each triangle, starting from the wide end. Thus, you will get bagels, and when you bend them so that you get the shape of a crescent, then a croissant will appear in front of you.

Now it remains only to beat the egg yolk and grease the resulting croissants with it (it is because of the egg that the croissants turn golden).

We turn on the oven at a temperature of two hundred degrees and put our croissants there. Croissants are baked for about 15-30 minutes. It depends on their size and the features of your oven.

This is how easy and quick croissants are made from ready-made puff pastry.

Do you want to enjoy the taste of real croissants? Then prepare the French which we will offer you.

french croissants

Dough Ingredients:

550 grams of flour;
fifty grams of starch;
35 grams of butter;
10 grams;
150 milliliters of water;
50 milliliters of milk;
seven teaspoons of sugar;
325 grams of butter (in order to lubricate the dough);
egg yolk (also for greasing the dough).

Cooking method

First you need to sift the flour and mix it with the baking powder. Then add a little salt, sugar, yeast and mix everything well.

After the dough has risen, you need to crush it and hide it in the refrigerator for an hour and a half.

Takes the dough out of the fridge and put it on a table sprinkled with flour.

In our minds, we divide the dough into three parts, grease two of them with butter. Then we fold the dough in this way: first we bend the ungreased part of the dough, and then the greased one. You get a kind of book. We hide our dough back in the refrigerator for an hour (in order for the butter to freeze).

We take the dough out of the refrigerator and repeat the previous operation, and put the dough in the refrigerator for another half hour.

This procedure must be repeated three more times.

When the dough is ready, roll it into a thin layer, then cut out a circle from it and divide it into eight parts. Roll each piece into a croissant shape.

We leave our croissants so that they come up, and then grease them with yolk and put them on a baking sheet, previously greased

The oven should already be preheated to 220 degrees, but the croissants should be baked at 190 degrees until golden brown.

Croissants should be served when they have cooled down a bit. Enjoy your meal!

Now you can not only treat yourself to real French croissants, but also treat unexpected guests by preparing quick croissants from ready-made puff pastry.