My Easy Morning Croissants.
Here we are, needing to prepare a quick and easy breakfast, yet nutritious and economical.
Let’s prepare some good croissants together, the recipe I’m proposing today will let your imagination run wild because you can add filling at the time of sealing.
For example: if you have some chocolate pieces, jam, or cold custard cream, you can add them before rolling.
I’ll also show you the version with a Thermomix.
I thought of these for you:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 16
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 284.61 (Kcal)
- Carbohydrates 38.33 (g) of which sugars 8.21 (g)
- Proteins 6.83 (g)
- Fat 12.41 (g) of which saturated 7.74 (g)of which unsaturated 4.51 (g)
- Fibers 1.33 (g)
- Sodium 10.10 (mg)
Indicative values for a portion of 73 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
For the dough
- 1 2/3 cups All-purpose flour
- 2 1/2 cups Cake flour
- 1 cup Milk
- 0.5 oz Fresh yeast
- 1/3 cup Butter (softened)
- 1/4 cup Sugar (or 1 tbsp Dietor)
- 1 packet Vanillin
- 1 Egg
- 1/3 cup Butter (melted)
- as needed Sugar
My Easy Morning Croissants
Tools
What we need to make
- Stand Mixer GF ferrari
- 2 Baking Pans Ballarini-Cortina-Granitium-Aluminum-Gray
- Rolling Pin
- Oven
- Brush silicone
Preparation of My Easy Morning Croissants
Let’s put on our apron and
Heat the milk to about 98°F, and dissolve the yeast in it.
If you have the Thermomix, dissolve the yeast in the milk in the mixing bowl, for 3 minutes at 98°F, speed 3
When the yeast has dissolved in the milk, put it in the stand mixer or Thermomix bowl, along with the flour, softened butter, sugar or Dietor, vanillin packet, and finally the egg.
Knead until you have a smooth and homogeneous dough. Or for the Thermomix 3 min. kneading mode.
Form a soft dough ball.
Then divide it into 8 parts forming 8 balls, which you will let rise for 2 hours covered in a warm place.
After the time has passed, take the balls, and roll them out with a rolling pin, and on each one, give a brush of liquid butter as indicated for the layering.
On each layer, you can sprinkle sugar except on the last one if you plan to make sweet croissants; otherwise, if you plan to make savory ingredients, skip this option.
Layer the doughs as you make them.
When you have finished, you will have formed a circle. Now flatten with the rolling pin to a height of about 0.2 inches.
With the help of a knife or a pastry wheel, cut 16 wedges.
Option 1)
If you plan to fill them with chocolate, jam, or custard, place a little on the wider part of the triangle, then roll.
Option 2)
if you want them empty or to fill later, just roll them up.
Place them on a non-stick baking sheet or parchment paper, make sure they are well spaced, and let them rise covered in a warm place for 1.5 hours.
At the end of rising, they will have doubled in volume.
Brush them with milk and bake at 392°F static for 20 minutes.
As soon as they are baked, dust with powdered sugar if you make them sweet or with nothing if you want to fill with savory.
Here are my Easy Morning Croissants.
Storage
My Easy Morning Croissants. You can store them raw before the second rise, in the freezer for up to 3 months, then defrost them, let them rise, and then cook them.
When cooked, wrap them in a cotton cloth and consume within 3 days or they will harden. In that case, just put them in the microwave for 10 seconds.
My Easy Morning Croissants
Can I fill them?
Yes, either during rolling or after just cooled with a piping bag.
