Croissants with Finetti or pastry cream

Name: Croissants with Finetti or pastry cream - Mirela N.
Ingredients: 500 g flour (if you have it; you can use 250 g Manitoba flour; I didnt have it) 50 g butter 25 g fresh yeast 150 g milk 150 g sugar 2 eggs marmalade; Nutella or pastry cream (recipe below) Pastry cream: 1/2 l milk 3 egg yolks (if the eggs are small; use 4) 80 g sugar 50 g flour juice of half a lemon 1 packet of vanilla sugar

Dessert - Croissants with Finetti or pastry cream by Mirela N. - Recipia

Delicious croissants with Finetti or pastry cream Who doesn't love a fluffy and aromatic dessert that brings a smile to your face? Croissants with Finetti or pastry cream are an excellent choice for any occasion, whether it's a family meal, a party, or simply a personal treat. These croissants are not only tasty but also a real pleasure to make. Let's discover together how to achieve the finest croissants, step by step. Preparation time: 30 minutes Baking time: 15 minutes Total time: 2 hours 45 minutes (including rising time) Servings: 15 croissants Ingredients For the dough: - 500 g flour (Manitoba flour is ideal for a fluffier dough) - 50 g butter (at room temperature, cut into cubes) - 25 g fresh yeast - 150 g milk (slightly warmed) - 150 g sugar - 2 eggs (if the eggs are small, use 3) - Fillings of jam, Nutella, or pastry cream (recipe below) For the pastry cream: - 500 ml milk - 3 egg yolks (or 4 if the eggs are small) - 80 g sugar - 50 g flour - Juice from half a lemon - 1 packet of vanilla sugar Preparation 1. Preparing the dough: Start by gently warming the milk. It should not be hot, just warm. Add the yeast to the warm milk and mix well to dissolve it. 2. Mixing the dry ingredients: In a large bowl, combine the flour with the sugar. Add the cubed butter and rub it in with your fingers until the mixture resembles wet sand. 3. Adding the eggs: Crack the two eggs into the bowl with the flour and mix well to incorporate the ingredients. 4. Incorporating the milk: Gradually add the milk with yeast and mix with a spatula or with your hands. If the dough becomes sticky, feel free to add a little flour, but no more than a tablespoon. Knead the dough for about 5 minutes until it becomes a smooth, elastic ball that does not stick to your hands. 5. Rising the dough: Place the dough in a bowl covered with a damp cloth or plastic wrap and let it rise for 2 hours. An excellent method to speed up the rising is to place the dough in an oven that is turned off but preheated to 40 degrees Celsius for 20 minutes. 6. Shaping the croissants: After the dough has risen, divide it into 3 balls. Roll out each ball into a uniform disc, then cut it into triangles with a knife. Fill each triangle with jam, Nutella, or pastry cream, then roll from the base of the triangle to the tip to form the croissants. 7. Second rising: Place the croissants on a baking sheet lined with parchment paper, leaving enough space between them. Let them rise until they double in size, about 30 minutes. 8. Brushing and baking: Beat an egg yolk with a tablespoon of milk and brush the croissants with this mixture. Preheat the oven to 180 degrees Celsius and bake the croissants for 15 minutes, or until they are golden and fluffy. Making the pastry cream: 1. In a saucepan, heat the milk until just before boiling, but do not let it boil. 2. In a bowl, whisk the egg yolks with the sugar until creamy and doubled in volume. Add the flour and vanilla sugar, mixing well. 3. Gradually pour the warm milk over the egg yolk mixture, stirring continuously to avoid lumps. 4. Put the mixture back on low heat and cook, stirring constantly, for about 20 minutes until the cream thickens. Finally, add the lemon juice and mix well. Practical tips: - Make sure all ingredients are at room temperature for a better homogenized dough. - Use Manitoba flour if you have it on hand, as it has a higher gluten content, which will make the dough fluffier. - You can experiment with various fillings: from chocolate to nuts or dried fruits. - If you prefer sweeter croissants, you can add a bit of sugar to the filling. Frequently asked questions: 1. What do I do if the dough doesn’t rise? Make sure the yeast is fresh and the milk wasn’t too hot. You can check if the yeast is active by mixing it with a bit of sugar and warm water; it should bubble in a few minutes. 2. How do I store the croissants? Croissants are best stored in an airtight container at room temperature, but they can also be frozen. Make sure to let them cool completely before freezing. 3. Can I use another type of filling? Absolutely! You can use almond paste, peach jam, or even a sweet cheese filling. Serving suggestions: Serve the croissants warm alongside a cup of tea or coffee. You can sprinkle a little powdered sugar on top for a more elegant look. These croissants are also great for breakfast or an afternoon snack! So, I wish you much success in making these croissants with Finetti or pastry cream! Each bite will be an explosion of flavors and textures that will make you fall in love with cooking!

Croissants with Finetti or pastry cream

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