Sastojci (za 10–12 kroasana): za testo - 500 g glatkog pšeničnog brašna (tip 500 ili T55 -DE/FR ili T0 - IT ili visenamensko univerzalno brasno, ili 50% visenamensko univerzalno brasno+ 50% hlebno brasno - US), 10 g soli, 60 g šećera (za slatke kroasane ili 10-20 g za slane kroasane), 10 g suvog kvasca ili 25 g svežeg kvasca, 300 ml hladnog mleka, 40 g mekanog putera (za testo), puter za laminiranje - 250 g hladnog putera sa minimum 82 % mlečne masti, za premazivanje - 1 jaje, 1 kašika mleka.
Priprema:
Priprema osnovnog testa
1. U posudi pomešati brašno, šećer i so.
2. Kvasac razmutiti u hladnom mleku i dodati u suve sastojke.
3. Umesiti testo i dodati puter. Mesiti dok ne postane glatko i elastično.
4. Oblikovati loptu, blago spljoštiti, uviti u foliju i ostaviti u frižideru minimum 1.5 sat.
Priprema putera
5. Puter staviti između dva papira za pečenje i oklagijom oblikovati u pravougaonik debljine oko 1 cm.
6. Držati u frižideru dok ne postane čvrst, ali savitljiv.
Laminiranje testa
7. Testo razvući u veći pravougaonik.
8. Na sredinu staviti puter i preklopiti ivice testa preko putera. 9. Razvući u dugačak pravougaonik i preklopiti na tri dela (prvo savijanje).
10. Ohladiti 30 minuta u frižideru.
11. Postupak razvlačenja i savijanja ponoviti još dva puta, uz hlađenje u frižideru između svakog savijanja.
Oblikovanje kroasana
12. Testo razvući na debljinu oko 4 mm.
13. Iseći na trouglove.
14. Svaki trougao blago zategnuti i uviti od šire strane ka vrhu u oblik polumeseca.
15. Poređati na pleh obložen papirom za pečenje.
Dizanje
16. Kroasane ostaviti da narastu 1,5 do 2 sata na temperaturi oko 24 °C, dok ne postanu vidno veći i mekani.
Pečenje
17. Rernu zagrejati na 200 °C.
18. Kroasane premazati umućenim jajetom sa mlekom.
19. Peći 15–18 minuta, dok ne dobiju zlatno-smeđu boju.
Korisni saveti
- Temperatura je ključna: testo i puter moraju biti hladni tokom laminiranja
- Ako puter počne da izlazi iz testa, obavezno vratiti sve u frižider
- Pravi kroasani nemaju fil u testu, već se po želji pune nakon pečenja.
Opis
Kroasan je lisnato pecivo francuskog porekla, karakteristično po slojevima testa i bogatom ukusu putera. Pravi se tehnikom laminiranja testa, gde se puter zatvara u testo i zatim višestruko preklapa i razvlači. Rezultat su lagani, vazdušasti kroasani sa hrskavom koricom i mekanom unutrašnjošću.
Upotreba:
SLATKI KROASANI
Kako ih napraviti slatkim?
- U testo već ide šećer (60 g), tako da je testo već blago slatko.
- Možeš da ih puniš:
- Nutela, Nutella krem, čokolada, marmelada, pekmez, džem, krem od vanile, badem puter, pasta od lesnika, jabuke sa cimetom, med, itd.
Završni premaz:
- Možeš posle pečenja da ih pospes šećerom u prahu ili da napraviš glazuru od šećera i mleka.
SLANI KROASANI
Kako ih napraviti slanim?
- Ne moraš da menjaš testo (može i sa šećerom, to nije problem, samo će biti blago slatko).
- Možeš čak i da smanjiš količinu šećera ako želiš da budu potpuno slani (npr. 10–20 g umesto 60 g).
Moguće punjenje:
- Sir (gauda sir, ementaler, kačkavalj, feta sir, mladi sir, stari beli sir punomasni)
- pileca sunka, pečurke, pršuta, pilece virsle
- Spanac + beli sir (feta ili krem sir), spanac + žuti sir (gauda sir, trapist), pesto + žuti sir (gauda, trapist, edamer)
- Ajvar + sir (gauda, trapist, feta, krem sir).
Završni premaz:
Možeš samo premazati jajetom i mlekom kao u receptu.
Najbolja kombinacija za oboje
Za slatke kroasane:
- Nutela + badem mleveni
- Marmelada + malo krem sira
- Čokolada + šećer u prahu
Za slane kroasane:
- Kackavalj + šunka
- Beli sir + spanać
- Kackavalj (gauda, trapist, Edamer) + pečurke
Važno
1. Ovaj recept je klasično francuski kroasan i najbolji je baš sa puterom za laminiranje (250 g).
2. Ako želiš da budu više slani, možeš samo:
- smanjiti šećer
- dodati više slanog punjenja
- posuti susam, lan, sir ili začine pre pečenja
Ingredients (for 10–12 croissants): for the dough - 500 g smooth wheat flour (type 500 or T55 -DE/FR or T0 - IT or all-purpose flour, or 50% all-purpose flour + 50% bread flour - US), 10 g salt, 60 g sugar (for sweet croissants or 10-20 g for savoury croissants), 10 g dry yeast or 25 g fresh yeast, 300 ml cold milk, 40 g of soft butter (for the dough), butter for laminating - 250 g of cold butter with a minimum of 82% milk fat, for coating - 1 egg, 1 tablespoon of milk.
Preparation:
Preparation of the basic dough
1. Mix flour, sugar and salt in a bowl.
2. Dissolve the yeast in cold milk and add to the dry ingredients.
3. Knead the dough and add butter. Knead until it becomes smooth and elastic.
4. Form a ball, flatten slightly, wrap in foil and leave in the fridge for at least 1.5 hours.
Preparation of butter
5. Put the butter between two pieces of baking paper and use a rolling pin to shape it into a rectangle about 1 cm thick.
6. Keep in the fridge until it becomes firm, but pliable.
Dough lamination
7. Stretch the dough into a larger rectangle.
8. Put butter in the middle and fold the edges of the dough over the butter.
9. Roll out into a long rectangle and fold into three parts (first fold).
10. Cool for 30 minutes in the fridge.
11. Repeat the stretching and folding process two more times, with cooling in the fridge between each folding.
Croissant shaping
12. Roll out the dough to a thickness of about 4 mm.
13. Cut into triangles.
14. Tighten each triangle slightly and twist from the wider side towards the top into a crescent shape.
15. Arrange on a tray lined with baking paper.
Rising
16. Leave the croissants to rise for 1.5 to 2 hours at a temperature of around 24 °C, until they become visibly larger and soft.
Bsking
17. Heat the oven to 200 °C.
18. Coat the croissants with beaten egg and milk.
19. Bake for 15–18 minutes, until golden brown.
Useful tips
- Temperature is key: dough and butter must be cold during lamination
- If the butter starts to come out of the dough, be sure to put everything back in the fridge
- Real croissants do not have a filling in the dough, but are filled as desired after baking.
Description
A croissant is a puff pastry of French origin, characterized by layers of dough and a rich butter taste. It is made using the technique of dough lamination, where the butter is enclosed in the dough and then folded and stretched multiple times. The result is light, airy croissants with a crispy crust and a soft interior.
Using:
SWEET CROISSANTS
How to make them sweet?
- The dough already contains sugar (60 g), so the dough is already slightly sweet.
- You can fill them with:
Nutella, Nutella cream, chocolate, marmalade, fruit jam, jam, vanilla cream, almond paste, hazelnut paste, apples with cinnamon, honey, etc.
Finishing coat:
- After baking, you can dust them with powdered sugar or make a glaze of sugar and milk.
SALTY CROISSANTS
How to make them salty?
- You don't have to change the dough (it can be with sugar, that's not a problem, it will just be slightly sweet).
- You can even reduce the amount of sugar if you want them to be completely salty (eg 10-20 g instead of 60 g).
Possible filling:
- Yellow cheese (gouda cheese, emmentaler, yellow cheese, feta, young white cheese - queso fresco, old white cheese full-fat)
- chicken ham, mushrooms, prosciutto, chicken hot dogs
- Spinach + white cheese (feta or cream cheese),spinach + yellow cheese (Gouda cheese, trappist), pesto + yellow cheese (Gouda, trappist, Edamer)
- Ajvar + cheese (Gouda, trappist, feta, cream cheese).
Finishing coat:
You can just coat with egg and milk as in the recipe.
The best combination for both
For sweet croissants:
- Nutella + ground almonds
- Marmalade + a little cream cheese
- Chocolate + powdered sugar
For the savory croissants:
- Yellow cheese + ham
- White cheese + spinach
- Yellow cheese (Gouda, Trappist, Edamer) + mushrooms
Important
1. This recipe is a classic French croissant and is best with butter for laminating (250 g).
2. If you want them to be more savory, you can just:
- reduce the sugar
- add more savory filling
- sprinkle with sesame, flax, cheese or spices before baking
No comments:
Post a Comment