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French croissants with jam



flour 200 g

salt 10 g

sugar 10 g

yeast 5 g

milk 100 ml

sunflower oil 40 ml

jam berry 100 g

egg yolk 1 pc.

chocolate powder

saffron Imeretian 2 pinch (s)




Step 1

 Prepare the spoon: add milk sugar, yeast, 1 tablespoon into milk at room temperature. flour and put in a warm place for 15 minutes - let the yeast begin its turbulent activity.


Step 2

Add flour and warm sunflower oil to the spoon; knead sticky dough. Transfer the dough into a large bowl, cover with a film and leave at room temperature for about an hour: the dough will increase by a factor of two. The risen dough is divided into two parts, each flattened into a flat cake and rolled into a circle (the thickness of the layer is 2-3 mm). Using a circular knife, divide the circle of the dough by diametrical cuts into 8 equal triangles.


Step 3

At the base of each triangle put the filling: 1 tsp. jam, mixed with saffron. Twist each triangle in a roll - this will be a croissant, but still raw.


Step 4

Lay the billets of croissants on a baking sheet with baking paper, oiled. Cover the croissants with a towel and set aside for a proofing - for 10 minutes. Lubricate the croissants with a mixture of yolk and 1 tbsp. milk and put them in the oven, preheated to 180 degrees C. Bake for 15 minutes. Cool it down. Croissants decorate with chocolate topping.


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