The croissants with almond and chocolate filling

Description

Offer to cook croissants with unusual fillings, as in the best French pastry. Croissant (FR. croissant – a Crescent moon) is a small baked confection in the shape of a Crescent (croissant) puff dough with oil content not less than 82 % fat. Yeast dough after the rise of the sandwich a large amount of butter, and then folded several times in one direction and rolled out. Bread in the shape of crescents was made in Austria at least since the XIII century. But made the first croissant from flaky pastry with butter it was the French chef, and it happened in the early twentieth century.

Ingredients

Yeast

10 g
Water

140 ml
Sugar

40 g
Butter

25 g
Flour

250 g
Salt

5 g
Butter

150 g
Butter

0.5 Tbsp
Flour

0.5 Tbsp
Almonds

0.25 cup
Chicken egg

0.5 piece
Sugar

1 Tbsp
Dark chocolate

4 share
Lemon peel

Cooking

In warm water (30-40°C), add sugar and stir. Add the yeast (crumble), stir. Then add the melted butter (not hot). Gradually, but quickly mixed the sifted flour. In the process of adding the flour add salt. Do a quick knead for 2-3 minutes. Formed from the dough ball, put it in a bowl, cover with film.

Put the dough in a warm place until increased in volume by 2 times.

When the dough is ready, spread it on parchment and make a deep crosswise incision.

Expandable arms at the ends.

Form a square. In the middle of the dough should be thicker — it will be a platform for oil. Wrap the dough in parchment, then in foil and put into the fridge for 30 minutes.

Butter for lamination (slightly softened) wrap with foil and repel with a rolling pin into a square the size of a bulge in the center of the dough.

Take the dough out of the fridge, on the platform in the center put the butter

Cover it thin edges of the square.

Turn seam side down and start rolling from up and down to a thickness of 1-1,5 see

Turn the dough 90 degrees counterclockwise

Folded three times, first the right part

Then the left — edge-to-edge. Top make a dent with your finger (the number indicates how many raskatyvanii we did). Wrap with foil, put for 15 minutes in the freezer, then for 15 minutes in the refrigerator. After the fridge the dough is spread as shown. Since rolling the dough, repeat the process three more times, each time rotating the dough 90°. After the last wrap the dough in plastic wrap, put in fridge for 30 minutes.

Prepare the almond filling. Oil flour fry until Golden brown

In a blender grind the almonds together with sugar and egg. Add roasted flour, mix well. Toppings get more than you need.

Divide the dough into 2 parts, roll out each into a circle to a thickness of 0.5 cm, with a sharp knife cut into 8 segments.

Make cuts at the base triangles put the filling rest for about 5 tsp. or chocolate with zest. The dough right and left of the filling is wetted with water or a protein (the second option I like more)

Wrap the edges of the dough, press with fingers on top of the wetted sections, as would limiting the filling (won't leak),

Turn rolls and put on a parchment tail down. Leave in a warm place for 40 minutes. Makes 8 small croissants with almond filling and chocolate 8.

The warming-up oven to 200°C. Then diminish the heat to 170°C. Grease the croissants with the egg on top. Sprinkle the baking sheet with water and bake until Golden brown 10-15 minutes.

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