In a bowl, mix the flour with the semolina and salt.
Add the cold butter and cut into cubes, mix by hand until you get a sandy dough.
Add sour cream, vanilla and knead until the dough becomes homogeneous and non-sticky.
Wrap it in cling film and put it in the fridge for 40-50 minutes.
We grind the walnut, put it in a bowl.
Over the walnuts, put cocoa, sugar, rum essence and mix them.
Pour warm milk, gradually, and turn until you get a creamy filling.
At the end we add the chocolate cream.
Take the dough out of the fridge.
Break a piece, sprinkle flour on the work table, spread a suitable thin sheet.
With a suitable glass we cut circles, we put a little filling on each circle of dough.
Roll the croissants, place them in a tray greased with a little butter and lined with baking paper.
We do this until we finish all the dough.
Put the croissants in the hot oven, at 170 degrees, for 15-20 minutes, until the croissants dry a little. They don't have to be golden.
When they are ready, take them out of the oven and roll them hot with powdered sugar.
We place them on a plate and serve.
If you do not serve them immediately, they can be kept in a metal box. The longer they stay, the younger they become.
Fresh croissants with walnuts
Super delicious recipe, it would have been even tastier if it had been with butter and not margarine, which is awful and not as cheap as butter, in addition it is full of e-s and does not bring us any nutritional intake. Too bad that we Romanians still do not have a handful of knowledge in the field of nutrition. Too bad for our health.
You're right, the recipe can also be prepared with butter. I chose at random, in large quantities neither margarine nor butter I think are good for the body. But there is no point in developing the subject myself, this is the job of nutritionists.
I'll make them on the weekends, as for butter, it's really tastier, but it contains a lot of animal fat, which raises cholesterol and makes you fat.
And skim butter doesn't taste good anymore. Good job, the weekend has just begun! :)
These recipes are very good, as if I feel like it.
Men are the best cooks, after all, aren't they? :)
I like donuts quite a lot, I honestly don't know why because I don't kill pastries too much, maybe because they are the most eaten pastries in my childhood.
We will always be attracted to the sweets we ate as children. a nostalgia is to blame :)
our mother always makes us Christmas. and until the baptism we have.
Gorgeous, they are my favorite croissants!
Question: Can I put lard instead of margarine to make it softer? And if so, still 200 g? Thank you in advance. :))
Yes, you can put lard instead of margarine. And about the same amount, I don't think you have to weigh it fixed :) Tell me how your croissants came out.
I want to experience them in the near future. :) And I want to ask you: did you put the baking powder so simply, didn't you mix it with the flour? Anyway, thanks for the recipes, I tried a few and I didn't fail with any.
You don't have to, Antonia, thank you for the confirmation. No matter how we put the baking powder, it is important that it is incorporated as evenly as possible in the composition of the croissants. I usually mix it with flour, but I do it only because I think it's easier to mix it like that, I have no other reason.
I made the croissants over the weekend. Very good and very easy and quick to prepare. But their texture was so, sandy, I don't know how to say, I mean taste. I made them with lard, is that the cause? Anyway, they are too simple to make and relatively cheap, I almost had all the ingredients around the house, I think so, as sometimes from convenience we eat all the nonsense from the trade, when in half an hour we can prepare these croissants in our own house. I also made pasta with bolognese sauce over the weekend, ripe apples with walnuts and jam, baked potatoes with corn, all excellent. :) And for the pizza counter I still use your recipe. What's more, since I discovered this blog, I cook very diversified and, on top of that, I spend less and less time in the kitchen. :)) Thanks.
I think lard should make these croissants a more shattering idea, but I would see this as a good thing - I don't know if it seemed the same to you :) I try, as much as possible, to use it in my recipes ingredients as simple as possible, ingredients that I have at hand. I noticed that you can make tasty recipes even without using exotic ingredients and even without having to cook for a whole day. And most of the time, with a minimum of effort, we can get something similar to "quotes" from the trade, at a much lower price. I'm not saying anything about E's, flavor enhancers and other tampons.
In a bowl put the oil, sugar, almond milk, flavors and a pinch of salt. Mix well until smooth, until no more sugar crystals are felt. Add flour mixed with baking powder and knead until you get a homogeneous dough. Cover the bowl with cling film and refrigerate for about 1 hour.
- you can replace almond milk with any other liquid suitable for the fasting period: white wine, fresh borscht, soy milk or mineral water
- if you don't really want fasting croissants you can replace butter oil and almond milk with fresh milk
For borscht croissants you can find the recipe HERE
For the filling, mix the walnuts and jam in a bowl. Depending on the jam used, put as much jam as the walnut to bind, to be like a thick paste.
The dough is spread on the lightly floured table in a rectangular and thin sheet. On one of the edges we put a strip of walnut paste. Roll the dough enough to cover the filling and get a roll. Cut the roll with a sharp knife. We portion each roll depending on how big or small we want to make the croissants.
Repeat the operation until we finish the dough and the filling.
Put the croissants in a tray lined with baking paper and put in the oven over medium heat (180 degrees) for about 15-20 minutes, until the croissants are lightly browned.
While they are still hot, roll them in vanilla powdered sugar and leave to cool.
Young croissants with poppy seed recipe for croissants per meter
Young croissants with poppy seed recipe for croissants per meter & # 8211 very tasty and easy to prepare. Cornlets filled with lots of poppy cream, flavored with vanilla and lemon. I will now show you a quick way to make croissants, without having to shape them individually.
I've been thinking of doing some things for a while tender cornlets with poppy seeds. It was as if I was afraid to fill each donut with a teaspoon of poppy seeds. It doesn't even fit so much stuffing & # 8230 so I saw this recipe with sticks, also with poppy seeds and I adapted it. They are basically "horns per meter". It was the fastest method and the best way to have a lot, a lot of filling.
I have made other tender croissants in the past: with vanilla (recipe here)
From the quantities below it results approx. 40 pcs. tender cornlets with poppy seeds or cornlets per meter.
14 Months apr. 2014
- 1 kg of flour
- 2 sachets of dry yeast
- 250 gr sugar
- 500 ml of milk
- 200 gr melted butter
- 5 yolks
- 1 teaspoon grated salt
- grated peel of a lemon
- esenta de rom
- 4 sachets of vanilla sugar
- raw yellow
- 30 ml milk for anointing cakes
- 250 gr ground walnuts
- 4 tablespoons milk
- 5 tablespoons caster sugar
- 1 tablespoon cocoa tip
Put in a bowl previously ground walnuts, add cocoa, sugar, rum essences, milk and mix until smooth. Separate the raisins soaked in enough water to cover them and leave for at least 30 & # 8211 45 minutes. After they have softened, they are drained. In a bowl pour the warm milk, add the sugar, vanilla sugar sachets and mix everything until the sugar dissolves. Prepare the mayonnaise in another bowl in which you put the following ingredients: a handful of flour, the yeast sachets and a few tablespoons of milk already mixed with sugar and vanilla. Mix the ingredients until a dough forms a dough, powder it with flour and leave it to rise in a warm place for 15 minutes. Mix the yolks with a pinch of salt, sprinkle with grated peel of a lemon and mix again until smooth. In a large bowl put flour, add mayonnaise, which has increased in the meantime, yolks rubbed with salt, grated peel of a lemon and milk in which the sugar was dissolved. Mix all the ingredients until you get a dough, in which we add the butter (be careful, it is not put directly into the dough, but it is taken in the palm little by little and kneaded until everything is incorporated). Knead the dough very well for 30 minutes. Sprinkle a flour powder over the dough and place it on a clean cloth napkin. Leave to rise for an hour and a half in the heat.
Spread a thin film of oil on the work surface and turn the dough upside down. It is divided into 2 equal parts, for 2 cakes. Take the first part of the dough, spread a sheet, sprinkle the walnut filling, the raisins and roll. Take the second part of the dough and proceed in the same way. The two filled rolls are woven and placed in a cake tray lined with baking paper, previously greased with oil. Let the cozonacs rise for 40 minutes. Then grease with an egg yolk mixed with a little milk and bake in the preheated oven for 40 & # 8211 45 minutes, then remove from the oven and cover with a clean towel.
now I'm trying it and I hope it works out. God help!
I leave my mouth watering only looking at the pictures. My son loves poppy madly, so tomorrow he will have a surprise when he returns from school. For a few days I only have croissants and croissants in my head and that's how I discovered your site and I thought that this dough is really worth trying:) Probably, tomorrow there will be no comment on the dough or how will be good :) :)
A pleasant evening!
Thanks for visiting and increase your cooking & # 8211 I think your boy is very happy that he is pampered with homemade sweets!
If I don't have butter, can I put lard?
I haven't tried it yet, but I think you can use lard. Good luck!
Good evening. I don't understand what salt powder, plain salt or lemon salt means. I'm sorry for such a question, it may seem strange, but I just started studying Romanian and I'm very unfamiliar with it.
It's about simple salt. The wording & # 8220a powder & # 8221 means that it is put a little, about a teaspoon tip.
If you have any other questions please let me know, no problem.
Thanks for the reply. How do I report them on successes.
Hi! How many grams does your package of yeast have?
You can put 7 grams of dry yeast or 20-25 grams of fresh yeast. I'm upset about it!
looks very good croissants and snails, rolls with poppy and walnut. especially with poppy because I like poppy cakes. you are a real master chef. congratulations.
I made croissants with walnuts !! they are fantastic in taste !! I had a little work with the dough, because it kept tightening after I stretched it, it was too elastic. as I made a double portion, I think I was wrong about the amount of flour. maybe I should have put less, but even so, they are the best croissants I have ever eaten & it looks like dough with cake. thanks for the recipe !!
I'm very glad you tried them and you liked them.
About the elasticity of the dough & # 8211 always when we knead a dough with white flour it becomes elastic due to gluten. When the dough is allowed to rise, the gluten relaxes. This makes it disappear from elasticity and we can process the dough more easily. So, my question is if you let the dough rise long enough before processing it. The next time you do it you can leave it for an extra 20-30 minutes, it should be easier to process.
yes, I didn't let it grow enough. I had lusts beside me waiting to eat and I only left him for about 40 minutes maximum. next time I do it calmly and it will definitely come out. anyway, thanks again for the recipe and for the answer! I wish you a nice day!!
Cornulete Fragede with Osanza
The best Strawberry Shortcuts with Osanza! They are so tender that they melt in your mouth. The most fragile dough for croissants, tested in my kitchen and which guarantees success. Cornulete Fragede with Osanza
Cornulete Fragede with Osanza. Strawberry Fritters with Osanza recipe
Preparation Filling & # 8211 mix the plum jam with walnuts and lemon peel.
Put in a bowl: osanza at room temperature, egg yolks, vanilla sugar, powdered sugar, lemon juice, sour cream, a pinch of salt, lemon peel and rum essence.
Mix and add 200 g of flour.
Mix at maximum speed for 5 minutes.
Add the rest of the flour and mix until incorporated.
Cover the bowl with cling film and leave the dough to cool overnight.
Divide the dough into 13 pieces and spread them with flour.
The dough is divided into 8 equal parts & # 8211 see photo.
Place a teaspoon of filling on each side of the dough.
Roll the croissants and place them on a tray lined with baking paper.
Bake fringed croissants with osanza at 170C (preheated oven), 25 minutes.
We put them hot in a bag (paper) with vanilla powdered sugar.
We move them lightly, so that they are completely powdered.
Our readers have tried the recipe!
Cake dough with sour cream:
In a bowl put flour and mix it with orange peel and a pinch of salt. Add cold butter, cut into cubes. Knead with your fingertips to incorporate the flour and flour as well as possible, until the mixture becomes sandy. Add the yolks and sour cream. Knead quickly, not too much, until the dough becomes slightly elastic and does not stick to your hands.
- if necessary add 1-2 tablespoons of cold water if the dough is too thick or 1-2 tablespoons of flour if the dough is too soft
Put the dough in a food foil and leave it in the fridge for 30 minutes, until we prepare the filling.
Cream cone filling:
Beat the egg whites with a pinch of salt, then incorporate in the ground walnuts mixed with sugar. Flavor to taste with orange essence
The dough is divided into four parts and spread in turn a round and thin sheet of about 30 cm in diameter. Cut into radii, the desired size, depending on how small or large you want to make the croissants. Put a good teaspoon of filling at the base and roll to the top.
Place it in the stove tray lined with baking paper, with the tip underneath so that it does not fall apart during baking. Place the pan in the preheated oven at 160 degrees (electric oven with ventilation), for about 15 minutes, until lightly browned on top.
While the first round of croissants is baked with sour cream, the rest of the croissants are prepared. The hot croissants are rolled in vanilla powdered sugar.
RECIPE IN PICTURES
Another equally good walnut croissant recipe can be found HERE
For more recommendations, I am waiting for you on the Facebook page (HERE)
Salon croissants with walnuts & # 8230 leave you out of words. With the texture of puff pastry but also tender and fluffy, they simply melt in your mouth. You can't deny yourself this pleasure, flavored with vanilla, butter and walnuts.
Orders with national delivery for this recipe can be made at https://labiscuiterie.ro/magazin/cornulete-salon-cu-nuca/
We prepare a large bowl in which we will put all the ingredients from the dough (the butter should not be melted in any form). Knead the dough well and if you still need the cream, add more. Put the dough in the fridge for 20 minutes.
When it has hardened, roll it on the work table and divide it into 10 pieces. Spread enough sucking on each piece with the rolling pin and grease with 1-2 tablespoons of butter. How to cover the surface. Roll each piece again and put them in the fridge for an hour. You must have 10 rolls.
Time passed? Remove the rolls from the fridge and cut each one into 10 pieces. At the end you have to have 100 pieces. Rolling in the palms to become balls and work in the refrigerator. You can divide and in 9 the dough will come out bigger croissants, but they look smaller.
The filling, the 4 egg whites are mixed with a pinch of salt and sugar added in turn. When it has become fluffy and hard, turn off the mixer and add the vanilla and walnuts. Mix lightly and that's how we have the donut filling.
Spread each ball with the rolling pin and put a teaspoon of walnuts. We roll it but not too tight so that the filling does not flow into the oven. Bake at 170 degrees and raise the temperature by half to 180 degrees. When they are a little colder, powder them with vanilla-flavored powdered sugar.