• Thai streetfood

    Thai streetfood

  • Puff pastry cheese sticks

    Puff pastry cheese sticks

  • Fusion curry chicken

    Fusion curry chicken

  • Poppy seed strudel

    Poppy seed strudel

  • Vietnamese sandwich seller

    Vietnamese sandwich seller

Fresh baked croissants - morning delight

Fresh out of the oven, crispy and brown baked Croissant
Something I did not only learn during my time living in France, a sunny Sunday morning delight is it to wake up with the small of freshly brewed coffee and oven fresh croissants. There is nothing more delightful than that and it really can transform a normal Sunday into something special. So treat yourself and your beloved to a french weekend pleasure from time to time, make some fresh croissants. With our self made puff pastry that we already made before, it is not that difficult to do. Also depending on your taste you can decide to filll your croissants with a sweet filling such as chocolate for example or you can fill them with a savory cheese filling. Here is the how to do it:

  • 500 g puff pastry
  • Eventually pieces / stripes of chocolate or stripes of cheese
  • 1 egg
  • 20 ml of milk
First we roll out the puff pastry dough out with a thickness of not less then 3 mm if possible. Then you cut out equal sized triangles from the pastry

Cut our triangles, basic shapes for the croissants
Now you pull the long side of the triangle a little bit to stretch it a bit in its length.
Stretched out triangles, ready to be rolled into the croissant shape
Now you can fill the croissant and the broad end with a piece of chocolate or cheese or whatever you want to fill your croissant with (some like marmelade, some like pudding, let your fantasy be your guide). then you roll up the croissant from that very end up.

Raw dough shaped in croissant shape
Once the croissant is rolled up, put it back into the fridge and let it rest for another 20 minutes. In the meantime you can heat up your oven to about 220 degrees Celsius. After the croissant rested in the fridge, take it out and put it on a baking tray that you covered out with baking paper first. Then you break the egg in a bowl and mix it up with the milk. Now use a brush to apply the egg milk mix on top of the croissant. After this pop the croissant for ca. 15 minutes in the oven. It should be done when the surface is golden brown like in the first picture above. Enjoy your fresh Sunday morning treat.

1 comment:

  1. my utmost delight in savouring this mouth watering croissant right as it comes out from the oven, wat a joy! i wud say this is as good as you can get in a pastry shop or even better;)