Croissants with custard

We will prepare homemade croissants from puff pastry dough, Patissiere custard, egg yolk and milk. We also need a couple of tablespoons of wheat flour to roll out the dough.

If you buy store-bought puff pastry, it is usually sold frozen. Then you need to defrost it properly. To do this, take the dough out of the freezer in advance and put it in the refrigerator. Over 12 hours it will gradually thaw. Then let the dough rest for a few hours at room temperature. My dough is homemade, so I didn't freeze it. Sprinkle the work surface with wheat flour and roll out the dough into a rectangular layer no more than 5-7 millimeters thick.

Now we first cut it into 9 rectangles of the same size, after which we cut each one again diagonally. This makes 18 triangular blanks. The easiest way to cut puff pastry is with a pizza cutter.

Now we make small cuts on each workpiece from the narrowest side. They are needed so that you can stretch the dough later.

We place the workpiece with the narrow side facing us, stretching it a little at the ends. Closer to the edge (towards you) place a heaped teaspoon of chilled custard.

Roll the future croissant away from you towards the far edge. We bend the ends so that the workpiece is shaped like a month.

We do the same with the rest of the dough and cream. I ended up with 18 fairly large croissants. Transfer them to a baking sheet, which we cover with parchment paper. The paper I got was of poor quality, so I additionally greased it with a small amount of vegetable oil. Cover the workpieces with a towel and let them rest well in a warm place — at least 40-50 minutes, and preferably an hour.

Preheat the oven to 240 degrees. Lubricate the pieces with a mixture of egg yolk and milk.

Place the baking sheet with croissants in the hot oven. Cook them at 240 degrees for about 15 minutes. Such high temperatures are necessary for such baking. The fact is that if products made from puff pastry are baked at lower temperatures, the oil will simply flow out and the layers will stick together. And we need airiness and layers!

Let the finished croissants cool slightly and you can enjoy a crispy crust, soft crumb and delicate filling.

Help yourself too, my dears! Better yet, make homemade croissants with custard yourself and spoil your loved ones!