Croissants with cheese
4 servings
150 minutes
Cheese croissants are an exquisite creation of French cuisine, embodying the harmony of airy dough and creamy cheese. Their history traces back to a legendary Viennese origin, but it was France that turned them into an iconic delicacy. The golden, crispy crust hides a soft layered structure, while the melted cheese inside adds a deep, rich flavor. These croissants are perfect for breakfast with a cup of aromatic coffee or as an elegant addition to brunch. The light sweetness of the dough combined with the salty cheese makes them refined and balanced. They not only delight the palate but also create an atmosphere of cozy morning enjoyment, allowing one to momentarily transport to lively Parisian cafes.
1
Knead a uniform, elastic dough. Let it rest in the refrigerator for 30 minutes.
- Wheat flour: 500 g
- Butter: 250 g
- Sugar: 50 g
- Egg yolk: 1 piece
- Chicken egg: 1 piece
- Salt: 10 g
- Milk: 250 ml
- Dry yeast: 5 g
2
Take the dough out of the fridge and roll it into a 40x40 cm square.
3
Grease 2/3 of the dough with butter, fold it over, and then fold again to form a square. Place in the refrigerator for 30 minutes.
- Butter: 250 g
4
Roll out again, grease with butter, and put in the fridge for 30 minutes.
- Butter: 250 g
5
Roll out the dough into a rectangle 30 cm long and 15 cm wide, cut into triangles, place cheese at the base, and roll into a tube.
- Lambert cheese 50% fat: 300 g
6
Transfer to a baking sheet and let it sit for 30 minutes under a towel.
7
Brush with egg yolk and bake at 220°C for 15 minutes.
- Egg yolk: 1 piece