Croissants from ready-made puff pastry

6 servings

40 minutes

Croissants are one of the most recognizable wonders of French pastry and a morning symbol of Paris. This recipe suggests making them from ready-made puff pastry, simplifying the process while maintaining their airy and flaky texture. The history of the croissant is linked to Austria, but France turned it into a culinary masterpiece. The crispy crust hides a soft, tender center, and the creamy filling adds a subtle tang balanced by sweet chocolate. These croissants are perfect for a cozy breakfast or an elegant dessert. They can be served with coffee, tea, or even a glass of champagne if sophistication is desired. Their simplicity makes them accessible to any cook, and the result consistently delights the eye and palate.

Energy value per serving

• Calories: 737.5
• Proteins: 14g
• Fats: 42.3g
• Carbohydrates: 75.7g

Ingredients

• Cottage cheese: 100 g
• Yeast puff pastry: 1 kg
• Sugar: 2 tbsp
• Milk: 1 tbsp
• Chocolate: 100 g

Cooking steps

1. Take out the dough and place the short side towards you. To make it easier to work with, cut it in half across — while working with one half, keep the other in the fridge. Roll it out into a rectangle about 50x25 cm, thickness about 4 mm, with the long side facing you. Shake off excess flour. Using a sharp knife (or better yet a round pizza cutter), cut triangles for croissants with a base of about 10 cm. Always cut from the base to the tip to avoid deforming the dough.

   Required ingredients:

   • Yeast puff pastry: 1 kg
   • Sugar: 2 tablespoons

2. Now we need to stretch our dough a bit to have more 'layers' when wrapping into croissants. First, we slightly stretch the base sideways, then holding it in the air with one hand, we delicately stretch it lengthwise with the other -- from top to bottom. The length should increase by about twice. We place the cottage cheese filling in the middle, wrap it, pinch the edges slightly, and continue wrapping — with the backs of our hands. The formed croissant should have at least six 'segments'.

   Required ingredients:

   • Cottage cheese: 100 g

3. Place the croissants (not too close, considering they will at least double in size) on a baking sheet lined with floured parchment paper. Brush with egg yolk and send to a preheated oven at 200 degrees for 25-30 minutes.

   Required ingredients:

   • Milk: 1 tablespoon
   • Chocolate: 100 g

4. 10 minutes before the croissants are ready, melt the chocolate in a water bath.

   Required ingredients:

   • Chocolate: 100 g

5. Take the croissants out of the oven, portion them, and drizzle with chocolate.

   Required ingredients:

   • Chocolate: 100 g