Making yeast or shortcrust croissants can be problematic. In the first case, we have to wait for the dough to rise, and in the second, for it to cool. Fortunately, a shortcrust paste comes to the rescue. It rises in just 20 minutes, and its consistency is elastic and soft – perfect for rolling and forming croissants. fills them with a filling of fruit that is in season.
The yeast-shortcrust pastry combines the ingredients of these two masses. Thanks to them, the croissants are light, delicate, and at the same time retain their texture. We fill them with plum filling, which we additionally season with cinnamon and cocoa. They are sweetened with cinnamon icing.
What ingredients do we need to make shortcrust and yeast croissants?
Ingredients for the cake:
- 3 cups of wheat or light spelled flour;
- 1/2 cup of cream 18%;
- 200 g of soft butter;
- 40 g of fresh yeast;
- 2 eggs;
- 1 tablespoon of cane sugar.
Ingredients for the filling:
- plum jam;
- 2 tablespoons of cocoa;
- 1 teaspoon of cinnamon.
Ingredients for the topping:
- icing sugar;
- 2 tablespoons of lemon juice;
- 1/2 teaspoon of cinnamon.
To make shortcrust and yeast croissants, first sift the flour into a large bowl, make a well in it and pour the cream into it.. Add yeast and sugar, cover everything with a cloth and set aside in a warm place for 20 minutes.
In the meantime, prepare the filling: heat the jam over low heat, season it with cinnamon and cocoa, mix and set aside to cool.
In the next step, add eggs and soft butter cut into pieces to the bowl with the leaven. Then we start kneading the dough – first in a bowl, and when it starts to come away from the walls, put the mass on a countertop sprinkled with flour and continue kneading for a few more minutes.
Divide the dough into 6 equal parts and form a ball from each of them. Then we roll them out to form circles. We cut the circles into triangles, literally like a pizza.
Place 1 teaspoon of jam in the wider end of the triangle and roll it up to the narrow end. Bend the ends to create a cone.
Place the prepared croissants on a baking tray lined with baking paper bake them in an oven preheated to 180 degrees for 20-25 minutes until they turn golden brown.
While baking, prepare the topping: combine lemon juice with cinnamon and gradually add powdered sugar – we need to obtain a thick, uniform mass. Spread it on the croissants when they cool down. Nothing stops you from just dusting them with powdered sugar.
