Puff pastry croissants, calorie content 1 pc. Calorie Croissants, creamy

But the fillings will vary depending on the personal preferences of the one who cooks.

There are many bakeries and bakeries in the world that specialize in just such weightless delicacies. Professionals still use old recipes knowing how to make a real dessert with a minimum of ingredients.

But after the second wave of popularity of the original treat, hostesses around the world got the hang of cooking them at home without complicated technological aspects. Busy people generally make goodies out of finished dough stuffing them with purchased jam or homemade jam, which has a fairly dense structure.

If there is no time at all, then you can just buy ready-made treats like Chipikao. Products from 7 days are in demand.

Culinary arts

Literally translated, the name of this confectionery translates as "month". For the first time, the official term for food was recorded back in 1863. And twenty years later, his recipe was included in the content of popular cookbooks. And at first they preferred to make croissants from without a layer-by-layer structure. It was only at the dawn of the twentieth century that the familiar delicacy received the airy structure known today.

Despite the public stereotype that the authorship of the baked goods belongs to France, this is not true. The pioneers were not French bakers, but their Venetian counterparts. The French themselves are not trying to take away the palm from their colleagues in the culinary department, but people who are far from the art of confectionery are still in captivity of established stereotypes.

A separate vague story is connected with why the royal version of the sweet got a rather unusual shape. On this question, the authors have a legend that is associated with Ferdinand I. This ruler was known for his weakness for sweets, so it is not surprising that confectionery flourished under him.

One such institution opened in Vienna, where real aces from Spain and Holland were invited to work. But her activities were overshadowed by the attack of the Ottoman Empire, which local residents came out to resist. During the bloody battle, the victory remained with the locals, and to celebrate such a joyful event, the pastry chefs decided to release their signature crescent-shaped buns. This was the shape of the emblem on the flag of the Turkish military.

Vintage and modern compositions

Today, almost every coffee house offers, in addition to drinks, similar delights with various fillings. For those who do not want extra calories to significantly affect their figure, they even offer mini versions, which the Slavs simply call bagels.

Due to the nature of the preparation delicious pastries its composition can vary significantly in each region. But it is customary to call the dough a classic of the genre, which consists of:

• top grade;
• origin;

Since yeast is contraindicated for some people due to the nature of the gastrointestinal tract, enterprising manufacturers have created safer yeast-free variations. The same creators of baked goods for the mass consumer on an industrial scale do not regret adding various flavor enhancers, stabilizers to extend the shelf life. Most dyes, other chemical additives synthetic origin with a cumulative effect, they negatively affect the work of internal organs. Because of this, many prefer homemade counterparts, or purchase products only in private confectionery shops with proven products.

Against this background, it is extremely problematic to accurately determine the finished product. But options with chocolate or any other filler will be more destructive for the figure than the “empty” specimen. The most popular fillings are:

• berry jams;
• creams;
• nuts with a protein mixture;
• chocolate.

Real sweet-tooths will highly appreciate the offers from. But those who do not particularly like sweets can try salty solutions, among which the most popular fillings are called:

• cold cuts;
• several mixed types of cheese.

The average calorie content of the finished product here will be about 400 kcal per hundred grams.

Emergency Cooking Help for Beginners

Croissants belong to the category of baked goods, which is quite difficult to repeat, even if you know exactly how to prepare it. This concerns those cases when the dough is prepared by hand, and not bought ready-made.

The technology of its creation provides for repeated lifting of the workpiece. After each such layer, it is coated and folded again. The final stage involves rolling out the semi-finished product. To get a truly flavorful bun on the first try, you need to not only know how to layered, but also strictly adhere to the recommended dosage. Perfect option- use a special kitchen scale.

Chefs treat the dough as a living organism, taking into account the humidity and ambient temperature when cooking. For ordinary people, it is enough just to take only high quality ingredients.

The flour will have to be sieved twice to saturate it with oxygen. To get a crispy texture, you have to find butter with a fat content of at least 82%. It must be a completely natural product, not a spread. It is important to take into account the structure of the butter, because it will be responsible for the future consistency of the dough.

Step by step instructions explaining how to make a real cooking masterpiece, provides for rolling the flour blank into a thin layer and covering it with oil only in the center. The edges must remain unlubricated. Next, you should adhere to the following approximate scheme:

1. Fold the layer in three and pinch the edges.
2. Roll it out again in the shape of a rectangle.
3. Repeat the greasing and folding process.
4. Send to the refrigerator for "rest".
5. Divide the resulting mass into halves.
6. Roll each piece into a circle.
7. Cut the workpiece into six triangles.

At the end of the preparatory stage, the bagel is laid out on a baking sheet, which is greased in advance with the remnants of butter, keeping a distance of about a centimeter. The dessert is covered with foil on top and rearranged in a warm place, waiting for the volume to exceed the initial one by about two times.

Then it remains only to grease the surface with a beaten egg and bake in the oven until a golden crust is obtained. The resulting result will not be ashamed even to serve in a cafe, not to mention treating dear guests.

Food culture

Almost the National dish France has many variations and special eating traditions. It is customary to serve an addition to the table with coffee, less often with.

The most important point in the culture of food is the freshness of the confectionery. It should only be fresh baked goods. If we are talking about ordering breakfast in an authentic cafe or buying a hotel in a bakery, then it should be taken out of the oven literally in front of the client. In France, some private pastry shops are so famous that queues line up near them even before the official opening of the brand shops.

If you thought about cooking with your own hands, then it is important to adhere to the original technology and follow several simple secrets great kitchen:

• knead the dough slowly and without pressure;
• do not overdo it with the amount of sourdough;
• the ambient temperature in the room should be about 16 degrees;
• cutting thickness should not exceed 3 mm;
• the workpiece should be infused before being sent to the oven at a temperature of about 25 degrees.

Real pros divide croissants conditionally into two categories: from a bakery and a pastry shop. The last option involves the involvement of a combi steamer. We are talking about a special stove, which received a powerful ventilation system. With its help, it turns out to achieve a delicate and at the same time crumbly texture.

Newbies believe that Viennese bagels shouldn't crumble, but this is not the case. If it crumbles in your hands, that's also bad, but the baked dough shouldn't look like a tight filling suit.

If the products were bought in a bakery, then you need to rely on more elastic copies. This division is explained by the fact that bakers use a traditional huge bread maker for sweets.

How to cook yourself?

If you do not want to run into a tasteless dessert that will not justify the money spent on yourself, it is better to try to cook the treat yourself. This will require the following ingredients:

• 650 g + 40 g flour;
• 15 dry pressed yeast;
• 50 g sugar;
• 4 g salt;
• 300 g butter;
• 200 ml.

You should start by sifting the flour twice. Then you need to heat the milk to 35 degrees, crumbling yeast into it and ferment for 10 minutes.

Then it's time to start languishing the oil, taking 50 grams from the total piece. Beat eggs together with salt and sugar, and then mix the prepared dough together with egg mixture and melted butter. Gradually adding flour, the dough is kneaded.

Transfer the workpiece to a bowl and wrap it tightly with cling film, putting everything in the refrigerator for about three hours. Make the butter soft, mix with flour, roll out in the shape of a square and refrigerate for one hour.

After the set time has elapsed, the dough is taken out of the refrigerator, cut in the shape of a cross and stretched into a large square. Next, you need to roll the semi-finished product into the layer, and put cold oil in the middle of the formed square. Wrap the edges over the butter and pinch them tightly.

Armed with a rolling pin, roll out the dough in a rectangle and cut off the edges. Having folded the workpiece in three layers, it is folded into a bag and sent to freeze in the refrigerator for another hour. The procedure is repeated, but now the dough is rolled out in a rectangle in one direction in the opposite direction and also rolled up in three layers. You will have to repeat the previous points four more times, after which the semi-finished product will be cooled overnight.

The final rolling is done the very next day, requiring significant efforts from the cook, since the layer must turn out to be really thin. The result obtained is cut into two strips, each of which is 15 centimeters wide. Both strips are cut in triangles, where only one corner should be sharp.

Having cut a triangle from below, spread the filling just above the mark. It can be fresh fruits like or, which will not be very juicy. They are sprinkled with sugar to give better taste... Or you can chop the ham and cover it with cheese.

After filling in the filling, the bagel is folded by folding the ends to repeat the traditional crescent shape. The future addition to tea is laid out on a baking sheet, which is pre-greased with butter. Covering the contents with a light towel, you will have to wait about forty minutes. After a lapse of time, they are smeared with sweetened milk on top.

After preheating the oven to 180 degrees, the goodies are sent inside for about 25 minutes. As soon as the gifts acquire a pleasant golden color, they can be taken out. Serving includes hot sweets.

Often, many people at breakfast choose to complement their morning meal with a croissant and coffee. The historical appearance of such a product is associated with military operations in ancient Venice. It was there that the bakers for the saturation of their warriors first made such bakery products, later called croissant. But, many mistakenly consider azure France to be the birthplace of this type of food. Today they are baked from yeast or classic puff pastry. To fill such buns, modern bakers use chocolate, jam, sausages, bacon, hard and processed cheese varieties, chicken and quail eggs.

Calorie content of croissants

Undoubtedly, the energy value croissants very high. Its minimum figure per hundred grams is 290 calories.

The filling for croissants determines their exact nutritional value... In case sweet is used, croissants become high-carbohydrate foods (45 grams). Filling such a bun with eggs, cheese and sausages, ham or bacon significantly raises the amount of fat in their structure (25 grams).

The benefits and harms of croissants

Croissants, like any fast food, cause a lot of controversy regarding their effect on the body. If croissants are an indispensable part of the daily diet, then this will not bring any benefits to the body. First of all, all metabolic processes will be disrupted and subcutaneous fat will accumulate in excess. The functionality of the digestive tract will also deteriorate.

	Product	Kcal	Proteins, g	Fat, g	Angle, g
	Fast food, croissant with egg, cheese and sausage	327	12,69	23,85	15,45
	Fast food, croissant with egg, cheese and ham	312	12,45	22,09	15,92
	Fast food, croissant with egg, cheese and bacon	320	12,58	21,98	18,33
	Fast food, egg and cheese croissant	290	10,07	19,45	19,14
	Croissants (with Cheese)	414	9,2	20,9	47

How much does a Croissant cost (average price for 1 piece)?

Moscow and Moscow region

Small fragrant buns of a peculiar shape in the form of a month, inside of which there are often filling and croissants. This is not only a delicious treat, but also a traditional element of the breakfast of almost any Frenchman. Mostly croissants are served with morning coffee or a cup of hot chocolate.

It is noteworthy that in translation from French the name of this flour product translated as month. For the first time this term appeared in French dictionaries back in 1863, and the recipe for this dish got into the stock of culinary literature in 1891. However, the croissant of that time was very different from modern version of this delicious treats- they began to bake it from puff pastry only at the beginning of the 20th century.

It's no secret that a croissant is considered traditional baked goods France, however, few know that in fact this rich bagel is an invention of the Venetian bakers. Although the French themselves do not hide this and call croissants Viennese pastries.

Why exactly the crescent shape? The fact is that there is even a legend about this, the reliability of which can be judged on the basis of one's own considerations. It is said that during the reign of King Ferdinand I (the famous sweet tooth), a pastry shop was opened in Vienna, where Spanish and Dutch pastry chefs were invited to work.

In 1983, during the attack of the Ottoman Empire on the city, the locals still defended their native corner during a long battle. True, then the Viennese bakers had to work at night in order to have time to feed the hungry soldiers.

So, it was in honor of the victory over the Ottomans that the bakers baked fragrant fresh puff pastry bagels, deliberately giving them the shape of a crescent that adorned Turkish flags. Since then, a croissant has been flaunting every morning on the table of lovers of this aromatic delicate product during breakfast.

Croissant composition

The croissant always contains bakery wheat flour of the highest grade, water, animal fat, sugar, table salt, and yeast. In addition, modern manufacturers often use a variety of flavor enhancers, stabilizers, colorants and other additives to make the finished product more attractive.

The calorie content of a croissant directly depends on the range of products used to make this flour product. If the bun consists only of dough, its the nutritional value slightly below the stuffed croissant. A variety of fruit or berry jams, preserves, boiled condensed milk, chocolate, nuts and all kinds of creams.

Often, unsweetened toppings are also present in the croissant - mainly ham and others meat products as well as a variety of cheeses. The calorie content of a classic croissant, that is, without filling, leaves about 406 kcal per hundred grams of product.

Classic croissants are baked from puff pastry, which contains a large amount of margarine or butter. Therefore, such a dessert cannot be called dietary. After reading today's article, you will find out what is the calorie content of a croissant prepared according to different recipes.

Option from kefir dough

It should be noted that this recipe involves the use of a not quite standard set of ingredients. Margarine and butter are missing from the list of products. This allows you to slightly reduce the calorie content of the croissant made from kefir dough... Before starting the process, be sure to make sure that all the required components are present in your pantry. This time you will need:

• A teaspoon of dry yeast.
• Two hundred grams of whole wheat flour.
• One large egg.
• 20 grams of olive oil.
• Half a glass of one percent kefir.

To bake a croissant, the calorie content of one hundred grams of which is about 250 kcal, you should add a little sugar substitute and an egg to grease the products in the above list.

Process description

In one dish they combine fast acting yeast, sugar substitute and pre-sifted flour. Drive into another container a raw egg, pour in kefir and half of the olive oil. The resulting liquid is combined with free-flowing ingredients and mixed well.

The resulting soft elastic dough rolled out in a layer, lubricated olive oil and fold in half. This procedure is repeated several times and the dough is removed to the refrigerator.

After a couple of hours, a round cake is formed from it and divided into six parts. Each of them is rolled into a bagel, placed on a baking sheet, greased with an egg and sent to an oven preheated to two hundred degrees for fifteen minutes. Calorie content of 1 croissant baked in this recipe, is about 50 kcal.

Option with nuts

It should be noted that this recipe is good because it involves the use of ready-made yeast puff pastry. Therefore, such a dessert can be baked almost every day. The only thing that upsets many of the fair sex is the relatively high calorie content of the croissant, due to the presence of nuts. If you are not afraid of this nuance and you decided to pamper your family with this fragrant delicacy, then before starting the process, be sure to go to the store for essential products... You should have:

• One hundred and fifty grams of sugar.
• A pound of yeast puff pastry.
• One hundred grams of peeled almonds and hazelnuts.
• One hundred fifty milliliters of water.

Egg yolks will be used as additional components. They are needed to lubricate products.

Cooking technology

Pour filtered water into a small saucepan, bring it to a boil and add two-thirds of the available granulated sugar. After dissolving the smallest crystals, sweetened and chopped nuts in a blender are sent to the syrup and boil all this for five minutes, not forgetting to constantly stir the contents of the dishes. After the filling begins to thicken, it is removed from the stove and cooled to room temperature.

On a table sprinkled with wheat flour, lay out the previously thawed dough, roll it into a rectangular layer and cut into triangles. A teaspoon of filling is placed on each piece and rolled up in the shape of a croissant. The resulting products are laid out on a baking sheet lined with parchment paper, greased with whipped egg yolks and sent to the oven for half an hour, heated to one hundred degrees. After thirty minutes, the oven temperature is doubled and baked until golden brown... The calorie content of a croissant prepared according to this recipe is 660 kcal per serving.