The best recipe for St. Martin’s croissants. This is how the world champion in confectionery prepares them

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Paweł Mieszała is the world champion in confectionery. To viewers, Dzień Dobry TVN revealed his recipe for the best St. Martin’s croissants. Our reporter visited him in Luboń to show how he prepares these small works of art. See for yourself!

Traditional St. Martin’s croissants

On November 11, Saint Martin’s Day is celebrated in Poland. It is a date awaited by lovers of sweets who eat St. Martin’s croissants from Wielkopolska at that time. Since 2008 the method of their baking is protected by a certificate.

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It is customary to add margarine to the dough, but the confectioner recommends it use butter. – Traditionally it was margarine. This is how it was stated in the certificates. However, there are confectioners who switch to this premium version, i.e. with the addition of butter. You have to remember that there are people around us who are vegetarians, vegans and do not necessarily prefer butter, so margarine will probably be more suitable for them. We must have two paths – explained Paweł Mieszała.

A masterful recipe for St. Martin’s croissants from Paweł Mieszała

  • milk 200 ml
  • butter 75 g.
  • eggs 75 g.
  • sugar 75 g.
  • yeast 40 g.
  • type 550 flour 530 g.
  • salt 2 g.
  • translating butter 250g
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We heat eggs, sugar, milk and yeast to 45 degrees Celsius. Then add half of the flour and combine thoroughly. Add the dissolved fat, salt and the rest of the flour. Cool the dough for about 20 minutes and draw it with fat using the 3×3 method.

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For 1000 g of ready-made dough, add 250 g of puffing fat.

Ingredients for the poppy seed mass:

  • 40 grams of white poppy seeds
  • 30 grams of sugar
  • 10 grams of crushed biscuits
  • 5 grams of raisins
  • 5 grams of candied orange peel
  • 5 grams of peanuts
  • 5 grams of candied figs
  • 6 grams of butter
  • 2 proteins

The recipe for the filling. Chop the nuts and figs. Blanch the poppy seeds and grind them. Mix the poppy seeds with melted butter, biscuits, dried fruit and sugar. Add whipped egg whites. Divide the dough into 3-4 parts and roll it out into thin, rectangular pieces. Cut out isosceles triangles with a base of approx. 8 cm and a height of 20 cm. Put portions of the filling in the middle. Roll up the corners and fold it. Place the croissants on a baking tray and set aside to rise in a warm place. Bake for gold at 200 degrees C. Decorate with icing of powdered sugar grated with a tablespoon of boiling water, sprinkle with nuts.

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Source From: Dziendobry

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