Almost everyone loves sweets. On store shelves there is a large selection of various pastries, cakes, buns and sweets. Unfortunately, recently their quality has begun to deteriorate. Therefore, we advise you to prepare sweets at home. They turn out much tastier. An excellent option would be croissants made from puff pastry with boiled condensed milk. Airy pastries will be an ideal addition to both a family tea party and a holiday table.
Delicious treat
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Croissants are delicious pastries made from puff pastry. They were first prepared by French confectioners. Since then they have become one of the main symbols of France. The French breakfast always began with such a bun and a mug of hot chocolate. Few people know, but the original shape of the croissant was invented by Austrian chefs. True, they made them without filling and used yeast dough.
Austrian croissants could not be called tender and airy. This pastry quickly became popular in Europe, and then in Russia. They began to make croissants filled with chocolate, boiled condensed milk and jam. Housewives began to cook them at home to please family members with a delicious treat. Now, to have breakfast with a puff pastry croissant with boiled condensed milk, you don’t have to go to a cafe or restaurant. After all, the recipe for their preparation is quite simple and does not take much time.
Recipe for Puff pastries with boiled condensed milk. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Puff puffs with boiled condensed milk.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 339.6 kcal | 1684 kcal | 20.2% | 5.9% | 496 g |
| Squirrels | 7 g | 76 g | 9.2% | 2.7% | 1086 g |
| Fats | 14.5 g | 56 g | 25.9% | 7.6% | 386 g |
| Carbohydrates | 45.3 g | 219 g | 20.7% | 6.1% | 483 g |
| Organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1.2 g | 20 g | 6% | 1.8% | 1667 g |
| Water | 34.6 g | 2273 g | 1.5% | 0.4% | 6569 g |
| Ash | 1.625 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 91.4 mcg | 900 mcg | 10.2% | 3% | 985 g |
| Retinol | 0.081 mg | ~ | |||
| alpha carotene | 0.001 mcg | ~ | |||
| beta carotene | 0.057 mg | 5 mg | 1.1% | 0.3% | 8772 g |
| beta Cryptoxanthin | 0.03 mcg | ~ | |||
| Lutein + Zeaxanthin | 0.012 mcg | ~ | |||
| Vitamin B1, thiamine | 0.072 mg | 1.5 mg | 4.8% | 1.4% | 2083 g |
| Vitamin B2, riboflavin | 0.194 mg | 1.8 mg | 10.8% | 3.2% | 928 g |
| Vitamin B4, choline | 38.27 mg | 500 mg | 7.7% | 2.3% | 1307 g |
| Vitamin B5, pantothenic | 0.463 mg | 5 mg | 9.3% | 2.7% | 1080 g |
| Vitamin B6, pyridoxine | 0.115 mg | 2 mg | 5.8% | 1.7% | 1739 |
| Vitamin B9, folates | 9.706 mcg | 400 mcg | 2.4% | 0.7% | 4121 g |
| Vitamin B12, cobalamin | 0.214 mcg | 3 mcg | 7.1% | 2.1% | 1402 g |
| Vitamin C, ascorbic acid | 0.48 mg | 90 mg | 0.5% | 0.1% | 18750 g |
| Vitamin D, calciferol | 0.278 mcg | 10 mcg | 2.8% | 0.8% | 3597 g |
| Vitamin E, alpha tocopherol, TE | 0.766 mg | 15 mg | 5.1% | 1.5% | 1958 |
| Vitamin H, biotin | 2.626 mcg | 50 mcg | 5.3% | 1.6% | 1904 |
| Vitamin RR, NE | 1.8429 mg | 20 mg | 9.2% | 2.7% | 1085 g |
| Niacin | 0.48 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 194.04 mg | 2500 mg | 7.8% | 2.3% | 1288 g |
| Calcium, Ca | 135.77 mg | 1000 mg | 13.6% | 4% | 737 g |
| Silicon, Si | 1.398 mg | 30 mg | 4.7% | 1.4% | 2146 g |
| Magnesium, Mg | 19.56 mg | 400 mg | 4.9% | 1.4% | 2045 g |
| Sodium, Na | 313.68 mg | 1300 mg | 24.1% | 7.1% | 414 g |
| Sera, S | 60.35 mg | 1000 mg | 6% | 1.8% | 1657 g |
| Phosphorus, Ph | 126.7 mg | 800 mg | 15.8% | 4.7% | 631 g |
| Chlorine, Cl | 498.97 mg | 2300 mg | 21.7% | 6.4% | 461 g |
| Microelements | |||||
| Aluminium, Al | 366.8 mcg | ~ | |||
| Bor, B | 13 mcg | ~ | |||
| Vanadium, V | 31.44 mcg | ~ | |||
| Iron, Fe | 0.616 mg | 18 mg | 3.4% | 1% | 2922 g |
| Yod, I | 3.94 mcg | 150 mcg | 2.6% | 0.8% | 3807 g |
| Cobalt, Co | 1.776 mcg | 10 mcg | 17.8% | 5.2% | 563 g |
| Manganese, Mn | 0.2053 mg | 2 mg | 10.3% | 3% | 974 g |
| Copper, Cu | 52.3 mcg | 1000 mcg | 5.2% | 1.5% | 1912 |
| Molybdenum, Mo | 5.288 mcg | 70 mcg | 7.6% | 2.2% | 1324 g |
| Nickel, Ni | 0.769 mcg | ~ | |||
| Tin, Sn | 1.82 mcg | ~ | |||
| Selenium, Se | 4.324 mcg | 55 mcg | 7.9% | 2.3% | 1272 g |
| Titanium, Ti | 3.84 mcg | ~ | |||
| Fluorine, F | 38.24 mcg | 4000 mcg | 1% | 0.3% | 10460 g |
| Chromium, Cr | 0.9 mcg | 50 mcg | 1.8% | 0.5% | 5556 g |
| Zinc, Zn | 0.7013 mg | 12 mg | 5.8% | 1.7% | 1711 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 22.77 g | ~ | |||
| Mono- and disaccharides (sugars) | 22.5 g | max 100 g | |||
| Lactose | 4.934 g | ~ | |||
| Sucrose | 17.171 g | ~ | |||
| Essential amino acids | 1.169 g | ~ | |||
| Arginine* | 0.124 g | ~ | |||
| Valin | 0.21 g | ~ | |||
| Histidine* | 0.083 g | ~ | |||
| Isoleucine | 0.19 g | ~ | |||
| Leucine | 0.259 g | ~ | |||
| Lysine | 0.249 g | ~ | |||
| Methionine | 0.081 g | ~ | |||
| Methionine + Cysteine | 0.119 g | ~ | |||
| Threonine | 0.147 g | ~ | |||
| Tryptophan | 0.05 g | ~ | |||
| Phenylalanine | 0.154 g | ~ | |||
| Phenylalanine+Tyrosine | 0.309 g | ~ | |||
| Nonessential amino acids | 1.849 g | ~ | |||
| Alanin | 0.122 g | ~ | |||
| Aspartic acid | 0.258 g | ~ | |||
| Glycine | 0.072 g | ~ | |||
| Glutamic acid | 0.707 g | ~ | |||
| Proline | 0.328 g | ~ | |||
| Serin | 0.203 g | ~ | |||
| Tyrosine | 0.155 g | ~ | |||
| Cysteine | 0.038 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 54.86 mg | max 300 mg | |||
| Phytosterols | 0.023 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 9 g | max 18.7 g | |||
| 4:0 Oil | 0.384 g | ~ | |||
| 6:0 Kapronovaya | 0.176 g | ~ | |||
| 8:0 Caprylic | 0.094 g | ~ | |||
| 10:0 Kaprinovaya | 0.215 g | ~ | |||
| 12:0 Lauric | 0.246 g | ~ | |||
| 14:0 Miristinovaya | 1.135 g | ~ | |||
| 15:0 Pentadecane | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 3.219 g | ~ | |||
| 17:0 Margarine | 0.001 g | ~ | |||
| 18:0 Stearic | 1.002 g | ~ | |||
| 20:0 Arakhinovaya | 0.001 g | ~ | |||
| Monounsaturated fatty acids | 4.331 g | min 16.8 g | 25.8% | 7.6% | |
| 14:1 Myristoleic | 0.22 g | ~ | |||
| 16:1 Palmitoleic | 0.344 g | ~ | |||
| 17:1 Heptadecene | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 3.681 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.001 g | ~ | |||
| Polyunsaturated fatty acids | 0.308 g | from 11.2 to 20.6 g | 2.8% | 0.8% | |
| 18:2 Linolevaya | 0.237 g | ~ | |||
| 18:3 Linolenic | 0.036 g | ~ | |||
| 20:4 Arachidonic | 0.035 g | ~ | |||
| Omega-6 fatty acids | 0.3 g | from 4.7 to 16.8 g | 6.4% | 1.9% |
The energy value of Puff pastry with boiled condensed milk is 339.6 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Required Ingredients
To make puff pastry croissants with condensed milk, you don’t need a lot of ingredients. This will significantly save your budget. And the implementation of the recipe will not take you much time. So, you will need:
- Puff pastry - 1 package. Carefully check the expiration date of the product in the store. After all, the dough is the main ingredient of the dish. The taste of the finished croissants depends on it.
- Boiled condensed milk - 1 can. If you can’t find it, then take a regular one and boil it in a small saucepan for a couple of hours.
- Chicken eggs - 1 pc. They will make the croissants more airy. You can also use quail. Just take 4 pieces.
- Sugar - 1 tbsp. l.. Can be replaced with powdered sugar. If you strictly monitor your figure, then you can do without it. Boiled condensed milk is quite sweet without adding sugar.
Excellent puff pastry cake with condensed milk. Consolidation!
Ingredients:
Puff pastry - 500 grams Boiled condensed milk - 300 grams Sour cream - 100 grams Cherries - 200 grams
Preparation:
The dough should be removed from the packaging and defrosted at room temperature. Divide the dough into 4-5 parts without rolling it out. We pierce with a fork in several places so that the cakes do not swell too much. Transfer them to a baking sheet lined with paper and bake at 220 C in the oven for about 12 minutes. For the cream, beat sour cream with condensed milk until a soft cream is formed. Cut the pitted cherries into halves. Cool the finished cakes. Assembling the cake. Place the first one and coat it thoroughly with cream. Place cherries on top. Continue until all the cakes, cream and cherries are used. Press down slightly with your hands so that the cakes “sit” more tightly. Then coat the sides and top of the cake with cream. Sprinkle with crumbs that remain after baking.
Enjoy your tea!
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Puff pastry croissants with boiled condensed milk: recipe
When preparing baked goods, it is very important to consistently follow all the steps in the recipe. Then the croissants will turn out fantastically delicious, in the best traditions of French confectioners. Guests will be delighted and will ask for the recipe for the treat.
- First defrost the dough. You can buy it at the store or prepare it yourself. Only then will you need more time to prepare puff pastry croissants with boiled condensed milk. Roll out the dough and cut it into small, equal-sized triangles.
- Now add the filling. Approximately 1.5 teaspoons of boiled condensed milk. Make sure there is not too much filling, otherwise it will leak onto the baking sheet. Roll the bagels tightly. The baking sheet should be greased with vegetable oil to prevent the baked goods from burning. Place the croissants at a short distance from each other.
- Take the eggs and beat them with a whisk until smooth. The resulting mixture should be greased with croissants. Then the products will become a beautiful golden color after baking.
- Preheat the oven in advance. Place a baking tray with croissants in it. Bake at 180 degrees for 25 minutes. Until the baked goods are browned. Remove the finished croissants from the oven and leave to cool on the kitchen counter. After 10 minutes you can serve. Stunning puff pastry croissants with boiled condensed milk are ready. You can start drinking tea.
Puff pastry for making buns with condensed milk
An easy-to-prepare and short-time recipe for buns with condensed milk will save housewives’ precious time and will not leave guests indifferent.
Set of products for cooking:
- Puff pastry;
- Boiled condensed milk for filling;
- Walnuts (optional);
- Sugar syrup or water for golden crust.
Step-by-step instruction
- Roll out the dough with a silicone rolling pin on the table and divide it into strips 4 cm wide.
- Lubricate the strips evenly with condensed milk. If desired, you can sprinkle with finely chopped walnuts.
- Wrap the strips with condensed milk in a “snail”.
- The buns in a specially prepared form are infused for 30 minutes in the refrigerator, covered with film. The buns should be separate from each other, leave a small distance between them, as the dough increases significantly in volume when cooked.
- Grease the products in the mold evenly with sugar syrup and transfer to a preheated oven.
- Bake the buns for about forty minutes at 180 degrees.
Cooking secrets
Source
How to prepare croissants with condensed milk according to the recipe, with photos
First, I preheat the oven to 200 degrees. I am preparing a layer of dough. I sprinkle the table with flour, place the dough, then roll it out into a rectangle with a thickness of a couple of millimeters. I shake off excess flour.
Then, using a sharp knife (a pizza cutter is acceptable), I cut the puff pastry into triangles. I make sure that the base of each triangle reaches about 10 centimeters.
Grease a baking tray with a small amount of oil.
Place on the prepared baking sheet.
I beat the egg with a whisk.
Generously brush the egg mixture onto the buns on the baking sheet.
Having sent them to the waiting oven, I wait 20 minutes, maximum half an hour, after which it’s time to eat the finished croissants with boiled condensed milk, because (thanks to the multicooker!) the household has already “dared”!
Let's look at the most popular recipes for puff pastry with condensed milk - buns and croissants.
Very often you want to pamper your family and friends with a good dessert. But, unfortunately, to prepare an excellent dessert you need a high-quality recipe.
The proposed croissant recipe will allow you to save money and delight your guests with excellent puff pastries from French cuisine.
Set of products for making croissant
- Flour 0.5 kg;
- Butter or margarine 350 g;
- Milk 200 ml;
- Salt 8 g;
- Yeast 40 g fresh;
- 30g vegetable oil;
- 30g powdered sugar;
- Baking powder 2 g;
- 2 eggs;
- 1 tbsp. l. milk;
- 1 yolk for (lubrication);
- Condensed milk (for filling). The recipe is also suitable for products with boiled condensed milk;
- Sugar 20 g (for sprinkling).
Step-by-step instruction
The described recipe will allow you to prepare classic croissants with condensed milk
. To prepare a masterpiece of French cuisine, you can take previously prepared dough. To save precious time, you can buy puff pastry for baking in the store, which will greatly simplify the recipe.
Puff pastries with jam and boiled condensed milk
Puff pastry made from yeast-free dough. Puff pastry cinnamon rolls.
Puff pastries with boiled condensed milk and nuts are a delicious pastry that is prepared practically from semi-finished products. If you use immediately boiled condensed milk, then preparing the puff pastries will take you a minimum of effort and time. Puff pastry and boiled condensed milk can be bought in the store and do not waste time preparing them.
Pancake pie with condensed milk. Condensed milk cream Baked goods with condensed milk Puff pastry pies Sweet pastries made from puff pastry Puff pastry buns Puff pastry pies Look so delicious!
Since childhood, I’ve been ready to eat boiled condensed milk with spoons, but once I bite into it with the crispy dough, it will obviously be difficult to stop! Thank you Irisha!!!
I'm so glad you liked the recipe!!! To prevent the dough from burning, you need to put a bowl of water in the oven. It does not matter what test we are talking about.
Ingredients
It can be any dough: unleavened, yeast, biscuit, shortbread, choux,…. To avoid problems with getting the finished baked goods out of the one-piece mold, first cut out a circle from cardboard with a diameter equal to the mold and wrap it in foil. Place two crosses on the bottom of the mold... Sometimes it happens that for some unknown reason fresh cucumbers wither.
Description of preparation:
And I want to keep them fresh for much longer. Here's the method: take a rag and wet it with cold water.
Cucumbers are wrapped in it. If you want to get a beautiful yellow cake, add an egg yolk, mashed with salt, into the dough. Before this, the yolk must be in the refrigerator for at least eight hours. If you want milk to be stored longer, boil it with sugar at the rate of one teaspoon of sugar per liter of milk.
