30 minute brioche croissants are pastries made of flour, butter, milk, egg, sugar, yeast and salt which take about 30 minutes to be prepared except cook and rest times.
Easy and quick to prepare, delicious, they are perfect for breakfast or other daytime snacks.
Level of difficulty : easy
Prep time : 30 min
Rest time : 2 h 30 min
Cook time : 15 min
Total time : 45 min + 2 h 30 min (raised)
Yield : about 10 medium sized croissants
2 cups flour
1/3 cup butter
4 to 5 tbsp milk
1 egg
3 tbsp caster sugar
1/2 cube of baker’s yeast or 1/2 sachet of dry yeast
1 pinch of salt
Preparation :
In a small bowl, dissolve the crumbled yeast with the lukewarm milk.
In a large bowl, combine the flour with the sugar.
Add the melted butter, egg and milk with the yeast. If using dry yeast, add to the flour and sugar mixture.
Knead and form a ball of dough. Cover with a clean cloth.
Let stand for about 30 min.
Spread on a lightly floured work surface.
Form a 6 inch length rectangle of dough and roll out to about 0.2 inch thick.
Cut triangles in the dough.
Roll up and form the croissants.
Let rise for 2 hours in a warm place until doubled in volume.
Brush with egg yolk and place on a baking sheet lined with baking paper.
A Parisian flan is a custard pie made of a shortcrust pastry base and a cream made with sugar, vanilla, eggs, milk, butter and corn starch.
Flan comes from England and goes back to the Middle Ages. It would have been adapted to the 14th century in France. Pastry flans recipes are popular all over the world and vary according to the country : puff pastry, high temperature and high sugar content in Portugal (pastel de nata); shortcrust pastry and condensed milk in China (dàn tà); shortcrust pastry, whole cream, lower temperature and lower sugar content in England (custard tart); shortcrust pastry, milk and corn starch in France (pastry flan). The shape of the flan changes depending on the country: individual format in Portugal and China, large pie to share in Great Britain and France.
Level of difficulty : easy
Prep time : 25 min
Rest time : 3 h 30 min
Cook time : 50 min
Total time : 1 h 15 min + 3 h 30 min (rest)
Yield : 6/8 servings
Pastry :
1 cup cold butter, cut into cubes
2 cups flour
0.4 cup corn starch
2.5 tbsp sugar
1 egg yolk
4 tbsp milk
1 pinch salt
Cream :
1.5 cup sugar
1 pinch of vanilla powder
1 cup corn starch
1 tsp vanilla extract
3 eggs
3 egg yolks
5.5 cups semi-skimmed milk
20 g butter
Pastry :
Cut the cold butter into cubes.
Add the butter to a bowl with the flour, cornstarch, salt and sugar.
Mix with your fingertips until you obtain a fine and sandy mixture (sandblasting).
In a small bowl, combine the milk with the egg yolk.
Pour over the previous mixture and stir until you get a smooth consistency.
Cover with plastic wrap and refrigerate for at least 30 minutes.
Lightly dust the work surface with flour or cover with baking paper.
Roll out the dough with a rolling pin until you get a very thin thickness, about 0.1 inch.
Place the dough into a 10 inch pan with baking paper.
Cut out the protruding parts with a knife and prick the base with a fork, then refrigerate.
Cream :
Preheat the oven in static mode to 360° F.
Put 1 cup of sugar, vanilla powder and corn starch in a bowl.
In a large saucepan, pour the remaining milk, butter and sugar and bring to a boil. As soon as it begins to boil, pour into the bowl containing the mixture of sugar, starch and eggs, stirring constantly.
Mix everything together and return to the saucepan.
Bring to a boil over low heat and stir constantly for 3 to 4 minutes.
Assembly and cooking :
Transfer the cream to the dough base and level the surface.
Bake for 40 to 50 minutes until you get a nice color.
Remove from the oven and let cool completely on a rack before removing from the mold, then leave to cool for at least 3 hours in the refrigerator.
RECIPE ONLY 