KROASANI ALLA ACA PEKAR ILI MAJA JE KRIVA ZA SVE

Beograđani znaju za čuvenu pekaru Aca koja se nalazi pored kultnog pozorišta Ateljea 212. Odlična pekara, sa divnim pecivima, ali po cenama koje sam videla pre neku godinu (ne kupujem više po pekarama, sad pravim sama) prilično skupa. Kroasani sa šunkom i sirom su Acin klasik. Prelepi, ogromni, lepo nafilovani i papreni! Onda me je Maja TouchSun zarazila njenim domaćim kroasanima, koje sam mislila da nikada neću raditi i tako je sve počelo. Đavo mi nije dao mira dok i drugu turu nisam napravila. Maja je pravila slatku varijantu, a ja sam slanu. Ovaj put sam pokušala kopiju Ace, ali ispalo je mnogo bolje od kupovnih! Umesto 20 manjih, pravila sam deset velikih kroasana punjenih kačkavaljem i šunkom. Kada jednom probate ove koasane više se nikada nećete vratiti običnim puter kiflama. Majo, doći ćeš nam glave sa ovim prelepim pecivom!

Original Majinog recepta možete pogledati ovde.

      20g svežeg kvasca

       120ml mlakog mleka

    1 kašičica šećera

                      500 g brašna

          75g listića hladnog putera

          2 cela jaja

          1 ravna kašičica soli

           250 g hladnog putera

           1 jaje + 2 kašike mleka za premazivanje

         300g Gaude rendane

       200g Praške šunke

• TESTO staviti kvasac sa šećerom u toplo mleko i ostaviti ga da nadođe na toplom mestu; u  većoj šerpi sipati  brašno, so, pa dodati listiće hladnog putera (75g) i utrljati ga u brašno; dodati nadošli kvasac, jaja i po potrebi još brašna pa zamesiti (oko 10 minuta) lepo glatko testo; testo stavite u kesu, pa onda u frižider da prenoći (najmanje 8 sati)

 

• PUTER 250g hladnog putera, (kod nas su to 2 pakovanja) iseći paralelno sa radnom površinom da dobijete 4 tanja pravougaonika jer se tako lakše radi sa njima; dobro pobrašnjati sa svih strana, pa ih stavite da pobrašnjan papir za pečenje i pokrite ga drugim papirom oklagijom razvaljati puter na debljinu od 8 mm pravougaonog oblika, pa sa sve papirom stavite puter na tacnu i u frižider

 

• 1. TANJENJE testo iz frižidera razoklagijati pravougaono na debljinu od 8mm do 1cm, ali da je šira strana okrenuta ka vama, pa preko testa ali sa desne strane postavite puter iz frižidera tako da zauzme 2/3 testa
• 1. PREKLAPANJE zamisliti da je testo virtuelno podeljeno na 3 dela, pa testo preklopiti prvo sa leve strane bez putera  preko sredine, a onda desnu stranu preklopite preko leve; testo stavite u frižider na 30 minuta ali zapampite stranu kojom ste savijali ili samo donji deo testa diskretno obeležite nožem

 

• 2. TANJENJE sada užu stranu testa (obeleženu) okrenite ka vama, pa ga malo rastanjite oklagijom gore-dole;  okrenite ga za 90° u smeru suprotnom od smera kazaljki na satu, pa nastavite sa tanjenjem do 5mm debljine,
• 2. PREKLAPANJE preklopite desnu trećinu preko zamišljene sredine testa, pa levu stranu preko desne; opet obeležite donji desnu ivicu; staviti u frižider na 30 minuta

• 3. TANJENJE sada užu stranu testa stavite da je ka vama okrenuta, razoklagijajte malo gore-dole, okrenite za 90° u smeru suprotnom od smera kazaljki na satu i ponovo ga rastanjite
• 3. PREKLAPANJE preklopite levu i desnu stranu do sredine,  zabeležite desnu donju ivicu, pa stavite u frižider na 30 minuta

• 4. TANJENJE ponovo uža strana zabeležena glada ka vama, razoklagijajte malo, zaokrenite za 90 stepeni suprotno od smera kazaljiki, pa ponovo rastanjite
• 4. PREKLAPANJE sada preklopiti levu stranu do 2/3 testa, pa desnu preko leve,  pa ostaviti u frižideru 30 minuta

• 5. TANJENJE I SEČENJE testo iz frižidera bez tanjenja podeliti na dva dela, pa polovinu vratiti u frižider, a drugu polovinu razoklagijajte koliko tanko možete na oko 5mm debljine; režite trouglove, a bazu svakog zarežite da bi se mogli savijati kao polumeseci; ja sam od svake polovine sekla 5 trougla, a ako radite manje onda oko 10

• FILOVANJE, ROLOVANJE I PEČENJE stavite fil po želji i urolajte ka centru, a postupak ponovite i sa drugim delom testa; dok ih motate povlačite ih ka sebi tako da se trougao testa koji motate malo razvuče, tako ima više namotaja, ili povlačite vrh dok ih motate; slažite ih na lepom rastojanju u plehu koji ste obložili papirom za pečenje, i ostavite ih 2 sata da se odmaraju; premazati sa mlekom i jajima koje ste umutili, ukoliko su velike peći na 220 stepeni 9 minuta, smanjiti na 180 i peći oko 14 minuta; pred kraj pečenja možete ih izvaditi iz rerne i posuti sa malo rendanog kačkavalja; ako radite manje smanjite vreme pečenja

FRENCH CROISSANTS FILLED WITH HAM AND CHEESE
original recipe

You might remember the croissants that I made two posts ago according to Maja's recipe. I was so taken with the end result that I made another batch as soon as the first one was gone. I made a savory version stuffed with ham and cheese, and just omitted the sugar in Maja's recipe and added some salt. I wanted them huge so I cut out 10 croissants instead of the 20 smaller ones I made the last time. If you never attempted the croissants and think that the world of French pastry begins and ends in the pastry shop, i suggest you roll up your sleeves and start making your own since this is the best pastry that has come out of my kitchen. It might seem complicated at first but it all comes together as you work. Believe me, I folded pieces of paper like I would fold the dough before I started making them and it just was not clear to me how this worked. Well it follows it's own logic. The dough is beautiful to work with. After I made these beauties and baked them, a placed them in the freezer so we could enjoy the fresh ones every day. They defrost great in the microwave. If you haven't made your own, you haven't made pastry at all!

 20 g of fresh yeast

       120 g of warm milk

1 even teaspoon of crystal sugar

 500 g of flour (might need some more)

75 g slices of cold butter 

    2 whole eggs

     1 even teaspoon of salt

       250 g of cold butter

     1 egg + 2 tablespoons of milk for the glaze

300g grated cheese

200g sliced ham

• DOUGH place the yeast with sugar in 120ml of warm milk and let it bubble up in a warm place for 20 to 30 minutes; place the flour, salt and slices of cold butter 75g in a large bowl and rub the butter into the flour just like you would do when making a pie crust; add the bubbled up yeast, eggs and as needed some more flour; knead for 10 minutes; place the ball of dough in a plastic bag and place in the fridge overnight or for at least 8 hours; prepare a tray that you will use tomorrow and a space in the fridge where you will place the tray in

• BUTTER 250g of cold butter that here in Serbia comes in cubes and in the packages of 125g cut parallel with the work surface so you get four rectangles; I did this so it would be easier when rolling the butter out since it is stiff and cold; if your butter comes in other shapes and sizes just make a thiner form and place the butter on a well floured baking paper next to each other; pinch with fingers so all the pieces come together into one layer; flour well the to of the butter and place another piece of baking paper on top; roll with a rolling pin, first pressing on top so the butter gets thinner; roll out the butter to 4mm thickness in a shape of a rectangle and together with the baking papers place on a tray and place in the fridge until you roll out the dough; it would be nice if the room where you are working has low  temperatures

• 1.ROLLING OUT take the dough out of the fridge and roll it out with a rolling pin in a shape of a rectangle to 5mm thickness, but make sure the longer side is facing you; now take the butter out of the fridge and peel the top baking paper away; flip the butter onto the dough but in the right hand side; the butter will not cover the whole dough and that is just how we want it; 
• 1. FLIPPING imagine that the dough is divided by 2 vertical lines so it has the left, middle and the right part; flip the left part over the middle part, and flip the right part over the left one; with a knife make an indentation in the right lower corner so you will know which side is supposed to face you; place the dough on a tray and place it in the fridge for 30 minutes to rest; you do not need baking paper since the dough will not stick to the tray

• 2.ROLLING OUT now take the dough out of the fridge and place it on the work surface in front of you so that the shorter side that is marked is facing you; roll a bit up and down and then turn the dough counter clock wise so that the longer side is facing towards you; keep rolling it out to 8mm to 1cm thickness
• 2. FLIPPING flip the right side over the middle part, and flip the left side over the right; mark an indent with a knife in  the right lower corner and place in the fridge for 30 minutes

• 3. ROLLING OUT place the dough again so that the short side is facing you with the indent and roll a bit up and down; turn the dough again counter clock wise and roll it out again into a rectangle so that the longer side is facing you; 
• 3. FLIPPING flip the right and the left side towards the middle so that they touch in the mid part; make an indent in the right lower side; place in the fridge for 30 minutes

• 4. ROLLING OUT again place the dough so that the short side is facing you with an indent; roll up and down a bit; flip counter clock wise and roll out
• 4. FLIPPING flip the left side over the middle part and flip the right side over the left part; make an indent and place back in the fridge for 30 minutes

• 5. ROLLING OUT AND CUTTING place the dough on a work surface and without rolling it out first divide into 2 parts; take one part back in the fridge while you finish with the first part; roll out the dough in a shape of a rectangle to 5mm thickness; cut out the rectangles 5 large ones or 10 smaller ones and cut at the middle of the base 2cm if you wish to make them into a crescent shape

• STUFFING, ROLLING AND BAKING place some ham slices and grated cheese at the bottom part of the triangle; roll while pulling the triangle towards you so you get more layers as you roll and the croissants do not end up bulgy; repeat the process with the dough in the fridge; place the croissants in an oven tray (you will need 2) lined with baking paper and let them rest for 2 hours; glaze them with lightly beaten milk and egg before baking and bake if they are large at 220 degrees Celsius for 9 minutes then turn down the oven to 180 and bake for 14 minutes more; if you have made 20 croissants the baking time should be some what shorter; if you like you can take them out near the end of baking and sprinkle with some grated cheese