Croissants calorie per 100. Calorie Croissants, creamy. Chemical composition and nutritional value. Ancient and modern compositions

15.11.2021

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.

Variant of kefir dough

It should be noted that this recipe involves the use of a non-standard set of ingredients. The list of products does not include margarine and butter. This allows you to slightly reduce the calorie content of a croissant made from kefir dough. Before you begin 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 grain 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, a little sugar substitute and an egg should be added to the above list to lubricate the products.

Process description

In one bowl, combine fast-acting yeast, sugar substitute and pre-sifted flour. A raw egg is driven into another container, kefir and half of the olive oil are poured. The resulting liquid is combined with bulk ingredients and mixed well.

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

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

Variant 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 decide to pamper your family with this fragrant delicacy, then before starting the process, be sure to go to the store for the necessary products. You should have at your disposal:

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

Egg yolks will be used as additional components. They are needed for lubrication of products.

Cooking technology

Filtered water is poured into a small saucepan, brought to a boil and two-thirds of the available granulated sugar is poured. After dissolving the smallest crystals, nuts sweetened and chopped in a blender are sent to the syrup and boiled 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, spread the defrosted dough in advance, roll it into a rectangular layer and cut into triangles. A teaspoon of the filling is placed on each blank and rolled up in the shape of a croissant. The resulting products are laid out on a baking sheet lined with parchment paper, smeared with beaten egg yolks and sent to the oven heated to one hundred degrees for half an hour. After thirty minutes, the temperature of the oven is doubled and continue to bake until golden brown. The croissant prepared according to this recipe has 660 calories per serving.

But the fillings will vary depending on the personal preferences of the cook himself.

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 sweets from ready-made dough, stuffing them with store-bought jam or homemade jam, which has a fairly dense structure.

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

culinary arts

In literal translation, the name of this confectionery is translated as "month". For the first time, the official term for the dish was recorded back in 1863. And twenty years later, his recipe was included in the content of popular cookbooks. Moreover, at first they preferred to make croissants from without a layered structure. It was only at the dawn of the twentieth century that the familiar goodness received the airy structure known today.

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

A separate foggy story is connected with why the royal version of the sweet got a rather unusual shape. To 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 confectioneries 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 army of the Ottoman Empire, which the locals came out to resist. During the bloody battle, the victory remained with the locals, and in order to mark such a joyful event, the confectioners decided to release their signature crescent-shaped buns. It was this form that the emblem on the flag of the Turkish military had.

Ancient and modern compositions

Today, almost every coffee shop offers similar sweets with various fillings in addition to drinks. 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 peculiarities of preparing delicious pastries in each region, its composition can vary significantly. But the classics of the genre are usually called dough, which consists of:

top grade;
origin;

Since yeast is contraindicated for some people due to the peculiarities of the gastrointestinal tract, enterprising manufacturers have created safer yeast-free variations. The same creators of baking 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 of synthetic origin, with a cumulative effect, adversely affect the functioning of internal organs. Because of this, many prefer home-made analogues, or purchase products only in private confectioneries 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 detrimental to the figure than an “empty” copy. The most popular toppings are:

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

Real sweets will appreciate the proposals with. But those who do not particularly like sweets can try salty solutions, among which the most popular fillings are called:

meat cutting;
several mixed varieties of cheese.

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

Emergency culinary help for beginners

Croissants belong to the category of pastry, which is quite difficult to repeat, even if you know exactly how to cook your plan. This applies to 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 smeared and folded again. The final stage involves rolling out the semi-finished product. To get a really fragrant bun on the first try, you need not only to know how to make layered layers, but also strictly adhere to the recommended dosage. The ideal option is to use a special kitchen scale.

Chefs treat dough like a living organism, always taking into account the humidity and ambient temperature when cooking. It is enough for ordinary people to simply take only high quality ingredients.

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

A step-by-step instruction explaining how to make a real culinary masterpiece involves rolling the flour billet into a thin layer and coating it with oil only in the center. The edges must remain ungreased. Next, you should adhere to the following approximate scheme:

Fold the layer in thirds and pinch the edges.
Roll it out again in the shape of a rectangle.
Repeat the lubrication and folding process.
Send to the refrigerator for "rest".
Divide the resulting mass into halves.
Roll out each piece into a circle shape.
Cut the workpiece into six triangles.

At the end of the preparatory stage, the bagel is laid out on a baking sheet, which is pre-lubricated with the remnants of butter, keeping a distance of about a centimeter. Top the dessert with foil and rearrange it in a warm place, waiting for the volume to exceed the original one by about two times.

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

Treat culture

Almost the national dish of 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 treats 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 people line up around them even before the official opening of branded shops.

If you were thinking about cooking with your own hands, then it is important to adhere to the original technology and follow a few simple secrets of a large 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;
thickness when cutting 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 oven, which received a powerful ventilation system. With its help, it turns out to achieve a delicate and at the same time crumbly texture.

Beginners, on the other hand, believe that Viennese bagels should not crumble, but this is not so. If it crumbles in the hands, this is also bad, but the baked dough should not resemble a tight spacesuit for the filling.

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

How to cook yourself?

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

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

Start by sifting the flour twice. Then you need to heat the milk to 35 degrees, crumble the yeast into it and ferment for 10 minutes.

After that, it's time to start languishing the oil, taking 50 grams from a common piece. The eggs are beaten together with salt and sugar, and then the prepared dough is mixed together with the egg mixture and melted butter. Gradually adding flour, knead the dough.

Transfer the workpiece to a bowl and wrap 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 passed, 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 a layer, and put cold butter in the middle of the formed square. Wrapping the edges over the butter, pinch them tightly.

Armed with a rolling pin, roll out the dough into 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 only now the dough is rolled out in a rectangle in one direction in the opposite direction and also folded in three layers. You will have to repeat the previous points four more times, after which the semi-finished product will be cooled all night.

The final rolling is carried out the very next day, requiring considerable effort 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 into triangles, where only one corner should be sharp.

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

After filling the bagel, the bagel is rolled up, bending the ends to repeat the traditional crescent shape. The future addition to tea is laid out on a baking sheet, which is pre-lubricated with butter. Covering the contents with a light towel, you will have to wait about forty minutes. After the time has passed, they are smeared on top with sweetened milk.

Preheating the oven to 180 degrees, goodies are sent inside for about 25 minutes. As soon as the gifts acquire a pleasant golden color, they can be taken out. Serving provides sweets with piping heat.

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, which often contain filling, and there are croissants. This is not only a delicious delicacy, but also a traditional breakfast item for almost any Frenchman. Basically, 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 is translated as a month. For the first time this term appeared in French dictionaries as early as 1863, and the recipe for this dish was included in the stock of culinary literature in 1891. However, the croissant of that time was very different from the modern version of this delicious delicacy - they began to bake it from puff pastry only at the beginning of the 20th century.

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

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

In 1983, during the attack of the Ottoman Empire on the city, local residents nevertheless 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 bagels from puff pastry, intentionally giving them the shape of a crescent moon, which flaunted on Turkish flags. Since then, the croissant has been adorned every morning on the table of lovers of this fragrant delicate product during breakfast.

Croissant composition

The composition of the croissant always contains baking wheat flour of the highest grade, water, animal fat, sugar, edible salt, and yeast. In addition, modern manufacturers often use a variety of flavor enhancers, stabilizers, dyes 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 nutritional value is slightly lower than that of a croissant with filling. The latter is often used as a variety of fruit or berry jams, preserves, boiled condensed milk, chocolate, nuts and all kinds of creams.

Unsweetened fillers are often present in the composition of the croissant - mainly ham and other meat products, as well as various types of cheese. The calorie content of a classic croissant, that is, without filling, leaves approximately 406 kcal per hundred grams of product.

Calorie croissant 406 kcal

The energy value of a croissant (The ratio of proteins, fats, carbohydrates - bzhu).

Often, many people at breakfast prefer to complement their morning meal with a croissant with coffee. The historical appearance of such a product is associated with military operations in ancient Venice. It was there that bakers first made such bakery products to satiate their warriors, which later received the name 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 cheeses, chicken and quail eggs.

Calorie content of croissants

Of course, the energy value of croissants is very high. Its minimum rate per hundred grams is 290 calories.

Croissant fillings determine their exact nutritional value. If sweet is used, then croissants become high-carb 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 much controversy regarding their effects on the body. If croissants are an obligatory component of the daily diet, then this will not bring any benefit 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 worsen.

Product	Kcal	Proteins, g	Fats, g	Ang, 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, croissant with egg and cheese	290	10,07	19,45	19,14
Croissants (with Cheese)	414	9,2	20,9	47