Croissants with white wine
White Wine Crescents
Welcome to the world of sweet delights! Today we will prepare tender and aromatic crescents with white wine, a classic recipe that has been passed down from generation to generation, bringing smiles to the faces of loved ones. These little pastry jewels are perfect for any occasion - from festive meals to a simple afternoon of indulgence. Let's discover the necessary steps to achieve crescents with white wine that are not only delicious but also beautifully presented.
Total time: 1 hour
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 80-90 crescents
Ingredients
For the dough:
- 300 ml white wine (preferably a dry wine)
- 500 g lard (or a combination of butter and oil for a lighter version)
- 1 egg (to add richness to the dough)
- Yeast the size of a walnut (approximately 15 g)
- Flour as needed (about 1 kg, but add gradually)
- 350 g powdered sugar (for dusting)
For the filling:
- 800 g sour plum or apricot jam (homemade jam is ideal for an authentic flavor)
Preparation
1. Prepare the dough: In a large bowl, add the soft lard and white wine. The wine will help melt the lard, giving the dough a more tender texture, and its aroma will dissipate during baking, allowing the jam to shine. Use a mixer or spatula to combine the ingredients.
2. Add the yeast: Dissolve the yeast in a tablespoon of warm water and let it activate for a few minutes. Then, incorporate the yeast into the lard and wine mixture.
3. Incorporate the egg: Add the egg to the mixture and mix well. The eggs will provide extra moisture and richness to the dough.
4. Add the flour: Start adding flour gradually, mixing continuously until you obtain a homogeneous and moldable dough. You may not need all the flour, so add it gradually. The dough should be firmer but not dry.
5. Kneading: Knead the dough on a lightly floured work surface for about 5-10 minutes until it becomes elastic and smooth. This step is essential for achieving fluffy crescents!
6. Resting the dough: Cover the dough with a clean towel and let it rest for 30 minutes. This resting time will help the gluten relax, making it easier to shape the crescents.
7. Shaping the crescents: After the dough has rested, divide it into 12 equal portions. Roll each portion into a thin sheet and cut it into 12 triangles. Place half a teaspoon of jam at the base of each triangle.
8. Rolling: Roll the triangles from the base to the tip, forming the crescents. Make sure the jam is well sealed in the dough to prevent it from leaking during baking.
9. Baking: Place the crescents on a baking sheet lined with parchment paper. Bake them in a preheated oven at 180°C for 25-30 minutes, or until they turn golden. The aroma will fill the house and bring everyone around the oven!
10. Finishing: Once the crescents are baked, remove them and let them cool slightly. Dust them with powdered sugar while they are warm to achieve a snowy effect on them.
Tips and useful advice
- Choose a quality white wine, but it doesn't have to be too expensive. A dry wine will add a wonderful flavor and help tenderize the dough.
- If you don't have plum or apricot jam, you can use any other preferred jam, such as raspberry or cherry.
- The crescents can also be served with a dusting of cocoa or cinnamon in the powdered sugar for an extra taste and aroma.
- If you want a less sweet version, try adding some ground nuts to the jam used for the filling.
- These crescents can be stored for a few days in an airtight container, but they are best enjoyed fresh!
Nutritional values (per crescent, estimated):
- Calories: 70 kcal
- Fat: 4 g
- Carbohydrates: 8 g
- Protein: 1 g
Serving and combinations
The white wine crescents are delicious alongside a cup of hot tea or aromatic coffee. They also pair perfectly with a cold lemonade or a sweet wine for a complete indulgence.
The history of this recipe is fascinating, with deep roots in the culinary traditions of several cultures. Crescents have often been prepared for holidays or special events, being a symbol of hospitality and joy.
Frequently asked questions
1. Can I use butter instead of lard?
Yes, you can use butter for a richer flavor, but be careful not to let it get too soft, or the dough will become sticky.
2. What jam is most suitable?
Sour jam, such as plum or apricot, works best, but you can experiment with various flavors.
3. How can I care for the crescents after baking?
They store best in an airtight container, but don't leave them too long, as they will dry out.
I encourage you to try this simple and delicious recipe for crescents with white wine. Enjoy each step and turn this recipe into a family tradition!
Ingredients: DOUGH 300 ml white wine 500 g lard 1 egg yeast the size of a walnut 350 g powdered sugar flour as needed FILLING 800 g sour plum/apricot jam for filling
