Recipe for St. Martin’s croissants – according to the certificate:
Dough<\/strong>: yeast dough + margarine<\/strong> for rolling
Filling<\/strong>: white poppy seeds, confectionery crumbs, sugar, margarine<\/strong>, nuts, raisins, fruit in syrup or candied, egg mass, almond flavor<\/strong>
Finish<\/strong>: pomade, nuts.
There is more and more controversy surrounding Marci\u0144ski’s croissants. Their history dates back to the 19th century. So where does the margarine, egg mass or artificial flavors come from in the recipe?
Instead of buying croissants with a certificate, it is better to buy croissants baked with butter or bake them yourself. More and more often in confectioneries you can find croissants that are smaller than they should be\u2026<\/p>\n\n\n\n
How much does a St. Martin’s croissant weigh?<\/strong> What nuts should be used for St. Martin’s croissants?<\/strong> Do not use ready-made white poppy seed mass because it contains only about 20% poppy seeds, the rest is water, semolina and flour. Preparing St. Martin’s croissants is quite time-consuming, so it is best to divide the preparation of the croissants into 3 days. On the first day, prepare the dough and put it in the fridge overnight. On the second day, prepare the filling and start rolling and folding the dough. On the third day, roll and bake the croissants.<\/p>\n\n\n\n When and where to eat St. Martin’s croissants?<\/strong> What’s in a St. Martin’s croissant?<\/strong> How to roll Martin’s croissants?<\/strong> Can St. Martin’s croissants be frozen?<\/strong> Saint Martin’s croissants are perfect for people on a vegetarian, flexitarian and pescatarian diet. They contain gluten, eggs and nuts.<\/p>\n\n\n\n The proportions given below make approximately 10 croissants weighing approximately 250-300 g.
According to the certificate, 1 croissant should weigh from 200 g to 250 g. In accordance with the European Union Commission’s Executive Order No. 597\/2013 of June 19, 2013, the lower weight limit of the croissant has been reduced, which is now 150 g, so the weight of the croissant can be between 150 g and 250 g. The reduction in the weight of the croissant was justified by “changes in consumers’ eating habits.”<\/p>\n\n\n\n
Traditionally, croissants are served with almonds and walnuts, but unfortunately bakeries are increasingly adding cheaper peanuts and the certificate does not specify which nuts should be used.<\/p>\n\n\n\n
White poppy seeds are difficult to find in stores, so it is best to order them in advance online.<\/p>\n\n\n\n
St. Martin’s croissants are traditionally eaten on November 11 in Pozna\u0144 in connection with the name day celebration of \u015bw. Marcin Street.<\/p>\n\n\n\n
Traditionally, the croissant filling consists of white poppy seeds, almonds, walnuts and dried fruit such as raisins. Almond flavor is often added, which gives the croissants their marzipan flavor. If you want to add flavor to your croissants, choose the natural one, e.g. in the form of extract or sugar.<\/p>\n\n\n\n
Cut long triangles from the dough. Add the filling in a line along the height of the triangle. Leave about 4 cm from the base and about 15 cm from the top of the triangle without filling. Fold the base of the triangle to cover the filling. Make a cut in the middle, leaving about 1 cm of dough. Widen the incision to form a triangle. Then fold to the top of the triangle and roll into a horseshoe shape. Below you will find an instructional video on how to wrap croissants.<\/p>\n\n\n\n
Of course! Pack each croissant in a separate ziplock bag or place it in a plastic container to prevent it from crumpling in the freezer. Remember to defrost the croissants slowly, it is best to take it out of the freezer the day before so that it can defrost overnight.<\/p>\n\n\n\n
Read the step-by-step recipe on how to prepare St. Martin’s croissants and watch the video below the recipe.
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