A cup of lard yields at least 80 pieces! Soft and tender cornets with lard!
Tender and fluffy cornets with lard! With one cup of lard, one cup of sour cream and one egg, we get two trays full of tender and tasty cornets!
Use a regular 250 ml cup for measurement, or the weights specified in the list below.
Ingredients (80 pieces):
• 1 full cup lard (250g)
• 1 full cup heavy cream 25-30% fat (250g)
• 1 egg
• A teaspoon of salt (3g)
• 2 teaspoons of sugar
• Half of a small cube of yeast (12-13g)
• A vial of vanilla essence
• Flour as much as you like (~620g)
• 500g of filling of your choice – custard or marmalade
• And vanilla icing sugar for rolling
In a large bowl, put the lard, heavy cream (25-30%) and the egg. We can also use lighter cream, but we must compensate for the missing fat percentages with an extra tablespoon of lard. For extra tender croissants, add only the yolk, not the whole egg.
Add salt, vanilla essence and liquefied yeast with two teaspoons of sugar. Mix everything.
Then gradually add the flour until you get a soft and non-sticky dough. The amount of flour needed varies depending on your ingredients, the measuring cup, whether you have put a whole egg or just the yolk.
You can work immediately, it does not have to rise. Let it rise enough to shape and then in the oven.
Divide the dough into 4 equal pieces.
Prepare two baking trays, and line them with baking paper.
Preheat the oven to 180 degrees Celsius. For the electric oven, choose a program that gives heat up and down, without ventilation.
Using the flour, roll each ball of dough into a fairly thin round sheet which is then divided into 20 oblong triangles. Place the filling at the base of each triangle, then roll the croissant.
Do the same for all the dough.
Arrange the croissants on the tray. There is room for about 40 pieces.
Bake one tray at a time, in the preheated oven, until the croissants are golden brown and nice, which should take about 30 minutes.
Let them cool a little, long enough to handle, then roll them in vanilla icing sugar.
They keep for weeks in an airtight container in a cool place!
Enjoy!