Wow! They take day-old croissants and repurpose them. Didnt have rum, but coffee liqueur was nice:-) played more with the glase more over a few days and decided I prefer it much sweeter so the croissant ends up with a light crust of surgery goodness. I love this recipe! Thats awesome! Pretty amazing. I personally disagree, as it all comes down to timing and temperatures. Recent disneyland 8 hours ago menus revealed for festival of holidays at disneyland resort 9 hours ago getting on a popular disneyland ride just got a little easier 1 day ago . Paul Hollywood presents a series in which he reveals the secrets of breads from all over the world and shows how a loaf can be transformed into delicious dishes for breakfast, lunch and dinner.. Mix in the butter, and add the eggs one at a time, processing until the mixture is smooth and creamy. I would say 4-4.5/5 stars. 2. Thats so great! When I re-assembled I kind of just placed the tops on and applied the cream and almonds but they fell apart a little when handling after baking, so I think I could have smushed them together better. Repeat for all 12 croissants. Can I make the filling and use half on 4 croissants and then the other half the next day on 4 more croissants? Read Next: This is the best substitute for black treacle. I hope that helps. I had 8 croissants and dipped each side once (inside and out), so maybe I could have added a little more? Everybody loved them. Make a well in the flour and pour in the liquid. How can I change the recipe from almond to a chocolate croissant? Lucky for you, I held onto the recipe! Will they still work? The new bakery in Cooks of Crocus Hill, recently opened on Grand Ave, offers the regular array of viennoiserie and pastry. Ive used the recipe 3 times now! I added almond, and vanilla extract to the filling, and they tasted fantastic. I have tried three recipes, the croissants, the na'an, . I rating these a 3 star because although it is a tasty pastry they are only reminiscent of a true ALMOND croissant. I think dark rum would work well. The only thing I wish I did was add rum but couldnt find it at any stores near me. For the uninformed, mise en place is a French term that literally translates to, everything in its place. It is a staple in every professional kitchen that Ive ever worked in, and its drastically improved the quality of my work and home cooking by leagues. Beginner baker makes croissants for the first time using renowned baker, paul hollywood's, recipe. Thank you for the recipe! The original recipe was adapted from Clotildes Almond Croissants. Thanks for your support and for following my recipes. Such a small world. P.S. Very easy on the eye so to speak. Please let me know how they turn out! Im so happy you enjoyed that. God bless you too!! This is buying something from the store and putting stuff on it. Leave a Private Note on this recipe and see it here. Add the flour, sugar, salt, and yeast. Im happy you enjoyed that and than you for sharing this with me! What should I do with the leftovers? Put the dough on a lightly floured surface and roll out to a rectangle, a little more than 42cm long and 30cm wide; it should be about 7mm thick. They tasted amazing. Hi Natasha, Flatten the butter to a rectangle, about 40 x 19cm, by bashing it with a rolling pin. The dough should be fairly stiff. My friends loved them! Im glad you enjoy the recipe! Bake on the center rack for 15 to 18 minutes,or until the cream is golden. 1 hour 30 minutes, plus proofing and cooling, 45 minutes, plus at least 6 hours cooling, 1 hour 20 minutes, plus proofing and cooling, 2 1/2 hours plus overnight soak, time to cool and time to set, 1 hour 15 minutes, plus at least 3 hours resting, 1 hour 15 minutes, plus several hours cooling, 1 hour 45 minutes, plus 6 to 26 hours resting and proofing, 2 hours, plus 6 to 26 hours resting and proofing. I gave this recipe to Katya I use melted butter and blend the ingredients together, much easier to spread . Cut the rectangle lengthways into 2 strips, then cut triangles along the length of each strip; these should be 12cm wide at the base and about 15cm high (from the middle of the base to the tip). Throw in your cornflakes or Rice Crispies and stir until all of them are thoroughly covered. Next, take a puff pastry sheet and cut it into the shape of a triangle. If the mixture feels at all dry, add the reserved water in very small amounts as needed. Im so glad you enjoyed it! Mix, then knead on your work surface for 10 mins. but none of these affected the goodness. It should neatly almost come to the edges of your dough. Your recipe was easy to follow, and your pictures of the process were fabulous. Bake on the center rack for 15 to 18 minutes or until the cream is golden. Hi Edna, thank you for your great review and providing that tip too! Thank you!!! My cousins wife, Katya, shared this recipe with me on our recent trip to the Seattle area. They are good but I am trying to make them taste like what I get from Wholefoods or Starbucks in the morning Also there was just way too much almond cream left over and I think the recipe needs to be adjusted for that. Thanks! I made this this morning with small croissant and came out well. I would reheat them by placing them in the oven for 10 minutes at 200F. If I make them the night before, is it best to refrigerate or leave them out? And for national croissant day they've. Add the salt and sugar to one side of the bowl and the yeast to the other. All you need is two high-quality chocolate bars of your choice and the base recipe. Add ground almonds, eggs and brandy and blend well. Love these Bravo Natasha! Ive made these before and they are sooo delicious- now that the liquor store is closed I cant buy rum. Does it matter what type of rum you use? Tip the dough out onto a lightly floured surface and shape it into a ball. My niece made these and they were so good, I have the ingredients and going to make them, seeing I go to church early on Sunday I wanted to prepare them ahead of time and just bake them in the morning to take to church ..she assembled everything ahead of time , even days before and put them in the freezer and takes one or two as she wants them and bakes to eat them fresh so anyone wanting to make a full batch can take out only what they want for that dayhave you ever done that? I'm Natasha Kravchuk. I asked her and she said this is how they do them. fold a third of the dough and then fold again with the top third to make a neat square (AKA single turn). That does sound good! Just to update you absolutely loved these! It was moister than almond flour for sure and grittier but I have to say that after baking you could not tell! Todays recipe is one close to my heart croissants. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! Do you mean dip both sides of each half, so in other words, the croissants inside and outside would both be dipped since the croissants are already cut in half, or, do you hold the croissant halves together while dipping, and only dip the outside of the croissant? Hope this helps. 1/4 teaspoon almond flavor. I bet others may have the same question. Arrange them on prepared baking sheet. When ready to start shaping, line 2-3 baking trays with parchment paper. 3 Tbspsliced almonds I was wondering though, I dont see almond extract in this recipe, does it not really go in? Im glad the coffee liqueur worked well too! It still worked out perfect for taste and texture! 4 tablespoons salted butter, at room temperature 1/4 cup coffee, at room temperature 1 egg yolk 1 heaping teaspoon all-purpose flour Pinch of salt To Build: 6 store-bought croissants One 3-ounce. Im so happy you enjoyed this recipe, Violeta!! Read Next: What do Americans eat at Christmas? Fish Tacos Recipe with Best Fish Taco Sauce! Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs. am i able to make the syrup and filling the night before and assemble them in the morning? I have a roll of almond paste. However, I have not tested that to advise. Prep: 16-17 hours, including overnight chilling ))). Or should I make a quick trip to the store since these are almond crossiants thank you, Hi Anna, that should work, but I recommend that you chop them up since whole nuts will be too large and probably wont stay on , I did almond it was super yummy, but for anyone wondering if you wake up at 430 am and take out the crossaints to dry it doesnt count as over night , so if its not full overnight , due to lack of time just a longer cook time , and they crisp up nice just a little more chewy . Thank you for developing this recipe!! And it seems strange using the rum, does it really make them a lot nicer and can you taste the rum? os is it too sweet? Scrape down the sides and bottom of the bowl to make sure all the flour has been incorporated. Make sure the puff pastry is completely thawed! You can control the moisture level by how quickly you remove them. Take a standing mixture, add in all the ingredients and whisk in to form a creamy texture. 8 tablespoons salted butter, softened. Mix until well incorporated, then blend in the butter. Great question, Carol. You can but you will need to take an extra step. Hi Valentina, as long as they arent moldy, they should work just fine , I am in love with these croissants. Amazing..I just prepared it and loved it!!!!!! Can definitely add up! The filling was fine to spread (the butter didnt harden the spread at all) and the syrup was ok in the fridge (of course you can leave it at room temp anyways). Yes, must be! Dust with powdered sugar before serving. The BEST almond croissant recipe! This has happened to me and my Aunt before, so the next time I made it, I just used a pastry brush to just slightly wet the croissants. Ingredients 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110 to 115) 4 cups all-purpose flour 1/4 cup sugar 1 teaspoon salt 1 cup cold butter 3/4 cup warm milk (110 to 115) 3 egg yolks FILLING: 1/2 cup almond paste 1 egg white 1/4 cup confectioners' sugar EGG WASH: 1 egg white 1 tablespoon water 1/4 cup sliced almonds Shop Recipe Once youve got this recipe down pat, youll have a hard time not making it for everyone, all the time trust me, theyre that good. If you make these night/day before, and want to serve them warm/hot, how would you recommend reheating? Thank you for sharing your recipe! These are great! Will definitely use again and again! I have lots of leftovers because I used less croissants. These were amazing! These are amazing! Thanks! This recipe is amazing by the way, had so many compliments and Im going to make it again for tomorrow for work! The only thing I should say is, dont let the butter get too warm before you put it in the mixer or else it will become kind of liquidy. I bought them at Costco. Hi Lori, to be honest, I havent tried that so Im not sure how it would affect the texture. Followed recipe exactly, except I forgot to buy powdered sugar. Divide the filling between them and spread it out in an even layer. Using smaller croissants would require less almond cream. 10/10 will make again. I think what happened was I used the paddle attachment when I was drafting the recipe but I realized that it blended easier with the whisk attachment. Thank you for the awesome feedback! They are totally amazing and theres nothing like a warm one out of the oven! My pleasure Tawny! Thanks for sharing . Thank you for sharing that with us. The dough should be fairly stiff. Since a couple of the comments complained they were too soggy, I experimented and did it both ways. Just brush the croissants with the syrup and dont dip them so they wont get soggy. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp. Does that mean i used too much sytrup? Preheat your oven to 180 C if it's a fan (convection) oven, 160 C if it's a gas oven. They were perfection! For the Almond Croissants? Hi Bill, as you will see in the copy above, this is exactly what bakeries do. Make sure that it is positioned neatly and comes almost to the edges. If you have a mixer, use the dough hooks and mix on a slow speed for 2 mins, then on a medium speed for 6 mins. Dust with flour, put into a clean plastic bag and chill in the fridge for an hour. Thank you so much for your wonderful comments and feedback. Make the almond cream by whipping the butter, sugar, almond flour, eggs & almond extract until fluffy. Arrange the croissants on a baking dish, cut side up. Something is just missing (albeit I used the vanilla extract not the rum. Paul hollywood's recipes indicate that croissant pastry uses sugar. My favorite thing to serve guests for breakfast has to be homemade panini sandwiches. Ive actually made both the night before and it turned out perfectly fine. I would love to know how they turn out once you make them . Thats so wonderful to hear! cup almond meal (also called almond flour) cup granulated sugar 1 large egg, at room temperature 3 tablespoons unsalted butter, at room temperature A few drops pure almond extract Pinch. I cant wait to try this recipe! they look amazing. We used the big ones from Costco. Put each tray inside a clean plastic bag and leave the croissants to rise at cool room temperature (18 24C) until at least doubled in size. Or same goes for those people who use double cream when they cook fettuccini Alfredo or carbonara. Now, this is not Paul Hollywoods Croissant recipe its my own adapted recipe! Open them and smear one tablespoon of frangipane in each croissant. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy with a frosting-like consistency. Yummmy.. Without testing those substitutions it is difficult to say if they would work or not, if you are comfortable using them and cant eat eggs, its definitely worth a try! Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. What a great recipe! Cheer up bro, stay chill. Hi Tatyana, Ive never tried freezing them so cant make a recommendation. Youre cooking gourmet treats before I was! . 1. Now gently cut off the exposed bit of butter, without going through the dough, and put it on the top of the dough you have just folded down. Slice croissants in half horizontally. Slice day-old croissants in half lengthwise (like a sandwich) and dip each side lightly in the syrup. Im happy to know that you and your family love this recipe. You can eat them for breakfast or dessert. Before completing step 7 of Pauls recipe (the rolling), drop 1 heaping tablespoon of your almond paste in the middle of the large end of your triangles and complete as usual. The recipe didnt specify but Id love to know what works best . Assembling your French Almond Croissants: Credits: I learned to make these from my cousins wife, Katya. I dont know how other commenters had filling left over, or had their filling run out of the croissants. Lightly butter and line a flat baking tray with baking parchment or silicone paper (not greaseproof). Make the syrup: In a small saucepan, combine the sugar, rum and cup/80 milliliters water in a small saucepan and heat over medium, stirring just until the sugar dissolves. I added about 1/2 1 tsp of almond extract and it was the best! Could I use that instead of almond flour/blanched almonds?? Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. I wonder if maybe there was too much syrup on them? Not similar to the patisserie in our area but its damn close and it doesnt cost like $6 per croissant.
