Croissants (Plain, Chocolate, Cheese, and Almonds). Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic In case you're just joining us, croissants are the April Baking Challenge recipe. I published a complete guide to tackling croissants and challenged you to.
I know that chocolate croissants (or, more correctly, pain au chocolat) are the stars of most pastry cases. I will choose them over chocolate croissants every single time. That sweet almond filling Plain croissants will get transformed with the help of sweet almond filling, a little extra butter, and a. You can cook Croissants (Plain, Chocolate, Cheese, and Almonds) using 16 ingredients and 7 steps. Here is how you cook it.
Ingredients of Croissants (Plain, Chocolate, Cheese, and Almonds)
- It’s of Détrempe.
- It’s 3 1/2 cup (525 g) of flour (unbleached).
- Prepare 1 cup (250 ml) of water, room temp.
- You need 1/2 cup (125 ml) of 2% milk, room temp.
- Prepare 5 tbsp (62 g) of white sugar.
- You need 1 pkg of (8g, 2 1/4 tsp) dry instant yeast.
- Prepare 2 tsp of salt.
- You need 4 tbsp (60 g) of unsalted butter, room temp.
- Prepare of Beurrage.
- Prepare 1 1/4 cup (285 g) of unsalted butter at room temp.
- You need 1 of egg whisked with 1 tbsp of water for brushing.
- It’s of Almond filling.
- It’s 2 tbsp of ground almond.
- You need 1 1/2 tbsp of sugar.
- You need 2 tsp of soft butter.
- It’s 1/4 tsp of almond extract.
I tried both the classic chocolate croissant and the chocolate almond croissant at Ceci Cela. They didn't have the traditional chocolate croissant, so I picked the closest thing I could find: a cookies and cream croissant. Slice into each croissant lengthways, but don 't go all the way through – they should open like books. Traditional croissant dough is a fun, but a time consuming process.
Croissants (Plain, Chocolate, Cheese, and Almonds) step by step
- If you have a mixer, stir flour, water, milk, sugar and yeast on low speed. Then add the salt and butter and increase the speed one level up.. (You can do this process by hand as well, which I did).
- Shape the dough into a rectangle, cover with a kitchen towel and a plastic wrap. Let it set out for 2 hours then chill for at least 6 hours to ideally 10 hours..
- Shape the butter into an 8 inch square. Chill the butter, and take it out 20 mins before starting the folding step. Place the butter in the middle of the dough and fold from each corner side like forming an envelope. Then roll out the dough to a rectangle shape, fold the dough into thirds. Return that dough to the tray cover it with kitchen towel and plastic wrap and chill it for 8 hours..
- Repeat the rolling and folding 2 more times for at least 6-8 hours each chilled time. You should normally see the butter bubbling out..
- Get the dough out and cut it by half, roll out the dough to 16 by 12 inch. Cut the edges then cut the dough to your preference of plain or chocolate. Add your fillings roll. For the chocolate you do not need to cut in a triangle shape. Just straight will work..
- Proof for another 90 mins. Then brush the surface with your egg wash and bake for 15 mins on 190c (375) heat. Enjoy it after.
Then add your favorite chocolate to the middle and roll up. Or if you want to experiment, try marzipan and sliced almonds for almond croissants, jam, or even ham and cheese. The Best Croissant Desserts Recipes on Yummly Transcribed Image Text from this Question. Start with day-old or fresh plain croissants.