Tag: croissants

Almond Croissant Cookies

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It’s the holidays. For me the holidays are different this year, with the loss of Cooper we are embracing new traditions and being flexible with old ones. What I love about the holidays is how much food plays an important role in gathering people together. I was testing out some new cookies that I would like to bake for the holidays as cooking/baking continues to be a relaxation during this grief. I found these almond croissant cookies and OMG are they delicious! They are chewy and have this wonderful delicious almond flavor that goes perfectly with my morning coffee. They are definitely cooper-approved!

Ingredients

  • 250g Butter, melted
  • 150g Light Brown Sugar
  • 170g Sugar
  • 1 Cup All Purpose Flour
  • 1 1/2 TSP Baking Powder
  • 1/4 TSP Salt
  • 100g Almond Flour
  • 1 1/2 Cups All Purpose Flour
  • 1 Egg + 1 Egg Yolk
  • 1 TBSP Vanilla Paste [I used liquid vanilla and it worked perfectly]
  • 100g flaked almonds
  • Powdered Sugar to decorate

Let’s Get Baking

Melt your butter and allow it to cool slightly

In a mixing bowl combine 150g of light brown sugar + 170g sugar + melted butter and mix until well combined. Add in the egg + egg yolk + vanilla paste and combine.

Make your self-rising flour: In a small bowl combine 1 cup of all-purpose flour + 1 1/2 TSP Baking Powder + 1/4 TSP Salt

Gradually add in the self-rising flour + 100g almond flour + 1 1/2 Cups All purpose flour to the butter mixture until a dough forms.

Prepare a baking sheet with parchment paper and pour the almond flakes into a separate bowl.

Portion the dough out to your preferred cookie size, roll the ball in the almond flakes and place it on the prepared baking sheet.

Freeze the dough balls for about 30 minutes.

Preheat the oven to 350F and bake the cookies for about 15-25 minutes [depending on how big you made them], or until the edges are slightly golden.

Remove from the pan and allow to cool on a wire rack. Once cooled dust with powdered sugar.

Made with Love,
Hannah

Croissant Breakfast Sandwiches

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Breakfast sandwich is a staple, especially when hungover. You can also make it however you want, bacon, sausage, eggs, cheese, hash browns, the options are endless. I use croissants that I made, but you can use store bought too, fresh or frozen, it doesn’t matter! As long as you make it with love, and some good ass bacon, you can never go wrong.

Ingredients

  • Croissants, fresh or frozen
  • 1 egg
  • 2 slices of bacon or 1 sausage patty, I really like Applegate products
  • 1 Slice of Cheddar Cheese, if you like

Let’s Get Cooking

Grab two slices of bacon and cut in half, place in a hot pan and cook to your liking, I like mine a bit chewy but I know that is not for everyone.

If your croissant is frozen, be sure to thaw the night before. Or you can always cut it in half and throw it in the oven at 375F until warm.

Once the bacon is done, remove and place on a paper towel. Keep the heat on high, we are going to cook the egg FAST. Scramble one egg in a bowl and pour into the hot pan. Let the sides get a little cooked and move it around lightly with a wooden spatula until fully cooked. Place the eggs on a plate.

If you haven’t already, cut your croissant in half. Lower the heat and place the croissant cut sides down in the same pan you cooked the bacon and eggs in. This lets the croissant to soak up some of that yummy bacon fat. Keep in the pan until toasted.

To assemble: Place bottom croissant, bacon, egg, cheese, and top croissant.

Make before a trip and wrap in foil to throw in the oven morning of.

Made with Love,

Hannah

Croissants

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So you want to make croissants, I understand the desire. Croissants are so perfectly buttery and flaky you can’t resist them. I decided to dedicate 3 days to make these croissants before a camping trip with friends. These croissants can be used for breakfast sandwiches, which is how I used them, or plain. I also have a chocolate croissant recipe that you can check out here!

But anyways, let’s get going on the croissants. I used The Weekend Bakery’s recipe, it is extremely detailed and helpful. I do recommend before you get started that you have 3 days set aside and a kitchen scale!

Ingredients

  • 500 g Unbleached All Purpose Flour
  • 140g Water
  • 140g Whole Milk
  • 55g Sugar
  • 40g Solt Unsalted Butter
  • 11g Instant Yeast
  • 12g Salt
  • 280g COLD Unsalted Butter for laminating
  • 1 egg + 1 tsp water [egg wash]

Let’s Get Laminating

Since you are laminating butter into dough you need to make sure that not only is the butter very cold but also the room you are working in. Your butter will quickly melt, ruining the croissants.

Day 1

Combine all the dough ingredients, 500g flour + 140 g water + milk + 55g sugar + 40g soft unsalted butter + 11g instant yeast + 12g salt.

If you have a mixer, mix together at low speed for about 3 minutes. If you’re like me and don’t have a mixer, mix with a wooden spoon until the dough comes together, then continue to knead lightly for 3 minutes. Shape the dough into a disc , place on a plate, cover and refrigerate overnight.

Day 2

Time to get to work: grab your cold butter and cut lengthwise into equally thick slabs. Place the butter on wax paper to form a square. Place another piece of wax paper overtop and pound down the butter with a rolling pin until the square is about 17cm x 17cm. Wrap up the butter and place back into the fridge.

Flour the surface and roll out the dough from the fridge. Try and roll the dough out into a square of even thickness. Grab the frozen butter slab and place onto the dough. Fold the dough over the butter so the butter is encased into the dough.

Roll the dough out now, starting from the center of the dough towards the edges. You want to lengthen the dough instead of making it wider. Once long enough, fold the dough letter style, one flap over the other, cover, and refrigerate for 30 minutes. Before rolling, turn the dough 90 degrees, making sure the open end of the dough is facing you. Repeat this step of rolling and folding 3 times, this gives your croissants the perfect layers. Once doing this 3 times, place back into the fridge overnight.

Day 3

Grab the dough and flour the surface you’ll be working on. Gently roll out the dough one more time. If the dough resists, take a break and put it back in the fridge.

Using a pizza wheel, mark the top of the dough at 12.5cm intervals and along the bottom mark 6.25cm. Make diagonal cuts along the top corner to the bottom. Once all the triangles are cut, gently roll out the triangle to elongate it slightly. To roll the croissant, start at the longer end, rolling tightly and then turning in the two ends.

To proof the dough: place on a baking sheet and provide the dough with a thin egg wash. Proof in a slightly warmer area of the house for about 2 hours. You will notice when they have proofed, with the croissants slightly wiggling.

Once proofed, add another coat of egg wash and preheat the oven to 385F. When the oven is heated, bake for about 7 minutes and then lower the temperature to 330F and bake for 9 minutes.

You’ll want to look for the croissants browning but not too quickly. Take out from the oven once done, let cool and enjoy! You can also freeze these croissants and reheat in the oven later!

Make sandwiches for breakfast, lunch, or dinner; or just eat by themselves!

Toujours Affamé,

Hannah

Croissants You Don’t Want To Drop

Categories Recipes11 Comments on Croissants You Don’t Want To Drop

We have all seen the food videos on Facebook. They always look so delicious, we repost them to our page, but do we ever follow through and make them? This time, after watching a video for Chocolate Croissants, I finally decided to follow the recipe from Tasty. If you decide to follow through after reading and make this recipe, be sure to have a full day open to make them.

Ingredients

  • 4 Cups of Flour
  • 1/2 Cup of Water
  • 1/2 Cup of Milk
  • 1/4 Cup of Sugar
  • 2 tsp. Salt
  • 1 packet of Dry Instant Yeast
  • 3 TBSP unsalted Butter
  • 1 1/4 cup cold unsalted Butter
  • 1 Egg
  • 2 bars sweetened Chocolate

Let’s Get Cooking

Mix together Flour + Water + Milk + Sugar + Salt + Yeast + 3 TBSP Butter in a large bowl. Once the dough starts to mold together, turn it onto a clean counter and lightly knead to form a ball. Refrigerate the dough for an hour.

Cut the cold butter into thirds and place it on parchment paper. Put another piece of paper over the butter and pound out to 1/2 inch. Place the butter sheet into the refrigerator.

Flour the counter and roll out the dough into a square. Put the butter layer on the rolled out dough and fold over the sides of the dough to enclose the butter.

Roll out the dough length wise. Place on a baking sheet and refrigerate for 1 hour.

Flour the surface and roll out the dough length wise. Book-fold [ fold the top half to the middle, fold the bottom half over the top fold] the dough and turn clockwise. Cover and refrigerate for an hour.

Roll the dough and fold 2 more times. After the final turn refrigerate over night.

WHEN IT’S FINALLY THE NEXT MORNING…

Cut the dough in half and roll out the dough, trim off the edges, and cut into rectangles.

Place chocolate on the edge and roll to enclose the chocolate.

Brush the croissants with a beaten egg.

YOU THOUGHT IT WAS TIME TO BAKE?! NOT YET

Let the dough proof for about an hour. Preheat the oven to 400F

Brush with egg one more time & finally BAKE for 15 min.

Time to Plate

Now after all this exhausting work (trust me you gotta have some arms to roll out cold butter) your house will now smell like a bakery. Take those bad boys out and enjoy immediately, after taking many pictures to brag to your friends on social media. I genuinely had a good time making these and I will again, just make sure you don’t forget how many turns you completed, like I did.

Please enjoy and don’t get scared while carrying your croissant.

Made with Love,

Hannah