Croissants (Plain, Chocolate, Cheese, and Almonds)

Steps Cook Recipes Croissants (Plain, Chocolate, Cheese, and Almonds) using 16 ingredients and 7 steps

Croissants (Plain, Chocolate, Cheese, and Almonds) - 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. If a chocolate croissant is better than a plain one, and an almond croissant is better than a chocolate croissant (in my humble opinon), then a chocolate-almond croissant should be heaven in a mouthful. That's exactly what I was after when I started to study pastry: a precise creation that.

Traditional croissant dough is a fun, but a time consuming process.

Then add your favorite chocolate to the middle and roll up.

You can have Croissants (Plain, Chocolate, Cheese, and Almonds) using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients make Croissants (Plain, Chocolate, Cheese, and Almonds)

1. It's Détrempe.
2. It's 3 1/2 cup (525 g) flour (unbleached).
3. Prepare 1 cup (250 ml) water, room temp.
4. You need 1/2 cup (125 ml) 2% milk, room temp.
5. You need 5 tbsp (62 g) white sugar.
6. You need 1 pkg (8g, 2 1/4 tsp) dry instant yeast.
7. You need 2 tsp salt.
8. You need 4 tbsp (60 g) unsalted butter, room temp.
9. You need Beurrage.
10. You need 1 1/4 cup (285 g) unsalted butter at room temp.
11. You need 1 egg whisked with 1 tbsp of water for brushing.
12. You need Almond filling.
13. Prepare 2 tbsp ground almond.
14. You need 1 1/2 tbsp sugar.
15. You need 2 tsp soft butter.
16. Prepare 1/4 tsp almond extract.

Croissants (Plain, Chocolate, Cheese, and Almonds) step by step

1. 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).
2. 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..
3. 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..
4. 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..
5. 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..
6. 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.
7. Enjoy.

Croissants (Plain, Chocolate, Cheese, and Almonds) - Plus "chocolate croissants" is kind of a misnomer, since croissant means crescent and these chocolate-filled pastries are more often Unlike puff pastry dough, croissant dough is made with yeast. To properly activate yeast, the liquid—in this case, milk—that the yeast is bloomed in must be. Does the taste of a favorite food evoke in you indelible memories This past weekend, I made a batch of Croissants and Pain au Chocolat and following are my notes I love the plain and the chocolate. You have rolled them very nicely! I have to say my very favorite. Start with day-old or fresh plain croissants. You can either purchase or make the basic croissants yourself, but keep in mind that the richer and higher quality the plain croissants, the Slice your plain croissants horizontally with a serrated knife. Thank you and good luck