Almond Croissants Recipe By Tasty

HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY

Steps:

• In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
• Once the dough starts to clump, turn it out onto a clean counter.
• Lightly knead the dough and form it into a ball, making sure not to over-knead it.
• Cover the dough with plastic wrap and refrigerate for one hour.
• Slice the cold butter in thirds and place it onto a sheet of parchment paper..
• Place another piece of parchment on top of the butter, and beat it with a rolling pin.
• Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
• Transfer the butter layer to the refrigerator.
• To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
• Roll out each corner and form a 10-inch (25 cm) square.
• Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
• Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
• Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
• Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
• Fold the top half down to the middle, and brush off any excess flour.
• Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
• Cover and refrigerate for one hour.
• Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
• After the final turn, cover the dough with plastic wrap and refrigerate overnight.
• To form the croissants, cut the dough in half. Place one half in the refrigerator.
• Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
• With a knife, trim the edges of the dough.
• Cut the dough into 4 rectangles.
• Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
• Place the croissants on a baking sheet, seam side down.
• Repeat with the other half of the dough.
• Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
• Place the croissants in a warm place to rise for 1-2 hours.
• Preheat oven to 400°F (200°C).
• Once the croissants have proofed, brush them with one more layer of egg wash.
• Bake for 15 minutes or until golden brown and cooked through. Serve warm.
• Enjoy!

BEST ALMOND CROISSANT RECIPE

Steps:

• Combine the sugar, water, and almond flour in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar.
• Remove from the heat and let steep for 1 hour.
• Strain the syrup into a small bowl or covered container. Add ¼ teaspoon almond extract (if using), and stir to combine. Set aside until ready to assemble croissants.
• Sift the almond flour into a medium bowl. Break up any lumps remaining in the sieve and add to the bowl. Add the all-purpose flour and whisk together.
• Place the butter in the bowl of a stand mixer fitted with a paddle attachment. On medium-low, warming the bowl as needed, until the butter is the consistency of mayonnaise and holds a peak when the paddle is lifted.
• Sift in the powdered sugar and mix on the lowest setting until incorporated, then increase the speed to low and mix until fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl.
• Add the almond mixture in 2 additions, pulsing to combine and then mixing at low speed for 15 to 30 seconds after each one. Scrape the bottom of the bowl to incorporate any dry ingredients that may settle.
• Add the eggs and mix on low speed until combined and smooth, about 30 seconds. Transfer to a covered container. Press a piece of plastic wrap against the surface to prevent skin from forming. Refrigerate until cold, about 2 hours or place in the freezer until chilled but not frozen about 30 minutes. The cream can be refrigerated up to 4 days.
• Preheat oven to 350°F. Line a sheet pan with parchment paper.
• Spoon the cooled almond cream into a pastry bag fitted with a ½-inch plain tip or large re-sealable plastic bag with the tip cup off (after filling). Spread the almonds in a shallow bowl.
• Cut the croissants horizontally in half, as if slicing them open to make sandwiches. Brush the cut-side of each one with 1 ½ teaspoon of almond syrup.
• Pipe 2 to 3 tablespoons almond cream onto the bottom half of each croissant, and spread it evenly with a small offset spatula. Place the top halves back on and gently press together.
• Pipe about 2 tablespoons almond cream on top of each croissant and spread evenly. If using larger croissants, feel free to add more almond cream into the filling and on top of the croissant.
• Dip the tops of the croissants into the almonds, coating the cream generously, and press down to compact. Arrange the croissants on the prepared sheet pan.
• Bake for 15 to 20 minutes (depending on the size of croissants), until the nuts are golden brown. Don't worry if some of the almond cream drips on the paper. Set the pan on a rack to cool thoroughly.

ALMOND CROISSANTS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Spread the sliced almonds in a single layer on a baking sheet. Toast for about 5 minutes, or until the almonds just begin to turn golden brown.
• In the bowl of a food processor, combine the toasted almonds, flour, brown sugar, and salt. Pulse until the almonds break down to medium crumbs.
• Add the butter to the food processor and continue processing until a smooth paste forms.
• Add the egg and 1 teaspoon almond extract and continue to process until the egg is fully incorporated.
• Transfer the almond mixture to a small bowl and refrigerate for at least 30 minutes, up to 1 week.
• Reduce the oven temperature to 350°F (180°C). Line a baking sheet with parchment paper.
• In a small pot over medium heat, combine the water and granulated sugar. Cook, whisking occasionally, until the sugar is completely dissolved, about 5 minutes. Add the remaining teaspoon of almond extract, then remove the pot from the heat.
• Slice each croissant in half horizontally. Set the bottom halves of each croissant on the prepared baking sheet.
• Brush about 1 tablespoon of the almond simple syrup over the cut side of each croissant half.
• Spread about 2 tablespoons of the frangipane across the bottom half of each croissant, then cover with the top half.
• Spread another tablespoon of frangipane over the top of each croissant, then sprinkle with sliced almonds.
• Bake the croissants for 12-15 minutes, or until the frangipane begins to turn golden brown. Remove from the oven and let cool slightly, then dust with the powdered sugar.
• Enjoy!

ALMOND CROISSANTS RECIPE (FRENCH BAKERY STYLE)

Steps:

• In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.
• If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. Add the butter, and mix again until well blended. Add in the eggs one by one, and process on high speed until creamy and fluffy.
• If using almond meal or almond flour: In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup sugar, 1 cup almond meal and 1/8 tsp salt. Mix until well incorporated, then blend in the butter. 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.
• Preheat the oven to 350° F . Line a cookie sheet with parchment paper.
• After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich.
• Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Just dip it once on each side.
• Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.
• Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds.
• Bake on the center rack for 15 to 18 minutes,or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.

ALMOND CROISSANTS

Steps:

• In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into crumb mixture; mix well. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. In a small bowl, beat filling ingredients until smooth. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double). , Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350° for 15-20 minutes. Remove from pans to wire racks to cool.

ALMOND CROISSANTS

Steps:

• Split the croissants in half and lay them out on a baking sheet. Cover loosely with a paper towel and allow them dry out overnight. Alternately, you can use croissants that are already a day or two old and already slightly dry.
• In a small saucepan bring the water to a boil. Add the sugar and stir until dissolved. Remove from the heat and add the almond extract. Cool slightly (or refrigerate for up to 24 hours).
• Using a hand mixer or stand mixer, beat butter, sugar, almond meal, and salt until smooth and combined. Add extract and egg and beat until creamy. Use immediately or cover and refrigerate for up to 24 hours. If refrigerating, bring to room temp before assembling the croissants.
• Preheat oven to 350°F. Get out a rimmed baking sheet (large enough to hold all 6 croissants) and set it aside.
• Brush the outsides, as well as the insides, of each split croissant liberally with the almond syrup. Alternately, you can dip the inside and outside very briefly in the syrup, allowing the excess to drip off.
• Scoop some of the almond filling and spread it onto the inside of each croissant, place the top half back on, and spread more almond filling onto the top of the croissant. Tip: Before starting, I spread the almond filling into an even layer in the bowl and I roughly "score" it equally into sixths. This gives me an idea of how much filling I can use on each croissant (remember, each portion will be split between the inside and top of the croissant).
• Add sliced almonds to the top of each croissant. The creamy almond topping will serve as glue. Place the croissants on a rimmed baking sheet and bake for 14-18 minutes, until the cream on top has set and the croissants are light golden brown. Allow to cool just slightly (they'll firm up a bit), dust with powdered sugar, if desired. Enjoy warm.

RUNNY ALMOND CROISSANTS

Steps:

• In the small saucepan, add 50g of water, 50g of castor sugar. Place it on the heat, keep stirring until the sugar is dissolved completely, take the saucepan off the heat, and leave it cool down. Optional to add 5g of rum at this point, then give it a quick stir. Wait until the syrup is cool, then transfer into the container and keep it in the refrigerator.
• In the mixing bowl with the paddle attached, place 90g butter (soft) and 90g castor sugar. Turn on the machine at a slow speed for 2 minutes, then use a rubber spatula to scrape it down, then mix on high speed for another 7 minutes until all incorporated and pliable. Scrape down the mixing bowl again.
• Then add whole egg and all dry ingredients (almond meal, starch), mix on slow speed for 3 minutes until all incorporated. Transfer the mixture to a container and keep it in the refrigerator.
• Cut a plain old croissant into halves by slicing it with a bread knife, laying the cut half-cut croissant facing up, and brushing the sugar syrup on top of them. Make sure to apply a thin layer of syrup on top. Otherwise, they will become soggy.
• With a piping bag and a flat nozzle attached, scoop the almond filling into the bag, then pipe and spread the almond cream on top of the bottom half croissant only. Please see the picture, I prefer to pipe repeatedly to make 2-3 almond cream layers. They will look delicious and tasty later on. Last, cover it with the top half.
• To assemble the almond flake on top of the croissant, piping 2-3 overlapped long lines across the top. Then slowly take 4-5 almond flakes and stick them on the piped lines and try to stand them up for a better look. Keep going until you finish the line.
• Pre-heat the oven to 180C (356F), and bake them for approx 14-15 minutes or until the almond flakes on the top turn to golden-brown. Once they are out of the oven, as quick as you can to apply a sugar syrup on top, void to brush over the almond flakes. Let them cool down on a wire for at least 30 minutes, then sprinkle powder sugar on top for decoration.