Almond Croissant Recipe Barefoot Contessa Food

ALMOND CROISSANTS

Steps:

• Make the frangipane: Place the almond flour in a medium skillet and set over medium heat. Cook, stirring frequently, until golden brown and toasty smelling, 5 to 8 minutes. Remove from heat and set aside to cool.
• In a medium bowl, combine the butter and brown sugar, and beat with a silicone spatula or wooden spoon until the mixture is light and creamy, about 2 minutes. Switch to a whisk and whisk in the eggs, one at a time, until incorporated. Whisk in the almond extract, then add the flour, salt and toasted almond flour, and whisk until smooth and satiny. Set the mixture aside.
• Make the syrup: In a small saucepan, combine the sugar, rum and 1/3 cup/80 milliliters water in a small saucepan and heat over medium, stirring just until the sugar dissolves. Remove from the heat and set aside.
• Assemble: Arrange a rack in the upper third of the oven and heat to 350 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
• Use a pastry brush to soak the cut sides of the croissant halves liberally with the rum syrup. (Use most of it or all, if the croissants are very stale.) Spread the bottom halves with half of the frangipane, dividing evenly and spreading all the way to the edges. Place the top halves over the bottom halves, then spread the remaining frangipane over the tops of the croissants. Sprinkle the sliced almonds over top, dividing evenly.
• Place the croissants on the baking sheet, spacing evenly, and bake until the almonds are toasted and the frangipane is golden brown, 20 to 25 minutes. Serve warm or at room temperature.

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
• Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

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.

MILK CHOCOLATE AND ALMOND CROISSANTS

Steps:

• Special equipment: pizza cutter or kitchen shears, ruler
• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• Place 1 sheet thawed puff pastry on the work surface like a sheet of paper or portrait (not horizontal or landscape). If the puff pastry is very sticky, very lightly flour the work surface. Using a pizza cutter or kitchen shears, cut the puff pastry in half, widthwise. Using a ruler as a guide, make an indentation at 2-inch intervals (for the base) across the bottom of each puff pastry half. Cut each half into 8 triangles, with the base of each triangle measuring 2 inches. (They will be very long isosceles triangles.) You'll end up discarding the 2 end pieces to get the most out of your puff pastry piece. This sheet of triangles will be reserved for the chocolate croissants. Repeat the cutting for the second puff pastry sheet that will be used for the almond croissants.
• For the chocolate croissants: Place 1 chocolate piece just above the 2-inch edge of 1 pastry triangle, folding the dough over the chocolate as you tightly roll up the dough, enclosing the chocolate. Repeat with the remaining puff pastry and chocolate. Place the pastry rolls on the baking sheet, seam-side down. Cover the croissants with plastic wrap and place the baking sheet in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.)
• Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar.
• For the almond croissants: Place 1/2 to 1 teaspoon almond paste, shaped like a small log, just above the 2-inch edge of 1 pastry triangle, folding the dough over the almond paste as you tightly roll up the dough, enclosing the almond paste. Repeat with remaining puff pastry triangles and almond paste. Place the pastry rolls on a baking sheet, seam-side down. Cover the croissants with plastic wrap and place in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.)
• Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar and sliced almonds.
• Bake until the pastries are golden brown, about 15 minutes. Serve warm or at room temperature.
• Cook's Note: These croissants are so easy and so good you'll want to stuff them with practically everything. They are perfect as is-chocolate croissants and almond croissants, but if you're feeling a little adventurous combine the chocolate and almond paste (scale back just a touch on the almond paste) in one croissant for a decadent treat. But don't stop there, you can stuff these mouthwatering minis with savory fillings too. Ham and cheese croissants are crazy good!

BAREFOOT CONTESSA'S PEACH & RASPBERRY ALMOND SWIRLS

Steps:

• Line a sieve with cheesecloth or paper towels and suspend it over a bowl.
• Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
• Place the thickened yogurt into a medium bowl and add the almonds (reserving 1 tablespoon for the garnish), honey, vanilla, and orange zest.
• Thin with 1/2 to 1 cup of peach nectar until it is a desirable consistency.
• Add the raisins, peach (reserving 1 tablespoon for garnish) and raspberries (reserving 2 tablespoons for garnish).
• Garnish with the reserved almonds, peach and raspberries.
• **Cook time does not include draining yogurt for 3 hours or overnight.

BAREFOOT CONTESSA'S PLUM TART

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, walnuts, and sugar in a large bowl.
• Add the butter and the egg yolk.
• Mix, either by hand or with an electric mixer, until crumbly.
• Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan.
• Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way inches
• Sprinkle the rest of the crumb mixture evenly over the plums.
• Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling.
• Remove from the oven and cool for 10 minutes.
• Remove from the pan and transfer the tart to a flat plate.
• Serve warm or at room temperature.
• **Cooling time is not included in cooking time.

TWICE-BAKED ALMOND CROISSANTS

Steps:

• Make syrup:
• Combine sugar and water in a small saucepan. Split vanilla bean with a sharp small knife and scrape seeds into sugar mixture. Add pod and bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and stir in orange juice.
• Make almond cream:
• Pulse almonds with 2 tablespoons sugar in a food processor until finely ground. Add almond paste and pulse until finely chopped.
• Beat together butter, remaining 2 tablespoons sugar, almond mixture, and a pinch of salt with an electric mixer at medium speed until fluffy, 2 to 3 minutes. Whisk together egg, rum, and extract in a small bowl and gradually add to almond cream, beating until combined well. Chill, covered, until set, about 1 hour.
• Assemble croissants:
• Preheat oven to 350°F.
• Cut croissants in half horizontally. Brush insides of croissants (both top and bottom halves) with some orange syrup. Spread 2 tablespoons almond cream on each bottom half, mounding in centers, and cover with tops. Spread 1 tablespoon almond cream on each top. Transfer croissants to a parchment-lined baking sheet and sprinkle about 2 tablespoons toasted almonds on each.
• Bake croissants in middle of oven until golden brown, 20 to 25 minutes. Cool slightly, then dust with confectioners sugar.

ALMOND CROISSANTS

Steps:

• Heat over to 375 degrees F.
• Lightly grease 2 cookie sheets.
• In small bowl, combine ground almonds, 1/2 C powdered sugar, 1 egg white and 1/2 t.
• almond extract.
• Separate dough into 16 triangles. Spread scant 1/2 t margarine over each triangle to within 1/2 inch of edges.
• Spread about 2 t almond mixture over margarine.
• Roll up, starting at shortest side of triangle and rolling to opposite point.
• Place rolls point side down on prepared cookie sheets; curve each into crescent shape.
• Combine remaining egg white and water, brush over rolls. Place sliced almonds on rolls.
• Bake at 375 degrees F for 10 to 15 minutes or until golden brown.
• In small bowl, blend glaze ingredients until smooth, drizzle over warm rolls.