FRUITY CROISSANT PUFF
Steps:
- Place croissants and berries in a greased 8-in. square baking dish. In a medium bowl, beat cream cheese until smooth. Beat in milk, sugar, eggs and vanilla until blended; pour over croissants. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, until puffed and golden and a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5-10 minutes before serving. If desired, serve with syrup.
Nutrition Facts : Calories 429 calories, Fat 24g fat (14g saturated fat), Cholesterol 132mg cholesterol, Sodium 358mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 2g fiber), Protein 9g protein.
CROISSANTS AND PUFF PASTRY
Classic laminated dough for croissants, pastries and other flakey baked items. This recipe is my take on several recipes, but heavily influenced by Peter Reinhart's recipe in Artisan Bread Every Day. The long resting times are not reflected in the preparation or cooking times given here. The butter can be increased to 10 ounces or 2.5 sticks for a richer croissant with slightly better crumb.
Provided by Red_Apple_Guy
Categories Breads
Time 1h15m
Yield 14 croissans, 14 serving(s)
Number Of Ingredients 9
Steps:
- Mix the dough ingredients until well mixed, place in greased, covered bowl and refrigerate overnight. It's not necessary to knead the dough unless for a few times to mix the dough.
- Wrap 2 sticks of butter touching in plastic wrap. Pound with a rolling pin until the butter block is 5 by 6 inches. The butter should be cold but pliable. Test by poking a finger to see if an indention is easily left.
- Lightly flour the counter and dough and roll dough out to a 5.5" by 12.5" rectangle. Brush off the flour and place the butter block on half the dough and fold the other half over. Seal the dough around the butter.
- Adding a little flour and tapping the top of the package with the rolling pin, roll the dough out into an 8" x 18" rectangle. Brushing off the flour, fold the dough over letter-style to make 3 layers in an 8" x 6" bundle.
- Wrap the package and chill for 30 minutes in the fridge.
- Roll the dough stretching the longer side out until the rectangle is 8 by 18" again. Triple fold again, wrap and chill for 30 minutes.
- Repeat this one more time, chilling the package for 30 minutes.
- Take the dough our and roll it into an 8" wide, 28" long rectangle, trimming off excess.
- Divide this dough into 7 rectangles, 4" wide and 8" long. Divide each rectangle diagonally so that there are 14 triangles, 4" at the base and 8" to the tip.
- Take each triangle and make a 3/4" slit half-way along the base. Stretch the triangle from base to tip and at the base. Rolling from the base, roll each croissant up and place on cookie sheets or baking pans lined with parchment. Spray the parchment lightly with oil first.
- Preheat the oven to 450F, but drop to 375F when croissants go into the oven.
- Cover the croissants with oiled plastic wrap and let rise for 60 to 90 minutes until it's risen 1.5 times its volume.
- If a shiny surface is desired, brush lightly with an egg wash.
- Bake at 375F in the upper portion of the oven for 12 minutes. Rotate the pan and bake for 12 to 15 minutes more or until browned and 205 F internally.
EASY CHOCOLATE PUFF PASTRY CROISSANTS
For croissant lovers..this is a very easy and elegant dessert, puff pastry filled with chocolate, then drizzled with a smooth chocolate glaze on the top.
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 8 pasteries
Number Of Ingredients 8
Steps:
- Set oven to 350°F.
- Grease 2 baking sheets.
- Unfold one sheet of puff pastry onto a lightly floured surface, then roll out to make a 10-inch square.
- Cut into four even squares.
- Place 2-3 tablespoons milk chocolate baking chips in the center of each square.
- Brush the edges lightly with the beaten egg.
- Fold each square into triangles, press the edges to seal.
- Place on the baking sheets 2-inches apart.
- Repeat with remaining puff pastry sheet.
- Bake for about 15-17 minutes or until puffed and golden brown.
- Cool on baking sheets for about 3 minutes, then remove to wire racks to cool completely.
- In a small microwave-safe bowl melt the 2 ounces semisweet chocolate with 2 tablespoons butter on HIGH for about 25-30 seconds, stirring once and until smooth. until smooth.
- Stir/whisk in the confectioners sugar until combined.
- Add in water until the icing is smooth and desired consistency for drizzling.
- Drizzle over the pastries.
- Sift lighty with confectioners sugar if desired.
Nutrition Facts : Calories 579.8, Fat 36.9, SaturatedFat 14.2, Cholesterol 35.7, Sodium 205.9, Carbohydrate 57.4, Fiber 2.8, Sugar 26, Protein 7.8
RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)
Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.
Provided by allison125
Categories Bread Yeast Bread Recipes
Time 38m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
- Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
- Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 18.1 g, Cholesterol 10.3 mg, Fat 12 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 76.1 mg, Sugar 5.7 g
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