Homemade Almond Croissants Food

HOMEMADE ALMOND CROISSANTS

Steps:

• Combine flour and yeast in a medium bowl. Pour in water and mix. Cover bowl loosely with plastic wrap and let sit at room temperature for 12-15 hours.
• Cut the butter into cubes and place in the bowl of a stand mixer fitted with a paddle attachment. Mix on high until smooth and solid with no lumps.
• On a piece of parchment, trace a 6 3/4 x 7 1/2 rectangle. Flip it over and dollop the butter into the middle. Use a spatula to smooth it into the lines the best you can. Fold the parchment over the lines to create a even and flat butter rectangle. Tape it closed and pop in the fridge overnight.
• Combine the flour, sugar, yeast, and malt powder* in the bowl of a stand mixer fitted with a dough hook and give it a quick mix on the lowest setting.
• Pour all but 3 tablespoons of the water into the poolish to loosen it and then pour it into the flour mixture. Add the butter and mix on low for 2 minutes to moisten the dry ingredients. Scrape down the sides and bottom of the bowl to make sure all the flour has been incorporated.
• Sprinkle the salt over the top and mix on low for 2 minutes to dissolve the salt. If the mixture feels at all dry, add the reserved water in very small amounts as needed. Continue to mix on low speed for 20 minutes.
• Run a bowl scraper around the sides and bottom of the bowl to release the dough and turn it out onto a work surface. Stretch the left side of the dough outward and fold it over the center, then stretch and fold the right side over to the opposite side, as if you were folding a letter. Repeat the process, working from the bottom and then the top. Turn the dough over, and place it seam side down in a lightly oiled bowl. Cover the bowl with plastic wrap or a dish towel and let sit at room temperature for 1 hour.
• Line a quarter sheet pan with parchment paper. Uncover the dough, run the bowl scraper around the sides and bottom of the bowl to release the dough, and turn it out onto a lightly floured work surface, disturbing the structure as little as possible. Gently but firmly pat the dough into a rectangle about 10 x 7 ½ inches, pressing any large gas bubbles to the edges and then out of the dough. Transfer to the sheet pan, cover with plastic wrap, and freeze for 20 minutes.
• To encase the butter and roll the dough: Lightly flour the work surface and a heavy rolling pin. Turn the dough out onto the work surface and lightly dust the top with flour. Roll the dough outward from the center, rotating it frequently and flipping and fluffing it from time to time, adding just enough flour to the work surface, dough, and/or pin to prevent sticking, until you have a 16 x 7 ½ x ½ inch thick rectangle.
• Lay the block of butter across the center of the dough. Stretch and fold over the two longer sides so they meet in the center and pinch together to seal. There should be no exposed butter at the top of the block, but you will see the butter on the sides.
• Using the rolling pin, press down firmly on the dough across the seam from one side to the other to expand the dough. Turn the dough so a short end faces you. Roll to expand the length of the dough, flipping, fluffing, and turning the dough over and adding flour only as needed, until you have a rectangle about 22 x 9 inches and 3/8 inch thick.
• Fold the bottom third of the dough up as if you were folding a letter. Fold the top third down to cover the bottom third. Turn the block 90 degrees so the dough resembles a book, with the opening on the right. You will continue this pattern with each roll, and keeping the opening on the right will help you remember how to position the dough. You have completed your first turn; gently press a finger into a corner to mark it. Return to the sheet pan, cover with plastic wrap, and freeze for 20 minutes or until the dough has stiffened but is not hard.
• Lightly dust the work surface with flour. Place the dough on the work surface with the opening on the right. It is important to work with the dough as quickly as possible, but not at the risk of exposing the butter. Pressing on the dough will warm the butter; if it is too cold, it will shatter rather than spread as you roll it. Expand the dough by pressing down firmly with the rolling pin, working up the length of the dough. If the dough cracks at all along the edges, stop and let it warm slightly at room temperature. Then roll out the dough as you did before to a 22 x 9 x 3/8 inch thick rectangle and repeat the folding. Turn the block 90 degrees, so the opening is on the right. Gently press 2 fingers into a corner to mark the dough. Return to the sheet pan, cover with plastic wrap, and freeze for 20 minutes or until the dough has stiffened but is not hard.
• Repeat all of the steps for turn 2 and mark the dough with 3 fingerprints.
• Line a sheet pan with parchment paper and lightly dust the work surface with flour. Place the dough on the work surface with the opening on the right.
• It is especially critical at this stage that the dough remain cold; freeze as needed. Lightly dust the top of the dough and roll it outward from the center, flipping, fluffing, and rotating the dough and turning it over, adding only enough flour to the work surface, dough, and/or pin as necessary to prevent sticking. Roll the dough out to 24 x 9 inches.
• Cut the dough into 2 12x9 pieces and lay on the sheet pan with a piece of parchment in between each. Wrap with plastic wrap and either freeze until ready to use, or for 20 minutes if you're planning to shape the croissants right away
• Spray two sheet pans with nonstick spray and line with parchment paper (or just use 1 sheet pan if only using half the batch of dough).
• Lightly flour the work surface. Remove one piece of dough from the freezer and position it on the work surface with the short end towards you; transfer the second piece of dough (if using at this time) to the refrigerator. Roll the dough out to a rectangle 19 x 9 inches.
• Turn the dough so that a long side is facing you and trim it to 18 inches long. Trim the remaining sides only as needed for straight edges.
• Cut the dough in half, crosswise, so that you have two squares, about 9 x 9 inches wide. Then cut each squash in half so that you end up with four rectangles. Cut each rectangle diagonally so that you end up with 8 right triangles.
• Hold one triangle up by the base with one hand and, using your fingertips, gently pull the dough until it is stretched to about 12 inches.
• Put the dough on the work surface, with the base of the triangle close to you. If using the almond filling (directions below,) spread a small amount on the widest part of the dough.
• Fold over the corners to the center of the base and roll the dough up from the wide end to the tip. Put on a prepared sheet with the tail tucked under. Press down slightly, flattening the croissant just enough so that it will not roll on the pan. Repeat with the remaining 7 triangles of dough, spacing them evenly on the sheet pan.
• Remove the second piece of dough from the refrigerator, and, if necessary, let sit at room temperature until warmed enough to roll, then repeat to make 8 more croissants.
• Cover pans loosely with plastic wrap and allow to proof for 2 hours. When a finger gently pressed into the edge holds the indent, they are done proofing.
• Combine all syrup ingredients in a small saucepan and simmer until sugar is dissolved. Turn heat off and steep for an hour.
• Strain solids out then syrup is ready to use.
• Using an electric mixer cream together the almond paste, butter, and egg whites. Add in the powdered sugar and mix until smooth.
• Preheat oven to 350F. When done proofing, brush croissants with egg white wash. If making almond croissants, also brush generously with the almond syrup and press slivered almonds into the top.
• Bake for 35-40 minutes, rotating the pans once halfway through baking and separating the croissants if they are touching, until the tops are a rich golden brown and no portions, particularly between the layers, look undercooked. Set the pans on a rack and cool completely.

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.

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

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.

CHOCOLATE ALMOND CROISSANTS

Steps:

• Combine milk, first amount of butter, sugar and salt in a small pot and bring to a boil. Remove from the heat and cool to room temperature.
• While mixture is cooling, dissolve the yeast in the water and add it to the milk.
• Place the liquid in a mixer and add the flour. Using the dough hook, mix
• until the dough is elastic and sticky. you can do it by hand and knead it gently.
• Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours.
• Place in refrigerator and chill for 30 minutes.
• While recipe croissant dough is chilling, soften the remaining cold butter by pounding with a rolling pin between 2 pieces of wax paper or saran wrap.
• Roll the dough on a floured board to form a 1/4-inch thick rectangle.
• Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn. Roll it again into a 1/4-inch thick oblong. Fold again in thirds.
• Cover the dough and place in the refrigerator overnight. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more.
• Then roll the dough to 1/4-inch thickness once more.
• Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles.
• Put butter in a frypan and melt, add almonds and slowly roast over med-low heat until golden brown.
• Place a small amount of roasted almonds and chocolate pieces on each triangle.
• Roll each triangle beginning with the wide side, then shape the rolls into crescents.
• Place on baking sheets lined with parchment paper. Leave enough room for each croissant to triple in size.
• Chill for 30 minutes in the refrigerator before baking.
• Preheat oven to 400°F Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.
• Remove recipe croissant from the oven. Cool and enjoy.
• tips:.
• Tip #1: Each time you cover recipe croissant dough, wrap securely to keep air out. Wrapping prevents an unwanted skin from forming.
• Tip #2:Cut the dough of recipe croissant with a very sharp knife or pizza cutter.
• Tip #3: Resist eating your croissants when they come from the oven. Croissants need time for the layers of dough to settle.
• preparation time does not include time spent chilling overnight.

ALMOND-CROISSANT BREAD PUDDING

Steps:

• Preheat oven 350ºF.
• Butter a 13x9" pan and place the smallest rounds in a layer at the bottom, then top with a layer of the larger ones.
• Whisk eggs and sugar well together, then add half-and-half, Amaretto, vanilla and almond extracts, mixing well.
• Pour over croissant rounds.
• Sprinkle with almond paste and push down with a spoon so that the bread absorbs all the liquid.
• Let set for 10 minutes at room temperature.
• Sprinkle almonds and chocolate chips all over the top and bake for 35-40 minutes or until golden and puffed.
• Serve warm or room temperature.

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.