First things first, we need to prepare. And all the measurements were so accurate that I had nothing leftover (no extra syrup, no extra filling)! The blackened ends are approach burnt, perhaps due to the addition of sugar before being placed in the oven. I cant wait to try this recipe! I hope you love the recipe and never have to buy them again! Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy. they look amazing. 1 cupalmond meal/almond flour (or 2/3 cup whole blanched almonds, but youll need a good food processor to process almonds into an almond meal) OMG! I preferred the croissants that were only dipped on the outside. Great job Lina, thanks for sharing your review . Mix until well incorporated, then blend in the butter. You can use the first one as a guide if needed for the rest. Hi Sarah, most almond flours have the peels removed or it will change the consistency and color of your almond flour. What a great recipe! Put the dough back into the plastic bag and chill for another hour. I bought fresh croissants and put them in the oven at 170 for 13 minutes this made them not as soft then I followed the rest of the recipe and it turned it great! If you really want to get fancy, you could make a hazelnut version of the above almond paste, (just sub out hazelnut oil for the extract and hazelnut flour for almond flour). Ill be checking it out . Add the salt and sugar to one side of the bowl and the yeast to the other. Cover with another piece of waxed paper; refrigerate for at least 1 hour., In a large bowl, dissolve yeast in warm water. It must the be your Ukrainian heritage and maybe your Momsinfluence. Remove from heat and set aside to cool. I know Safeway has them for a pretty good deal but theyre a bit smaller in size, You can use smaller ones; you just need more of them and fill them with less. 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. The rum does add great flavor and its not overpowering at all.I use Bacardi gold rum (in the photo toward the top). If you leave the butter at room temp overnight, making the filling is a pretty quick process. Thanks Natasha! I honestly have no self control when I see them. . Read my disclosure policy. Repeat this stage twice more, putting the dough back into the fridge for an hour between turns. Hi Sarah, it sounds like they were too wet just a quick dip is all thats needed. Or same goes for those people who use double cream when they cook fettuccini Alfredo or carbonara. Its too much for 8 croissants. Couldnt find the brand and couldnt justify the price of experimenting with a different brand. Im so glad you loved the flavor! Its also important to keep everything cool as you work, including your hands. Cant wait to make them myself! Tanya, thank you for such a rave review, Im so glad to hear that . Youre welcome Lisa! Hi Lucie, did you use any substitutions? We are doing a LOT of new recipes. I was afraid of too much seeping out. Does it matter what type of rum you use? Hubby said he now didnt want to have the ones from French Bakery anymore (and he is picky! In the large bowl of a stand mixer (or in a large bowl) fitted with the paddle attachment, combine the remaining sugar, salt, melted butter, milk and the yeast mixture and mix on medium speed until combined. Add the egg and 1 teaspoon almond extract and continue to process until the egg is fully incorporated. Or should I just stick with the vanilla extract? The mixture must be creamy but not too soft or liquid. Its like saying pepperoni pizza recipe and they saying, first go to a restaurant and buy a pizza. Once youve got this recipe down pat, youll have a hard time not making it for everyone, all the time trust me, theyre that good. I did switch the vanilla extract for almond extract, and put 2 drops of almond extract in the filling mixture. Thanks. You would have saved me a small fortune at $6 a pop at the bakery, and hubby said these were better than the bakerys. Put each tray inside a clean plastic bag and leave the croissants to rise at cool room temperature (18 24C) until at least doubled in size. Just made these and they have come out soggy under neath, would that be because filling came out or maybe the soaking in sugar and water.. or both anyone else had this problem. Save my name, email, and website in this browser for the next time I comment. Everybody loved them. You are definitely welcome to make your own croissants if you prefer. Combine all ingredients and mix until it forms a paste. . self-raising flour 75g plain flour 175g mixed ground spice 1 tsp To finish and decorate apricot jam 3 tbsp, sieved and warmed icing sugar to dust almond paste 675g royal icing 1 recipe. Spread more of the cream over the top. They would be great for your next Sunday morning breakfast :). Followed recipe exactly, except I forgot to buy powdered sugar. Preheat oven to 350F and line a cookie sheet with parchment paper or silpat. BUT I totally forgot all the butter ( was softening in microwave). Thanks for your support and for following my recipes. When the yeast mixture is nice and foamy, add it into the flour mix and start to combine it with a dough hook on low speed. I added Amaretto liqueur instead of rum. Couldnt get the large round croissants but the medium oblong ones worked fine. I love them best the day they are made but you could cover and store them at room temperature overnight. Im glad that your boys loved this recipe! Any more French bakery ideas will be welcome:-) dont be a snob Bill, thats like saying mac and cheese recipes arent recipes because they dont tell you how to make your own macaroni or how to make homemade cheese. Tip the dough out onto a lightly floured surface and shape it into a ball. beat it some more until it looks like this: Preheat the oven to 350 F . Spread it between two slices of bread and then dip in eggs and sautee. Put your butter on the dough so it covers the bottom 2/3 of your dough. Thanks for the recipes. Thats so great! Thank you so much for your wonderful review! , Those are soooo good. Ive never made anything with almond meal so maybe the almondy alone flavor comes from it? Cover your sheets and croissants with a clean plastic bag and allow them to rise at room temperature (18-24 C) until at least doubled in size, roughly 2 hours. Im so glad you enjoyed that! Thank you for the recipe. Now every time I go into a bakery and see them, I want one, but I stop and think, nah, I can make that at home ;)! I eat at least two a day from Starbucks. Thank you for sharing your good feedback with us! Cannot wait to try these! 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. 2. The Kahlua liquor added a subtle coffee flavor that added to the overall perfection-thank you! Use a pastry brush to soak the cut sides of the croissant halves liberally with the rum syrup. Got all the ingredients ,except the rum. I also used ground Hazelnuts for the cream and shaved almonds, turned out yummy, Mmmm! 2. Using smaller croissants would require less almond cream. Lets fix this!! Add the water and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. Im so happy you enjoyed that. Warm the mixing bowl under running hot water for ten seconds. After recently tasting an almond croissant at a market I was hooked and have been hankering to try something similar but without making the croissant myself. They taste just like bakery almond croissants. Thank you. Make the almond cream by whipping the butter, sugar, almond flour, eggs & almond extract until fluffy. I have Almond flour..do I need Almond meal? Will definitely make again! I also added a little bit of vanilla Essence to the filling. I told her too much water syrup was prepared and one could probably get away easily using half. Amazing!! You can absolutely make the syrup in advance and leave it at room temp and you can pre-slice the croissants. You should get exactly 6 triangles from each strip. fold a third of the dough and then fold again with the top third to make a neat square (AKA single turn). Its a keeper! Its useful content and a very much appreciated recipe for people who dont have French bakeries nearby. Can you use hazelnuts on top instead ? Using the remaining almond filling, spread a dollop on the top of each crescent roll and press in the sliced almonds. I would reheat them by placing them in the oven for 10 minutes at 200F. Can definitely add up! Cover with plastic wrap and refrigerate for 6-8 hours (or overnight). Trim edges to make them neat and uniform. I usually like to keep some emergency treats in the freezer. Love this dressed up version of regular croissants. They also happen to make a great base for an almond croissant or pain au chocolat. This should take about 2 hours. The filling is not too sweet, the almond flavor perfect, and they dont even take that long to make a steller brunch item! Touch device users . What should I do with the leftovers? I wish I would have found your recipe sooner. 1 teaspoon almond extract 1/3 cup sliced almonds powdered sugar for sprinkling almond paste or pastry cream for filling if desired Instructions Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. After your croissants have been on the counter drying out overnight, and youre ready to use them, slice each croissant horizontally like you would for a sandwich. 1. Its kinda like a flour very fine grinded hazelnut. These are now my favorite things for breakfast now. Hi Natasha, Ive made this several times and received rave reviews. Method: Add the flour to a large bowl; then add the salt and sugar to one side of the bowl, followed by the yeast on the other. Good to. 500g strong white bread flour, plus extra for dusting, 300g chilled unsalted butter, preferably a good-quality Normandy butter. Put the dough on a floured work surface, rolling it into an (approximately) 42 cm long and 30 cm wide rectangle, roughly 7 mm thick. Hi Natasha, they were soft after dipping in the sugar syrup. Subscribe now for full access. Thank you so much for your wonderful comments and feedback. Saw these and they look wonderful. I never realized that this is how bakeries could reuse their stale croissants clever;) Im glad you found a new family favorite. Once you have cut the first triangle, you can use it as a template for the rest. Eat warm. these look amazing! Made these for my family this weekend. Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. Sift the flour, baking powder, and spices into a large bowl. Pinterest. Whats a good brand of powered sugar you use? Hi Karen, Ive never tried freezing them so I cant make a recommendation. The recipe didnt specify but Id love to know what works best . Hi Tatyana, Ive never tried freezing them so cant make a recommendation. Mix, then knead on your work surface for 10 mins. Welcome to my kitchen! Hi Bill, as you will see in the copy above, this is exactly what bakeries do. If you use the mini croissant how many would you use to use the same amount of cream in the recipe , as with the mini I could bring them to a church function and serve more people. Thanks for sharing the recipe. Yes they can be French croissants , omglol. Explore. Hi Edna, thank you for your great review and providing that tip too! If you leave the butter at room temp overnight, making the filling is a pretty quick process. Just dip it once on each side. Thank you-. I used your filling recipe, blanched my own almonds and ground them in my mini-processor. Hi Donna! Enjoy!! Four stars for overall taste! See more ideas about paul hollywood recipes, recipes, british baking. Chouxnuts . Achieve the perfect hot cross buns with master baker, Paul Hollywood's ultimate guide to baking and decorating these delicately spiced, fruity Easter treats. Read Next: This is the best substitute for black treacle. Youre cooking gourmet treats before I was! Hi Natasha, Please let me know how they turn out! My niece made these and they were so good, I have the ingredients and going to make them, seeing I go to church early on Sunday I wanted to prepare them ahead of time and just bake them in the morning to take to church ..she assembled everything ahead of time , even days before and put them in the freezer and takes one or two as she wants them and bakes to eat them fresh so anyone wanting to make a full batch can take out only what they want for that dayhave you ever done that? These are amazing! Your dough now needs to be left in the fridge for 8 hours, or overnight, to rest and rise slightly. Prep: 16-17 hours, including overnight chilling Do a quick google search of how to make almond flour its very simple to do. I dont know how other commenters had filling left over, or had their filling run out of the croissants.
