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ALMOND, CHEESE AND PAIN AU CHOCOLAT CROISSANTS

Each recipe makes 6 croissants/pastries, totalling 18 individual treats if all three recipes are made. Ingredients Almond Croissants         2 tablespoons ground almonds 1 1/2 tablespoons sugar 2 teaspoons unsalted butter, at room temperature 1 dash almond extract 8 ounces croissant dough 1 egg, whisked with 2 Tbsp water, for brushing sliced almonds, for sprinkling icing sugar, for dusting

Cheese Croissants    1/2 cup coarsely grated cheddar cheese, plus extra for sprinkling 1 1/2 tablespoons all-purpose flour 8 ounces croissant dough

Pain Au Chocolat   8 ounces croissant dough 1 1/2 ounces bittersweet chocolate, chopped OR chocolate chips

Roll up the croissant from this side. sugar. Make a 1-inch score on the short side of each triangle. a floured work surface. and drop a teaspoonful of the almond base at the base of the score mark. then pack in a container. The croissants are best enjoyed the day they are baked. roll out the dough to a large square about 9-inches across. Roll up the croissant from this side. then dust with icing sugar before serving. Freeze the filled and shaped croissants on a baking tray. Cut the dough in half horizontally and then cut 3 triangles from each. Preheat the oven to 375 F. If you wish to prepare ahead. Place these on a parchment-lined baking tray. 5. Cut the dough in half horizontally and then cut 3 triangles from each. 6. 3. Stir the ground almonds. The croissants should fully thaw and proof for about 3 hours before baking. Gently pinch the ends of the croissant down (to hold the cheese filling in). 2. Let the croissants rise for 2 hours. 2. 4. Place the croissant (do not curve it) so the point of the triangle is at the bottom. Gently pinch the ends of the croissant down (to hold the almond filling in). butter and extract in a small bowl until evenly blended and set aside. Stir the cheese and flour together and set aside. Brush the croissants with the eggwash. for sprinkling Directions Almond Croissants 1. fold it and let it rise. Make 6 croissants. sprinkle with sliced almonds and then bake them for about 15 minutes until a rich golden brown. Place the croissant (do not curve it) so the point of the triangle is at the bottom. leaving at least 3 inches between each other and cover these with a tea towel and then plastic. and place a tablespoonful of cheese (reserving 2 Tbsp of cheese to sprinkle on top) at the base of the score mark. for brushing Turbinado sugar. . On a floured work surface. and then cut and shape the croissants. roll out the dough to a large square about 9-inches across. Place these on a parchment-lined baking tray. you can make the dough. Cheese Croissants 1. leaving at least 3 inches between each other and cover these with a tea towel and then plastic. 3. Allow them to cool.  1 egg. Let the croissants rise for 2 hours. Make a 1-inch score on the short side of each triangle. whisked with 2 Tbsp of water.

Preheat the oven to 375 F. Brush the croissants with the eggwash. Let the croissants rise for 2 hours. Pain Au Chocolat 1. Make 6 pastries. 2. 5. then pack in a container. roll out the dough to a large square about 9-inches across. 5. The croissants are best enjoyed the day they are baked. Freeze the filled and shaped croissants on a baking tray. Cut the dough in half horizontally and then cut 3 rectangles from each. Preheat the oven to 375 F. Place these on a parchment-lined baking tray so that the seam of the pain au chocolate is on the bottom and press in the sides if needed to ensure it is a rectangle shape.4. Allow them to cool a little before serving. Place a tablespoonful of chocolate at the base of each rectangle. Freeze the filled and shaped croissants on a baking tray. and then cut and shape the croissants. Brush the croissants with the eggwash. then pack in a container. Roll up the pain au chocolate from this side. sprinkle with a little Turbinado sugar and then bake them for about 15 minutes until a rich golden brown. The croissants should fully thaw and proof for about 3 hours before then baking. On a floured work surface. you can make the dough. Allow them to cool a little before serving. The croissants should fully thaw and proof for about 3 hours before then baking. fold it and let it rise. fold it and let it rise. 4. 3. . and then cut and shape the croissants. If you wish to prepare ahead. you can make the dough. sprinkle with the remaining cheese and then bake them for about 15 minutes until a rich golden brown. The croissants are best enjoyed the day they are baked. Leave at least 3 inches between each pain and cover these with a tea towel and then plastic. 6. Make 6 croissants. If you wish to prepare ahead.