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

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

then pack in a container. The croissants are best enjoyed the day they are baked. sprinkle with the remaining cheese and then bake them for about 15 minutes until a rich golden brown. 4. . sprinkle with a little Turbinado sugar and then bake them for about 15 minutes until a rich golden brown. The croissants are best enjoyed the day they are baked. Let the croissants rise for 2 hours. Cut the dough in half horizontally and then cut 3 rectangles from each. Place a tablespoonful of chocolate at the base of each rectangle. If you wish to prepare ahead. 5. 6. Allow them to cool a little before serving. you can make the dough. then pack in a container. Freeze the filled and shaped croissants on a baking tray. Make 6 croissants. 3. Brush the croissants with the eggwash. 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. 2. Allow them to cool a little before serving. On a floured work surface. you can make the dough. If you wish to prepare ahead. Pain Au Chocolat 1. Leave at least 3 inches between each pain and cover these with a tea towel and then plastic. Preheat the oven to 375 F. roll out the dough to a large square about 9-inches across. fold it and let it rise. Brush the croissants with the eggwash. 5.4. Make 6 pastries. Roll up the pain au chocolate from this side. The croissants should fully thaw and proof for about 3 hours before then baking. The croissants should fully thaw and proof for about 3 hours before then baking. Preheat the oven to 375 F. fold it and let it rise. and then cut and shape the croissants. Freeze the filled and shaped croissants on a baking tray. and then cut and shape the croissants.

CHOCOLATE CROISSANT BREAD PUDDING This delectable dessert is nicely complimented with a scoop of ice cream . chopped 1 large whole egg 2 large egg yolks 1/4 cup sugar 1 teaspoon vanilla extract 1/4 cup Irish Cream liqueur 1/3 cup milk chocolate chips (optional) Directions 1.the perfect treat to satisfy the chocolate lover in your home. 2. Ingredients           5 cups day-old plain croissants. . stirring once halfway through toasting. cut into 1-inch cubes 1 cup whipping cream 1/2 cup 2% milk 3 ounces bittersweet chocolate. Lightly grease 6 6-ounce ramekins and place these in a roasting pan. Spread the cubed croissant pieces onto a parchment-lined baking tray and toast for 10 to 15 minutes. then let them cool to room temperature. Preheat the oven to 350 F.

Pour boiling water into the roasting pan so that it comes halfway up the sides of the ramekins. if using. until the pudding springs back when gently pressed. Slowly pour the hot cream into the egg mixture while whisking. Let it sit for a minute. yolks.3. whisk the egg. Carefully remove the ramekins from the roasting pan to cool for 10 minutes. Stir in the milk and chocolate chips. Bring the whipping cream and milk up to a simmer and pour this over the chopped chocolate. then whisk in the Irish Cream. 6. then invert onto a serving plate and serve. In a separate large bowl. then spoon the pudding mixture into the prepared ramekins. Ideally they are best served warmed and most easily reheated in the microwave. then let this mixture sit for 10 minutes. 4. sugar and vanilla together. . Bake for 25 to 30 minutes. then whisk until the chocolate has fully melted. Recommended to serve with a scoop of ice cream on top. 5. You can prepare and bake these puddings up to a day in advance and chill until ready to serve. Stir in the croissant pieces to fully coat them.