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This almond croissant is dusted with powdered sugar for a little extra sweetness.
The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.
Today's Snackshot is of an almond croissant. This croissant comes from Le Marché St. George in Vancouver, British Columbia. Le Marché is a grocery store and café, which also rents out space as a bed-and-breakfast. Their menu offers a variety of coffees and teas, as well as a selection of baked goods including croissants, butter tarts, and cinnamon buns. They also offer daily specials, one of which is a cheese and mushroom Tuscan flatbread.
Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.
This quick version of my Classic French Croissants recipe includes a few short cuts, takes only 7 hours to make (with extended inactive period of times) and still gives billowy, flaky, buttery croissants.
In comparison to my 2-Day version or 3-Day version, these croissants are more buttery, with smaller air bubbles inside and a satisfyingly chewy crumb. A great compromise if you don’t have two or three days to create the real deal!
Before you start this recipe, make sure you read this post: Classic French Croissants 101, where I am covering all the essentials you need to know before making croissants for the first time (choice of ingredients, yeast, poolish, laminating, proofing, etc…).
What I love most about this recipe is the ricotta cheese dip. Don’t forget, you can use whatever fruit you wish! We chose strawberries, as I found a beautiful batch at our local grocery store. I encourage you to use whatever’s in season, to get the most out of the fruit’s flavour.
What are your plans for Mother’s Day? Is this recipe something your mom/grandma/aunt/sister would enjoy?
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Making the croissant dough
We usually do this part in the evening. Combine the dough ingredients and knead for 3 minutes, at low to medium speed, until the dough comes together and you’ve reached the stage of low to moderate gluten development. You do not want too much gluten development because you will struggle with the dough fighting back during laminating. Shape the dough like a disc, not a ball, before you refrigerate it, so it will be easier to roll it into a square shape the following day. Place the disc on a plate, cover with clingfilm and leave in the fridge overnight.
For the poolish :
½ cup + 2 tsp (140ml) water
1 cup (125g) French Type 55 flour or unbleached all-purpose flour
2 tbsp (17g) Instant yeast
For the dough:
3 cups (375g) French Type 55 flour or unbleached all-purpose flour (+ extra for dusting)
2 ½ tsp (12g) salt
1/3 cup (65g) sugar
½ cup + 2 tsp (140ml) whole milk, cold
2 ¾ tbsp (40g) unsalted butter, at room temperature and cubbed
1 cup (250g) unsalted butter, cold
1 egg + 1 tsp whole milk (egg wash)
Make sure you read the Classic-French Croissants 101 Guide before you start this recipe.
Baking croissants at home is a challenging but doable process. The best advice I can give you is to follow the directions exactly. Don&apost skip any steps just because you want your pastries to come out of the oven sooner—good croissants cannot be rushed!
First, let&aposs go over a few important French baking terms:
Note: I used salted butter for my recipe, so I don&apost add any additional salt to the dough. If you&aposre using unsalted butter, make sure to add salt (1 teaspoon) before mixing the dough.
Known in France as croissants de boulanger, this yeasted dough is layered with butter and given a succession of folds that create the distinctive profile of classic croissants. Light and airy and shatteringly crisp, with a deeply caramelized buttery flavor, these croissants are a labor of love that's absolutely worth the time.
For the dough: Put the eggs and water in a large mixing bowl. Add 1 tablespoon of the sugar, 3 cups (362g) of the flour, and the yeast. Mix until well blended set aside to let the sponge work.
For the butter: Cut the butter into 1˝ chunks and combine with the salt and flour at low speed in a stand mixer fitted with the paddle attachment just until smooth, with no lumps. Be careful not to beat too much you don’t want to incorporate any air.
Spread the butter on a piece of plastic wrap and shape into an 8˝ square. Wrap and refrigerate for 30 minutes.
Finish the dough: Add the melted butter to the sponge. Whisk together the remaining sugar, 2 1/2 cups (298g) of the flour, the dry milk, and salt and add to the sponge. Mix until the dough forms. Knead for 5 minutes touch the dough lightly with your finger. If it’s still sticky, add the remaining flour 2 tablespoons at a time until the dough is the desired consistency. Once the dough is smooth and elastic, pat it into a 9˝ square, then wrap and refrigerate for 30 minutes.
To laminate the dough: Remove the chilled dough from the refrigerator and gently roll it to a 12" square.
Unwrap the butter square and place it in the center of the dough at a 45° angle, so it looks like a diamond in a square. Pull the corners of the dough into the center of the butter diamond. Moisten the edges with a little water and pinch the seams together well to enclose the butter. Dust the top with flour and turn the packet over.
Tap the dough all over with a rolling pin, encouraging it into a rectangular shape. Once it’s pliable, roll it to a 20˝ x 10˝ rectangle, picking it up and dusting lightly with flour as needed.
When you’ve reached the proper size, use a dry brush to sweep off any excess flour and fold the dough in thirds, like a business letter. Take care to keep the edges straight and line them up directly over each other. If the dough slides around, use a little water at the corners to tack them in place. This is your first turn.
Rotate the dough out so it looks like a book about to be opened. Roll the dough out once more to 20˝ x 10˝ and fold it as before. This is the second turn. Wrap the dough and refrigerate it for 30 minutes to allow the gluten in the dough to relax.
Give the dough two more turns after its rest, then wrap the dough well and refrigerate for at least 1 hour or overnight before using. You can also freeze the dough at this point.
To shape the croissants: Cut the packet of dough in half. Wrap and refrigerate or freeze one half.
Roll the other half to a 13˝ x 18˝ rectangle. Trim the edges about 1/4˝ all the way around with a ruler and pizza cutter. This removes the folded edges that would inhibit the dough’s rise.
Cut the dough in thirds lengthwise and in half down the center. This will give you six 4˝ x 9˝ pieces. Cut these pieces in half diagonally and arrange them so the points are facing away from you. Stretch them gently to make them a little longer, then cut a 1˝ notch in the center of the base of each triangle.
Take the two inside corners of the notch and roll them up toward you, building a curved shape as you roll the base of the dough toward the tip. Make sure the tip ends up under the bottom of the croissant. Place the shaped pastry on a parchment-lined baking sheet, curving the ends toward each other. Refrigerate for 30 minutes.
Take the croissants out of the refrigerator, and let them warm and rise for 60 to 90 minutes at room temperature. They should expand noticeably, and when you gently press one with your finger, the indentation should remain.
Towards the end of the rise time, preheat the oven to 425°F. Brush each croissant with an egg beaten with 1 tablespoon water. Bake for 15 minutes, then reduce the oven’s temperature to 350°F and bake for 10 to 15 minutes more, until deep golden brown and no raw dough is visible where the layers overlap. Remove from the oven and let cool on the pan on a rack for 20 minutes before serving.
One of my all-time favorite breakfast recipes! This epic bacon and cheddar croissant breakfast sandwich is bound to become a family favorite! It’s made with a fluffy and buttery croissant, fried egg, smoky bacon, cheddar cheese, ham and of course, avocado! And you’ll love the chipotle aioli sauce I use! Plus, it’s easy enough to make any day of the week for breakfast!
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Breakfast sandwiches are my favorite breakfast item! They’re super easy to make and require just a few ingredients! Let’s start with the croissant bread! I like to use extra-large and fluffy croissants I especially like the ones from Costco! Slice the bread in half and get the bread toasted using a toaster oven, the broiler or just heat a pan over high heat. You want the bread to be warm and crispy. Next, slather on your favorite spread! I like to use a combination of mayonnaise and this chipotle aioli sauce! You can make your own aioli chipotle sauce too!
If you want to make this breakfast sandwich ahead of time, that’s super easy to do! Put together the sandwich as usual but leave off the avocado, which you can add later or omit all together. Allow the sandwich to cool completely if you are planning to refrigerate it. Once cooled, wrap it in a paper towel first, then with plastic wrap or foil. The paper towel will absorb any moisture, keeping the sandwich fresh. When ready to enjoy, just reheat in the microwave for 30 seconds, or in a toaster oven until nice and warm.
Looking for more easy breakfast recipe ideas? I have plenty of delicious options on my blog!
Making the croissant dough
Combine the dough ingredients and knead for 3 minutes until the dough comes together and you’ve reached the stage of low to moderate gluten development. You do not want too much gluten development because you will struggle with the dough fighting back during laminating. Shape the dough like a disc, not a ball, so it will be easier to roll it into a square shape later on. Place the disc on a plate, cover with clingfilm and leave to proof at room temperature for 60 minutes.
Almond Croissants are a delicious and easy way to re-purpose day-old croissants, using the same simple syrup and frangipane from the Bostock recipe. Makes 8 servings.
8 one-day-old small/medium/large croissants, left at room temp uncovered overnight
powdered sugar for dusting
Preheat the oven to 350° F. Line a cookie sheet with parchment paper. After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich.
Work with each croissant one by one: brush with the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.
Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds. Bake on the center rack for 15 to 18 minutes, or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.