Recipe of Ultimate Croissants (Plain, Chocolate, Cheese, and Almonds)

Hello everybody, welcome to our recipe page. Today I will show you how to make a special dish, Croissants (Plain, Chocolate, Cheese, and Almonds). It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Croissants (Plain, Chocolate, Cheese, and Almonds) Recipe. If you want to fill them, you can leave them in the larger squares or put the chocolate in the triangle shape before rolling up. Hello Friends, Welcome back to our Channel !

You can cook Croissants (Plain, Chocolate, Cheese, and Almonds) using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Croissants (Plain, Chocolate, Cheese, and Almonds)

1. You need of Détrempe.
2. Take 3 1/2 cup (525 g) of flour (unbleached).
3. Make ready 1 cup (250 ml) of water, room temp.
4. You need 1/2 cup (125 ml) of 2% milk, room temp.
5. Prepare 5 tbsp (62 g) of white sugar.
6. Make ready 1 pkg of (8g, 2 1/4 tsp) dry instant yeast.
7. Take 2 tsp of salt.
8. Make ready 4 tbsp (60 g) of unsalted butter, room temp.
9. Make ready of Beurrage.
10. Make ready 1 1/4 cup (285 g) of unsalted butter at room temp.
11. You need 1 of egg whisked with 1 tbsp of water for brushing.
12. Prepare of Almond filling.
13. Prepare 2 tbsp of ground almond.
14. Prepare 1 1/2 tbsp of sugar.
15. You need 2 tsp of soft butter.
16. It’s 1/4 tsp of almond extract.

Start with day-old or fresh plain croissants.You can either purchase or make the basic croissants yourself, but keep in mind that the richer and higher quality the plain croissants, the Slice your plain croissants horizontally with a serrated knife.Don't cut them completely in half - you want the top of.Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven.

Croissants (Plain, Chocolate, Cheese, and Almonds) step by step

1. If you have a mixer, stir flour, water, milk, sugar and yeast on low speed. Then add the salt and butter and increase the speed one level up.. (You can do this process by hand as well, which I did).
2. Shape the dough into a rectangle, cover with a kitchen towel and a plastic wrap. Let it set out for 2 hours then chill for at least 6 hours to ideally 10 hours..
3. Shape the butter into an 8 inch square. Chill the butter, and take it out 20 mins before starting the folding step. Place the butter in the middle of the dough and fold from each corner side like forming an envelope. Then roll out the dough to a rectangle shape, fold the dough into thirds. Return that dough to the tray cover it with kitchen towel and plastic wrap and chill it for 8 hours..
4. Repeat the rolling and folding 2 more times for at least 6-8 hours each chilled time. You should normally see the butter bubbling out..
5. Get the dough out and cut it by half, roll out the dough to 16 by 12 inch. Cut the edges then cut the dough to your preference of plain or chocolate. Add your fillings roll. For the chocolate you do not need to cut in a triangle shape. Just straight will work..
6. Proof for another 90 mins. Then brush the surface with your egg wash and bake for 15 mins on 190c (375) heat. Enjoy it after.
7. Enjoy.

I know that chocolate croissants (or, more correctly, pain au chocolat) are the stars of most pastry cases.I will choose them over chocolate croissants every single time.That sweet almond filling Plain croissants will get transformed with the help of sweet almond filling, a little extra butter, and a.

Recreate this French bakery classic In case you're just joining us, croissants are the April Baking Challenge recipe.I published a complete guide to tackling croissants and challenged you to.Plus "chocolate croissants" is kind of a misnomer, since croissant means crescent and these chocolate-filled pastries are more often Unlike puff pastry dough, croissant dough is made with yeast.To properly activate yeast, the liquid—in this case, milk—that the yeast is bloomed in must be.If a chocolate croissant is better than a plain one, and an almond croissant is better than a chocolate croissant (in my humble opinon), then a chocolate-almond croissant should be heaven in a mouthful.