Plan Ahead · Unexpectedly from Scratch · Worth the Extra Effort

Flavoured Croissants

Almond crossiant

Whilst basic croissant dough can take some time to make, once it’s done, the difference between almond / chocolate / jam croissants doesn’t have to be finalised until the final stage o the process, so it’s good to keep your options open!

 

Basic Dough Method

See the Plain Croissants recipe for ingredients and method. Work through until Step 3 of the Day 2 instructions, then come back to this page.

 

Chocolate Croissants:

Ingredients:

½ bar dark chocolate, chopped into thick strips

Method:

  1. Rather than cutting the dough into triangles, cut into smaller rectangles
  2. Place a strip of chocolate on either narrow side of the rectangle, bring the dough over the chocolate to hold it in place, then roll the dough from both ends to bring it into one smooth roll on the top
  3. Place onto a baking tray covered with greaseproof paper
  4. Repeat with the rest of the dough
  5. Cover the baking trays with a lightly greased sheet of cling film, place the croissants onto the baking tray and glaze totally with the beaten egg. Leave the croissants to rest for around two hours, and to increase in size
  6. Pre-heat the oven to 170c and bake the croissants for 20-25 minutes until risen and golden brown
  7. Cool very slightly on a wire rack once baking is complete, and then scoff!

 

 

Almond Croissants:

Ingredients:

30g ground almonds

2 drops almond extract

30g caster sugar

30g icing sugar

1 large egg yolk

Method:

  1. For the filling, place the almonds, almond extract and sugars into a bowl with the egg yolk and blend until it forms a firm mixture. Roll this out into around 12 sausages, and place on a plate in the fridge to firm up
  2. For the croissants, continue with the normal recipe and cut the dough into triangles
  3. Before you roll up the dough into the crescent, place one sausage of almond mixture at the base of the dough, ensuring it will be entirely covered by dough, and then continue to roll up into the traditional shape
  4. Place onto a baking tray covered with greaseproof paper
  5. Repeat with the rest of the dough
  6. Cover the baking trays with a lightly greased sheet of cling film, place the croissants onto the baking tray and glaze totally with the beaten egg. Leave the croissants to rest for around two hours, and to increase in size. Once risen, you can top with some chopped almonds for texture if you want
  7. Pre-heat the oven to 170C and bake the croissants for 20-25 minutes until risen and golden brown
  8. Cool very slightly on a wire rack once baking is complete, sift over some icing sugar, and scoff!

 

Advertisements

One thought on “Flavoured Croissants

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s