Best 6 Milk Chocolate And Almond Croissants Recipes

CHOCOLATE ALMOND CROISSANTS

Steps:

• Combine milk, first amount of butter, sugar and salt in a small pot and bring to a boil. Remove from the heat and cool to room temperature.
• While mixture is cooling, dissolve the yeast in the water and add it to the milk.
• Place the liquid in a mixer and add the flour. Using the dough hook, mix
• until the dough is elastic and sticky. you can do it by hand and knead it gently.
• Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours.
• Place in refrigerator and chill for 30 minutes.
• While recipe croissant dough is chilling, soften the remaining cold butter by pounding with a rolling pin between 2 pieces of wax paper or saran wrap.
• Roll the dough on a floured board to form a 1/4-inch thick rectangle.
• Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn. Roll it again into a 1/4-inch thick oblong. Fold again in thirds.
• Cover the dough and place in the refrigerator overnight. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more.
• Then roll the dough to 1/4-inch thickness once more.
• Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles.
• Put butter in a frypan and melt, add almonds and slowly roast over med-low heat until golden brown.
• Place a small amount of roasted almonds and chocolate pieces on each triangle.
• Roll each triangle beginning with the wide side, then shape the rolls into crescents.
• Place on baking sheets lined with parchment paper. Leave enough room for each croissant to triple in size.
• Chill for 30 minutes in the refrigerator before baking.
• Preheat oven to 400°F Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.
• Remove recipe croissant from the oven. Cool and enjoy.
• tips:.
• Tip #1: Each time you cover recipe croissant dough, wrap securely to keep air out. Wrapping prevents an unwanted skin from forming.
• Tip #2:Cut the dough of recipe croissant with a very sharp knife or pizza cutter.
• Tip #3: Resist eating your croissants when they come from the oven. Croissants need time for the layers of dough to settle.
• preparation time does not include time spent chilling overnight.

HOMEMADE CROISSANTS

Steps:

• Combine the flour, milk, sugar, yeast, salt, 3 tablespoons room-temperature butter and 1/2 cup cold water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough starts to come together, about 2 minutes. Increase the speed to medium and continue to mix until completely combined and gathered into a ball that is no longer sticky to the touch, about 5 minutes. Transfer the dough to a lightly floured baking sheet, dust the top with flour and wrap in plastic wrap. Refrigerate overnight.
• The following day, put the remaining cold butter pieces (2 1/2 sticks) in the middle of a piece of parchment and dust with a generous pinch of flour. Top with another piece of parchment. With a rolling pin, pound the butter to form a 7-inch square, using a bench scraper or ruler to help even out the sides. Refrigerate while you roll out the dough.
• To roll and fold the dough: Unwrap the dough and lay it on a lightly floured work surface. Roll into a 12-inch square, dusting with flour as needed. Peel the parchment off the butter square and position the butter in the middle of the dough. Fold the top flap of dough over the butter towards you, stretching it slightly so that it reaches just past the center of the butter. Repeat with the opposite flap so they overlap by a couple inches. Turn the dough so that one of the open ends is closest to you.
• Using the rolling pin, gently pound the dough so the butter is spread out evenly in the middle of the dough. Then, roll the dough to an 8-by-24-inch rectangle. Pick up one short end of the dough and fold it back over the dough, leaving one-third of the other end of dough exposed. Then fold the exposed dough over the folded side (like folding a letter). Put the dough back on the baking sheet, cover with plastic wrap and chill so the dough relaxes and the butter firms slightly, 20 to 30 minutes.
• Lay the dough on a lightly floured work surface folded-side down. Roll in the direction of the 2 open ends, until the dough is about an 8-by-24-inch rectangle. Fold the dough in thirds again like a letter, put back on the baking sheet, cover and chill for another 20 minutes.
• Give the dough a third rolling, then fold one side to the middle of the dough and fold the other side to meet it in the middle. Fold the dough in half so it resembles a book. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all sides. Refrigerate for 2 hours and up to overnight.
• To divide the dough: Unwrap the dough and lightly flour the top and bottom. Roll the dough into a 10-by-35-inch rectangle. Lay the dough in front of you so the long sides are horizontal. Position a ruler lengthwise along the bottom side of the dough (the side closest to you) and mark with a paring knife every 5 inches along the length of the dough. Move the ruler to the top side of the dough (the side farthest from you) and make a mark on the dough at 2 1/2 inches. Move the ruler to the 2 1/2-inch mark, then make marks every 5 inches along the length of the dough from that point.
• Using a pizza cutter or long sharp knife, make a diagonal cut from the bottom left corner to the first mark on the top edge (at 2 1/2 inches), then cut diagonally down from that mark to the first 5-inch mark on the bottom edge of the dough, to make a triangle. Continue cutting diagonally from bottom mark to top mark and back again to create 15 triangles total (2 will be from the ends and a little smaller but still useable).
• Line 2 baking sheets with parchment. Lay one triangle on the work surface with the short side closest to you. Gently pull to extend the tip at the top. With one hand on each side of the short end of the triangle, start to roll the dough away from you towards the pointed end. Press down on the dough with enough force to make the layers stick together. Arrange the croissant on one of the lined baking sheets with the tip of the dough on the bottom. Repeat with the remaining dough triangles.
• Whisk the egg with a splash of water in a small bowl until combined. Lightly brush some of the egg wash on each croissant. (Refrigerate the remaining egg wash for later.) Put the croissants in a warm spot to proof, until puffy looking and about 1 1/2 times larger, about 2 hours.
• Position oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
• Brush the croissants again with the egg wash. Bake for 10 minutes, then rotate the sheets from front to back and top to bottom. Continue baking until dark golden, another 8 to 10 minutes. Let cool on the baking sheets on wire racks.

ALMOND CROISSANTS

Steps:

• In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into crumb mixture; mix well. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. In a small bowl, beat filling ingredients until smooth. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double). , Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350° for 15-20 minutes. Remove from pans to wire racks to cool.

ALMOND CROISSANTS

Steps:

• Make the frangipane: Place the almond flour in a medium skillet and set over medium heat. Cook, stirring frequently, until golden brown and toasty smelling, 5 to 8 minutes. Remove from heat and set aside to cool.
• In a medium bowl, combine the butter and brown sugar, and beat with a silicone spatula or wooden spoon until the mixture is light and creamy, about 2 minutes. Switch to a whisk and whisk in the eggs, one at a time, until incorporated. Whisk in the almond extract, then add the flour, salt and toasted almond flour, and whisk until smooth and satiny. Set the mixture aside.
• Make the syrup: In a small saucepan, combine the sugar, rum and 1/3 cup/80 milliliters water in a small saucepan and heat over medium, stirring just until the sugar dissolves. Remove from the heat and set aside.
• Assemble: Arrange a rack in the upper third of the oven and heat to 350 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
• Use a pastry brush to soak the cut sides of the croissant halves liberally with the rum syrup. (Use most of it or all, if the croissants are very stale.) Spread the bottom halves with half of the frangipane, dividing evenly and spreading all the way to the edges. Place the top halves over the bottom halves, then spread the remaining frangipane over the tops of the croissants. Sprinkle the sliced almonds over top, dividing evenly.
• Place the croissants on the baking sheet, spacing evenly, and bake until the almonds are toasted and the frangipane is golden brown, 20 to 25 minutes. Serve warm or at room temperature.

CHOCOLATE & ALMOND CROISSANTS

Steps:

• Heat oven to 180C/160C fan/gas 4. Slice into each croissant lengthways, but don't go all the way through - they should open like books. Sprinkle or spread the bottom half of each with marzipan, followed by 1 tsp almonds and 1 tbsp chocolate.
• Close up, put on a baking sheet and sprinkle the remaining chocolate and almonds on top. Bake for 5 mins or until the chocolate has melted. Serve warm.

ALMOND CROISSANTS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Spread the sliced almonds in a single layer on a baking sheet. Toast for about 5 minutes, or until the almonds just begin to turn golden brown.
• In the bowl of a food processor, combine the toasted almonds, flour, brown sugar, and salt. Pulse until the almonds break down to medium crumbs.
• Add the butter to the food processor and continue processing until a smooth paste forms.
• Add the egg and 1 teaspoon almond extract and continue to process until the egg is fully incorporated.
• Transfer the almond mixture to a small bowl and refrigerate for at least 30 minutes, up to 1 week.
• Reduce the oven temperature to 350°F (180°C). Line a baking sheet with parchment paper.
• In a small pot over medium heat, combine the water and granulated sugar. Cook, whisking occasionally, until the sugar is completely dissolved, about 5 minutes. Add the remaining teaspoon of almond extract, then remove the pot from the heat.
• Slice each croissant in half horizontally. Set the bottom halves of each croissant on the prepared baking sheet.
• Brush about 1 tablespoon of the almond simple syrup over the cut side of each croissant half.
• Spread about 2 tablespoons of the frangipane across the bottom half of each croissant, then cover with the top half.
• Spread another tablespoon of frangipane over the top of each croissant, then sprinkle with sliced almonds.
• Bake the croissants for 12-15 minutes, or until the frangipane begins to turn golden brown. Remove from the oven and let cool slightly, then dust with the powdered sugar.
• Enjoy!