
And that time was yesterday.
I thawed out the puff pastry in
the fridge for two days.

I rolled (and rolled and rolled)
the dough into a semi-rectangle
20-24 inches long
and 15-18 inches wide.

I folded the top half over
and cut into triangles.

The triangles werre approximately
7 inches long with a 4-inch base.

I wet my fingers and the dough
with a damp paper towel.

Then started pressing to elongate the base.

Working with the triangles,
one at a time,
press down the length,
pulling and stretching
until you work the triangle
until it's about 2-3 times
its original size.

I used the heel of my hand
and a rolling pin to press the dough out.


Here are the ingredients for my first stuffing:
3 TB butter
1/3 cup confectioner's sugar
2 tsp cornstarch
1 tsp almond extract
1/2 cup toasted almonds

I processed the butter, sugar, and almonds.

Then I added the almond extract and cornstarch.
Refrigerate.

I rolled out some of the almond filling
and placed at the base of the croissant.

As I rolled up the croissant,
I pressed out the dough
even more.

You can see the difference in the dough.
The lighter, see-through dough,
is where I'd pressed it with the heel of my hand.

And roll all the way up.

This is the first croissant I made.

First, second, and third croissants.
See, I got better.

Next, I used up the rest of my Nutella/cream mixture
and Ricotta/Mascarpone mixture
which I used in the
sweet calzones the other day.
Threw in a few sliced strawberries.

And roll up.

All right, maybe I should have trimmed the sides
of the croissant dough before I rolled them up,
cause this is looking kinda ratty-assed.

I put the stuffed croissants in the oven
and poured boiling water
in my iron pan on the bottom shelf
to let the steam work on the rising.

I had some leftover pastry
and decided to make one savory croissant:
toasted walnuts
blue cheese
sliced apples
brown sugar

I placed a few slices of apple on the pastry
and added a bit of lemon juice.

Added crumbled bleu cheese and toasted walnuts.

Then the brown sugar.

I had another scraggly piece of dough
so I just added some bittersweet chocolate
and rolled it up.

Ready to rise.

Ooooh Kay.
My croissants rose
and the Nutella/cheese mixture
kinda oozed out.

Brush with egg wash.

I sprinkled hazelnuts on top of
the Nutella/Cheese croissants.

Almonds on top of the almond paste-stuffed croissants.

Baked in a 350 degree oven for about 20 minutes,
until nicely browned.
These are the almond croissants.

And these are the Nutella/cheese croissants.
I know it looks like a mess.
But if you could just taste them.

I transferred the croissants to a rack.
These are the almond croissants.
I scraped up the oozed out almond paste
and placed it on top of the croissants.
Not so bad now.

Purty, ain't it?

And I scraped up the oozed out Nutella mixture
and put that on top of the Nutella croissants.

This was the bleu cheese/apple/walnut/brown sugar croissant.
I love these flavors together.
You have the crisp, fruity, freshness of the apples,
the tang and bite of the bleu cheese, the nuttiness of the walnuts,
all tempered by the sweetness of the brown sugar.

Flaky layers, buttery goodness,
deliciosity of the croissants.
Loved the almond mixture
and the strawberry/Nutella/cheese mixture is wonderful.
Oh my these croissants look soo good. you rock!!!!
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