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"Our pure butter croissant, awarded the 7th best croissant in the Île-de-France region in 2022, is made every morning with a 24-hour fermented milk sourdough and layered with Charente butter," the bakery wrote in a translated post on Instagram back in December. "For our cookie dough, we use one of the best and purest chocolates in the world.

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Using mini croissants will result in a smaller, more palatable bite as compared to using full-size croissants. Being that croissants already boast a rich flavor as is, the addition of chocolate chip cookie dough could put the sweetness factor over the top for some when using a full-size croissant.

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Add the flour, sugar, salt, and yeast. Turn the mixer on low-medium speed to gently combine the ingredients for 1 minute. With the mixer running, slowly pour in the milk. Once all of the milk is added, turn the mixer up to medium speed and begin to knead the dough.

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For the almond cream: Add the butter, almond paste, rum, flour, almond extract and egg to the bowl of a stand mixer fitted with the paddle attachment and mix until smooth, 1 to 2 minutes.

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Preheat oven to 350ºF. Lightly grease a baking sheet; set aside. For filling, in a medium bowl, combine almond paste and 1 tablespoon of the cream. Beat with an electric mixer on medium speed until nearly smooth. Add the remaining cream, 1 tablespoon at a time, beating until nearly smooth. Stir in chocolate.

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Cover the pudding with aluminum foil and bake until the edges are set but it's still jiggly in the center, 40 to 45 minutes. Step. 5 Uncover the pudding and bake until golden brown and slightly puffed, 15 to 20 minutes more. Let rest for 5 minutes. Sprinkle with the remaining berries.

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Directions. Split the croissants in half through the middle. In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Dunk each croissant half into the mixture so that it's fully coated. Set pieces aside on a plate. Heat a large nonstick skillet over low heat, then melt a small amount of butter.

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To a bowl, add the almond flour, sugar, salt, unsalted butter, vanilla extract, almond extract, eggs, and heavy cream. Beat together until light and fluffy using a stand or hand mixer. Preheat oven to 350°F. Slice the croissants in half to open up like a book. Soak both sides in the almond syrup.

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Also in her caption is a step-by-step tutorial on how to make the croissant cookie, including exact baking instructions. To start, preheat your oven to 350°F and cut a fresh croissant in half like a sandwich. Then, stuff around three pieces of cookie dough inside the croissant, depending on its size. To finish, top each croissant with three.

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Wrap the dough so it surrounds the egg and roll in your hands to make a ball (the egg should be fully covered by the dough). Brush with an egg wash and place it in the air fryer basket. Cook in the air fryer at 350˚F for 5 to 8 minutes. The end result?

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Instructions. Heat oven to 350°F (177°C). Line a baking sheet with a silicone baking mat or parchment paper. Set aside. Separate crescent roll dough into 8 triangles. Sprinkle about 1 Tablespoon of chocolate chips/chunks on top of each triangle as shown above.

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Gently press the edges together to seal the butter in. Rotate the dough 90 degrees and re-roll it out into a long rectangle. Fold the dough again like a letter, wrap it in plastic, and place it in the refrigerator to chill for 30 minutes. Repeat this process (rolling and folding it into a letter) 2 more times.