Homemade Croissants Sweet & Savory

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Cut apples into thin slices and coat it with a mixture of cinnamon, sugar, and nutmeg. Let it rest for 30 minutes so the apples have time to absorb all that irresistible flavor. Next, top your triangular dough with a layer of apples. Roll it up to a crescent and bake for 15 to 20 minutes. Boy oh boy, what a treat!

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Almond filling is made with butter, almond flour, vanilla extract, sugar, salt, and eggs. To assemble the croissants, cut them in half horizontally first. Dip each side of the croissant into the syrup. The syrup will help the filling adhere to it. Spread a layer of almond filling on the bottom half of the croissant, and put the top half on top.

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Pastry chef Leigh Shamir leads the kitchen here that puts out croissants and pain au chocolat, breakfast items including muffins and coffee cakes as well as an ever changing selection of tarts.

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Sweet Croissant Recipes 47,838 Recipes. Last updated Mar 12, 2024. This search takes into account your taste preferences. 47,838 suggested recipes. Sweet Croissant Paninis Byron Talbott. dark chocolate, strawberries, Nutella, graham cracker, marshmallow and 7 more. Pro.

Strawberry Croissant Sandwich with Almond Whipped Cream

To thaw and freshen your croissants, take the plastic bag out of the freezer and leave the pastries to defrost completely to room temperature. Preheat your oven to 365°F (180° Celsius, gas mark 4). Take the croissants out of the bag and plastic wrap, then place them on a baking tray in the oven for 3 to 5 minutes.

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Spread the butter on a piece of plastic wrap and shape into an 8˝ square. Wrap and refrigerate for 30 minutes. To finish the dough: Add the melted butter to the sponge. Whisk together the remaining sugar, 2 1/2 cups (298g) of the flour, the dry milk, and salt and add to the sponge. Mix until the dough forms.

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Step 3: Weigh it down. Add the flattened croissants to the pan and cover them with a sheet of parchment paper. Add a heavy weight to the top of the croissants, like a Dutch oven or a foil-wrapped brick. Cook the croissants for 1 to 2 minutes, removing the weight and checking the bottom to see if it's become browned and toasted.

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Preheat the oven to 350°F and bake the croissants for about 15 minutes, or until they are fully puffed up and browned. While the croissants are baking, place the butter and honey in a small saucepan over low heat. Stir the butter and honey with a rubber spatula while the butter is melting. When the butter fully melts, remove the pan from the heat.

Homemade Croissants Sweet & Savory

Directions. Make the dough: Stir yeast, water, and 1 teaspoon sugar in a bowl. Let stand until foamy, about 5 minutes. Butter a large bowl; set aside. Put bread flour, all-purpose flour, remaining 3 tablespoons plus 2 teaspoons sugar, and the salt into the bowl of an electric mixer fitted with the dough hook; mix on low speed until combined.

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When the starter is ready to use, combine the flour, water, salt, sugar, sourdough starter, and butter in a bowl. Mix it together by hand to create a sticky ball of dough. Give it a knead for 5-8 minutes to create a smooth ball, though it will still be sticky. Place it in a greased bowl.

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Cover and refrigerate overnight. Let baking dish sit on counter while your oven preheats. Bake, covered, for 30 minutes, then uncover and bake another 15 minutes or so. While casserole is baking, combine powdered sugar, cream, and vanilla in a bowl and whisk to create the glaze. Drizzle over top of warm casserole when finished baking and enjoy.

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Add the all-purpose flour, bread flour, salt, sugar, and the 2 tablespoons soft butter and continue to mix on low speed for 3 to 4 minutes, or until the butter is fully incorporated and the dough is smooth. Remove the dough from the mixer bowl, place it on a tray, and cover it loosely with plastic wrap.

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Toast croissants. Add the cubed croissants in a single layer to a large baking sheet and bake until toasted, about 7-10 minutes. Make cream cheese custard. Beat cream cheese, sugar, eggs, half and half, lemon juice, lemon zest and vanilla extract in a mixing bowl with a hand mixer until smooth. Assemble casserole.

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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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Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into flour. Mix well and knead until smooth.

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Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours). Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash. Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.