Posted by: Jonjon | January 31, 2009

Croissants – Almond Croissants

Croissants – Almond Croissants

• 1/2 (.25 ounce) package active dry yeast 4g
• 2 tablespoons warm water (105 degrees to 115 degrees) 30ml
• 2 cups all-purpose flour 250g
• 2 tablespoons sugar 25g
• 1/2 teaspoon salt 3g
• 1/2 cup cold butter 115g
• 1/4 cup and 2 tablespoons warm milk (110 to 115 degrees F) 90ml
• 1-1/2 egg yolks 18g
• 1/4 cup almond paste 55g
• 1/2 egg white 19g
• 2 tablespoons confectioners’ sugar
• 1/2 egg white 19g
• 1-1/2 teaspoons water 8ml
• 2 tablespoons sliced almonds 10g

1. 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 flour mixture; mix well. Do not knead. Cover and refrigerate overnight.
2. In a mixing bowl, beat filling ingredients until smooth. 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. 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).
3. Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350 degrees F for 15-20 minutes. Remove from pans to wire racks to cool.

Everything worked out fine. I one without the book fold and letter fold and another one with the folds. The one with the folds had a bit more, perhaps 5% in terms of crunchiness. My dough also doubled in size when placed at warm temperature, so I should have made the pastry a bit thinner. I mean the thickness I used was about 0.5cm, and that would have been the standard.

I made my own almond paste out of confectioner’s sugar, ground almond paste, and egg white. I just put that into the croissant without adding any more sugar and egg white. By the way, the almond paste by itself tasted a bit like amaretti without the almond essence…in fact…that’s actually the recipe for amaretti.

The almond had a very flakey and crunchy texture. The outside crust was not hard, but was just easy to bite into. I used chocolates for some and almond paste for some. Generous amount of chocolates can be used for the filling. If you use chocolates, you won’t need to bend the hands of the pastry after rolling it up, since that’s the way chocolate au pains are made. Croissants with almonds and chocolates were very nice. But the plain ones without nothing inside needed cooling down to room temperature to be tasty. The sprinkling of almonds on the top were also necessary for the added taste and texture. 20 minutes was spot on, but anywhere between 20-25 minutes is fine.


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