Twice Baked Almond Croissants Recipes

Steps:

• Make syrup:
• Combine sugar and water in a small saucepan. Split vanilla bean with a sharp small knife and scrape seeds into sugar mixture. Add pod and bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and stir in orange juice.
• Make almond cream:
• Pulse almonds with 2 tablespoons sugar in a food processor until finely ground. Add almond paste and pulse until finely chopped.
• Beat together butter, remaining 2 tablespoons sugar, almond mixture, and a pinch of salt with an electric mixer at medium speed until fluffy, 2 to 3 minutes. Whisk together egg, rum, and extract in a small bowl and gradually add to almond cream, beating until combined well. Chill, covered, until set, about 1 hour.
• Assemble croissants:
• Preheat oven to 350°F.
• Cut croissants in half horizontally. Brush insides of croissants (both top and bottom halves) with some orange syrup. Spread 2 tablespoons almond cream on each bottom half, mounding in centers, and cover with tops. Spread 1 tablespoon almond cream on each top. Transfer croissants to a parchment-lined baking sheet and sprinkle about 2 tablespoons toasted almonds on each.
• Bake croissants in middle of oven until golden brown, 20 to 25 minutes. Cool slightly, then dust with confectioners sugar.

Steps:

• Heat over to 375 degrees F.
• Lightly grease 2 cookie sheets.
• In small bowl, combine ground almonds, 1/2 C powdered sugar, 1 egg white and 1/2 t.
• almond extract.
• Separate dough into 16 triangles. Spread scant 1/2 t margarine over each triangle to within 1/2 inch of edges.
• Spread about 2 t almond mixture over margarine.
• Roll up, starting at shortest side of triangle and rolling to opposite point.
• Place rolls point side down on prepared cookie sheets; curve each into crescent shape.
• Combine remaining egg white and water, brush over rolls. Place sliced almonds on rolls.
• Bake at 375 degrees F for 10 to 15 minutes or until golden brown.
• In small bowl, blend glaze ingredients until smooth, drizzle over warm rolls.

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.