Croissants, Pain Au Chocolat, Pain Raisin And Danish Recipe

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Canned fruit

For the Pain au Raisin: Have dough rolled to the 10 by 36-inch rectangle. Use an offset spatula to spread a 1/8-inch-thick layer of almond cream over the dough, spreading it all the way to the edges of the rectangle. Sprinkle the top of the almond cream w

2 large egg yolks

Make an egg wash by whisking together the egg yolks, whole egg, and milk in a small bowl until well combined. With a pastry brush, very gently coat the pastries completely with egg wash. Bake until golden brown, about 10 minutes.

Scant 1/4 cup loosely packed fresh compressed yeast

1/2 cup dark rum or flavored liquor

Water, as needed

3 1/3 cups bread flour, plus extra if needed

3 tablespoons unsalted butter

1 cup raisins

2 teaspoons salt

Leftovers can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. Thaw at room temperature and warm in the oven before serving.

1 large egg

Generous 1/2 cup cold water

Generous 1 cup almond flour

Generous 1/2 cup granulated sugar

Almond cream is always baked to a spongy, cake-like texture and can be used by itself or in combination with nuts or fruits. The addition of starch to this recipe ensures that it will not run out of a pastry shell during the cooking process.

Preheat the oven to 375 degrees F.

Hydrated Raisins, recipe follows

1/3 cup granulated sugar

I like to use hydrated raisins in a lot of recipes. I always keep a jar of them in the refrigerator. The proportion I use for adding the liquor is about to 10 to 20 percent of the weight of the water. If you do not dilute the liquor with water, be prepare

Scant 1/4 cup all-purpose flour

1/2 cup plus 1 tablespoon room temperature unsalted butter

Place the rolled croissants on a parchment covered baking sheet; spaced about 2 inches apart. Loosely cover the baking sheet with plastic wrap. Allow the croissants to proof at room temperature until they have doubled in size and appear light and full of

Generous 1/2 cup whole milk

9 ounces bittersweet chocolate, chopped

For croissants: Use a sharp chef's knife to cut out triangles with a 2 1/2-inch base and 10-inch sides. Lay each triangle on a lightly floured work surface with the tip facing you. Gently pull the tip toward you; this light stretch adds layers to the fini

Almond cream, recipe follows

1 cup plus 2 tablespoons room temperature unsalted butter

Scant 1/4 cup whole milk

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