Yep! If you make these night/day before, and want to serve them warm/hot, how would you recommend reheating? Thanks for sharing your recipe. Also, and I know Im being nit-picky here, but your recipe was complete and had no glaring errors in grammar and spelling like so many I have looked at. Thank you so much for your wonderful review! Todays recipe is one close to my heart croissants. 1. So I wanted to try these and see if I could have them at home and oh my gosh these were just like the bakery! Will make it again. Very tastynice breakfast treat. Put the dough on a lightly floured surface and roll out to a rectangle, a little more than 42cm long and 30cm wide; it should be about 7mm thick. I am new to baking so its been a fun learning experience. , This looks yummy! Have you tried with vanilla? Sprinkle with sliced almonds. Theyre my usual subs for cakes and muffins. Then blend in the 2 1/2 cups almond flour, 1 1/2 cups powdered sugar, and 1 tsp corn starch. Thank you very much for your easy recepie ..French almont Croissants. Hi Dottie, they should be perfectly fine to use once defrosted. Add the water and mix with your hand for around 8-10 minutes, the dough should be stiff. 1 tablespoon all-purpose flour 3 oz unsalted butter cup powder sugar 1 large egg 1 teaspoon almond extract Topping 1 cup sliced almond Powder sugar Instructions Allow butter to soften at room temperature. . These almond croissants were delicious and easy to make. HI Alina, we use it primarily for these croissants. Vanilla will work. It should smell bread-like. But I think almond extract must be missing and I agree with others that they can be a bit soggy and liberal brushing of the syrup would be a better choice (at least if you are using costco croissants left out in the box. Jul 31, 2017 - This Pin was discovered by Rianne B. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Thank you Natasha. Then I just take them out, cook them and theyre amazing. A pear tart with almond filling Mmmmm . but none of these affected the goodness. 4. Preheat oven to 350F and line a cookie sheet with parchment paper or silpat. I also used a pastry brush to put the rum/sugar mixture on. Add in the eggs one by one, and process on high speed until creamy and fluffy. That makes our first subsection the most important by far, so pay attention to and honour the mise en place. Ok, awesome! Masterclass: Part 2. Natasha, The almond filling was spot on. Use a pastry brush to soak the cut sides of the croissant halves liberally with the rum syrup. Natasha I been following this recipe for the past 3 years. 150g all-purpose flour 50g unsalted butter, cold and cut into cubes 7g instant yeast 1 1/2 tsp salt 2 TBS sugar 150ml cool water (or if you have yeast that needs to be activated, 60ml warm water and 90ml cool water) 150ml whole milk 200g block of unsalted butter 1 large egg, beaten with 1 TBS milk, to glaze Directions: Im happy to hear everyone enjoys the recipe! Would these be OK to freeze? Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Just made them; came out great, but I will be adding some almond paste to the next batch. Im trying to use up several tubes of the 7 oz Odense almond paste. Cover your sheets and croissants with a clean plastic bag and allow them to rise at room temperature (18-24 C) until at least doubled in size, roughly 2 hours. Instructions. Chouxnuts . They are totally amazing and theres nothing like a warm one out of the oven! Im so happy you enjoyed that. Thank you for the recipe. Next, take a puff pastry sheet and cut it into the shape of a triangle. Trying now, thank you for the quick response! Or bake, then freeze, then reheat? Thank you for sharing that with us! Thanks. While the dough hook mixes, add in 20 grams of the butter. Line a cookie sheet with parchment paper. 1 stick (8 Tbsp) unsaltedbutter, room temp, sliced All of your recipes are so awesome, and easy to follow! Add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, and mix again until well blended. Dump your dough onto the work surface and shape it into a ball. Thanks for stopping by! You are definitely welcome to make your own croissants if you prefer. these look amazing and i want to try them. When you dip the croissant in the syrup is it only the cut edge or all sides of the roll? Put the dough back into the plastic bag and chill for another hour. In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. But, made well, there is nothing better than a warm croissant. I want to take to work, but dont have much time in the morning. When we returned to the US, we werent able to find a bakery that made Parisian style croissants. I also used ground Hazelnuts for the cream and shaved almonds, turned out yummy, Mmmm! When the yeast mixture is nice and foamy, add it into the flour mix and start to combine it with a dough hook on low speed. Added the extract and it was so good! Maybe a bit sweet, but very good none the less. Press slivered almonds on top of the almond paste to make sure they stick. 1. . God bless what youre doing and keep it up! Taken from Paul Hollywoods How to Bake, published by Bloomsbury Photograph Peter Cassidy, Terms & Conditions | Privacy Policy | Cookies, Makes: 12 Make the syrup: In a small saucepan, combine the sugar, rum and cup/80 milliliters water in a small saucepan and heat over medium, stirring just until the sugar dissolves. Make the frangipane: Place the almond flour in a medium skillet and set over medium heat. Thakyou for the wonderful recipe . A few things I noticed: I had the perfect amount of almond cream but ended up with a fair amount of leftover syrup. :-)). Otherwise they are delicious. 3. Fold the top, exposed section of dough, cutting off the exposed butter without cutting the dough. The dough should be fairly stiff. Just made it today and its awesome! Make a well in the flour and pour in the liquid. Now gently cut off the exposed bit of butter, without going through the dough, and put it on the top of the dough you have just folded down. Juice of 1 small lemon. Im so glad you enjoyed that! If I make them the night before, is it best to refrigerate or leave them out? For the uninformed, mise en place is a French term that literally translates to, everything in its place. It is a staple in every professional kitchen that Ive ever worked in, and its drastically improved the quality of my work and home cooking by leagues. The crucial thing is neatness when adding the rolled out butter. Zuppa Toscana Olive Garden Copycat (VIDEO), Almond Croissants Recipe (French Bakery Style), 8 (one-day-old) medium/large croissants, left at room temp uncovered overnight, Powdered (Confectioners) sugar for dusting, 4 Tbsprum(optional, but highly recommended. Do you freeze them before baking? We have a bakery that sells these but its sooooo far away. Once you have cut the first triangle, you can use it as a template for the rest. Just brush the croissants with the syrup and dont dip them so they wont get soggy. Im so inspired reading your review. Cut the rectangle into 2 strips, then cut triangles along the length of each strip, roughly 12 cm wide at the base and 15 cm high (middle of the base to tip). I may try leaving out one egg, maybe even dropping down butter. Wow! Hi Donna! I thought Id mention this easy solution in case anyone else experiences that issue! Bakeries use day-old croissants to make them as well. I googled the difference and it seems they are pretty much the same thing. Still, the leaked filling browns upon leaking onto pan and is better this way than gloppy inside the croissant. Home Paul Hollywood Croissants, Almond & Chocolate. Paul Hollywood croissants are light, flaky, and absolutely delicious. Thanks Natasha! Follow you and save many of your recipes. For the Almond Croissants? OMG! Theyre not technically difficult to make, but your temperatures and speed will make a major difference in the quality that you get out of this recipe. I make them during the holidays as gifts to my friends, they all look forward to having them on Christmas morning at their doorstep, since I deliver them at midnight. Im glad you found a new family favorite. 1/4 teaspoon almond flavor. And if i had no choice but to buy fresh crossiants and need to make them before they r about day old does the pre baking them in the oven method work well r are there other options?? A warm, crunchy croissant with some nice coffee is about as good as breakfast can get. Hi Jeanette, I will have to post a recipe for making homemade croissants one of these days, but the purpose of this recipe is to re-create the bakery treat called almond croissants and show people how easy they are to make at home without paying the high price tag at bakeries. I have dark rum on hand. Just to update you absolutely loved these! Add the eggs, one at a time, whisking vigorously until pale and fluffy. Pinterest. I would reheat them by placing them in the oven for 10 minutes at 200F. Instructions. From classic cakes like Victoria Sandwich and Chocolate Fudge . And I love how the recipe is so easy yet so tasty, Thats fantastic! Hi Debbie, I imagine that will work. Hubby said he now didnt want to have the ones from French Bakery anymore (and he is picky! I hope you love these! Using smaller croissants would require less almond cream. Place the top halves on and spread about 1 Tbsp of almond filling over the top. Weigh out the ingredients. I skipped the sliced almonds and the powdered sugar but still came out well. The BEST almond croissant recipe! I would say 4-4.5/5 stars. Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. They were perfection! When we were in Paris, we had croissants exactly like these. Yes, must be! Top with almond slivers, drizzling with honey to help them stick. Every now and then Ill thrown in a typo, but I definitely proof read Anyway, youre awesome and Im glad you enjoyed the recipe! Do a quick google search of how to make almond flour its very simple to do. Lightly whisk the egg with a pinch of salt to make an egg wash. Brush the top and sides of the croissants with the eggwash. That's a paul hollywood handshake croissant. Any suggestions on how to make them crispier would be greatly appreciated. Im planning on attempting this tomorrow morning. I made these exactly as your recipe and wouldnt change a thing. I was thinking they would also be wonderful with just almond paste for a filling.. just sayin. A labour of love but worth it. Sift the almond flour, add the vanilla extract and rum (optional), and stir to combine. Could I use that instead of almond flour/blanched almonds?? Its a keeper! The hazelnut croissants tasted really great with coffee! Jan 22, 2018 - These buttery and flaky almond croissants are made from scratch, including the almond paste inside each pastry. Regarding the cream it can really vary depending on the size of your croissants. Im not sure how to fix that without proportionally adding a little more of the other ingredients. Ill make sure to try that one next time. On your still-floured work surface, roll your dough into a rectangle, roughly 60 cm X 20 cm, roughly 1 cm thick. Lucky for you, I held onto the recipe! Not so sweet that you have to worry about your blood sugar! Then I just slid the toothpicks out after they had cooled. These are now my favorite things for breakfast now. You know this isnt a real recipe right? I bought them at Costco. I just made these using Costco croissants and I will never go to the French bakery again! 04.05.2014 - It's National Croissant Day, so here is Bake Off king Paul Hollywood's delicious recipe. Hi Natasha! hazelnut meal works great! Lightly whisk your egg, adding a pinch (~2 grams) salt. Recent disneyland 8 hours ago menus revealed for festival of holidays at disneyland resort 9 hours ago getting on a popular disneyland ride just got a little easier 1 day ago . I tried these at my friends house and they were so good that I have to make them myself now! Read Next: Yorkshire Fishcake Three Twists. Want to make them for breakfast for my husband and I x. I havent tried that, just make sure to taste the syrup before using it to make sure its not overpowering. Roll the dough starting from the wide section towards the tip. Put the excess butter on top of the dough you just folded. There arent any notes yet. I hope I dont sound like Im second guessing this recipe, I just want to be 100% sure! Thank you soo much for sharing it with us! Thank you for sharing that with us. However, I have not tested that to advise. Just trying to clarify for others, use reg sized croissants, not minis. Thank you! If you really want to get fancy, you could make a hazelnut version of the above almond paste, (just sub out hazelnut oil for the extract and hazelnut flour for almond flour). Ive made this several times and received rave reviews. Hello Annah, I have this Almond Croissant Recipe. They are really good. Thank you so much for pointing that out! And it seems strange using the rum, does it really make them a lot nicer and can you taste the rum? If anyone tried freezing these, please share your results. I love it! Hi Jane, I havent had that issue make sure to dip quickly in the syrup if you over soak, they can seem somewhat soggy. Thank you so much for sharing some tips and suggestions. Hi Emily, a few of my readers mentioned using Amaretto in place of rum! know that it trued out great! She also makes this really shiny glaze that she puts on top of the pastries but I dont. Im trying to come up with something for Mothers Day. Whisk in the almond extract, then add the flour, salt and toasted almond flour, and whisk until smooth and satiny. Im so glad to hear that! Add teaspoon almond extract (if using), and stir to combine. Thank you for sharing that amazing review! What rum would you suggest if using it. Just dip it once on each side. Bought some rum essence, do you know or does anyone know whether this would work just as well? Thats just practice I think. Put to one side. Or in the fridge? These look SOOO delicious and I havent even tried them yet! Pinterest. These are honestly better than any I have ever bought in an independent or store bakery. Before completing step 7 of Pauls recipe (the rolling), drop 1 heaping tablespoon of your almond paste in the middle of the large end of your triangles and complete as usual. I added Amaretto liqueur instead of rum. Place the ground almonds, butter, sugar. This is my second time making these. Made these before and they are amazing. Touch . i wanted to buy some today and make them. You are very welcome, Andrew. . Whether youre new to baking or a veteran, mise en place is the most important thing you can do to make quality food. These are amazing! I never realized that this is how bakeries could reuse their stale croissants clever;) they look amazing. Im so happy you discovered this recipe! P.S. The flavor difference will be significant using vanilla extract and not rum. That is awesome, Karin! The blackened ends are approach burnt, perhaps due to the addition of sugar before being placed in the oven. Can these be frozen after being baked? Thank you for developing this recipe!! Dust with flour and place in a clean plastic bag to chill in your fridge for 1 hour. Author: Paul Hollywood Recipe type: Pastry Cuisine: French Serves: 5 oz Ingredients 300g/10oz plain flour = 1 cups pinch salt 50g/1oz butter, chilled and cut into cubes = 1 oz = 2 TBS so a scant 4 TBS 120g/4oz butter, frozen = 9 TBS Instructions Mix the flour and salt together in a bowl. I was disappointed to see that I had to buy the croissants. Its so great when we can find a family favorite! Thank you so much for this easy to make, inexpensive and great tasting almond croissants recipe! We used the big ones from Costco. or do they have to be 8 days old? Warm the mixing bowl under running hot water for ten seconds. Used vanilla extract instead of rum & my egg subs (1/4 cup of greek yoghurt + 1 tablespoon arrowroot powder) instead of the eggs but they turned out amazing! Step 3 Beat together butter, remaining 2 tablespoons sugar,. 500 grams strong white bread flour, with extra for dusting (, 10 grams salt, plus ~2 grams for the eggwash (AKAa pinch). And they werent overly sweet either, just right. So helpful, we appreciate it. You can use 1 tsp Vanilla extract instead) I hope that helps. Bought the croissant today as I have a hard time going to stores , can I freeze them and when they thaw do I have to wait a additional day to set them out so they can go stale ? You can use the first one as a guide if needed for the rest. There are several tutorials online like this one. You are welcome Lina, Im glad you like the recipe :). They even sell day old croissants. Thats so wonderful to hear! Youre welcome! I make heaps of these and wrap them in parchment paper, cling wrap and into a zip lock bag. Thanks for your clear, easy recipe. First, add your flour to a mixing bowl (with a dough hook attachment). But I am 17, and if I can bake this, then you can too! Oh Im so happy you liked the croissants! Also, a quick dip is sufficient letting it sit and soak can result in a soggy croissant. And I almost never bake, so I was worried I might screw them up. How can I change the recipe from almond to a chocolate croissant? Its also important to keep everything cool as you work, including your hands. Rum simple syrup and toasted almond cream both quick and easy to assemble are all you need to transform stale homemade or store-bought croissants into deliciously sweet and fragrant pastries. Cut each croissant into 2 halves, horizontally. obviously i have to use vanilla. I have almond flour for recipe part but for nuts I only have walnuts , and hazelnuts. I told her too much water syrup was prepared and one could probably get away easily using half. READ NEXT: Get your chocolate Cracknell recipe. Place the top halves on and spread about 1 Tbsp of almond filling over the top. Thanks for sharing that with us, Molly. Does that mean i used too much sytrup? Hi Belle, rum is usually sold in liquor stores. The ultimate baking book from internationally beloved baker Paul Hollywood, judge of The Great British Baking Show. For the syrup can you use Amaretto instead? Add the water and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. Hi Natasha, Oh la laaaa! Assembling your French Almond Croissants: Credits: I learned to make these from my cousins wife, Katya. Thank you! hi Natasha! 7. After spending a month in France, I have been craving these. Add water and mix at a slow speed for roughly 2 minutes. Youre very welcome, Mila. Im so happy you enjoyed that. These are soooo good! Also, my aunt is a pastry chef who studied in France. Made these for breakfast. If the mixture feels at all dry, add the reserved water in very small amounts as needed. Thanks for your wonderful review and comments, Chloe. Put the dough back in the plastic bag and chill in the fridge for an hour to harden the butter. Put 450g/15 1/2oz of the flour into a large bowl and add the butter. pls i mean regular croissants not almond croissants. Line a cookie sheet with parchment paper. We are so happy you're here. In the large bowl of a stand mixer (or in a large bowl) fitted with the paddle attachment, combine the remaining sugar, salt, melted butter, milk and the yeast mixture and mix on medium speed until combined. Hi Lori, to be honest, I havent tried that so Im not sure how it would affect the texture. They should be golden brown; cool them on a wire rack. I did switch the vanilla extract for almond extract, and put 2 drops of almond extract in the filling mixture. Subscribe now for full access. 1. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp. Please let us know how it goes if you try it. Jun 8, 2019 - Explore carina cunningham's board "paul hollywood recipes" on Pinterest. I added almond, and vanilla extract to the filling, and they tasted fantastic. It still worked out perfect for taste and texture! This time fold up one-third of the dough and then fold the top third down on top to make a neat square to make a neat square. Dust with powdered sugar before serving. Take off the heat. Brush the rolls with the egg yolk, then place one raisin in the center of each spiral (two raisins per roll). Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. Im so happy you enjoyed that. Touch device users . These are best served the same day they are made. Put the butter between 2 sheets of baking parchment. Paul hollywood's recipes indicate that croissant pastry uses sugar. I let mine sit out uncovered overnight from Costco and it works well.