Quick, yummy and very easy to modify for picky guests such as myself . Dip each croissant into syrup, coating it well without making it soggy. . Thank you for sharing that with us, Taz! Press slivered almonds on top of the almond paste to make sure they stick. Up the speed to medium and mix for 6 more minutes. Place a big dollop of almond mixture in the center of the roll, and roll it up without curling the edges. Make the filling: Combine the sugar, almond meal, vanilla, butter, and egg in a food processor or blender, and blend until creamy. When you are ready to shape the croissants, line 2 or 3 baking trays with baking parchment or silicone paper. They dont bake fresh croissants to make almond croissants. Thanks for sharing the recipe. You know this isnt a real recipe right? Thank you Natasha! Does it matter what type of rum you use? Amazing recipe. Thank you so much for the recipe! Preheat the oven to 350F (180C) and line a cookie sheet with parchment paper. Thanks for stopping by! Transfer to a wire rack and cool to room temperature or just warm. Add the egg and 1 teaspoon almond extract and continue to process until the egg is fully incorporated. Rinsing your hands in cold water before folding will help prevent the butter from melting too quickly, and thats all you really need to know. Thank you for such a yummy recipe. All you need is two high-quality chocolate bars of your choice and the base recipe. Followed instructions with the exception that I added 1 t. almond and a few drops of vanilla to filling and also a little of each to syrup. i wanted to buy some today and make them. Paul hollywood's recipes indicate that croissant pastry uses sugar. You cant start a recipe for croissants with day old croissants. Mix in the butter, and add the eggs one at a time, processing until the mixture is smooth and creamy. Croissants are ubiquitous these days and they can be very disappointing. Im glad you found a new family favorite. Thank you so much for your wonderful review! Can these be frozen after being baked? Hi Natasha, A labour of love but worth it. Continue. Made these before and they are amazing. They came out Perfect ! Love this dressed up version of regular croissants. Repeat the chilling and rolling process twice more, chilling between turns yes, this takes a long time. I made this, but used smaller croissants. Then I just take them out, cook them and theyre amazing . Its kinda like a flour very fine grinded hazelnut. Ive ised it with great success several times. 1 cup/96 grams almond flour cup/113 grams unsalted butter, at room temperature cup/106 grams packed light brown sugar 2 large eggs, at room temperature teaspoon almond extract 3. They would be great for your next Sunday morning breakfast :). You hacked fancy french bakery goods, nice! Bake the croissants for 20 to 25 minutes or . Thought Id use Amaretto instead of rum in keeping with the almond flavor. So simple to make and yet the results are awesome! Read Next: This is the best substitute for black treacle. Yay! Chill dough overnight for at least 8 hours. I hope that helps. Can i use brandy instead of Rum? How to prepare perfect almond croissant recipe paul hollywood, Paul hollywood's fruit rolls can be made ahead then heated up before adding a glossy glaze and citrus icing. We used the big ones from Costco. Has anyone here tried this.Im hoping it wont ruin the taste. Thanks Natasha! Now, working quickly, lay your chilled butter onto a piece of parchment paper. Thats a great idea Lourdes! AAAAAAh This is so cool!! I have tried three recipes, the croissants, the na'an, . This one is a definite keeper!! Add the water and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. Hi Sarah, most almond flours have the peels removed or it will change the consistency and color of your almond flour. I was thinking they would also be wonderful with just almond paste for a filling.. just sayin. If you do an experiment, wed love to know how it goes! 4. The amount of syrup might feel excessive, but its needed to replace the moisture lost in the croissants as they become stale, so be generous when soaking them. I love it! Or should I make a quick trip to the store since these are almond crossiants thank you, Hi Anna, that should work, but I recommend that you chop them up since whole nuts will be too large and probably wont stay on , I did almond it was super yummy, but for anyone wondering if you wake up at 430 am and take out the crossaints to dry it doesnt count as over night , so if its not full overnight , due to lack of time just a longer cook time , and they crisp up nice just a little more chewy . See more ideas about paul hollywood recipes, recipes, british baking. or do they have to be 8 days old? The only thing I should say is, dont let the butter get too warm before you put it in the mixer or else it will become kind of liquidy. am i able to make the syrup and filling the night before and assemble them in the morning? Makes 12 Prep 16-17 hours, including overnight chilling Bake 15 - 20 minutes - 500g strong white bread flour, plus extra for dusting - 10g salt, plus a pinch for the eggwash - 80g caster sugar - 10g instant yeast - 300ml cool water - 300g chilled unsalted butter, preferably a good-quality Normandy butter For a traditional crescent shape, turn the ends in towards each other slightly. Back in the Baking Show tent, Mary and Paul roll up their sleeves, baking the challenges that they set for the bakers in Bread and Desserts weeks of Season 3. Its funny how you asked what we like to serve our guests for breakfast because this question has been on my mind for a week now as we will have family coming over this weekend. Sift the almond flour, add the vanilla extract and rum (optional), and stir to combine. 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. If anyone tried freezing these, please share your results. Thanks! If you like, while still warm, you can add 30g (2 tablespoons) of your favourite liqueur. Credits: I learned to make these from my cousins wife, Katya. Im trying to use up several tubes of the 7 oz Odense almond paste. P.S. 4 Tbsprum(optional, but highly recommended. Hi Natasha, I made these today, they were delicious. Fold the bottom half of the dough up youll be sandwiching the butter between dough (2 layers butter, 3 layers dough). You would have saved me a small fortune at $6 a pop at the bakery, and hubby said these were better than the bakerys. They were perfection! Dust with powdered sugar before serving. Combine the sugar, water, and almond flour in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar. Remove the tops, keeping them paired with their bases. Could I use that instead of almond flour/blanched almonds?? Hello Kim, thanks for your input and suggestion. 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 had 8 croissants and dipped each side once (inside and out), so maybe I could have added a little more? Pinterest. Hope this helps. I so wanted these to be crispy on the outside, but they were soggy. I want desperately to add amaretto or almond extract to the filling but that would make matters worse. Oooh yum! Place the top halves over the bottom halves, then spread the remaining frangipane over the tops of the croissants. Nigel Slater Roast Chicken With a Twist, Nigel Slater Lemon Chicken With a Twist, Hairy Bikers Somerset Chicken With a Twist, Nigel Slater Beef Bourguignon (With a Twist), Tom Kerridge Chilli con Carne With a Twist. I just wanted to say that I tried this recipe after buying these croissants at a bakery overseas and this recipe absolutely brought that same flavor back to my family! , These are amazing, my whole family loved them. Tip the dough out onto a lightly floured surface and shape it into a ball. Transfer to a wire rack and cool to room temperature or just warm. Put each tray inside a clean plastic bag and leave the croissants to rise at cool room temperature (18 24C) until at least doubled in size. i make mine without the syrup if that helps, The article says paddle attachment. Or or a salad recipe isnt a recipe because it doesnt tell how to grow your own vegetables. Im happy to know that you and your family love this recipe. 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: 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. But this is a terrible cook book. Dump your dough onto the work surface and shape it into a ball. Just made these and they have come out soggy under neath, would that be because filling came out or maybe the soaking in sugar and water.. or both anyone else had this problem. Powdered (Confectioners) sugar for dusting, 2 Tbspsugar Wanting to make these again today but my Croissants are about 3 days old but have been covered. Still, the leaked filling browns upon leaking onto pan and is better this way than gloppy inside the croissant. Thank you for sharing the recipe. Welcome to the site Laura, thank you for the great review :). 3. They dont last long around here Hi Karen, Ive never tried freezing them so I cant make a recommendation. Hi Natasha, 8 (one-day-old) medium/large croissants, left at room temp uncovered overnight 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. They even sell day old croissants. Has a yone tried using it with this recipe? After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich. 1. I have not Dottie, that is so great that worked out for you! Cover with plastic wrap and refrigerate for 6-8 hours (or overnight). The croissant should be quite moist, but not soaking wet. Before rolling, hold down the base of your triangle, pulling lightly on the pointed end to stretch it slightly. Place the croissants on baking sheets, giving them space to expand. The original recipe was adapted from Clotildes Almond Croissants. Im so glad you enjoyed this recipe! Please let us know how it goes if you try it. I felt guilty because I didnt know what to do with the excess. When we returned to the US, we werent able to find a bakery that made Parisian style croissants. If you make these night/day before, and want to serve them warm/hot, how would you recommend reheating? Stop in for a pain au chocolat for breakfast or a BLT croissant sandwich . Its like saying pepperoni pizza recipe and they saying, first go to a restaurant and buy a pizza. Thank you for the wonderful review! Preheat the oven to 400F. 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. Add in the eggs one by one, and process on high speed until creamy and fluffy. Easy Almond Croissant Recipe Paul Hollywood And, now we've got the full listing of eats and. Sounds great! Hi Jess, we use C&H powdered sugar but you can also make your own powdered sugar. Wow, what a great idea! Learn more Natasha's top tips to unleash your inner chef! Before rolling, hold down the wide base of the triangle and gently tug the opposite thin end to cause a slight tension in the dough. These almond croissants were delicious and easy to make. I made them for my Grammy 5 years ago and she still asks me to make them for her several times a year! Thank you for this awesome recipe, Youre welcome Diane! Place the ground almonds, butter, sugar. Make a well in the flour and pour in the liquid. And it seems strange using the rum, does it really make them a lot nicer and can you taste the rum? Every now and then Ill thrown in a typo, but I definitely proof read Anyway, youre awesome and Im glad you enjoyed the recipe! Now, add your salt and sugar on one side of the bowl, with your yeast on the other. Homemade biscuits with cranberries: go get a biscuit from the store, cut it open, and put cranberries inside. . Heres what one of our readers wrote I bought fresh croissants and put them in the oven at 170 for 13 minutes this made them not as soft then I followed the rest of the recipe and it turned it great! I hope that helps. Thanks! Hello Annah, I have this Almond Croissant Recipe. When I was looking for recipes to make these I came across an article..almond croissants were originated because french bakers needed to dress up old pasteries..and this the well beloved almond croissant. If I make them the night before, is it best to refrigerate or leave them out? Spread about 2 Tbsp of almond filling on the bottom half of each croissant. Thank you so much! Step 3 Beat together butter, remaining 2 tablespoons sugar,. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! By the way, the filling was delicious! . Today. You can use 1 tsp Vanilla extract instead). I was disappointed. Turn the mixer on low-medium speed to gently combine the ingredients for 1 minute. Assembling your French Almond Croissants: Credits: I learned to make these from my cousins wife, Katya. Theyre my usual subs for cakes and muffins. (We used our trusty Kenwood) Add the water and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. My almond filling was a little runny, so I added a bit of additional flour, and they turned out golden and beautiful Thanks for yet another new favourite, Natasha! Will make it again. Now make the almond paste/frangipane. LOL! These are amazing! God bless you too!! Preheat the oven to 200C/400F/Gas 6. The dough should be fairly stiff. Todays recipe is one close to my heart croissants. Im planning on attempting this tomorrow morning. White Chocolate & Raspberry Bread & Butter Pudding . To make the sugar syrup, place the water and sugar in a heavy-based pan over a low heat until the sugar has dissolved. I was disappointed to see that I had to buy the croissants. I hope you like it! Thank you so much for pointing that out! NEW YORK TIMES BESTSELLER! rectangle on a piece of waxed paper. Mix until well incorporated, then blend in the butter. I suggest arranging them on a wire rack and letting them sit uncovered at room temperature as long as you can to dry them out a little before using. Dissolve the yeast in the warm water for 5 minutes. 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). I rating these a 3 star because although it is a tasty pastry they are only reminiscent of a true ALMOND croissant. Im trying to come up with something for Mothers Day. Thanks for your clear, easy recipe. Add the egg and almond extract and beat again until you get a thick paste. Leave a Private Note on this recipe and see it here. I think dark rum would work well. Hi Natasha, they were soft after dipping in the sugar syrup. The recipe can be cut in half for a smaller crowd. Put the dough on a floured work surface, rolling it into an (approximately) 42 cm long and 30 cm wide rectangle, roughly 7 mm thick. Arrange the croissants on a baking dish, cut side up. Paul teamed up with Stohrer's head baker, Jeffrey Cagnes, in Paris to make a giant edible Eiffel Tower made of fresh eclairs and chocolate fondant icing. Prep: 16-17 hours, including overnight chilling Once you have cut the first triangle, you can use it as a template for the rest. The pastries are best within an hour or two of baking. Thats just practice I think. hazelnut meal works great! In which case, I could probably cut the syrup recipe in half as I still had a lot of syrup leftover. What do I do with the left lover filling? Now get baking! Thanks for the recipes. If using almond meal or almond flour: In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup sugar, 1 cup almond meal and 1/8 tsp salt. Taken from Paul Hollywoods How to Bake, published by Bloomsbury Photograph Peter Cassidy, Terms & Conditions | Privacy Policy | Cookies, Makes: 12 In the bowl of a food processor, combine the toasted almonds, flour, brown sugar, and salt. I hope youll find more new favorites on the site. Jun 8, 2019 - Explore carina cunningham's board "paul hollywood recipes" on Pinterest. These look SOOO delicious and I havent even tried them yet! Read Next: What do Americans eat at Christmas? So does that mean only use 1tsp of vanilla or 4 tsp of vanilla? I was wondering though, I dont see almond extract in this recipe, does it not really go in? I bought fresh croissants and put them in the oven at 170 for 13 minutes this made them not as soft then I followed the rest of the recipe and it turned it great! You are welcome Tanya, Im so glad you liked it . Hi Sarah, I havent seen that happen with fully cooked croissants. Buckle in, kids, were about to get going. Or should I just stick with the vanilla extract? Pinterest. 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. Im so happy you and your friends loved it . I appreciate that level of accuracy. Thanks for the warning Marina, I do like Nutella :). This will be my go to dessert at least for the whole month Sorry body for the gainning pounds. The recipe works best with day old croissants which arent as soft but it will still work with fresher ones. pls do you have a recipe for croissants? Your dough should be rather stiff this is okay. Hi natasha, do you think i could assemble these a hour or 2 ahead of time and just pop them in the oven later? 04.05.2014 - It's National Croissant Day, so here is Bake Off king Paul Hollywood's delicious recipe. Add the salt and sugar to one side of the bowl and the yeast to the other. 10. Flatten the butter to a rectangle, about 40 x 19cm, by bashing it with a rolling pin. Youre welcome! She served them with breakfast alongside a hot latte. What a great recipe! I know, such a small world Love your blog! I used scratch made croissants and they all came out perfectly! You are welcome Lina, Im glad you like the recipe :). To make frangipane mixture, cream butter and sugar in a food processor. 1. Are they breakfast style with eggs, bacon, ? First, add your flour to a mixing bowl (with a dough hook attachment). There are some states where it is sold in grocery stores, but in Idaho I can only get it at the liquor store. Sounds like you have awesome Christmas Tradition to look forward to! Put your butter on the dough so it covers the bottom 2/3 of your dough. Do you think some Kahlua liquor would taste good in this recipe? Your dough now needs to be left in the fridge for 8 hours, or overnight, to rest and rise slightly. We have a bakery that sells these but its sooooo far away. Measure 300ml cold water into a jug, add the yeast and stir. Grease an 18 cm loose-bottomed round cake tin and line it with baking paper. Made these for my family this weekend. FREE BONUS: 5 Secrets to Be a Better Cook! Brush the top of the croissants with simple syrup and top with more almond paste. Would you be able to use freshly baked croissants for this recipe? You are definitely welcome to make your own croissants if you prefer. This post may contain affiliate links. 2014/08/30 - Almond croissant from Paul Hollywood's croissant recipe. Now, this is not Paul Hollywoods Croissant recipe its my own adapted recipe! I gave this recipe to Katya I use melted butter and blend the ingredients together, much easier to spread . 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. My favorite thing to serve guests for breakfast has to be homemade panini sandwiches. Once all of the milk is added, turn the mixer up to medium speed and beat the dough for at least 5 full minutes. Follow that up with a small dollop of Nutella (and maybe some orange zest while youre at it), and youve got an indulgent, homemade version of the classic pain au chocolat. Turn up the heat and boil rapidly for 3 minutes. Does that mean i used too much sytrup? These were amazing! You can absolutely make the syrup in advance and leave it at room temp and you can pre-slice the croissants. I was hoping that your recipe would help me with this. If you like Nutella, try putting Nutella & bananas inside before popping it in the oven you might possibly die! It should smell bread-like. I havent experimented but I imagine it would taste just as good! Yep! Hello Donna, I think thats a good idea. I love this recipe! They should be moist but not soaking well. 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. 2. This will be the almond paste. Just made it today and its awesome! Now, before we get into it, a warning croissants are all about precision and preparation. In a bowl, combine 1 egg, 3/4 cup butter, and 1/2 tsp almond extract. Good to. Now, onto the recipe! Couldnt find the brand and couldnt justify the price of experimenting with a different brand. Mix until well incorporated, then blend in the butter. I added about 1/2 1 tsp of almond extract and it was the best! Continue to mix on low speed for 20 minutes. Its good, but the original recipe calls for almond extract and for me, thats one ingredient that cant be left out! Its too much for 8 croissants. Assemble: Arrange a rack in the upper third of the oven and heat to 350 degrees. These were amazing to enjoy on a Sunday morning. Super easy and delicious. Now every time I go into a bakery and see them, I want one, but I stop and think, nah, I can make that at home ;)! Theyre like $3.50 for one regular size one at Starbucks here! these look amazing! Add teaspoon almond extract (if using), and stir to combine. Thank you for sharing that with us! They taste just like bakery almond croissants. They are good but I am trying to make them taste like what I get from Wholefoods or Starbucks in the morning Also there was just way too much almond cream left over and I think the recipe needs to be adjusted for that. Love doing DIY and renovating my house. You will now have a sandwich of two layers of butter and three of dough. Great job Lina, thanks for sharing your review . Can you use hazelnuts on top instead ? I never realized that this is how bakeries could reuse their stale croissants clever;) Serve warm or at room temperature. James Martin Chicken Kiev with a twist. Sections of the sugar glaze that broke away from the . Just made these with mini croissants and they turned out great! Juice of 1 small lemon. Ive also used the filling to make stuffed French Toast, topped with sliced almonds and that was pretty darn good too. Because the base of this recipe is almond meal, I do not add almond extract, however if you wanted to add a splash, it would not hurt. Hi Cathie, you definitely want just a quick dip since croissants absorb liquid easily. Will definitely use again and again! The danishes turned out so highly addictive that I just cant stop eating it!!! In a medium bowl, combine the butter and brown sugar, and beat with a silicone spatula or wooden spoon until the mixture is light and creamy, about 2 minutes. OMG! Im glad you enjoyed it, Judy. Place the top halves on and spread about 1 Tbsp of almond filling over the top. The Kahlua liquor added a subtle coffee flavor that added to the overall perfection-thank you! Get out a rimmed baking sheet (large enough to hold all 6 croissants) and set it aside. Add the flour, sugar, salt, and yeast. Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. Got all the ingredients ,except the rum. Hi Lori, to be honest, I havent tried that so Im not sure how it would affect the texture. My husband thought i was crazy even asking this question and neither one of us noticed that the recipe called for 8 one day old croissants. 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. Now starting at the thick end of the triangle, roll up into a croissant. Youre much welcome Im glad you enjoyed it! Tanya, thank you for such a rave review, Im so glad to hear that . Cook, stirring frequently, until golden brown and toasty smelling, 5 to 8 minutes. 04.05.2014 - It's National Croissant Day, so here is Bake Off king Paul Hollywood's delicious recipe. !1, Youre so welcome, Peggy! Im so happy you enjoyed this recipe, Violeta!! Spread it evenly over the top of the croissants. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy with a frosting-like consistency. In the bowl of a stand mixer, combine the flour, salt, and sugar. Great question, Carol. Just made these after wanting to for months what a delicious and easy recipe!