Week 134:
RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, GAIL BLAKELY
These croissants are easy to make, and fun for instructing kids who are interested in cooking. They provide a “wow” presentation, and are easily adaptable to other ideas for the filling: cubes of ham and cheese, chocolate bits, butterscotch chips, or a smear of jam. Experiment!
Easy Almond Croissants
Ingredients
For the almond cream (frangipane):
- 3 tablespoons very soft butter
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup almond flour
- 1 tablespoon AP flour
For the egg wash:
- 1 large egg
- 1 teaspoon water
For the croissants:
- 17.25- ounce package of purchased puff pastry (2 sheets)
For finishing:
- ½ cup sliced almonds
- powdered sugar for sprinkling
Instructions
- Preheat the oven to 400F and line a 13x18-inch sheet pan with parchment paper.
For the frangipane (almond cream):
- Combine the butter and sugar in a medium-size bowl; whisk together well. Add the egg and extracts and whisk again
- until smooth. Add the almond flour and stir to combine; add the AP flour and stir again until smooth.
For the egg wash:
- Combine egg and 1 teaspoon water in a small bowl; stir vigorously with a fork until well combined and set aside.
For the croissants:
- Unfold thawed (but still cold) puff pastry on a work surface; using a sharp knife, cut the dough into 3 equal-size rectangle (if using Pepperidge Farm product, that would be right along the creases.
- Cut each rectangle into 2 long triangles, then place all of the triangles with the long end, facing you.
- Cut a small slit at the wide end of each triangle (this will make it easier to roll up pretty-shaped croissants).
- Scoop 2 teaspoons of frangipane onto each triangle and spread the frangipane over the surface of each triangle with a spatula. Add one tablespoon of milk to the leftover frangipane and set aside.
- Starting at the wide end, roll the dough into croissants, spreading the dough apart a bit at the wide end as you start to roll. Repeat this process with the other sheet of puff pastry, then place all of the croissants onto the prepared sheet pan, spacing 1½ inches apart.
- Brush each croissant with the egg wash, lightly but covering all of the exposed surfaces.
- Bake in the preheated oven and bake for 15 minutes, then remove from the oven and brush with the diluted frangipane.
- Sprinkle each croissant with a scant tablespoon of sliced almonds and return them to the oven for another 5-7 minutes or until medium golden brown.
- Remove from the oven and transfer to a cooling rack; allow the croissants to cool for 10 minutes then sprinkle with powdered sugar. Put on your French bakers hat and serve warm or at room temperature.