Sunday, 7 May 2017

Coffee & Croissants

Diet starts Monday croissants...

Not all croissants are made equal. Shop bought one's are nice enough; but after you make your own you won't want to buy them again. The difference is in the filling - at home you can cram them full of anything and everything you want; nutella, dark chocolate, marzipan or cheese - and lots of it.

Really easy to make but they look so impressive stacked up for brunch. It would be really nice to make for someone's birthday I think, or like me, at the weekend when there's a bit more time to enjoy them.

If you want to make them then grab a pack of pre-roll croissants. Of course you can make them if you want from scratch but I'm lazy so I would never do that (perish the thought haha). I tried glazing them in two ways; with milk and with slightly cooled melted butter. Melted butter was the best tasting so I would strongly recommend it. Lets pre-heat the oven to 180 degrees (I put mine at 170 as it's fan assisted and very enthusiastic) and get started...

First crack open the croissants. Yes, this is as satisfying as it looks:

To make Almond Croissants:

Toast the almonds in a dry pan and cut the marzipan into 1cm wide strips.

When the almonds are nicely browned tip them out of the pan so they don't cook further in the pans residual heat.

Wait for the almonds to cool and then lay the marzipan and almonds over the dough.

Roll up and brush with the melted butter. Don't worry if they roll up a bit drunken looking, as soon as puff up they will look great.

To make Dark Chocolate Croissants:

Use whatever you like; chocolate, nutella or sweets! I used dark chocolate and minstrels because in an amazing show of willpower I managed to not eat a whole packet of them at once. Incredible, I know haha.  Lay out the dough and wedge a few squares of chocolate/minstrels/a thick spread of nutella on the dough before rolling it up and brushing with butter.

To make Camembert Croissants:

I'm sure you're used to the drill now...cut two large wedges of cheese and lay them facing one another so you have one thick layer. It should look like this:

Then wrap and brush with butter.

Bake for 15-20 minutes; until they are crisp on the outside and baked in the middle.

The great thing about making these at home is that you can put so much filling inside. So lovely to rip into a pool of liquid chocolate rather than a half-hearted piped stripe, don't you think?

Until next time,



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