Ingredients Required: Almond Croissant
Ingredient
Quantity
1.
Pate Croissant
1 Piece
2.
Almond Paste
3 ounces
3.
Egg Wash
as needed
4.
Fondant Icing
2 ounces
5.
Sliced Almonds (Raw)
4 ounces
Preparation Instructions: Almond Croissant
function showprep()
{
free.style.display="none";
prep.style.display="";
window.frame_count.location.href='adpan5.shtml';
};
Click to view Instructions (5 samples remain)
Process
Instructions
1. Roll
Roll out the finished piece of cold croissant dough to a size of 12" by 18". Using a French knife cut down the center into two strips (long ways). Stack one strip on top of the other and align them.
2. Cut
Starting at one end - cut the two strips at an angle - discard the scrap. Try to minimize the scrap. Cut the triangles about 4 inches wide - they should weigh 2½ - 3 ounces. Each strip should produce six triangles.
3. Stack
Stack the triangles back onto the tray, cover tight and chill for an hour. Divide the almond paste into the correct number of pieces - so there is one piece per croissant. Roll the almond paste between your palms to roll it into a cigarette shape.
4. Shape
The triangles should be longer than they are wide. Stretch the triangle in your hands to lengthen it more. Set it down onto the table in front of you and have the small tip pointed towards yourself. Place one piece of almond paste at the far edge of the triangle, fold over a small amount of dough and begin rolling the croissant towards you. Grab the tip and stretch it as you roll to keep the croissant tight.
5. Stack
Stack the rolled croissants back onto the work tray and chill.
6. Twist
Stretch the croissant to lengthen it slightly, before twisting the tips down onto each other. Press them together firmly as you place the croissant onto the baking pan. Be sure the tip of the rolled croissant that comes around must be in the right direction and tucked under the body of the croissant.
7. Egg wash
Arrange on baking paper. Brush top and sides liberally with egg wash. Proof until doubles in size. Bake @ 400°(F) until golden brown.(12-15 minutes) Cool 30 minutes.
8. Garnish
Warm the fondant and drizzle it over the tops of the croissants. Sprinkle the sliced almonds on top of the rolls. Return to a hot oven just briefly to slightly toast the almonds.
Additional Comments:
Can be frozen before proofing. Cover well.
Ingredient
Quantity
1.
Pate Croissant
1 Piece
2.
Almond Paste
3 ounces
3.
Egg Wash
as needed
4.
Fondant Icing
2 ounces
5.
Sliced Almonds (Raw)
4 ounces
Preparation Instructions: Almond Croissant
function showprep()
{
free.style.display="none";
prep.style.display="";
window.frame_count.location.href='adpan5.shtml';
};
Click to view Instructions (5 samples remain)
Process
Instructions
1. Roll
Roll out the finished piece of cold croissant dough to a size of 12" by 18". Using a French knife cut down the center into two strips (long ways). Stack one strip on top of the other and align them.
2. Cut
Starting at one end - cut the two strips at an angle - discard the scrap. Try to minimize the scrap. Cut the triangles about 4 inches wide - they should weigh 2½ - 3 ounces. Each strip should produce six triangles.
3. Stack
Stack the triangles back onto the tray, cover tight and chill for an hour. Divide the almond paste into the correct number of pieces - so there is one piece per croissant. Roll the almond paste between your palms to roll it into a cigarette shape.
4. Shape
The triangles should be longer than they are wide. Stretch the triangle in your hands to lengthen it more. Set it down onto the table in front of you and have the small tip pointed towards yourself. Place one piece of almond paste at the far edge of the triangle, fold over a small amount of dough and begin rolling the croissant towards you. Grab the tip and stretch it as you roll to keep the croissant tight.
5. Stack
Stack the rolled croissants back onto the work tray and chill.
6. Twist
Stretch the croissant to lengthen it slightly, before twisting the tips down onto each other. Press them together firmly as you place the croissant onto the baking pan. Be sure the tip of the rolled croissant that comes around must be in the right direction and tucked under the body of the croissant.
7. Egg wash
Arrange on baking paper. Brush top and sides liberally with egg wash. Proof until doubles in size. Bake @ 400°(F) until golden brown.(12-15 minutes) Cool 30 minutes.
8. Garnish
Warm the fondant and drizzle it over the tops of the croissants. Sprinkle the sliced almonds on top of the rolls. Return to a hot oven just briefly to slightly toast the almonds.
Additional Comments:
Can be frozen before proofing. Cover well.
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