MAKING FRESH ALMOND CROISSANTS FROM SCRATCH!

Making croissants from scratch may seem intimidating but in all honesty, it isn’t that complicated, croissants are mainly a work of patience. Almond croissants are mad with stale croissants dipped in sweet syrup and filled with cream, and I personally find them too sweet. That’s why I created this recipe to make croissants almond-flavored when they are straight out of the oven. INGREDIENTS (10 CROISSANTS): Croissant:  230g, 1 cup, milk 50g, 1/4 cup, caster sugar 20g, 2 tbsp, fresh yeast 25g, 1/2 oz, unsalted butter  400g, 3 1/4 cups, all-purpose flour 225g, 4 oz, unsalted butter Filling: 180g, 7 oz marzipan  50g, 1/2 cup, almond meal 1 shot amaretto Topping: 1 egg 30g, 6 tbsp, heavy cream  2 handfuls, flaked almonds 1 tbsp, powdered sugar  PREPARATION:‍ 1- Heat up the milk until it becomes lukewarm, then add the caster sugar, yeast, sugar, and 25g of butter. Let sit for 10 mins.‍ 2- In a large bowl place the flour and pour the milk preparation. Mix until you are able to shape a dough, knead for about 10 minutes. Cover the dough with a towel and let it rest for 30 minutes.‍ 3- Meanwhile, place the butter in a  25 x 25 cm, 10 x10 inches, zip bag. With a rolling pin smooth the butter in the bag until the butter reaches all the side of the bag. Place the bag in the fridge. ‍ 4- Once the dough has rested, much it to realize the gas and knead it for another 2 minutes. Roll it to a rectangle of 50 x 40 cm, 20 x 16 inches. Remove the butter from the zip bag and place the butter in the center of the rectangle. Fold the edged of the dough above the butter to fully cover the butter.‍ 5- Roll out to 25 x 50 cm, 10 x 20 inches, fold the left third towards the center of the rectangle and fold the right third towards the center of the rectangle above the section that has just been folded. Rotate 90 degrees and refrigerate 30 minutes. Repeat this 5 more times. ‍ Tip: folding the layers of butter is what is going to create a nice layered push pastry, make sure that the butter is always cold so that it doesn’t incorporate itself into the dough. ‍ 6- Once the dough had been folded for a total of six times, roll it out to a rectangle of about 0.3 cm, 1/8 inches of thickness, 25 x 50 cm, 10 x 20 inches.‍ 7- Cut the dough into long, skinny triangles, about 8cm, 3.5 inches at the wide end, and create an indent on the opposite end of the triangle. ‍ 8- Place a small log of marzipan (about the volume of a walnut shell) on the wide end. Roll from the wide end to the pointed end divided by the end, spreading and tucking the two points under the croissant.‍ 9- Place the croissants on a parchment-lined baking sheet, not spreading them to close as they will grow. In a bowl mix the cream and egg and brush each of the croissants, then generously sprinkle flaked almonds. Allow the croissants to proof until doubled in size for 1 to 2 hours. ‍ 10- Preheat the oven to 160°C, 320°F. Cook the croissants for 35 - 40 minutes until golden brown.‍ 11- Finally dust powder sugar above the croissants. ___________________________________________________________________________ FOLLOW ME HERE: Instagram:   / the_grand_feast