I was eager to make another batch of croissant dough; two weeks or so since I made the last batch is a long time for me! The process of making croissants never fails to put a smile on my face from as soon as I weigh out the ingredients to when I get to taste them.
The full recipe for croissant dough is here and made the following:
- almond & lemon frangipane croissants
- cherry & Amaretto pains au chocolat
Recipe 1: almond & lemon frangipane croissants (makes about 20 small ones)
I made up a quick frangipane, into which the grated zest of a small lemon was mixed: I wanted a hint of sharpness coming through as normally I find almond croissants can be a touch too sweet and rich, and the lemon subtly cuts through the richness.
I love the way the frangipane goes squidgy as it bakes, especially at the base. It does give an intense almond flavour that runs through the buttery croissants, lifted by the hint of lemon. As these are smaller croissants I went for fewer “steps” than I would normally go for.
- 60g soft unsalted butter
- 60g vanilla caster sugar
- finely grated zest of a small lemon
- 1 large egg
- 35g plain flour
- 60g ground almonds
- 1 tablespoon Amaretto liqueur
- 1 teaspoon best quality almond extract
(1) Simply mix the frangipane ingredients together in a small bowl and beat well for about a minute until very well incorporated: you will have a fairly thick, but spreadable paste. If it feels too thick, add a slash more Amaretto.
(2) Spread the frangipane over the rolled out dough and cut into triangles: for these smaller croissants I cut this portion of dough in half lengthways and cut out triangles with a base 8cm and height 12cm, giving me 20 small croissants, plus a few off-cuts.
(3) Stretch the point of each triangle and roll up with the tip underneath. Brush with egg-wash, cover and prove for a couple of hours.
(4) Sprinkle over some flaked almonds and bake them as for normal croissants, giving them about 20 minutes in the oven, covering them with greaseproof if the almonds are becoming too dark. When cool, dust with vanilla icing sugar.
Recipe 2: cherry & Amaretto pains au chocolat
I cut the other half of the rolled out dough into small rectangles and made these exactly as I did for cherry and Kirsch pains au chocolat, but instead I used dried cherries that had been steeped in Amaretto for a few weeks: Kirsch, Amaretto, rum…….whatever the cherries are soaked in, they taste amazing!
They were then proved for a couple of hours and baked for about 20 minutes.
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