Category Croissants & Viennoiserie

Re-visiting croissants & climbing back on the baking horse!

This post is a somewhat cathartic reflection on dusting oneself down following a knock-back and “getting back on the horse”. I recently had something of a baking knock-back: well maybe that is a touch melodramatic, (and after all nobody died and the world is still turning!), but more on that knock-back shortly. Now I have […]

Sfogliatella pastries with a honey, orange & pistachio filling

This is my first attempt at these rather challenging Italian pastries – pastries I had never heard of until I tried one very recently and was immediately smitten. It goes without saying that I had to have a go at making these. Sfogliatella means small, thin leaves – and that is precisely what you have […]

Quick and very easy peach Danish pastries

These are very simple and utterly delicious Danish pastries, made using a short-cut croissant dough, a dough that takes just 20-30 minutes to make, plus time for the made-up dough to chill before using. Seriously, this particular croissant dough is quite fool-proof. And for even more speed, rather than make a custard to fill the pastries, I […]

Easy bitter orange pains au chocolat

England and France unite in this English breakfast variation on pains au chocolat, with the addition of a bitter orange kick from a little marmalade inside the pastries, as well as being used to glaze them. These are quite easy to make (thanks to a short-cut croissant dough, which lends itself very well here) and are wonderful […]

Easy ham, cheese & mustard croissant whirls

Although an unembellished home-made croissant is a truly wonderful thing to eat, savoury variations excite me hugely! This version, using cheese, ham and mustard as the key flavours, is my favourite savoury one by far : simple flavours that make these light, crisp pastries ridiculously addictive to eat, whether served cold or warm. Ham and cheese! Black Forest ham […]

Chocolate & cherry brioches

This is my chocolate and cherry version of a brioche: very rich, with a buttery interior that is actually very light to eat and practically melts in the mouth. A filled brioche might not be the done thing but I will not lose any sleep over that! As I wanted dark chocolate and rum-soaked cherries […]

Mini ginger Kouign-Amann

If you have never heard of, or eaten Kouign-Amann pastries before, think crisp bites of buttery, caramelised croissant…..wonderful as an occasional treat! I have posted about the fabulous Kouign-Amann pastries before and from time to time I like to make variations. Given that it is hard to buy good Kouign-Amann in the UK (mind you, even indifferent […]

Apple & cinnamon kouign-Amann pastries

This is a variation on the Kouign-Amann (roughly pronounced “queen ah-marn”) I posted ages ago. This time I went for apple and cinnamon flavour which works so well with the caramelised sugar, giving a kind of tarte tatin – but a touch more indulgent! I have made the apple and cinnamon Kouign-Amann before, using a little bit […]

Chocolate & ginger viennoiserie & 2 years of blogging!

I cannot believe where these two years of blogging have gone. And what a thrilling learning curve it continues to be. In this “birthday post” I am so pleased to share this particular recipe: if you have never made croissant dough, this simple version, with these particular flavours, is a real celebration. A new camera! […]

Strawberry & lemon sherbert sourdough cronuts

Cronuts, doughsants or whatever you want to call them, are always a delightful treat: shatteringly crisp exteriors with light layers of buttery interior……what more can you want from what is certainly one of the more indulgent things one can eat? As I mentioned in my initial post on cronuts, I used to make versions of these decades ago by deep-frying circles of my […]

Easy orange & rhubarb Danish pastries

These very easy Danish pastries, using quick croissant dough, are an excellent approximation to Danish pastries that are made with traditional croissant dough. Although this version is something of a short-cut, with little hands-on time, they are light, flaky and taste excellent. Many shortcuts use bought puff pastry, but using an easy homemade croissant dough such as this gives […]

Viennoiserie: lemon frangipane croissants & Amaretto cherry pains au chocolat.

NB: this post has two recipes using one batch of dough – just because I couldn’t decide which flavour to go for!! 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 […]

Croissants & pains au chocolat

Originally posted on bakingfanatic:
Updated Jan 2014: a few more tips & troubleshooting; clearer pictures for shaping pains au chocolat. Sections in this post: Introduction Recipe for a laminated yeasted dough A few tips Troubleshooting Proving: a cooler environment Shaping the dough for croissants and pains au chocolat Variations A rough timescale for making croissants…

Morello cherry & kirsch pains au chocolat

  More often than not when I make up croissant dough, I usually just make the dough into croissants and pains au chocolat, with no other fripperies. But then even a simple croissant or pain au chocolat is an absolute treat! This time, though, I fancied a slight variation to take into work for early morning […]

Quicker & easier croissants: 20-minute lamination!

Updated February 2017 A batch of croissants, made traditionally, can take the best part of a weekend with all the resting and chilling in between the turns and at other stages. Don’t get me wrong, making croissants the traditional way is one of the top baking pleasures for me, but there are certainly times when effective shortcuts are […]

Kouign-Amann pastries

This is my easy version of this wonderful Breton pastry, Kouign-Amann, roughly pronounced “queen ah-marn” which loosely translates as buttery cake. And these are indeed buttery and flaky, with terrific caramelisation. There is also very little hands-on time when it comes to making them. I have been making Kouign-Amann, on and off, for just over a […]

Croissaladière (anchovies, olives, confit shallots on croissant dough)

Updated Nov 2015: with added pictures of larger “croissaladière” The classic Pissaladière is true celebration of the simplest of ingredients that give the most impressive of flavours. A thin bread base with a topping of slightly sweet confit shallots, salty anchovies and juicy olives (green, black, stuffed or a mixture!). It makes for the most […]

Mini passionfruit & vanilla cronuts

Regardless of the many name variations that are now used to describe these (cronuts, doughsants, crodoughs, croissnuts…….) these croissant-doughtnut hybrids are amazing to eat. A blast from my child-hood: I had made versions of these decades ago when I first started trying to make croissant dough at home, starting by using the off-cuts and then using proper […]

Croissage Rolls

I love to eat sausage rolls if the filling is truly meaty, packed with other flavour goodies and the pastry is buttery and crisp: truly one of life’s simple culinary pleasures! This recipe, using croissant dough, is a slight variation on my gran’s recipe from decades ago. These croissage rolls, as they are referred to in my house, […]

Sour cherry & white chocolate pastries

These are very light pastries with the wonderful combination of both sweet and sharp flavours. The sour cherries, having been steeped overnight in rum or Amaretto, pack a lovely punch; the fragrant sharpness of a passion fruit crème pâtissière, enriched with a little white chocolate, offers an indulgently soft filling for the crisp, buttery pastry. […]

Croissants and related bakes

Post updated January 2017 Sections in this post: Introduction About the recipe Little tweaks here and there Recipe for a croissant dough How to shape the dough for croissants and pains au chocolat A few tips Proving: a cooler environment Variations A rough timescale for making croissants Quicker croissants Introduction I have been fascinated by laminated doughs […]

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