Almond, Cheese, and Pain Au Chocolat Croissants

By ctozzi

Each recipe makes 6 croissants/pastries, totalling 18 individual treats if all three recipes are made. Used in conjunction with the 'Classic Croissants and Dough' recipe from this same episode.

Ingredients

• Almond Croissants:
• 2 tablespoons ground almonds
• 1 1/2 tablespoons sugar
• 2 teaspoons unsalted butter, at room temperature
• 1 dash almond extract
• 8 ounces croissant dough from 'Classic Croissants and Dough' recipe
• 1 egg, whisked with 2 Tbsp water, for brushing
• sliced almonds, for sprinkling
• icing sugar, for dusting
• Cheese Croissants:
• 1/2 cup coarsely grated cheddar cheese, plus extra for sprinkling
• 1 1/2 tablespoons all-purpose flour
• 8 ounces croissant dough from the 'Classic Croissants and Dough' recipe
• Pain Au Chocolat:
• 8 ounces croissant dough from the 'Classic Croissants and Dough' recipe
• 1 1/2 ounces bittersweet chocolate, chopped OR chocolate chips
• 1 egg, whisked with 2 Tbsp of water, for brushing
• Turbinado sugar, for sprinkling

Details

Servings 18
Adapted from foodnetwork.ca

Preparation

Step 1

Stir the ground almonds, sugar, butter and extract in a small bowl until evenly blended and set aside.

a floured work surface, roll out the dough to a large square about 9-inches across. Cut the dough in half horizontally and then cut 3 triangles from each.

Make a 1-inch score on the short side of each triangle, and drop a teaspoonful of the almond base at the base of the score mark. Roll up the croissant from this side. Place the croissant (do not curve it) so the point of the triangle is at the bottom. Gently pinch the ends of the croissant down (to hold the almond filling in). Place these on a parchment-lined baking tray, leaving at least 3 inches between each other and cover these with a tea towel and then plastic. Let the croissants rise for 2 hours.

Preheat the oven to 375 F. Brush the croissants with the eggwash, sprinkle with sliced almonds and then bake them for about 15 minutes until a rich golden brown. Allow them to cool, then dust with icing sugar before serving.

The croissants are best enjoyed the day they are baked. If you wish to prepare ahead, you can make the dough, fold it and let it rise, and then cut and shape the croissants. Freeze the filled and shaped croissants on a baking tray, then pack in a container. The croissants should fully thaw and proof for about 3 hours before baking.

Makes 6 croissants.