121 croissant cream sugar Recipes

croissants , preferably 1-2 days old, half-and-half, heavy cream, salt, semisweet chocolate or 4 oz bittersweet chocolate, chopped, eggs, sugar, french vanilla ice cream , for serving

day-old plain croissants, milk, eggs, vanilla, butter, powdered sugar, whipping cream, powdered sugar, fresh strawberries, sugar, orange liqueur or 1/4 cup orange juice, grated orange rind

butter , for baking dish, eggs, sugar, milk, salt, plain croissant , torn into large pieces (about 4), sliced almonds, cream , for serving (optional)

milk, cream, eggs, caster sugar, all butter croissants, sultanas, white chocolate, grated, whiskey

unsalted butter , for the baking dish at room temperature, egg yolks, whole milk, heavy cream, granulated sugar, pure vanilla extract, ground nutmeg, croissants , cut into 1-inch pieces (about 1 lb), bittersweet chocolate, cut into chunks, kosher salt

day-old croissants, milk, eggs, vanilla extract, butter, powdered sugar, sweetened whipped cream (optional), fresh strawberry syrup

croissants, cream cheese, softened, butter, softened, maple syrup, eggs, half-and-half, cinnamon sugar, powdered sugar, chopped pecans

stale croissants, sugar, water, heavy cream, whole milk, bourbon, eggs, beaten

croissants (or 3 1/2 cups french bread, cubed), egg yolks, sugar, whipping cream, half-and-half, vanilla beans , split lengthwise in half, bittersweet chocolate or 6 oz semisweet baking chocolate, chopped into chunks, french vanilla ice cream

leftover croissants, about 6 cups cut, half-and-half, heavy cream, salt, vanilla bean , split lengthwise, eggs, granulated sugar, maple syrup, suggestion : vanilla ice cream

equipment needed, use a stand mixer for this recipe. most hand-held mixers will not hold, up to the strength of this dough ., recipe tidbits, preparation time : 24 hours, croissants or pain au chocolat or pain au raisin or danish, prep time : 6 hours, cook time : 10 minutes, difficulty : expert, ok now the sissy part, lazy to do all of that., i make a 2# batch of bread in my bread machine. well up to the dough part. then i do the buttering and the chilling like jacques says., unsalted butter, loosely packed fresh compressed yeast, cold water, bread flour , plus extra if needed, salt, granulated sugar, whole milk, unsalted butter, room temperature, unsalted butter, room temperature, bittersweet chocolate, chopped, almond cream , recipe follows, hydrated raisins , recipe follows, almond cream , recipe follows, canned fruit, lrg egg yolks i large egg, whole milk

unsalted butter for the baking dish, at room temperature, egg yolks, whole milk, heavy cream, granulated sugar, pure vanilla extract, kosher salt, ground nutmeg, croissants , cut into 1-inch pieces (about 1 lb), bittersweet chocolate, cut into chunks

lightly packed bite-size pieces croissants, bittersweet chocolate, chopped, unsalted butter, milk, whipping cream, vanilla extract, salt, eggs, sugar, salt

eggs, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, peaches, butter, melted, lemon, juiced, sugar, croissants , sliced in 1/2 lengthwise, bourbon pecan maple syrup , recipe follows, fresh mint sprigs, for garnish, butter, bourbon, maple syrup, chopped pecans

unsalted butter, scant 1/4 cup loosely packed fresh compressed yeast, generous 1/2 cup cold water, bread flour , plus extra if needed, salt, granulated sugar, generous 1/2 cup whole milk, room temperature unsalted butter, bittersweet chocolate, chopped, almond cream , recipe follows, hydrated raisins , recipe follows, almond cream , recipe follows, canned fruit, egg yolks, egg, scant 1/4 cup whole milk, place the rolled croissants on a parchment covered baking sheet ; spaced about 2 inches apart. loosely cover the baking sheet with plastic wrap. allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours depending on the temperature of the room and of the dough., preheat the oven to 375 degrees f., make an egg wash by whisking together the egg yolks , whole egg, and milk in a small bowl until well combined. with a pastry brush, very gently coat the pastries completely with egg wash. bake until golden brown, about 10 minutes., leftovers can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. thaw at room temperature and warm in the oven before serving., almond cream is always baked to a spongy, cake-like texture and can be used by itself or in combination with nuts or fruits. the addition of starch to this recipe ensures that it will not run out of a pastry shell during the cooking process., room temperature unsalted butter, generous 1/2 cup granulated sugar, generous 1 cup almond flour, egg, scant 1/4 cup all-purpose flour, i like to use hydrated raisins in a lot of recipes. i always keep a jar of them in the refrigerator. the proportion i use for adding the liquor is about to 10 to 20 percent of the weight of the water. if you do not dilute the liquor with water, be prepared for a very strong burst of flavor., raisins, water , as needed, dark rum or flavored liquor

stale croissants, sugar, water, heavy cream, bourbon, whole milk, eggs,beaten

croissants, cream cheese, room temperature, unsalted butter, room temperature, maple syrup (1/2 cup to be mixed with eggs and half and half to pour over croissants right before baking), eggs, half and half, cinnamon, sauce, butter, maple syrup, powdered sugar, chopped pecans, fresh strawberry or other berry

milk, heavy cream, sugar, sugar, eggs, beaten, cinnamon, butter, bananas, sliced, bread, cubed (croissants, brioche, or challah or 1 whole loaf of texas toast, cubed), heavy cream, milk, vanilla extract, sugar, cornstarch, egg yolks