226 croissant 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 croissants, milk, eggs, vanilla extract, butter, powdered sugar, sweetened whipped cream (optional), fresh strawberry syrup

active dry yeast, warm water (110 degrees f/45 degrees cup), white sugar, all-purpose flour, white sugar, salt, warm milk, vegetable oil, unsalted butter, chilled, egg, water

warm water (100 degrees ), active dry yeast, all-purpose flour (2-cups), warm water (100 degrees ), milk, sugar, active dry yeast, all-purpose flour (2 1/2 cups), unsalted butter , completely softened at room temperature (3 1/2 tbsp), unsalted butter, chilled, egg, beaten with, sugar , and, salt

active dry yeast, whole milk, warmed to 68of, all-purpose flour, fleur de sel de guerande (or other fine sea salt), superfine granulated sugar, very soft unsalted butter, whole dry milk powder, still mineral water, warmed to 68of, unsalted cold butter, egg yolk, whole eggs, fine salt

yeast, milk, flour, soften butter, salt, sugar, cold butter, egg, for brushing

instant dried yeast, lukewarm water, bread flour, milk, granulated sugar, butter, melted and cooled, salt, butter, softened, egg, milk

dough, unbleached all-purpose flour (15 oz), plus more for dusting work surface, instant yeast, sugar (1 3/4 oz), table salt, whole milk , cold, unsalted butter , cut into 1/2-inch pieces, butter square, cold unsalted butter (3 sticks), cut into 24 pieces, unbleached all-purpose flour, egg wash, egg , lightly beaten

unsalted butter, unsalted butter, european-style very cold (3 sticks), whole milk, instant yeast or 4 tsp fast rise yeast, all-purpose flour (21 1/4 oz), sugar (1 3/4 oz), salt, egg, cold water

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

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

stale croissants, sugar, water, milk, fine semolina, unsalted butter, caster sugar, egg, beaten, ground almonds, vanilla, sliced almonds

eggs, cold water, fresh yeast, sugar, dry milk, high gluten flour, cornstarch, salt, butter, egg wash (1 egg beaten with 1 tbsp water)

light brown sugar, active dry yeast (from two 1/4-oz packages), unbleached all-purpose flour, kosher salt, cold unsalted butter, special equipment : a standing electric mixer with dough hook, 2 kitchen towels (not terry cloth), a ruler, a pastry brush

butter, softened, active dry yeast, sugar, divided, warm water (105o to 115o), milk, all-purpose flour, divided, vegetable oil, salt, eggs

butter, softened, milk, dry yeast, sugar, divided, lukewarm water (105o to 115o), all-purpose flour, divided, vegetable oil, salt, eggs, beaten

king arthur unbleached all-purpose flour, sugar, active dry yeast, salt, milk, divided, water, cold butter, cubed, egg