226 croissant with and sugar Recipes

all-purpose flour (514 g unbleached ), sugar (26 g), salt (scant tsp or 10 g), instant yeast (scant tbsp or 8 g), milk (170 g), water (room temperature , 151 g), butter (softened , 12 g), butter (2 sticks, unsalted or 228 g), egg (mix with 1 tbsp water for optional egg wash)

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

milk, vanilla bean , halved lengthwise and seeds scraped out, egg yolks, granulated sugar, wild turkey bourbon (or to taste), croissants , cut in half horizontally (4-inch approx size), whipping cream, vanilla bean , halved lengthwise and seeds scraped out, egg yolks, granulated sugar , plus, granulated sugar, bittersweet chocolate, coarsely chopped (about 1 1/2 cups), powdered sugar

granulated sugar, water, vanilla bean, fresh orange juice, natural almonds (2 1/2 oz), granulated sugar, almond paste (not marzipan; 2 oz), cut into pieces, unsalted butter, softened, egg, rum, pure almond extract, day-old ) croissants, sliced natural almonds (3 oz), toasted, confectioners sugar for dusting

whole milk, unsalted butter, sugar, vanilla bean , split lengthwise, eggs, all purpose flour, ground cinnamon, ground nutmeg, baking soda, salt, croissants (about 1 lb), torn into 3/4-inch pieces, pitted prunes, chopped, raisins, chopped, coarsely chopped almonds, grated lemon peel, sour cream, golden brown sugar, grated orange peel, brandy

caster sugar , for syrup, water, lemon peel, unsalted butter, softened, caster sugar, for filling, ground almonds, egg, day-old croissants, almonds

refrigerated croissants, low-fat cream cheese (room temp ), sugar , plus, sugar, for topping, vanilla, egg, separated

pecans, sugar, vanilla extract, neufchatel, softened, all-purpose flour, egg, croissants , halved horizontally, apricot jam, sugar , optional

fresh yeast, unbleached flour, white or packed brown sugar, salt, milk, or more, unsalted butter, flour , for dusting, egg, milk

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

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

firm croissants (make certain to use day old croissants), bourbon, golden raisin, eggs, sugar, whipping cream, vanilla, salt, cornstarch, water, whipping cream , unwhipped, sugar, bourbon

raisin nut bread, butter, room temperature, butter croissants , sliced lengthwise -- into 1/4 slices, eggs, sugar, sugar, vanilla extract, light cream or 4 cups half-and-half, cinnamon, ground, nutmeg, ground, sugar

butter-flavored cooking spray (as mazola), bakery plain croissants, ground cinnamon , about, apple pie spice , about, comstock more fruit premium blueberry pie filling, divided, delmonte crushed pineapple in syrup or 1 (1 ounce) can delmonte fresh cut pineapple chunks in juice, divided and juice reserved, lemon , juice of, fresh, fresh eggs, beaten, half-and-half cream , divided, approximately, pure vanilla extract, sugar or splenda substitute, as needed, butter, grand marnier or 1 tsp brandy extract

granulated sugar, light brown sugar, freshly ground cinnamon (half of a 3-inch stick), recipe croissant dough (1 lb 6 oz), chilled, egg, beaten, unbleached all-purpose flour, granulated sugar, frozen unsalted butter , cut into 1/2-inch pieces

french croissants, egg yolks, whole eggs, heavy cream, irish cream, white chocolate , disks, dried cherries (or crancherries), kosher salt, vanilla, sugar, raw sugar (to sprinkle on top), butter (to coat baking dish)

strawberries;quartered, sugar, peach schnapps, day-old croissants, milk, eggs, vanilla extract, butter, powdered sugar

butter, brown sugar, maple syrup, honey, heavy cream, plain croissants , sliced in 3 horizontally, icing sugar , for dusting