croissants

  1. E

    Banana Éclair Croissants

    4 frozen Sara Lee Croissants 2 squares semi-sweet chocolate 1 tablespoon butter 1/4 cup sifted confectioners' sugar 1-2 teaspoons hot water 1 cup vanilla pudding 2 medium bananas, sliced Cut frozen croissants in half lengthwise; leave together. Heat frozen croissants on ungreased baking...
  2. E

    Hawaiian Ham Croissant

    Serves 4. 4 ounces whipped cream cheese 8 ounces crushed pineapple, drained 4 croissants, split 8 (1/4-inch) slices ham Combine cream cheese and pineapple in a small bowl. Spread 1 tablespoon of pineapple-cream cheese filling on each cut surface of croissants. To assemble sandwich...
  3. E

    Snickers Croissants

    1 can croissants (refrigerated type) 1 bag bite-size Snickers 1 can vanilla icing Unroll croissants. Cut each triangle in half. Place a snickers on each triangle. Pinch to close. Bake for 13 minutes at temperature indicated on croissant can. Ice while still warm.
  4. E

    Banana Eclair Croissants

    4 frozen Sara Lee Croissants 2 squares semi-sweet chocolate 1 tablespoon butter 1/4 cup sifted confectioners' sugar 1-2 teaspoons hot water 1 cup vanilla pudding 2 medium bananas, sliced Cut frozen croissants in half lengthwise; leave together. Heat frozen croissants on ungreased baking sheet...
  5. E

    Boston Cream Croissants

    1-1/4 cups cold milk 1 package (4-serving size) Instant Vanilla Pudding 1 cup thawed Cool Whip Whipped Topping 12 miniature croissants 1 square Unsweetened Chocolate 1 tablespoon margarine or butter 3/4 cup powdered sugar 2 tablespoons water Pour milk into large bowl. Add pudding mix. Beat...
  6. E

    Sophie's Danish

    6 Tb yeast 3/4 cup warm water pinch sugar pinch flour 4 cups cold milk 1/2 tsp vanilla 3/4 cup soft butter 9 eggs 3 Tb lemon rind 3/4 cup sugar 15 or so cups flour 3 lbs butter Proof 6 pkg. of dry yeast using warm water, a pinch of sugar and a pinch of flour and let froth. Make a soft...
  7. E

    Whole Wheat Croissants

    2 tb yeast 1 1/2 tb honey 3/4 c water, heated to body temper 2 c butter, cut into 1/2" pieces 1 3/4 c whole wheat pastry flour 1 ea egg 1/2 c water 1 tb water 24 servings Combine yeast and warm water, stirring a little to dissolve yeast. Let sit about 10 minutes. Add 1/2 of flour; add water...
  8. E

    Quick Butter Croissants

    1 pk YEAST 1 ea EGG 1 c WARM WATER 5 1/2 c FLOUR, UNSIFTED 3/4 c EVAPORATED MILK 1/4 c BUTTER, MELTED, THEN COOLED 1 1/2 ts SALT 1 c BUTTER, FIRM, STICK 1/3 c SUGAR 1 ea EGG, BEATEN, 1 T WATER 8 servings In A Large Bowl, Dissolve Yeast In Water. Add Milk, Salt, Sugar, Egg And 1 Cup Flour. Beat...
  9. E

    Easy Croissants

    5 c Flour 1/4 c Butter 2 pk Yeast 1 Egg 1/4 c Sugar 1 c Butter, cold, cut into - 2 ts Salt -pieces 1 c Water 1 Egg 3/4 c Evaporated milk 1 tb Water 20 servings In a alrge mixer bowl, combine 1 cup flour, yeast, sugar and salt. Heat one cup water, milk and 1/4 cup butter to 120 - 130 deg f. Add...
  10. E

    Croissants / Variations

    1 pk YEAST 1/3 c GLUTEN FLOUR 1/4 c WARM WATER (110 DEG F.) 2 1/4 c BREAD FLOUR 3/4 c WARM MILK (110 DEG F.) 1/2 lb FIRM, UNSALTED BUTTER 1 tb SUGAR 1 ea EGG YOLK * 1/2 ts SALT * Egg Yolk Beaten With 1 Tablespoon Of Milk 8 servings In A Large Bowl Dissolve Yeast In Warm Water. Stir In Milk...
  11. E

    Croissants

    2 tb WATER, WARM 1/4 c MILK 1 pk YEAST 2 c FLOUR, UNBLEACH 2 tb SUGAR 14 tb BUTTER, SOFT 1 ts SALT EGG, YOLK 2 tb MILK 2 tb WATER 12 servings Dissolve yeast in water with 1/2 t sugar. Mix rest of sugar with salt and 2 T milk. Set aside. In saucepan, heat 1/4 c milk, 1 c water, and 2 T...
  12. Chef

    Rugelach

    15 ounces Pastry flour 1/2 teaspoon Baking soda 9 ounces Cream cheese, room temperature 7 ounces Granulated sugar 2 teaspoons Lemon zest, grated fine 8 ounces Unsalted butter, softened 1 teaspoon Salt 12 ounces Red currant or apricot jam 4 ounces Dried cherries, finely chopped 4 ounces Walnuts...
  13. Chef

    Parisian Croissants

    2 1/4 pounds Bread flour 1 ounce Salt 6 ounces Granulated sugar 21 fluid ounces Milk 1 ounce Active dry yeast 1 1/2 pounds Unsalted butter, softened Egg wash, as needed Yield: 60 Rolls 1. Stir the flour, salt and sugar together in a mixer bowl fitted with a dough hook. 2. Warm the milk to...
  14. Chef

    Croissants

    Dough: 4 ounces Granulated sugar 1 ounce Salt 1 ounce Dry milk powder 1 Egg 18 ounces Water, ice cold 1 teaspoon Vanilla extract 1 ounce Instant yeast 2 pounds Bread flour 30 ounces Unsalted butter, softened (1 lb. 14 oz.) Egg wash: 5 fluid ounces Heavy cream 3 Eggs Yield: 5 1/2 pounds 9...
  15. Chef

    Almond Orange Croissants

    5 1/2 pounds Croissants (dough) Almond Paste Filling, as needed Orange marmalade, as needed Egg wash, as needed 6 fluid ounces Simple Syrup Fondant Glaze (orange variation) as needed 8 ounces Sliced almonds, toasted 1. Roll out and cut the croissant dough into triangles. 2. Fill a pastry bag...
  16. Chef

    Ham'n Swiss Croissants

    3 tablespoons butter 3 cups sliced mushrooms 3 tablespoons sliced green onions 1 1/2 tablespoons flour 3/4 cup milk salt pepper 4 large croissants, halved 8 ham slices 6 ounces Swiss cheese slices Servings: 4 1. Melt butter in saucepan. Saute mushrooms and onions until tender and mushroom liquid...
  17. Chef

    Cinnamon Rollie Pollie

    24 slices bread, leftover torn in 2" pieces 2 tablespoons cinnamon (if using cinnamon rolls omit) 1 cup granulated sugar 22 ounces (weight) liquid or frozen whole egg OR 12 large California Fresh Eggs 3 quarts milk, 2% or skim 2 tablespoons vanilla Servings: 16 1. Preheat oven to 325 degrees F...
  18. Chef

    Turkey Croissant Salad Plate

    2 pounds fresh raw spinach (EP) 7 pounds fresh tomatoes, sliced 51 ounces fresh navel oranges, unpeeled, sliced 6 pounds red seedless grapes 2 ounces alfalfa sprouts 8 ounces smoked turkey breast, wafer-sliced 50 (2 1/2-oz) each croissants Servings: 50 1. Prepare vegetables and fruits. 2. To...
  19. Chef

    Croissant with Sautéed Garden Vegetables

    38 ounces green peppers, sliced 38 ounces onions, sliced 38 ounces fresh mushrooms, sliced 14 ounces margarine 50 croissants (2 1/2-oz size), cut in half lengthwise 100 slices swiss cheese (2/3 oz slices, 4 lb 3 oz total) 22 ounces ripe olives, sliced, drained 2 pounds tomatoes, sliced Servings...
  20. Chef

    Food Processor Croissants

    Yield: 24 Rolls Notes: The dough may be refrigerated for up to 3 days or frozen for up to 6 months. Defrost frozen dough in the refrigerator for 24 hours before using. Hints for Croissants: 1) Stiffen dough. Take water out or add flour in to make the dough stiffer so it can hold its shape...
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