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 fitted with a medium plain tip with the Almond Paste Filling. Pipe a strip of paste across the base width of the croissant triangles.
3. Fill another pastry bag fitted with a medium plain tip with the orange marmalade. Pipe a small mound of orange marmalade next to the almond paste.
4. Roll the croissants from base to tip. Place the formed croissants on a paper lined sheet pan without curving.
5. Proof the formed croissants in until expanded 70% or retard them, covered, for up to 24 hours.
6. Brush the proofed croissants with a wash of whole egg and heavy cream.
7. Bake at 425°F (220°C) without steam until golden, approximately 18 to 20 minutes.
8. Brush the hot croissants with Simple Syrup. Cool then brush them with the orange Fondant Glaze. Sprinkle with the toasted sliced almonds.
Yield: 35 Croissants
Notes: Variations:
nuts over the jam before rolling the croissants. Sprinkle more chopped macadamia nuts over the proofed croissants before baking. Omit the sliced almonds. Brush the hot croissants with Simple Syrup. Cool then brush them with the orange Fondant Glaze.
Chocolate Pistachio Croissants -- Substitute Almond Paste Filling, pistachio variation for the Almond Paste Filling. Omit the orange marmalade and the almonds. Pipe a line of pistachio filling on each dough triangle. Press a chocolate batonnet into the paste then roll the dough into a straight log shape. Proof, egg wash, and then sprinkle with chopped pistachios before baking.
Ham and Cheese Croissants -- Prepare croissant dough triangles. Slice ham and Gruyère cheese into thin strips (batonnets) and position about 1 ounce (30 grams) of ham and 3/4 ounce (22 grams) of Gruyère cheese at the widest part of each of the dough triangles. Roll, proof and egg wash as for filled croissants. Sprinkle additional grated Gruyère on the surface of the croissants before baking. Omit the fondant glaze and simple syrup.
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 fitted with a medium plain tip with the Almond Paste Filling. Pipe a strip of paste across the base width of the croissant triangles.
3. Fill another pastry bag fitted with a medium plain tip with the orange marmalade. Pipe a small mound of orange marmalade next to the almond paste.
4. Roll the croissants from base to tip. Place the formed croissants on a paper lined sheet pan without curving.
5. Proof the formed croissants in until expanded 70% or retard them, covered, for up to 24 hours.
6. Brush the proofed croissants with a wash of whole egg and heavy cream.
7. Bake at 425°F (220°C) without steam until golden, approximately 18 to 20 minutes.
8. Brush the hot croissants with Simple Syrup. Cool then brush them with the orange Fondant Glaze. Sprinkle with the toasted sliced almonds.
Yield: 35 Croissants
Notes: Variations:
nuts over the jam before rolling the croissants. Sprinkle more chopped macadamia nuts over the proofed croissants before baking. Omit the sliced almonds. Brush the hot croissants with Simple Syrup. Cool then brush them with the orange Fondant Glaze.
Chocolate Pistachio Croissants -- Substitute Almond Paste Filling, pistachio variation for the Almond Paste Filling. Omit the orange marmalade and the almonds. Pipe a line of pistachio filling on each dough triangle. Press a chocolate batonnet into the paste then roll the dough into a straight log shape. Proof, egg wash, and then sprinkle with chopped pistachios before baking.
Ham and Cheese Croissants -- Prepare croissant dough triangles. Slice ham and Gruyère cheese into thin strips (batonnets) and position about 1 ounce (30 grams) of ham and 3/4 ounce (22 grams) of Gruyère cheese at the widest part of each of the dough triangles. Roll, proof and egg wash as for filled croissants. Sprinkle additional grated Gruyère on the surface of the croissants before baking. Omit the fondant glaze and simple syrup.
Last edited by a moderator:
