CHRISTMAS CROISSANTS RECIPES

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CHRISTMAS CROISSANT DESSERT RECIPE - FOOD.COM



Christmas Croissant Dessert Recipe - Food.com image

Make and share this Christmas Croissant Dessert recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 12

6 large french croissants
4 egg yolks
3 whole eggs
3 1/2 cups heavy cream
1/2 cup bailey's irish cream
2 cups white chocolate, disks
1 cup dried cherries (or crancherries)
1/4 teaspoon kosher salt
1 tablespoon vanilla
1 1/2 cups sugar
raw sugar (to sprinkle on top)
butter (to coat baking dish)

Steps:

  • Butter a 9x13 glass baking dish. Cut croissants on an angle in 1 inch slices. Arrange in baking dish layering cut-side down. Sprinkle chocolate chunks and cherries on top.
  • In a separate bowl mix yolks, eggs, cream, Baily's, vanilla, sugar and salt. Pour mixture over croissants. Sprinkle a little raw sugar on top.
  • Bake in 300 degree oven for 30-40 minutes Serve warm.

Nutrition Facts : Calories 994.3, FatContent 66.6, SaturatedFatContent 39.4, CholesterolContent 356, SodiumContent 536.2, CarbohydrateContent 89.2, FiberContent 1.3, SugarContent 68.7, ProteinContent 12.3

CHRISTMAS MORNING CROISSANTS RECIPE: HOW TO MAKE IT



Christmas Morning Croissants Recipe: How to Make It image

Growing up in France, we often enjoyed buttery croissants for breakfast with steaming cups of hot chocolate. I've tried to re-create the experience for my family with this recipe, and now, it's a Christmas tradition. —Tish Stevenson, Grand Rapids, Michigan

Provided by Taste of Home

Total Time 01 hours 10 minutes

Prep Time 50 minutes

Cook Time 20 minutes

Yield 32 rolls.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1-1/4 cups cold butter, divided
5 cups all-purpose flour
1/3 cup sugar
1-1/2 teaspoons salt
3/4 cup evaporated milk
2 eggs
1 tablespoon water

Steps:

  • In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Melt 1/4 cup butter; set aside. Combine 1 cup flour, sugar and salt; add to yeast mixture. Add the milk, 1 egg and melted butter; beat until smooth. , Place remaining flour in a large bowl; cut in remaining butter until crumbly. Add yeast mixture; mix well. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; knead about six times. Divide dough into four pieces. Roll each piece into a 16-in. circle; cut each circle into eight wedges. , Roll up wedges from the wide ends and place point side down 3 in. apart on ungreased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 1 hour. , Beat water and remaining egg; brush over rolls. Bake at 325° for 20-25 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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