CROISSANT FILLED RECIPE RECIPES

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FILLED CROISSANT SANDWICH RECIPE - FOOD.COM



Filled Croissant Sandwich Recipe - Food.com image

This is a hot sandwich based on Carole Handslip's recipe from her book, Step-by-Step 50 Great Sandwiches. I make these for either breakfast, brunch, or lunch.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 sandwiches

Number Of Ingredients 7

2 croissants
4 tablespoons butter (original recipe calls for a "knob of butter")
2 eggs
salt and pepper
1 tablespoon heavy cream
2 ounces smoked salmon, chopped
1 sprig fresh dill, to garnish

Steps:

  • Preheat oven to 350°F.
  • Slice the croissants in half horizontally and warm in the oven for 5-6 minutes.
  • Over low heat, melt the butter in a small pan.
  • Beat the eggs in a bowl adding salt and pepper to taste.
  • Transfer the eggs to the pan and cook for 2 minutes, stirring constantly.
  • Remove from the heat and stir in the cream and smoked salmon.
  • Spoon the smoked salmon mixture into the warmed croissants and garnish.

Nutrition Facts : Calories 567.7, FatContent 43.8, SaturatedFatContent 24.8, CholesterolContent 302.4, SodiumContent 710.5, CarbohydrateContent 26.7, FiberContent 1.5, SugarContent 6.6, ProteinContent 16.9

CHOCOLATE-FILLED CROISSANTS RECIPE | MYRECIPES



Chocolate-Filled Croissants Recipe | MyRecipes image

Provided by MyRecipes

Yield 2 dozen

Number Of Ingredients 10

1 cup butter, softened
2 (1/4-ounce) envelopes active dry yeast
3 tablespoons sugar, divided
½ cup warm water 105º to 115º
? cup milk
4 cups to 4 1/2 all-purpose flour, divided
¼ cup vegetable oil
2 teaspoons salt
2 large eggs
2 or 3 tiny rectangles chocolate candy bar

Steps:

  • Press butter into a 10- x 8-inch rectangle on wax paper; chill.
  • Combine yeast, 1 tablespoon sugar, and water in a 2-cup liquid measuring cup; let stand 5 minutes.
  • Heat milk to 105° to 115°. Combine yeast mixture, warm milk, remaining 2 tablespoons sugar, 2 cups flour, and next 3 ingredients in a large mixing bowl. Beat mixture at medium speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.
  • Turn dough out onto a floured surface, and knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
  • Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
  • Punch dough down. Cover with plastic wrap, and chill dough 1 hour.
  • Punch dough down; turn out onto a lightly floured surface, and roll into a 24- x 10-inch rectangle. Place chilled butter rectangle in center of dough rectangle, and carefully fold dough over butter. Pinch edges to seal.
  • Roll dough into an 18- x 10-inch rectangle; fold into thirds, beginning with short side. Cover and chill 1 hour.
  • Repeat rolling and folding procedure twice, chilling dough 30 minutes each time. Wrap dough in aluminum foil, and chill 8 hours.
  • Divide dough into 4 equal portions. Roll 1 portion into a 12-inch circle on a lightly floured surface, and cut into 6 wedges (keep remaining dough chilled). Place 2 to 3 tiny rectangles of a milk chocolate candy bar, beginning on the wide end of each croissant dough wedge, and roll up each wedge, tightly. Place, point side down, on greased baking sheets, gently curving rolls into crescent shapes. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
  • Place 2 or 3 tiny rectangles of a milk chocolate candy bar on the wide end of each croissant dough wedge, and roll up each wedge.
  • Bake at 425° for 8 minutes or until lightly golden. Cool croissants slightly on baking sheets, and transfer to wire racks to cool. Repeat procedure with remaining dough portions.

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