CROISSANT RECIPES FOR DINNER RECIPES

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ALMOND CROISSANTS RECIPE - NYT COOKING



Almond Croissants Recipe - NYT Cooking image

Rum simple syrup and toasted almond cream — both quick and easy to assemble — are all you need to transform stale homemade or store-bought croissants into deliciously sweet and fragrant pastries. The amount of syrup might feel excessive, but it’s needed to replace the moisture lost in the croissants as they become stale, so be generous when soaking them.

Provided by Claire Saffitz

Total Time 1 hours

Yield 8 croissants

Number Of Ingredients 11

1 cup/96 grams almond flour
1/2 cup/113 grams unsalted butter, at room temperature
1/2 cup/106 grams packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon almond extract
3 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/3 cup/67 grams granulated sugar
2 tablespoons dark rum
8 stale croissants, halved horizontally
1/2 cup/43 grams sliced almonds

Steps:

  • Make the frangipane: Place the almond flour in a medium skillet and set over medium heat. Cook, stirring frequently, until golden brown and toasty smelling, 5 to 8 minutes. Remove from heat and set aside to cool.
  • In a medium bowl, combine the butter and brown sugar, and beat with a silicone spatula or wooden spoon until the mixture is light and creamy, about 2 minutes. Switch to a whisk and whisk in the eggs, one at a time, until incorporated. Whisk in the almond extract, then add the flour, salt and toasted almond flour, and whisk until smooth and satiny. Set the mixture aside.
  • Make the syrup: In a small saucepan, combine the sugar, rum and 1/3 cup/80 milliliters water in a small saucepan and heat over medium, stirring just until the sugar dissolves. Remove from the heat and set aside.
  • Assemble: Arrange a rack in the upper third of the oven and heat to 350 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
  • Use a pastry brush to soak the cut sides of the croissant halves liberally with the rum syrup. (Use most of it or all, if the croissants are very stale.) Spread the bottom halves with half of the frangipane, dividing evenly and spreading all the way to the edges. Place the top halves over the bottom halves, then spread the remaining frangipane over the tops of the croissants. Sprinkle the sliced almonds over top, dividing evenly.
  • Place the croissants on the baking sheet, spacing evenly, and bake until the almonds are toasted and the frangipane is golden brown, 20 to 25 minutes. Serve warm or at room temperature.

HAM AND CHEESE CROISSANT CASSEROLE - RECIPES & COOKBO…



Ham and Cheese Croissant Casserole - Recipes & Cookbo… image

Croissants, ham, cheese and eggs snuggle down in a casserole. Try this easy make-ahead recipe for breakfast or brunch.

Provided by Betty Crocker Kitchens

Total Time 9 hours 30 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 10

3 large croissants (5 inches)
1 package (8 oz) chopped cooked ham
1 1/4 cups shredded Swiss cheese (5 oz)
6 eggs
1 cup half-and-half
2 tablespoons honey
1 tablespoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg, if desired

Steps:

  • Spray 10-inch glass deep-dish pie plate with cooking spray. Cut croissants in half lengthwise; cut each half into 5 pieces. Place pieces in pie plate. Sprinkle with ham and cheese.
  • In large bowl, beat eggs, half-and-half, honey, mustard, salt, pepper and nutmeg with whisk.
  • Pour egg mixture over ingredients in pie plate; press croissant pieces into egg mixture to moisten completely. Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
  • Heat oven to 325°F. Bake casserole covered 35 minutes. Uncover; bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 450 , CarbohydrateContent 26 g, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 22 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 900 mg

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