Croissant is the one I can get
very easily from my office. Actually, it is the cheapest one I am getting from
the cafeteria. More than chocolate croissant or simple croissant I always chose
almond. It is really yummy one and the almond taste, that I love most.
Here I prepared almond cream, but this is not the exact method and recipe. Egg and flour will be a part of almond cream preparation. I didn't add egg in it, if you wish you can add one egg and 2 tbsp of corn flour.
Ingredients
Here I prepared almond cream, but this is not the exact method and recipe. Egg and flour will be a part of almond cream preparation. I didn't add egg in it, if you wish you can add one egg and 2 tbsp of corn flour.
Ingredients
200 g puff pastry
50 g unsalted butter (at room temperature)
¾ cup almond powder
½ tsp almond essence
2 tsp milk
1 egg
2 tsp unsalted melted butter
Some almond flakes (I used
almond pieces)
Preparation
1) Soften the butter with 2 tbsp
of sugar
2)
Then add almond powder (I took around 25 skinned almonds, then
blend it with remaining sugar) .If you are using store bought almond powder no need to add sugar with this, you can add all sugar in butter and beat well.
3)
Mix well and add milk into it to make a paste
4)
Finally, add almond essence and keep aside
5)
Thaw your pastry dough, then roll it (2 mm thickness)
6)
Cut into equal half, then take one piece
7)
Cut this piece to make a triangle (you will not get the exact triangle shape so just stretch the bottom to make triangle shape)
8)
Make a slit on bottom portion then add prepared almond cream
9)
Fold and seal the edges, then roll it
10)
Keep this in baking dish with butter paper
11)
Beat one egg with melted butter and brush it on prepared croissant
12)
Then sprinkle some almond flakes
13) Bake this in a preheated oven at
1700C for 20- 22 minutes (temperature settings may vary depends on
oven). Your flaky Croissant is ready
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