Almond Croissant Recipe From Scratch

ALMOND CROISSANTS

Steps:

• Place dough on a lightly floured work surface; cover and let stand until butter is slightly softened, 5 to 10 minutes.
• Roll dough out to a 10-by-18-inch rectangle. Cut rectangle in half crosswise. Wrap one half with plastic wrap and transfer to refrigerator. Place remaining half on a large (about 18-by-25-inches) piece of parchment paper. Roll into a 16-by-20-inch rectangle, stopping to chill dough as necessary if butter becomes too soft; transfer to a large baking sheet and cover with plastic wrap. Transfer baking sheet to refrigerator and chill until firm, about 30 minutes. Repeat process with remaining piece of dough.
• Transfer one piece of dough to a lightly floured work surface so that one of the longer sides is facing you. Halve dough lengthwise to make two 8-by-20-inch rectangles.
• Using a pizza cutter, trim a scant 1/8 inch from top and bottom of each rectangle of dough. Working quickly, use the pizza cutter to mark 5-inch increments along the bottom (side closest to you) edge of each dough half. Working from left to right, measure 2 1/2 inches on top of each half and make a mark using the pizza cutter. Continue along the top edges marking at 5-inch increments until you reach the end of the dough.
• Using a ruler, cut dough into triangles with a 5-inch base, Discard scraps. You should have 14 triangles. Gently stretch triangles to make them 1 1/2 times their length. Roll 1/4-inch pieces almond paste into narrow log and place one piece at the base of each triangle.
• Working with 1 triangle of dough at a time, place dough triangle on work surface so that the point is furthest from you. Starting at the base, gently roll dough away from you, stretching the point as you go, with fingers or a rolling pin; secure point underneath roll. Curve ends away from you to make a crescent shape.
• Line baking sheets with parchment paper; place 4 crescents on each prepared baking sheet. In a small bowl, whisk egg with 1 teaspoon water. Brush tops of crescents with egg mixture, reserving remaining egg mixture. Place 3 narrow drinking glasses upside-down between crescents; cover well with plastic wrap, making sure plastic does not touch dough. Let stand in a warm place until doubled in size and crescents feel hollow when gently touched, 2 1/2 to 3 hours.
• Preheat oven to 425 degrees.
• Uncover and remove glasses from baking sheets; brush croissants lightly with remaining egg mixture (reserving remaining for second piece of dough). Transfer to oven and bake until puffed and golden, about 15 minutes. Transfer to a wire rack to cool. Repeat steps 3 through 9 with remaining piece of refrigerated dough.

CROISSANTS

Steps:

• Make the dough: Stir yeast, water, and 1 teaspoon sugar in a bowl. Let stand until foamy, about 5 minutes. Butter a large bowl; set aside. Put bread flour, all-purpose flour, remaining 3 tablespoons plus 2 teaspoons sugar, and the salt into the bowl of an electric mixer fitted with the dough hook; mix on low speed until combined. Add yeast mixture, milk, and butter; mix until dough just comes together.
• Knead dough: Scrape dough out onto a lightly floured work surface. Using lightly floured hands, knead until smooth, about 3 minutes. Transfer to buttered bowl, turning to coat.
• Let dough rise: Cover dough with plastic wrap; transfer to the refrigerator. Let rise until doubled in bulk, about 2 hours (dough should not spring back when you press it with your finger).
• Make the butter package: About 45 minutes after the dough begins rising, put flour and butter into the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well combined, 3 to 4 minutes. Scrape butter mixture out onto a piece of parchment paper; shape into a rectangle. Top with parchment, and roll out to an 8-by-10-inch rectangle. Transfer to a baking sheet, and refrigerate 30 minutes.
• Roll out dough: Turn out dough onto a lightly floured work surface; shape into a rectangle. Roll out to a 10 1/2-by-16-inch rectangle, about 1/2 inch thick, with short side facing you.
• Place butter package on dough: The butter package should be cool but pliable; your finger should leave an indentation but the butter should still hold its shape. If too soft, continue to refrigerate; if too firm, let stand at room temperature briefly. Place horizontally on bottom half of dough; remove parchment. Fold top half of dough over butter package, and pinch edges of dough to seal.
• Roll in butter: Turn dough so that a short side is facing you and the seam is on the right. Roll out to a 10-by-20-inch rectangle, about 1/2 inch thick (keep the corners as square as possible).
• Fold dough into thirds: Remove any excess flour with a pastry brush. Starting at the far end, fold rectangle in thirds as you would a business letter (this completes the first of 3 "turns").
• Mark dough: Mark the dough with your knuckle (later, this will help you remember how many turns have been completed). Wrap dough in plastic, and refrigerate 1 hour.
• Repeat process: Remove from refrigerator, and press the dough; it should be pliable but have some resistance. If too soft, return to refrigerator; if too firm, let stand at room temperature, 5 minutes. Repeat the preceding three steps to complete two more turns (make 2 marks for the second turn and 3 marks for the third turn); always start with a short side facing you and the seam on the right, rolling lengthwise before crosswise. After the second turn, wrap dough in plastic, and refrigerate 1 hour. After the third and final turn, wrap dough in plastic, and refrigerate 8 hours (or overnight).
• Roll out and chill dough: Turn out dough onto a lightly floured work surface, and roll out to a 30-by-16-inch rectangle. If dough becomes unmanageable, cut in half crosswise, and roll out two 15-by-16-inch rectangles (refrigerate 1 piece as you work with the other). Chill in freezer 15 minutes. Remove dough, and remeasure: It should match original dimensions; if not, roll out again. If dough becomes too warm or elastic, chill in freezer, 15 minutes.
• Cut dough: Cut dough into two 30-by-8-inch rectangles (or four 15-by-8-inch rectangles). Stack rectangles, lining up edges (if you have four smaller rectangles, make two stacks).
• Trim dough and cut into triangles: Using a pastry or pizza wheel and cutting at a 20-degree angle, trim a small wedge from one short side to create an angled side. Cut dough into triangles, each with a 4 1/2-inch base. You should have about 20 total.
• Cut slits: Cut a 1-inch slit in the middle of the base of each triangle. Separate the stacks, transferring half the triangles to a parchment-lined baking sheet; cover, and refrigerate.
• Begin shaping croissants: Working with one triangle at a time and keeping remaining triangles covered with a clean kitchen towel, hold the two corners of the base, and stretch to lengthen it slightly. Grasp inner corners formed by the slit in the base, and lift and stretch them toward the outer sides of the triangle; press to seal.
• Roll croissants: Using your fingertips, roll the base of the triangle up and away from you, stretching the dough slightly outward as you roll to elongate the point (when finished, the point should be tucked under the croissant).
• Finish shaping croissants: Bend the two ends toward you to form a crescent shape (the ends should almost touch). Transfer to parchment-lined baking sheets, spacing croissants 2 inches apart. Repeat with remaining triangles. Cover loosely with plastic wrap, and let stand in a warm place until croissants have doubled in bulk and are very soft, 1 1/2 hours to 2 1/4 hours, depending on the temperature of room.
• Brush with egg: Preheat oven to 400 degrees, with racks in upper and lower thirds. Brush tops of croissants with egg. Bake, rotating sheets halfway through, until croissants are puffed and golden brown, 20 to 25 minutes. Let cool slightly on sheets on wire racks. Serve warm or at room temperature.

BEST ALMOND CROISSANT RECIPE

Steps:

• Combine the sugar, water, and almond flour in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar.
• Remove from the heat and let steep for 1 hour.
• Strain the syrup into a small bowl or covered container. Add ¼ teaspoon almond extract (if using), and stir to combine. Set aside until ready to assemble croissants.
• Sift the almond flour into a medium bowl. Break up any lumps remaining in the sieve and add to the bowl. Add the all-purpose flour and whisk together.
• Place the butter in the bowl of a stand mixer fitted with a paddle attachment. On medium-low, warming the bowl as needed, until the butter is the consistency of mayonnaise and holds a peak when the paddle is lifted.
• Sift in the powdered sugar and mix on the lowest setting until incorporated, then increase the speed to low and mix until fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl.
• Add the almond mixture in 2 additions, pulsing to combine and then mixing at low speed for 15 to 30 seconds after each one. Scrape the bottom of the bowl to incorporate any dry ingredients that may settle.
• Add the eggs and mix on low speed until combined and smooth, about 30 seconds. Transfer to a covered container. Press a piece of plastic wrap against the surface to prevent skin from forming. Refrigerate until cold, about 2 hours or place in the freezer until chilled but not frozen about 30 minutes. The cream can be refrigerated up to 4 days.
• Preheat oven to 350°F. Line a sheet pan with parchment paper.
• Spoon the cooled almond cream into a pastry bag fitted with a ½-inch plain tip or large re-sealable plastic bag with the tip cup off (after filling). Spread the almonds in a shallow bowl.
• Cut the croissants horizontally in half, as if slicing them open to make sandwiches. Brush the cut-side of each one with 1 ½ teaspoon of almond syrup.
• Pipe 2 to 3 tablespoons almond cream onto the bottom half of each croissant, and spread it evenly with a small offset spatula. Place the top halves back on and gently press together.
• Pipe about 2 tablespoons almond cream on top of each croissant and spread evenly. If using larger croissants, feel free to add more almond cream into the filling and on top of the croissant.
• Dip the tops of the croissants into the almonds, coating the cream generously, and press down to compact. Arrange the croissants on the prepared sheet pan.
• Bake for 15 to 20 minutes (depending on the size of croissants), until the nuts are golden brown. Don't worry if some of the almond cream drips on the paper. Set the pan on a rack to cool thoroughly.

ALMOND CROISSANTS RECIPE (FRENCH BAKERY STYLE)

Steps:

• In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.
• If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. Add the butter, and mix again until well blended. Add in the eggs one by one, and process on high speed until creamy and fluffy.
• If using almond meal or almond flour: In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup sugar, 1 cup almond meal and 1/8 tsp salt. Mix until well incorporated, then blend in the butter. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy with a frosting-like consistency.
• Preheat the oven to 350° F . Line a cookie sheet with parchment paper.
• After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich.
• Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Just dip it once on each side.
• Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.
• Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds.
• Bake on the center rack for 15 to 18 minutes,or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.

ALMOND CROISSANTS

Steps:

• Combine butter and milk in a microwave-safe measuring cup and heat for about 1 1/2 minutes, until butter is melted and mixture is very warm (120-130°F). Transfer to a large mixer bowl and whisk in yeast. Add flour, sugar, and salt; mix on low speed until a soft dough forms. Scrape down mixer and switch out the flat beater for a dough hook. Increase speed to medium-low (3 on a KitchenAid) and knead for 1 minute. Cover bowl with plastic and let dough rest at room temperature for 30 minutes.
• Line a rimmed baking sheet with parchment paper. Transfer dough to baking sheet and use lightly floured hands or rolling pin to gently shape into a 12 by 8-inch rectangle, 1 inch thick. Wrap with plastic and refrigerate for 2 hours.
• While dough chills, prepare butter layer. Fold a 24-inch length of parchment paper in half to create a 12-inch rectangle. Fold over the 3 open sides to form an 8-inch square with enclosed sides; crease edges firmly with a metal bench scraper. Unfold parchment envelope and grate butter into the center of parchment square. Fold up parchment, refolding at creases. Turn packet over so that the flaps are underneath; use a rolling pin to beat and roll the butter into an even thickness. Chill in the refrigerator for at least 1 hour.
• Transfer chilled dough to the freezer for 30 minutes. Lightly flour a large board or counter; use a lightly floured rolling pin to roll out dough to a 17 by 8-inch rectangle. Unwrap chilled butter and place in the center of the dough so that the edges of the butter and dough are flush at top and bottom. Fold sides of dough over butter layer so that they meet in the middle; press seam together with rolling pin. Use rolling pin to firmly seal each open end. Lightly dust dough with flour; roll dough out lengthwise to a 24 by 8-inch rectangle.
• Start at the bottom of dough and fold bottom third up, then fold upper third of dough over it, folding into an 8-inch square. Turn dough 90 degrees counterclockwise, so the top flap faces right. Roll out dough again into a 24 by 8-inch rectangle and fold into thirds. Place dough on baking sheet, wrap with plastic, and transfer to freezer for 30 minutes.
• Return dough to lightly floured board, with the top flap facing right. Roll out dough a third time into a 24 by 8-inch rectangle and fold into thirds. Place dough on baking sheet, wrap with plastic, and refrigerate for 2 hours, or overnight.
• Combine almond paste and salt in a food processor and pulse together. Add egg white and almond extract, and blend until combined. Transfer filling to a piping bag fitted with a large round tip.
• Transfer dough to the freezer for 30 minutes. Return dough to lightly floured board with the top flap facing right. Use a lightly floured rolling pin to roll from the center of the dough out, working the rolling pin clockwise around dough to form an 18 by 16-inch rectangle. If dough retracts, carefully drape it over rolling pin, return to baking sheet, and freeze another 10 minutes. Use a sharp knife to trim edges; then divide dough into two 18 by 8-inch rectangles. Gently score the rectangles every 3 inches. Cut out 12 triangles of dough from each rectangle. If dough begins to soften at any point, return to freezer for 10 minutes.
• Place 1 triangle on lightly floured board with point facing away from you (keep remaining triangles covered with plastic while shaping). Use a lightly floured rolling pin to gently elongate each triangle to about 8 inches. Pipe about a tablespoon of filling, 1/2 inch from the wide side of the triangle. Roll tightly toward the point, until pointed end of triangle is underneath croissant. Repeat with remaining triangles.
• Place shaped croissants seam-side down on parchment-lined baking sheets, 6 croissants per sheet. Continue to next step (proof the croissants), or cover baking sheets with plastic and refrigerate for up to 18 hours. To freeze unbaked croissants, place croissants 1-inch apart on parchment-lined baking sheet. Wrap with plastic and freeze for 2 hours, until solid. Transfer to freezer-safe bags and freeze for up to 2 months. To bake, thaw overnight in fridge, then proof and bake as directed.
• Spray plastic with nonstick spray and lightly cover shaped croissants. Let rise at cool room temperature in a draft-free spot until distinctly larger, about 3 hours (if shaped croissants were refrigerated, rise time may be up to 4 hours).
• Combine water, sugar, and salt in a small saucepan and bring to a boil, stirring to dissolve sugar. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat, stir in almond extract, and let cool to room temperature.
• In the last 20 minutes of rising, position a rack in the middle of oven and preheat to 400°F. Place one baking sheet in oven and bake croissants for 5 minutes. Lower oven temperature to 375°F and continue baking for 10 to 12 minutes, until golden. Remove from oven and brush croissants with almond syrup. Sprinkle with sliced almonds and return to the oven for 1 to 2 minutes to lightly toast almonds. Place baking sheet on a wire rack to cool for 15 minutes (if desired, brush with additional almond syrup while cooling). Repeat baking process with remaining baking sheets.
• Store leftover croissants overnight in an airtight container; reheat for 10 minutes at 350°F before serving.

HOMEMADE ALMOND CROISSANTS

Steps:

• First, the dough part needs at least 8 hours or up to overnight to rise and ferment properly. Heat the milk in a microwave safe bowl for about 90 seconds to get it to the perfect temperature for the yeast. Crumble the fresh yeast into it and let it bloom in the milk for 5 minutes. While the yeast works, measure out with a kitchen scale and whisk together the two flours, sugar and salt in a large mixing bowl. Then whisk the yeast into the milk to make sure it is dissolved. Pour the yeasty milk into the dry ingredients and stir it all together thoroughly with a big, sturdy spoon until it comes together into a gorgeous ball of dough. Cover it with plastic wrap and set it in the refrigerator to ferment and rise for at least 8 hours. I find it's best to make it the night before.
• Once you make the dough, you can also form the butter slab. Lay out a big piece of plastic wrap and lightly flour it. Lay out the butter on one half of it and flour the top of the butter as well. Bring the other half of plastic over the top and lightly press the butter out with your hands into a thin rectangle in between the plastic. Put it in the refrigerator to become solid again and it will be ready when the dough is! When the dough is ready it is time for the elbow grease. Punch it down and turn it out onto a well floured, clean surface. Roll it out into a big rectangle at least double the size of your butter slab. Place the butter slab in the middle of it on an angle and then fold the sides of the dough over the butter so that the slab is completely enveloped in the dough.
• Roll the dough out a little thinner to work the butter into the dough, then fold it into thirds like a letter. Flatten it out and roll it out again into a large rectangle, then fold it into thirds again. Flatten it out again and wrap the dough in plastic. Let it rest in the refrigerator for 2 hours. This counts as two turns, which is the most important part of laminating the dough into those flaky layers. When the 2 hours is up, repeat the process again of doing two turns with rolling out the dough, folding it, rolling it out again and folding it again. Refrigerate it and let it rest again for 2 hours. This will start to take some real elbow grease and lots of bench flour since you are starting to form some serious layers.
• When that final 2 hours is up, punch down the dough and cut it in half. Set one half back in the refrigerator while you work with the first half and get out two sheet trays. Line the sheet trays with silicone mats or parchment. Take that first half and roll it out into a rectangle that measures about 10 x 18 inches. Cut that rectangle into 6 big triangles by making diagonal cuts along the length of the rectangle to form the triangles. Place a tablespoon of almond paste at the wide base of each triangle. Then roll each one up tightly from the base to the pointy end, pulling gently on it as you roll it so that it is tightly rolled. Place them staggered on one of the baking sheets. Repeat this whole process with the other half of dough and fill the other baking sheet. Let them sit and rise at room temperature for an hour.
• When the hour is up, pre-heat the oven to 350. Whisk the egg, almond extract and water together in a bowl and brush it really generously on each formed croissant. Sprinkle each croissant with lots of sliced almonds and lightly press them in so that they stick to the egg wash. Bake the croissants for 30-40 minutes, until they are completely golden and crisp. Let them cool a bit and then sprinkle each of them with powdered sugar. Serve warm with great coffee and enjoy!

ALMOND CROISSANTS

Steps:

• In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into crumb mixture; mix well. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. In a small bowl, beat filling ingredients until smooth. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double). , Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350° for 15-20 minutes. Remove from pans to wire racks to cool.

HOMEMADE ALMOND CROISSANTS

Steps:

• Combine flour and yeast in a medium bowl. Pour in water and mix. Cover bowl loosely with plastic wrap and let sit at room temperature for 12-15 hours.
• Cut the butter into cubes and place in the bowl of a stand mixer fitted with a paddle attachment. Mix on high until smooth and solid with no lumps.
• On a piece of parchment, trace a 6 3/4 x 7 1/2 rectangle. Flip it over and dollop the butter into the middle. Use a spatula to smooth it into the lines the best you can. Fold the parchment over the lines to create a even and flat butter rectangle. Tape it closed and pop in the fridge overnight.
• Combine the flour, sugar, yeast, and malt powder* in the bowl of a stand mixer fitted with a dough hook and give it a quick mix on the lowest setting.
• Pour all but 3 tablespoons of the water into the poolish to loosen it and then pour it into the flour mixture. Add the butter and mix on low for 2 minutes to moisten the dry ingredients. Scrape down the sides and bottom of the bowl to make sure all the flour has been incorporated.
• Sprinkle the salt over the top and mix on low for 2 minutes to dissolve the salt. If the mixture feels at all dry, add the reserved water in very small amounts as needed. Continue to mix on low speed for 20 minutes.
• Run a bowl scraper around the sides and bottom of the bowl to release the dough and turn it out onto a work surface. Stretch the left side of the dough outward and fold it over the center, then stretch and fold the right side over to the opposite side, as if you were folding a letter. Repeat the process, working from the bottom and then the top. Turn the dough over, and place it seam side down in a lightly oiled bowl. Cover the bowl with plastic wrap or a dish towel and let sit at room temperature for 1 hour.
• Line a quarter sheet pan with parchment paper. Uncover the dough, run the bowl scraper around the sides and bottom of the bowl to release the dough, and turn it out onto a lightly floured work surface, disturbing the structure as little as possible. Gently but firmly pat the dough into a rectangle about 10 x 7 ½ inches, pressing any large gas bubbles to the edges and then out of the dough. Transfer to the sheet pan, cover with plastic wrap, and freeze for 20 minutes.
• To encase the butter and roll the dough: Lightly flour the work surface and a heavy rolling pin. Turn the dough out onto the work surface and lightly dust the top with flour. Roll the dough outward from the center, rotating it frequently and flipping and fluffing it from time to time, adding just enough flour to the work surface, dough, and/or pin to prevent sticking, until you have a 16 x 7 ½ x ½ inch thick rectangle.
• Lay the block of butter across the center of the dough. Stretch and fold over the two longer sides so they meet in the center and pinch together to seal. There should be no exposed butter at the top of the block, but you will see the butter on the sides.
• Using the rolling pin, press down firmly on the dough across the seam from one side to the other to expand the dough. Turn the dough so a short end faces you. Roll to expand the length of the dough, flipping, fluffing, and turning the dough over and adding flour only as needed, until you have a rectangle about 22 x 9 inches and 3/8 inch thick.
• Fold the bottom third of the dough up as if you were folding a letter. Fold the top third down to cover the bottom third. Turn the block 90 degrees so the dough resembles a book, with the opening on the right. You will continue this pattern with each roll, and keeping the opening on the right will help you remember how to position the dough. You have completed your first turn; gently press a finger into a corner to mark it. Return to the sheet pan, cover with plastic wrap, and freeze for 20 minutes or until the dough has stiffened but is not hard.
• Lightly dust the work surface with flour. Place the dough on the work surface with the opening on the right. It is important to work with the dough as quickly as possible, but not at the risk of exposing the butter. Pressing on the dough will warm the butter; if it is too cold, it will shatter rather than spread as you roll it. Expand the dough by pressing down firmly with the rolling pin, working up the length of the dough. If the dough cracks at all along the edges, stop and let it warm slightly at room temperature. Then roll out the dough as you did before to a 22 x 9 x 3/8 inch thick rectangle and repeat the folding. Turn the block 90 degrees, so the opening is on the right. Gently press 2 fingers into a corner to mark the dough. Return to the sheet pan, cover with plastic wrap, and freeze for 20 minutes or until the dough has stiffened but is not hard.
• Repeat all of the steps for turn 2 and mark the dough with 3 fingerprints.
• Line a sheet pan with parchment paper and lightly dust the work surface with flour. Place the dough on the work surface with the opening on the right.
• It is especially critical at this stage that the dough remain cold; freeze as needed. Lightly dust the top of the dough and roll it outward from the center, flipping, fluffing, and rotating the dough and turning it over, adding only enough flour to the work surface, dough, and/or pin as necessary to prevent sticking. Roll the dough out to 24 x 9 inches.
• Cut the dough into 2 12x9 pieces and lay on the sheet pan with a piece of parchment in between each. Wrap with plastic wrap and either freeze until ready to use, or for 20 minutes if you're planning to shape the croissants right away
• Spray two sheet pans with nonstick spray and line with parchment paper (or just use 1 sheet pan if only using half the batch of dough).
• Lightly flour the work surface. Remove one piece of dough from the freezer and position it on the work surface with the short end towards you; transfer the second piece of dough (if using at this time) to the refrigerator. Roll the dough out to a rectangle 19 x 9 inches.
• Turn the dough so that a long side is facing you and trim it to 18 inches long. Trim the remaining sides only as needed for straight edges.
• Cut the dough in half, crosswise, so that you have two squares, about 9 x 9 inches wide. Then cut each squash in half so that you end up with four rectangles. Cut each rectangle diagonally so that you end up with 8 right triangles.
• Hold one triangle up by the base with one hand and, using your fingertips, gently pull the dough until it is stretched to about 12 inches.
• Put the dough on the work surface, with the base of the triangle close to you. If using the almond filling (directions below,) spread a small amount on the widest part of the dough.
• Fold over the corners to the center of the base and roll the dough up from the wide end to the tip. Put on a prepared sheet with the tail tucked under. Press down slightly, flattening the croissant just enough so that it will not roll on the pan. Repeat with the remaining 7 triangles of dough, spacing them evenly on the sheet pan.
• Remove the second piece of dough from the refrigerator, and, if necessary, let sit at room temperature until warmed enough to roll, then repeat to make 8 more croissants.
• Cover pans loosely with plastic wrap and allow to proof for 2 hours. When a finger gently pressed into the edge holds the indent, they are done proofing.
• Combine all syrup ingredients in a small saucepan and simmer until sugar is dissolved. Turn heat off and steep for an hour.
• Strain solids out then syrup is ready to use.
• Using an electric mixer cream together the almond paste, butter, and egg whites. Add in the powdered sugar and mix until smooth.
• Preheat oven to 350F. When done proofing, brush croissants with egg white wash. If making almond croissants, also brush generously with the almond syrup and press slivered almonds into the top.
• Bake for 35-40 minutes, rotating the pans once halfway through baking and separating the croissants if they are touching, until the tops are a rich golden brown and no portions, particularly between the layers, look undercooked. Set the pans on a rack and cool completely.

MILK CHOCOLATE AND ALMOND CROISSANTS

Steps:

• Special equipment: pizza cutter or kitchen shears, ruler
• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• Place 1 sheet thawed puff pastry on the work surface like a sheet of paper or portrait (not horizontal or landscape). If the puff pastry is very sticky, very lightly flour the work surface. Using a pizza cutter or kitchen shears, cut the puff pastry in half, widthwise. Using a ruler as a guide, make an indentation at 2-inch intervals (for the base) across the bottom of each puff pastry half. Cut each half into 8 triangles, with the base of each triangle measuring 2 inches. (They will be very long isosceles triangles.) You'll end up discarding the 2 end pieces to get the most out of your puff pastry piece. This sheet of triangles will be reserved for the chocolate croissants. Repeat the cutting for the second puff pastry sheet that will be used for the almond croissants.
• For the chocolate croissants: Place 1 chocolate piece just above the 2-inch edge of 1 pastry triangle, folding the dough over the chocolate as you tightly roll up the dough, enclosing the chocolate. Repeat with the remaining puff pastry and chocolate. Place the pastry rolls on the baking sheet, seam-side down. Cover the croissants with plastic wrap and place the baking sheet in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.)
• Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar.
• For the almond croissants: Place 1/2 to 1 teaspoon almond paste, shaped like a small log, just above the 2-inch edge of 1 pastry triangle, folding the dough over the almond paste as you tightly roll up the dough, enclosing the almond paste. Repeat with remaining puff pastry triangles and almond paste. Place the pastry rolls on a baking sheet, seam-side down. Cover the croissants with plastic wrap and place in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.)
• Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar and sliced almonds.
• Bake until the pastries are golden brown, about 15 minutes. Serve warm or at room temperature.
• Cook's Note: These croissants are so easy and so good you'll want to stuff them with practically everything. They are perfect as is-chocolate croissants and almond croissants, but if you're feeling a little adventurous combine the chocolate and almond paste (scale back just a touch on the almond paste) in one croissant for a decadent treat. But don't stop there, you can stuff these mouthwatering minis with savory fillings too. Ham and cheese croissants are crazy good!

TWICE-BAKED ALMOND CROISSANTS

Steps:

• Make syrup:
• Combine sugar and water in a small saucepan. Split vanilla bean with a sharp small knife and scrape seeds into sugar mixture. Add pod and bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and stir in orange juice.
• Make almond cream:
• Pulse almonds with 2 tablespoons sugar in a food processor until finely ground. Add almond paste and pulse until finely chopped.
• Beat together butter, remaining 2 tablespoons sugar, almond mixture, and a pinch of salt with an electric mixer at medium speed until fluffy, 2 to 3 minutes. Whisk together egg, rum, and extract in a small bowl and gradually add to almond cream, beating until combined well. Chill, covered, until set, about 1 hour.
• Assemble croissants:
• Preheat oven to 350°F.
• Cut croissants in half horizontally. Brush insides of croissants (both top and bottom halves) with some orange syrup. Spread 2 tablespoons almond cream on each bottom half, mounding in centers, and cover with tops. Spread 1 tablespoon almond cream on each top. Transfer croissants to a parchment-lined baking sheet and sprinkle about 2 tablespoons toasted almonds on each.
• Bake croissants in middle of oven until golden brown, 20 to 25 minutes. Cool slightly, then dust with confectioners sugar.

ALMOND CROISSANT

Steps:

• In a bowl or medium measuring cup, combine the water and yeast. Let it sit in a warm place for 10-15 minutes or until the yeast dissolves.
• In the bowl of a stand mixer, combine the flour, sugar, and salt. Then pour in the warm yeast water.
• Using the hook attachment, mix the dough on medium speed until it begins to take shape. Toss in 1/2 cup of softened butter and continue mixing on medium high speed until the dough is smooth and well rounded.
• Transfer the dough into a bowl greased with oil. Lightly grease the dough with oil as well. Cover with plastic wrap and let it rise for 2 hours or until it triples in size.
• Meanwhile prepare the butter slab. Start by cutting out 2 large sheets of parchment paper. Trace an 8x12 inch rectangle on each sheet. Place 1 1/2 cups (3 sticks) sliced butter in the middle of one sheet. Have the traced side down (you don't want to get any pencil marks on the butter).
• Place the second sheet on top (traced side up). Using a rolling pin, roll out the butter to the edges of the traced rectangle. Then place on a flat surface in the refrigerator.
• Once the dough is done rising, deflate it onto a floured surface and roll it out to a 28x14 inch rectangle. Fold over 2/3 of the left corner then bring in the right corner so it covers the other edge but doesn't quite reach the other side.
• Starting from the shorter edge fold the dough into thirds. Cover with plastic wrap and refrigerate for 6-8 hours (or overnight).
• In a bowl, combine 1 egg, 3/4 cup butter, and 1/2 tsp almond extract. Then blend in the 2 1/2 cups almond flour, 1 1/2 cups powdered sugar, and 1 tsp corn starch. This will be the almond paste.
• Gently deflate the dough onto a floured surface and roll it out to a 25 x 9 inch rectangle. Place the chilled butter slab on the right half of the dough leaving at least 1 inch margin around the edges.
• Fold over the left (unbuttered) half and roll the dough out to a 30x12 inch rectangle. It helps to spread the butter by pressing down with the rolling pin along with rolling it out.
• Fold over 2/3 of the left corner then bring in the right corner so both edges touch.
• Roll the dough out to a 30x12 inch rectangle. Fold it in half like a book. Once its folded in half the dimensions should be 15 x 12 inches. Roll it out to 30 x 12 again.
• Then fold it into thirds. If the butter begins to melt, cover with plastic wrap and refrigerate for 30 minutes. The size of the dough should be 12 x 8 inches before wrapping it in plastic wrap.
• Cut the chilled dough in half. Rewrap 1 halve and place it back in the refrigerator for later use. Roll the unwrapped dough into a 30x10 inch rectangle and cut out 9 triangles. Each triangle should be about 5 inches at the wide end, and about 1 inch at the narrow end.
• I like to make small slit in the middle of the wider ends so the croissant folds nicer, but thats totally optional. Fill the wider end of the triangles with 1 heaping tablespoon of the almond paste. Then roll the triangles toward the narrow end as you slightly pull the pointed end away.
• Place the croissants onto a baking sheet lined with parchment paper and let them rise in room temperature for 1-2 hours or until they double in size. Do not put them in a warm place to speed up the rising process. You don't want the butter to melt.
• Brush each croissant with egg wash and bake at 390 degrees Fahrenheit for 10 minutes, then 370 degrees Fahrenheit for 15 minutes. Baking time may vary depending on your oven.
• Mix the left over almond paste with a splash of milk and spread it over each croissant. Sprinkle sliced almonds over each croissant and bake for another 5 minutes at 370 degrees Fahrenheit. Once their cooled, dust powdered sugar over the top of each croissant.
• Remove the second half of the dough from the refrigerator and roll it out to a 30x10 inch rectangle. Cut out 9 triangles and repeat steps 14-17.