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Fold the top half down to the middle, and brush off any excess flour. Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
4 large day-old croissants ⅓ cup (about 3½ oz.) chocolate-hazelnut spread (such as Nutella) 1 very ripe medium Anjou pear, peeled, cored and cut into ½-in. slices
A croissant (/ k r ə ˈ s ɑː n t, ˈ k (r) w æ s ɒ̃ /, [1] French: ⓘ) is a French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. [2]It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough. [3]
Homemade ham and cheese croissants are a breakfast miracle! This quick and easy breakfast recipe calls for puff pastry stuffed with ham, cheddar, and dijon. ... Fold the slices as needed to fit ...
On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to yeast bread dough, spreading it with butter, and folding it to produce many thin layers.
Pains au chocolat prior to baking. Pain au chocolat (French: [pɛ̃ o ʃɔkɔla] ⓘ; lit. ' bread with chocolate '), also known as chocolatine (French: [ʃɔkɔlatin] ⓘ) in the south-west part of France and in French speaking parts of Canada, couque au chocolat in Belgium, or chocolate croissant in the United States, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of ...
This is the perfect upgrade to a classic comfort breakfast and it only takes a few minutes to pull off.
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan.Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.