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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
To form the croissants, cut the dough in quarters. Place one half in the refrigerator. Flour the surface and roll out the dough into a long narrow strip, about 7x18 inches
It's made primarily of frozen peaches, plus some Greek yogurt and honey to bring it all together. Eat it right away or freeze for another time. Recipe: A Sweet Pea Chef
Kouign-amann (/ ˌ k w iː n æ ˈ m ɑː n /; Breton: [ˌkwiɲ aˈmãn]; pl. kouignoù-amann) is a sweet, round Breton laminated dough pastry, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers.
Croissant pastry, from France; Danish pastry, made with yeast-leavened dough, from Austria via Denmark; Flaky pastry; Jachnun, a Yemenite Jewish pastry; Kouign-amann, a sweet Breton cake from north-western France; Kubaneh, a traditional Yemenite Jewish bread [3] Malawach, a Yemenite Jewish flatbread; Paratha, a flatbread native to South Asia
A pudding made with bread, milk, and egg. Brioche: France: Bread that is enriched with milk, eggs and butter, and known for its soft and fluffy texture. It is a popular snack in France. [69] Croutons [70] France: Toasted or fried bread that are normally cubed and seasoned, are used to add texture and flavor to salads, soups and stews. Fairy ...
The only downside to the croissants is that you must set them out the night before to let them proof and rise. So, there’s no cooking them straight out of the box when you decide you want them.
The croissant bakery, notably the La Croissanterie chain, was a French response to American-style fast food, [6] and as of 2008, 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough. [7] Croissants are a common part of a continental breakfast in many European countries.