Thursday, November 14, 2013

Croissant aux Amandes and Lunettes a la Vanille....

I'm going bananas with this book.....every recipe is heaven to will see!!

Croissant aux Amandes (from my really favourite book now....Mastering the Fundamentals of French Pastry)


I have done three types of croissant dough, this is the one that we like the best....

I make the full amount of dough, but to make this croissant I only used 1/3. of this dough....the remaining prepared.....more pastries to come!!

500 grams of all urpose flour
60 grams of sugar
10 grams powdered milk
12 grams of salt
100 grams of butter (room temperature)
4 teaspoons of dry yeast (I used quick rise). The recipe calls for 25 grams of fresh yeast, but I don't have it here.
230 ml cold water
250 grams of butter (chilled)

Mix all the dry ingredients (except chilled butter) in a bowl, and gradually add the water to knead it. Knead it until is elastic and soft (around 7 minutes) at medium speed. Flatten the dough in a rectangle, and place the butter inside. Close this dough. Cover with a plastic wrap, and chill it for 2 hours.

Follow the same pattern of rolling then the one in Feullitage Inverse

Almond Filling

90 g ground almonds
60 g icing sugar
1/2 egg
35 g butter (softened)
1 tablespoon cornstarch
1/2 teaspoon of almond essence

Grind the almonds, and mix with the sugar, butter, egg, cornstarch and almond essence until you have a paste like a cream.

Take 1/3 of the dough, and roll it into a rectangle. Cut triangles with a base of 5 cms. Place a teaspoon of almond paste in the base. Close it and roll it as it is shown in the pictures below.

Brush with an egg yolk, sprinkle some sugar and sliced almond. Let it rise for 2 hours.

Preheat the oven at 350 F, and cook it for 12-15 minutes.

ENJOY!!.....look how flaky is this dough.....I make them on Saturday night, and it was our breakfast on Sunday morning......

 Lunettes a la Vanille

You use the same dough as the croissants. I use 1/3 of the dough, and gave me 14 lunettes.

Pastry Cream
1/2 vanilla bean
250 ml of milk
1 teaspoon of butter
2 egg yolk
50 grams of sugar
1 tablespoon of flour
2 tablespoon of corn starch

Take the vanilla seeds, and add it to the milk ad butter. Warm it until medium hot.

Mix the egg yolks with the sugar, flour, and corn starch until well combined. Add the milk and stir it well. Place this mixture in the stove until is thick. Let it cool.

Flatten the dough, and cut strips of 1.5 cm wide. Twist it.

Close the circle

Press it down to make two holes. Let it rise for 2 hours

Fill the holes with pastry cream

Bake it at 350F in a preheated oven for 12-15 minutes. Brush the hot pastries with a syrup. In my case, I used apricot jam. ENJOY!

This dough is really flaky.

What I'm going to do with the remaining 1/3 of the dough? Some of the wonderful Bolleria Hojaldrada de Labidu..... she has wonderful recipes!

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