Croissants, Pain au Chocolat, Pain Raisin and Danish

Ingredients

  • Water, as needed
  • 1 cup raisins
  • 1 large egg
  • 1 large egg
  • 2 large egg yolks
  • Canned fruit
  • Almond cream, recipe follows
  • + 17 more ingredients
    • Hydrated Raisins, recipe follows
    • Almond cream, recipe follows
    • 9 ounces bittersweet chocolate, chopped
    • 1 cup plus 2 tablespoons room temperature unsalted butter
    • Generous ½ cup whole milk
    • 1/3 cup granulated sugar
    • 2 teaspoons salt
    • 3 1/3 cups bread flour, plus extra if needed
    • Generous ½ cup cold water
    • Scant ¼ cup loosely packed fresh compressed yeast
    • 3 tablespoons unsalted butter
    • ½ cup dark rum or flavored liquor
    • Scant ¼ cup all-purpose flour
    • Generous 1 cup almond flour
    • Generous ½ cup granulated sugar
    • Preheat the oven to 375 degrees F.½ cup plus 1 tablespoon room temperature unsalted butter
    • Scant ¼ cup whole milk

1. Prepare the dough: Melt the 3 tablespoons butter in a small saucepan over low heat. Allow the butter to cool to room temperature. It should be warm to the touch. 2. For pain au chocolat: With a sharp chef's knife, cut the dough into 3 1/2 by 4 1/2-inch rectangles. Lay each rectangle on a ligh...

View full recipe at SpringPad

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