Which Cuisine Do Croissant Puff Pastries Come From?
Almond Croissant Puff Pastry Recipe comes from France, where it is known aspâtefeuilletée. It was developed in 1645 by a pastry cook apprentice named Claudius Gele, who wanted to bake better-quality bread for his sick father, who was on a diet of butter, flour, and water.
In his efforts to achieve something new, Claudiusmade bread dough and put some butter into it. He then kneaded the dough, folded it many times, and made it into a loaf. Despite being advised that baking the dough would cause all the butter to run out, Claudius went ahead and baked the bread and was pleasantly surprised with the results!
Even today, puff pastry is an extremely important constituent in many French pastries. And not everyone can master it – the technique is quite complex, and the preparation needs a lot of accuracy and precision for ideal results.
Almond Croissant Puff Pastry Recipe
- 2 Sheets froze puff pastry (thawed completely).
- ½ Cup Butter (unsalted, cut into pieces and refrigerated).
- ½ Cup Sugar.
- ½ Cup Water.
- ⅓ Cup Sliced almonds.
- 1 tsp Almond extract.
- 1 Egg (lightly beaten).
- Powdered sugar (for sprinkling over at the end.
- Pastry cream/almond paste (for filling if desired).
They may not be huge and flakey with loads of layers, but they’re as flaky and full of butter as you can get!
- Preheat the oven to 425oF.
- Line your baking sheet with parchment paper.
- Ensuring that the puff pastry is completely thawed, take one sheet and cover it with pieces of butter. Cover this with another sheet.
- Using a rolling pin, roll out the pastry into thinner and larger rectangles, preferably double the size you began with. Remember to be gentle while rolling the pastry since it can easily tear.
Alternatively, you can roll out a single plain sheet of pastry, slice it into triangles and roll it
- Once your larger rectangles are ready, take a knife or pizza cutter and cut the rectangles into smaller triangles (zig-zag pattern) from top to bottom.
- Fold the bottom of each triangle and roll it into a croissant-like shape.
- Place all your croissants on the baking sheet and brush the tops with the beaten egg.
- Place in the oven for 20 minutes.
- While the croissants bake, heat sugar and water over medium flame. Stir continuously to dissolve all the sugar. Remove from heat, let it cool, and add almond extract. This makes your almond syrup.
- When 20 minutes are up, take the croissants out of the oven and brush them generously with the almond syrup. Next, take the sliced almonds and press them onto the croissants as well.
- Place the croissants back in the oven and bake for another 5 to 10 minutes until the surface starts to become golden, which means the almonds are toasting.
- Carefully cover the croissants with foil, so they don't burn and bake for another 10 minutes to ensure their insides are done.
You can cut one croissant open to check if you aren’t sure. If it still seems doughy, put the sheet back in the oven and keep checking after every 5 minutes till they’re done
- When done, let the croissants cool. Sprinkle sugar powder, and if desired, fill with pastry cream or almond paste
How Many Calories are in Almond Croissant Puff Pastry?
A single traditional croissant contains about 490 calories.
How Do I Store Almond Croissant Puff Pastry?
If you’ve made some extra croissants and can’t eat them within 36 hours, the ideal way to store them and keep them fresh is to freeze them in an airtight container.
Also, cover them in cling film before storing them to ensure they don’t dry out.
Tips for Making the BestAlmond Croissant Puff Pastry
Here are a few tips that can help you make a flaky and light croissant puff pastry:
- For a lighter pastry, use butter that’s about 25 percent to the final dough.Use the freshest and best-quality butter you can buy.
- Remember to let the dough rest for at least 5 to 10 minutes after kneading it. Also, knead the dough for about 15 minutes to make sure it is soft and supple.
- Use a chilled countertop to prevent the butter from melting.
- A heavy and ball-bearing pin makes rolling easier and quicker.
- If your dough is becoming very soft, place it on a baking sheet and refrigerate for about 15 minutes to firm it up. Alternatively, if your dough has become too hard during chilling andbreaks during rolling, leave it out for about 10 minutes to soften.