Almond Frangipane Croissants
My eldest son currently resides in Luxembourg, which legally means I am forced to visit him and the kids once or twice a year. I did this in summer 2019 and was introduced to what is practically the national breakfast by law! Add coffee, and you're practically Luxembourgish...yes, that is a thing!
Here it is, Almond Frangipane Croissants...so good! Tres bon! Esou Gutt! or So Gut. Depending on which language you go with...they all taste the same!
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- 2 Teaspoons dry active yeast
- 370 Grams whole milk
- 60 Grams Raw Caster Sugar BUY
- 600 Grams Bakers or Strong Flour BUY
- 1 Teaspoon Pink Salt Flakes BUY
- 300 Grams Butter BUY
- 1 Batch Almond Frangipane Paste Recipe
- 2 Handfuls Almonds flaked BUY
- 1 egg, beaten
Place yeast, milk and sugar into Thermomix bowl and blend 5 sec/speed 6. Warm for 2 min/37ºC/speed 1-2.
Add flour and salt and mix 6 sec/speed 6. Knead 3 min/Interval.
Turn out onto Silpat mat and roll into a tight ball. Wrap and allow to prove for 30 minutes.
Meanwhile, roll butter between two pieces of baking paper into a large flat square about 1cm thick. Refrigerate. (see video for instructions)
Roll dough out into a square about 2cm thick. It needs to be larger than the butter block. I use my silicone bread mat as a size guide. Place butter into centre of dough and fold corners in to meet in the middle as though it were an envelope.
Roll dough out again. Fold bottom third up and top third down over bottom. Roll flat and wrap. Refrigerate for 30 minutes.
Turn folded dough so that open ends are at the top and bottom and repeat folding bottom third up and top third down over bottom. Roll and refrigerate to rest.
Do this at least three more times. The dough and butter should start forming thin layers.
Preheat oven to 200ºC and line 2 large baking trays with paper.
Roll dough out one final time to a large circle around 2cm thick, it is quite a big circumference so you should do this directly on the bench.
Spread the circle with the Almond Frangipane Paste concentrating most of the paste around the outer edges. Sprinkle with a few flaked almonds. Slice as you would a pizza using a pizza cutter, into wedges.
Roll each croissant from the wide edge in and pull the narrow end over the top and seal. Place onto the prepared trays and repeat with all the dough. Brush with egg wash and garnish with more flaked almonds.
Bake 20-25 minutes until golden and fragrant. The centres will be soft.
Dredge with icing sugar once when warm and once when cooled before eating.
Serve hot and fresh. Freeze for up to 3 months, to reheat, wrap in foil or covered dish and reheat and thaw at the same time.
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