regular croissants, I figured I would post the Almond and the Chocolate croissants this week! First of all, lets start off with YUM. Oh, and by jumping up and down in excitement that I actually made croissants, including almond and chocolate ones! I really feel like I made a big baking accomplishment!
If you recall from my post on croissants, when you get to step 5, you have finished the croissant dough and it is shaped like a book. You cut that book in half and now you have two mini-books. With the first mini-book, I made regular croissants. With the second mini-book, I made almond and chocolate croissants!
To start, I made the almond filling. It is made of room temperature butter, ground almonds, confectioners sugar, corn starch and almond extract. This is mixed up in a food processor and then refrigerated so it can firm up. It is supposed to refrigerate for an hour or two, but I was anxious to get these done so I put my mixture in the freezer while I rolled out the dough and made the chocolate croissants.
Then it was time to roll the chocolate croissants. The actual recipe suggests that you use chocolate batons but I didn't have those nor did I actually look for them in the store. However, if I was ever to make chocolate croissants again, I would definitely find the batons. It is very tricky to roll chocolate chips in pastry dough without having them fall out all over the place! Plus, the recipe calls for an ounce of chocolate, which is quite a lot! Chocolate croissants get rolled into a tube, not a typical croissant shape. I have no idea why that is, do you?