I have wanted to try my hand at making croissants for quite some time now. As a pastry amateur, I always consult recipes from the trusty pro’s in order to limit error. I must say, for a first attempt, I am pretty happy at how these turned out. I managed to achieve the layering required but would like to improve on my shaping and make little traditional crescents next time.

Pastry is all about the patience, something I don’t have very much of. The controlled countless folding that comprises the overnight lamination process (achieving even butter-to-dough layers) is key for a well-risen, flaky croissant. A cold rolling surface with cold hands also adds to the success of these delicacies – something that Cape Town winter provides liberally. As for the photography, I shot these late in the afternoon and when viewing them on my mac, realised their graininess. Along with my ripped jeans and mum’s Spode china – I reckon the images have their own rustic charm and I feel happy to share them on the blog!

I have used Paul Hollywood’s croissants recipe for the dough and have applied my own versions of fillings to obtain the classic varieties.

Traditional croissant – follow the recipe above, as is!

Pain au Chocolat

Cut rectangles (20cm x 15cm) of croissant dough. On one of the shorter sides of the rectangle, pipe 1 – 2 tsp of nutella in a long strip. Roll up and turn over, with flat surface facing towards you, brush with egg wash and bake according to recipe above.

Croissant aux amandes (Almond croissants)

You’ll need

 Croissant dough, cut into triangles

75g butter, softened

75g castor sugar

2 eggs, beaten

75g ground almonds

Few drops of almond extract/essence

Method

1. Cream butter, castor sugar together until pale in colour.
2. Add finely ground almonds and beat in eggs and a few drops of almond essence until a paste forms.
3. Spoon 2 tsp of almond paste over the cut pastry triangles before rolling, and assemble as per the recipe above. After the egg wash, top with flaked almonds and bake according to the recipe.

Serve fresh from the oven with a strong americano.

Makes 12.

 

 

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