Filling of Flavourful Punch
What’s better than a warm, flaky, buttery breakfast? Croissants we hear! Croissants are such tasty pastries, but they’re not that fun to eat as is. So, we have got a myriad of options for you to try on! Hop in.
It might be a while until you can put on a beret and stroll the streets of Paris to find insta-worthy pictures like Lily Collins in Emily in Paris. But you can surely grab some buttery, flaky viennoiserie and come up with your own Parisian scene with a croissant.
Well, this puff pastry which is light, buttery and flaky, derived its name from its shape, as croissant means crescent in French. Though this flaky pastry is often associated with France, and is a staple in most French boulangeries (bakeries), food historians place its origins in Austria and believe that it was introduced to France in the 19th century by two Austrian bakers.
Typically made of yeast-risen dough, it is first layered with butter and then rolled. Being folded many times in a process called lamination, the dough is cut into triangles, and rolled to form a crescent shape and then baked. The lamination process gives croissant a flaky texture and fluffy shape. So, dive in for some mouth-watering filling in this flaky texture, which you didn’t know your taste buds so wanted!
Chocolate
Okay, here’s what you do: slice that beautiful bread in half lengthwise. Spread a decadent chocolate ganache on either side of the bread. Take the two halves and sandwich them together to form a fancy pain au chocolat (French for chocolate croissant.)
If you’re making the croissant yourself, here’s how to infuse it with chocolate: fill a rectangular dough with chocolate batons or chocolate chips. Roll either end of the dough to the middle (no need to make the crescent shape for this). Bake the dough for 20 minutes at 275 degrees Fahrenheit.
You can eat it as is, but if you want to give it more flavour and a little crunch, you can sprinkle some chopped nuts and/or dried fruits in your croissant. Depending on the pâtisserie, the chocolate inside with either a harder long stick of chocolate or smaller melted pieces that ooze out.
Almond
Speaking of nuts, hey almond! Back in the day, bakers would add this delicate nut to salvage day-old croissants, and we think it’s genius! To make an almond croissant, or what they call croissants aux amandes, just stuff your plain croissant with almond paste or crème d’amandes.
To make the almond paste, combine almond flour and powdered sugar and blend in a food processor. Add egg white, vanilla extract, and salt to the mix and blend until you get a smooth paste. Done! If you’re making the croissant at home, spread this paste on your triangle dough, then roll the dough to form a crescent. Bake for 10 to 15 minutes at 375 degrees, and you’re good to go!
Pumpkin Pie
It’s the quintessential fall filling! A simple pumpkin pie filling infused with autumn spices is all your croissant needs to make it more exciting. To make, puree pumpkin it's made with nutmeg and cinnamon. Spread the filling on a triangular dough and roll that thing up making a crescent pastry. Pop it in the oven and wait for 10 to 15 minutes. Ahh... what a perfect thanksgiving treat.
This recipe calls for pumpkin pie filling, not canned pumpkin so be sure you’re grabbing the right one! Canned pumpkin does not have that taste of pumpkin spice that gives fall pumpkin baking its signature taste. The milk can be substituted for cream for the glaze. To make it milk-free, use a dairy-free alternative.
Ice Cream
Warm croissant meets cold ice cream! We guarantee you, the contrast in temperature will tickle your taste buds. That’s why, we’ve upgraded your standard ice cream sandwich with scoops of creamy ice cream nestled in a flakey croissant. The buttery pastry adds an element of decadence to this classic dessert and pairs deliciously.
To make, cut that croissant at the center and top one half with a scoop of your favourite ice cream flavour. Cover it with the top half and enjoy. It will be messy, but oh so worth it. Don’t you worry, it won’t melt completely, the structure will still be quite fluffy.
Pecan Filling
If you’re a fan of pecan pies, you will love this one. These cute little bundles are a quick-and-easy shortcut to getting classic pecan pie flavour without the effort and time in making a whole pie! Plus, they’re individually sized for the perfect personal holiday dessert.
Make a pecan pie filling with butter, corn syrup, sugar, eggs, lemon juice, vanilla, salt, and of course, pecans. Spread that ooey-gooey filling onto the triangle dough and roll away. Bake for 20 minutes at 375 degrees and go nuts! So sweet, chewy, nutty…and that brown sugar filling – it’s enough – to satisfy that sweet tooth and craving for pecan pie in one delicious package.
Hotdogs
Traditionalists may roll their eyes at us for this, but don’t mind them, they’re just jealous they can’t have this delicious treat! Hotdog-stuffed croissants are basically your pigs in a blanket, but there’s nothing basic about the taste at all.
Instead of just regular hotdogs, feel free to experiment with other sausages as well. To make, place a small hotdog or sausage on the widest end of the dough triangle, and roll. Bake for 15 to 20 minutes and enjoy.
When is a pig-in-a-blanket even better than you remember? Croissants update the popular “pig-in-blanket” concept, along with a yummy surprise: melted cheese in each frank. This classic recipe never goes out of style and you're never too old to enjoy it as an easy appetizer or a full meal (we don't judge!).
From the May 2024 issue of FHM India.
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