Saturday, April 2, 2011

Milk Chocolate and Almond Croissants



I've discovered a new show on the Food Network Channel featuring Ann Thornton. Here's a part of the website's bio about Ann and the show . . . 

"As an expert pastry chef, Anne Thornton shares indulgent recipes for tantalizing treats on her “In the Kitchen” Food Network cooking series, Dessert First With Anne Thornton. Anne demystifies and simplifies the world of pastry and dessert by showing viewers the ins and outs to no-fear baking. From flaky pastries to ice cream cake, Anne’s approachable techniques prove that any home cook can create impressive desserts."
I've been searching for sweets and comfort foods lately since that funky mood has struck me that calls for this kind of food.  The television has been stuck on the Food Network lately since I have really been bored with food.  If you are a sweet-o-holic like me, you will love this program.  I love her style of cooking . . . easy . . . using convenience foods.  I could not believe how easy these awesome croissants came together and the possibilities for fillings are endless.  My thoughts have turned to using cannoli filling with chocolate chips for something delicious and different . . . can't wait to try it.



Milk Chocolate and Almond Croissants


Ingredients

  • 1 (17.3-ounce) package or 2 sheets frozen puff pastry, thawed
  • Flour, for dusting, if needed
  • 4 (1/2-ounce) mini milk chocolate bars, each broken into 4 equal pieces (recommended: Hershey's)
  • 1 large egg, beaten
  • Sugar, for sprinkling
  • 1/2 (7-ounce) package almond paste, divided into 1/2 to 1 teaspoon pieces, shaped like a log or rolled into a ball
  • Almond slices, for garnish

Directions

Special equipment: pizza cutter or kitchen shears, ruler
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Place 1 sheet thawed puff pastry on the work surface like a sheet of paper or portrait (not horizontal or landscape). If the puff pastry is very sticky, very lightly flour the work surface. Using a pizza cutter or kitchen shears, cut the puff pastry in half, widthwise. Using a ruler as a guide, make an indentation at 2-inch intervals (for the base) across the bottom of each puff pastry half. Cut each half into 8 triangles, with the base of each triangle measuring 2 inches. (They will be very long isosceles triangles.) You'll end up discarding the 2 end pieces to get the most out of your puff pastry piece. This sheet of triangles will be reserved for the chocolate croissants. Repeat the cutting for the second puff pastry sheet that will be used for the almond croissants.
For the chocolate croissants: Place 1 chocolate piece just above the 2-inch edge of 1 pastry triangle, folding the dough over the chocolate as you tightly roll up the dough, enclosing the chocolate. Repeat with the remaining puff pastry and chocolate. Place the pastry rolls on the baking sheet, seam-side down. Cover the croissants with plastic wrap and place the baking sheet in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.)
Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar.
For the almond croissants: Place 1/2 to 1 teaspoon almond paste, shaped like a small log, just above the 2-inch edge of 1 pastry triangle, folding the dough over the almond paste as you tightly roll up the dough, enclosing the almond paste. Repeat with remaining puff pastry triangles and almond paste. Place the pastry rolls on a baking sheet, seam-side down. Cover the croissants with plastic wrap and place in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.)
Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar and sliced almonds.
Bake until the pastries are golden brown, about 15 minutes. Serve warm or at room temperature.
Cook's Note: These croissants are so easy and so good you'll want to stuff them with practically everything. They are perfect as is-chocolate croissants and almond croissants, but if you're feeling a little adventurous combine the chocolate and almond paste (scale back just a touch on the almond paste) in one croissant for a decadent treat. But don't stop there, you can stuff these mouthwatering minis with savory fillings too. Ham and cheese croissants are crazy good!

For more recipes from this episode, click here.

10 comments:

DeDa Studios said...

new follower..Blog Entourage Hop everything looks wonderful! If you have a chance stop by www.dedastudios.blogspot.com In our home he's Italian & I'm from the South

Joy @ Joy Of Desserts said...

I stopped by from UBP11 and now I'm following you. :-) Come by my blog for dessert and a giveaway. I host recipes on Mondays and Thursdays too. http://joyofdesserts.blogspot.com/2011/04/welcome-to-party.html

Gina Alfani said...

@DeDa Studios . . . sounds like a great combination . . . it is the other way around for me!

@Joy . . . awwww a fellow dessert lover!! Looking forward to checking your blog out :)

Will be by to follow and check out both of your blogs . . . thanks for visiting!

TanyasTreasureTrove said...

Hi! Following you from

UBP! Hope you visit me

and return the follow!

:0)

Catherine said...

Dear Gina, I do not get the Food Channel where I live. I asked the cable provider about it and they say more people must ask for it. I am not sure when that will be,(I see a lot of take out delivery cars). My brother liver two towns away and he gets the channel! Anyway cannoli filling with chocolate chips sounds right up my ally. Blessings, Catherine xoxo

Gina Alfani said...

@Catherine . . . that is a shame you can't get the Food Network, it is awesome. I remember when I didn't have cable for a while and I really missed it. All I had were the PBS cooking shows . . . which aren't bad.

I keep thinking about that cannoli filling with chocolate chips in those croissants :)

@Tanya . . . I'm following you back :)

Thanks for visiting!!

Carolyn said...

Hello from the UBParty! WOW--I'm looking forward to followin your blog! Please stop by my place =)

www.cookinformycaptain.blogspot.com

Slidecutter said...

Is it possible to gain weight from just reading such a sinful recipe? I love this...thanks for sharing!

Will be peeking-in and drooling often!


Patty
http://anothercookieplease.blogspot.com

Gina Alfani said...

@Carolyn . . . You reminded me that my captain needs to take me to the commissary and check out that cool international stuff you are cooking with!

@Patty . . . loved your post about the italian deli . . . what memories it brought back!

Thanks for following my food blog . . . I'm following you both back :)

SarahB said...

LOVE THIS! Im here from FTLOB!

I went to a cooking class once to learn how to make these.

Thanks for sharing!

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