This recipe will explain to you how to make homemade pastries and how to organize yourself to have them ready first thing in the morning for breakfast.
Ingredients
- 1.1 g croissant dough
- 1 beaten egg, to glaze
For the almond croissants
- 50 g marzipan (cut in batons 6 × 0.5 cm)
- 50 g toasted flaked almonds (10 minutes at 150°C/300°F/Gas Mark 2)
- 100 g white fondant for millefeuille (or 100 g white icing + 15 ml boiling water)
For the pains au chocolat and pains aux raisins
- 150 g dark chocolate drops or batons
- 450 g crème pâtissière
- 100 g raisins soaked for 1 hour in 50 ml dark rum and 50 ml boiling water
How to Make It
- Make the croissant dough.
- Sprinkle some flour on the dough and on the work surface. Divide the croissant dough into 2 equal pieces and put 1 in the fridge.
- Make the croissants, almond croissants, pains aux chocolate and/or pains aux raisins
- Remove the second piece of dough from the fridge and repeat step 3 to use up all the dough. Freeze the tray of pastries for later use.
- The evening before, remove as many pastries as you need from the freezer and place them in staggered rows on a non-stick baking tray, 6 cm apart, and prove overnight at room temperature (about 20°C). The following morning, brush them with beaten egg and bake for 10–12 minutes at 180°C/350°F/Gas Mark 4. If the pastries have not quite risen enough, start the baking in a cold oven set at 180°C/350°F/Gas Mark 4 and bake for 15–20 minutes.
