ALMOND CROISSANT

These buttery and flaky almond croissants are made from scratch, including the almond paste inside each pastry.
Ingredients
Ingredients for the croissant:

1. 1 1/2 cups water
2. 3 tsp dry active yeast
3. 4 1/2 cups all-purpose flour
4. 1/3 cup granulated sugar
5. 1 1/2 tsp salt
6. 1/2 cup unsalted butter softened
7. 1 1/2 cup unsalted butter cut into pieces (for the butter slab)

Ingredients for the almond paste:

• 1 egg
• 3/4 cup unsalted butter
• 1/2 tsp almond extract
• 2 1/2 cups almond flour
• 1 1/2 cups powdered sugar
• 1 tsp cornstarch

Instructions

1. In a bowl or medium measuring cup, combine the water and yeast. Let it sit in a warm place for 10-15 minutes or until the yeast dissolves.
2. In the bowl of a stand mixer, combine the flour, sugar, and salt. Then pour in the warm yeast water.
3. Using the hook attachment, mix the dough on medium speed until it begins to take shape. Toss in 1/2 cup of softened butter and continue mixing on medium high speed until the dough is smooth and well rounded.
4. ..........
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Homemade Croissants

Ingredients

• 1 1/4 cup warm milk
• 2 1/2 tea. instant yeast
• 3 1/2 cups all-purpose flour, plus more for rolling dough
• 1/4 cup sugar
• 2 tea. salt
• 9 oz. (2 1/4 sticks) butter
• 1 egg
• 1 T. heavy cream

Instructions

1. In a medium bowl stir together 1 cup of flour, yeast, and warm milk. Milk should be very warm, not hot. Let the bowl sit for 20 minutes for the yeast to bubble.
2. Once the mixture has bubbled, "bloomed", and you know the yeast is alive, add the remaining 2 1/2 cups of flour, sugar, and salt. Stir until combined, dough will be sticky. Turn out onto floured surface and knead for about 2 minutes by hand until dough is smooth and elastic, but still soft. Form into a disc and place on a flour-dusted plate, cover with plastic wrap, and refrigerate for at least 2 hours, or overnight.
3. Once dough has rested in the refrigerator for a few hours, prepare the slab of butter. Using cold butter, cut the pieces length-wise, about 1/2 inch thick and lay them on parchment paper in a square about 7x7 inches. Cover with another sheet of parchment paper and use a rolling pin to bang the pieces into a uniform slab. Uncover and cut edges as needed, placing scraps back onto the top. Bang, cut, roll, and measure until you get an even 7x7 inch square of butter. Place it back into the refrigerator for about 10 minutes while you roll out the dough.
4. .............
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HOT HAM & SWISS CROISSANTS

Hot Ham & Swiss Croissants, buttery croissants, melty cheese and a honey mustard sauce all melt together to make the perfect sandwich.

Ingredients

• 2 Tablespoons Dijon Mustard
• 1 Tablespoon honey
• 1 Tablespoon brown sugar
• 4 croissants split
• 8 slices swiss cheese
• Pound deli ham any flavor you like and you might not end up using the whole pound, depends on how thick you like your sandwiches

Instructions

1. Mix the mustard, honey and brown sugar together.
2. Spread the honey mustard mixture on each side of the four split croissants.
3. Place a slice on swiss on each half of the croissants.
4. ............
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