• 1/30 Nat Croissant Day 5

    From Dave Drum@1:2320/105 to All on Mon Jan 29 13:50:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Giant Almond Croissant
    Categories: Breads, Nuts, Booze
    Yield: 12 servings

    1 Sheet store-bought puff
    - pastry; any size, thawed
    1/2 c (100 g) granulated sugar
    4 tb (56 g) unsalted butter;
    - melted
    1 ts Kosher salt
    3/4 c (108 g) blanched almond
    - flour *
    1 lg Egg
    1 tb Dark rum
    1 ts Pure vanilla extract
    1 1/2 ts Almond extract
    1/2 c (45 g) sliced almonds
    Flaky salt; for topping
    Confectioners' sugar; to
    - serve

    BAKE THE PUFF PASTRY: Set a rack in the center of the
    oven and set @ 425-|F/218-|C. Unfold the sheet of puff
    pastry on a piece of parchment paper set in a rimmed
    baking sheet. Bake until puffed and brown, about 10
    minutes. Reduce the heat to 350-|F/175-|C and continue
    baking until dry, crisp and deeply browned, rotating the
    baking sheet once during baking, 20 to 30 minutes. (Once
    cooled, pastry can be covered and stored at room
    temperature for up to 3 days.)

    MAKE THE FILLING: In a medium bowl, combine the
    granulated sugar, butter and kosher salt. Stir together
    with a wooden spoon or stiff silicone spatula until
    evenly combined and creamy. Add the almond flour, egg,
    rum and almond extract; whisk until evenly combined.
    (Filling can be stored in an airtight container and
    refrigerated for up to 3 days.)

    When ready to assemble, heat the oven to 350 degrees.
    Using a long, sharp serrated knife, carefully slice the
    puff pastry horizontally, splitting it as you would a
    bagel. Flip the top of the pastry over, then spread
    about two-thirds of the almond filling evenly across the
    bottom of it, taking care to spread it all the way to
    the edges. Flip the top piece of pastry back onto the
    bottom piece, then evenly spread the remaining almond
    filling on top. Evenly distribute the sliced almonds on
    top, then lightly sprinkle with flaky salt. Bake until
    the nuts are toasted and the topping is brown, rotating
    the baking sheet once during baking, 20 to 25 minutes.

    Let cool slightly, then use the parchment to slide the
    pastry onto a cutting board. Dust generously with
    confectioners' sugar, then slice into portions with a
    sharp knife. Serve warm or at room temperature.

    * Make sure to use blanched almond flour rather than the
    unblanched kind, which is made with natural almonds and
    includes their skins; unblanched almond flour will make
    the filling too stiff to spread properly.

    By: Sohla El-Waylly

    Yield: 12 servings

    RECIPE FROM: https://cooking.nytimes.com

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