Yes, I did it again.

But this time I made chocolate ones! And almond ones! and oh my, cheese ones!

choc-croissant

This was my second time making croissants from scratch. My first time was such a big achievement for me. It was a lot of work and faith because I didn’t know how they would turn out.

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They were so successful and delicious, that I had no qualms about making them again when they came up as the next recipe for me to try out of The Art and Soul of Baking. This recipe is slightly different than Tartine’s recipe, but the method is the same.  Lots of rolling and turning and refrigerating the dough. It takes about 2 days to make them, so you do have to have a chunk of time to devote. Of course, much of the time is off-hand. You also need space to roll out the dough. And butter, lots of butter. 😛

These made smaller croissants, so they aren’t as big and gorgeous as my first go-around. But the taste was definitely still there. Because I made all-plain the first go-around, I decided to make all the variations in the book this time. The recipe makes 24 decent sized croissants. I made six each of: chocolate, almond, cheese, and plain.

croissants chocolate filling

The chocolate and cheese were simple, you just had some of the grated ingredient before you roll the croissants. The almond ones required me to make an almond pastry filling made from almond paste, sugar, (more) butter, egg, lemon zest, vanilla, and a bit of flour.

croissants waiting to be baked

This recipe was a bit easier for me than the first time. It wasn’t painful to roll out the dough and turn it and cut it and shape it. I would almost say croissants are easy to make and I have absolutely no qualms about making them again. And I definitely will.

croissants waiting to be baked2

My favorite was the cheese one, because I’m a cheese freak. I used Baby Swiss, which is a semi-soft cheese that is milder and more melty than regular Swiss. The other flavors were quite tasty too.  You can find the recipe for both the croissants and the almond filling HERE.

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I’m submitting this to Yeastspotting, a weekly round-up of yeasted goods and bread.

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