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How To Turn Regular Croissants Into Almond Croissants

Easy Almond Croissants Recipe

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120 ml (1/2 cup) water

tbsp golden caster sugar (or superfine sugar)

tsp vanilla extract

almonds

60 g (4 tbsp) soft (but not melted) unsalted butter

100 g (1/2 cup) golden caster sugar (or superfine sugar)

salt

tsp almond extract

tbsp flaked almonds

confectioners' sugar

Preheat the oven to 175c/350f Fan.

Make a slit, lengthways, in each of the croissants along the outer side.

Make the glaze first. Place the glaze ingredients into a small pan and bringing to the boil. Bubble for a minute or two until the sugar dissolves, then turn off the heat and allow to cool slightly.

Now make the frangipane. Place the ground almonds, butter and sugar in a bowl and beat together with a wooden spoon.

Add in the salt, egg and almond extract and mix until combined.

Carefully dip (but don&#39;t soak!) each of the croissants in the glaze and allow the excess to drip off. It will be very watery, but don&#39;t worry, this glaze is just there to add a little moisture to the croissants and to make the outside a little crispier when cooked.

Place the croissants on a baking tray. Take a spoon and spoon half of the frangipane mixture inside the croissants.

Spread the rest of the frangipane on top of the croissants.

Sprinkle the flaked almonds on top and place the croissants in the oven for 12-14 minutes - until the top is golden brown and crisp (the inside should be hot, but it won&#39;t crisp up - it will be like a creamy paste).

Take out of the oven and leave to cool slightly, then sprinkle on confectioners&#39; sugar and serve.

https://content.jwplatform.com/videos/TC0HtwEB.mp4

This is how to make your regular croissants taste like they came right out of a Parisian bakery!

Slicing the croissants

&lt;aking the glaze

Combing ground almonds, butter and sugar

Stirring remaining ingredients into the frangipane

Dipping croissants in the glaze

Spooning frangipane inside croissants

Spooning frangipane on top of croissants

Adding flaked almonds and placing in oven

Sprinklking with confectioners' sugar

Almond Croissants

Make this Kollu Masala Dosa Recipe for a high protein breakfast stuffed with a delicious masala. Serve it for a South Indian breakfast along with Coconut Chutney And Vengaya Sambar.

Kollu Masala Dosa Recipe - High Protein Horse Gram Dosa

Rice

Horse Gram Dal (Kollu/ Kulith)

Methi Seeds (Fenugreek Seeds)

Water

Salt

Potato (Aloo)

Onion sliced

Mustard seeds (Rai/ Kadugu)

Curry leaves

Turmeric powder (Haldi)

Red Chilli powder

Green Chilli

Coriander (Dhania) Leaves chopped for garnish

Kollu Masala Dosa Recipe - High Protein Horse Gram Dosa Recipe

To make Horse Gram Masala Dosa Recipe, first clean and wash the rice, horse gram and fenugreek seeds. Soak them together for 5 hours in water.

Grind the rice, horse gram, fenugreek seeds along with just a little water until you get a thick batter. Place the kollu dosa batter in a deep vessel, cover it and allow it ferment for 8-10 hours or overnight.

The next step is to make the masala for the Kollu Masala Dosa.

In a pan, add 1 tablespoon of cooking oil. Once the oil is hot, temper with mustard seed, curry leaves and fry the onions and green chilli.

Once the onions are soft, add the turmeric powder and chili powder, boiled potato cubes. Roughly the boiled potato cubes and mix all the ingredients well. Add salt, give it all a good stir and turn off the flame. Garnish with chopped coriander leaves and keep the aloo masala aside.

The final step is to make the kollu dosa and stuff it with the potato masala.

To prepare the kollu dosa, mix the fermented batter well with salt and water (if required) and bring it to a smooth and yet spreading consistency.

Heat the dosa tawa on a medium flame. Add a teaspoon of oil and spread it on the dosa tawa.

Pour a cup of batter on the tawa and spread the batter evenly into a circle. Drizzle, oil around the kollu dosa and cook on medium heat until the dosa is browned and crisp.

Once you see the dosa has slightly browned at the bottom, flip the dosa upside down and cook the other side of the dosa.

Once done, flip the Kollu dosa once again and add the potato masala stuffing in the centre of the dosa and fold the dosa in half.

Serve Kollu Dosa along with Coconut chutney and Vengaya Sambar for an ultimate South Indian Breakfast.

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Easy Almond Croissants Recipe

Kollu Masala Dosa Recipe - High Pro...

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