Croissants recipes

Croissant Bread and Butter Pudding

Croissant Bread and Butter Pudding

All-butter croissants are used instead of bread for an indulgent take on this old fashioned pudding. Drizzle melted butter over the croissants and pour half the cream custard mixture over the top of the croissants
Quicker croissants

Quicker croissants

Admittedly, there is not much hands-on time when making croissants with the more traditional approach but a batch can still take the best part of a weekend with all the resting (needed in order to get a croissant with the right structure)
Croissant Brunch Bake

Croissant Brunch Bake

We have a tendancy to buy big bags of croissants when we go over to France, much more than we can possibly eat fresh and so it's a great way to make use of stale croissants as well
Croissant French Toast

Croissant French Toast

We had some Croissants in the freezer (leftovers from I don't know when) some were. butter Croissants and a couple other were almond - they're just your ordinary supermarket
chocolate croissant bread & butter pudding

chocolate croissant bread & butter pudding

A lovely combination of croissants, a simple egg custard and a double dose of chocolate from the chocolate spread and dark chocolate chunks prepared in just a few minutes
Croissants

Croissants

I have been making croissants. Making croissants from scratch is a bit of a project and might scare some people off
The Croissants Adventures: Part Deux

The Croissants Adventures: Part Deux

One of my biggest challenges for last week was set by M’s teacher, when she let me know on the Tuesday that they would be engaging in a spot of French role-play and would be tasting hot chocolate, croissants and other traditional French breakfast foods during the lesson
Ces Croissants Ne Sont Pas Français

Ces Croissants Ne Sont Pas Français

Croissants are most definitely NOT French. Inspiration was taken from the crecents on the sleeves of the Turks' ottomans, and hence Croissants were born
Croissants

Croissants

The bake which immediatly caught my eye was these croissants though. The main thing to remember for successful croissants is COLD