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Directions. Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. For the syrup: Combine the sugar, rum and water in a small saucepan and bring to a.
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When ready to bake, preheat your oven to 350 degrees F. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The center should be set and puffed up when done. Sprinkle with sliced almonds and dust with powdered sugar, if desired. Let stand for 10 minutes before serving.
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Combine the raspberry puree, sugar, agar, and water in a small saucepan set over medium heat. Boil for five minutes. Pour the mixture into the pan and sprinkle the diced lychees on top. Refrigerate until set (about an hour) and then cut out strips approximately 1.5cm (0.5 inches) wide and 7cm (3 inches) long.
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Add half of the croissant halves to the baking dish in an even layer. Top with half the cream cheese cubes, 1 1/2 cups raspberries, and 3/4 cup dark chocolate chips evenly. Top with remaining croissants, cream cheese, raspberries, and chocolate chips. Add eggs, milk, sugar, vanilla extract, and salt to a large bowl. Whisk together until combined.
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To Shape Traditional Croissants: Cut the dough in half, and roll each half into a sheet of dough 12″x18″. Cut alternating triangles in the dough with 6″ wide bases. Cut a slit 1/2″ deep in the base of each one, then place about 1 Tbsp. of the raspberry filling and a bar of chocolate along the length of it.
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Instructions. In a medium saucepan combine raspberries, 1/2 cup maple syrup and salt. Bring to a boil over high heat and stir often. Once boiling reduce to medium heat and keep cooking until berries are broken down. Remove berry mixture from heat and add cream cheese.
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Preheat the oven to 350F. Make the frangipane by beating the ground almonds, butter, sugar and salt until combined - you can do this in a bowl with a wooden spoon. Mix in the egg and almond extract and put to one side. Place the raspberry jelly, cornstarch and raspberries in a small bowl and stir together until the cornstarch is mixed in.
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Preheat oven to 350°F/177°C. Use a sharp knife to cut the croissants in half equatorially. Brush the insides of the croissant with simple syrup. Divide the earl grey frangipane and spread about half of the mixture onto each croissant. Add fresh raspberries dusted with all-purpose flour onto the earl grey frangipane.
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Preheat the oven to 175C/350F (fan). First, make the sugar water coating. Boil the water with the sugar and vanilla extract for 3-5 mins, stirring a few times, until the sugar has dissolved. Turn off the heat, pour into a shallow bowl, and let it cool slightly. Now make the almond paste/frangipane.
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Preheat the oven to 220C/425F/Gas 7. When ready to bake, brush the top of the pastries with beaten egg and bake for 8-10 minutes, or until golden-brown. Remove from the oven and allow to cool for.
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In a large glass measuring cup or another bowl, whisk together eggs, milk, honey, vanilla and salt. Pour mixture evenly over the croissants. Cover and place in the refrigerator for at least 2 hours or overnight. Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
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Instructions. Place 4 tablespoons unsalted butter in a medium bowl and let sit at room temperature until softened, 30 to 45 minutes. Meanwhile, coarsely chop 1/4 cup of the roasted, unsalted pistachios. Place the remaining 1 1/2 cups pistachios in a food processor fitted with the blade attachment or a high-speed blender.
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Cut the croissants in half horizontally; spread cut halves with jam. Spread whipped cream over bottom halves; top with raspberries. Replace tops. Dust with confectioners' sugar if desired. Serve immediately.
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Preheat oven to 400 degrees. On a clean, lightly floured surface, unfold 1 sheet of the pastry. With a pizza wheel, kitchen scissors or sharp knife, cut vertically into 3 equal pieces and slice each in half horizontally. Then slice each square on a diagonal to make into triangles. Repeat with the second pastry sheet.
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Grease or spray a 9″ x 9″ baking pan. Cut the croissants and place 1/2 of them in the bottom of the baking dish. Top with 1/2 of the cream cheese that you have cubed. Then layer top of the croissants and cream cheese with 3/4 cup of the raspberries. Repeat the layer, with the rest of the croissants, cream cheese and the raspberries.
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For this raspberry croissant bread pudding however, Cut up the croissants into cubes (about 1 - 2 inch cubes). Make the uncooked custard base. In a bowl, whisk the milk, eggs, sugar, vanilla and lemon zest. Add the cut up croissants into the custard base. Toss the bread pieces in the milk egg mixture. Butter a baking dish.
