• 1/30 Nat Croissant Day 5

    From Dave Drum@1:229/452 to All on Fri Jan 28 19:38:22 2022
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    Title: Creme Brulee French Toast From The Trojan Horse Inn
    Categories: Breads, Dairy, Booze
    Yield: 6 servings

    4 oz Unsalted butter
    1 c Firm packed brown sugar
    2 tb Corn syrup
    4 Croissants
    5 lg Eggs
    1 1/2 c Half-and-half
    1 ts Vanilla
    2 tb Grand Marnier
    1/4 ts Salt

    WARNING: Start this recipe the day before you want to
    serve it, because it needs to rest in the refrigerator
    overnight.

    Lightly mist a 13" by 9" baking dish with non-stick
    cooking spray.

    In a small heavy saucepan, melt butter with brown sugar
    and corn syrup over moderate heat, stirring until
    smooth. Pour into prepared baking dish. Slice croissants
    in half length-wise and lay in pan, overlapping slightly
    if needed.

    In a bowl, whisk together eggs, half-and-half, vanilla,
    Grand Marnier and salt until well combined and pour
    evenly over bread. Cover the dish with plastic wrap or
    foil, and chill bread mixture in the refrigerator,
    overnight. This will allow the bread to fully absorb the
    egg-milk mixture.

    The next morning, remove dish from refrigerator and set
    oven @ 360ºF/182ºC. Allow dish to come to room
    temperature (so you don't put a chilled dish into a hot
    oven and risk cracking). Bake, uncovered, in middle of
    oven until puffed and top of bread is golden, about
    40-45 minutes.

    Remove from oven and allow to rest for 5 or so minutes.
    Cut into squares and serve, spooning some of the liquidy
    caramel sauce from the bottom of the pan overtop the
    servings. Maple syrup would be overkill with this,
    because it is already super sweet.

    Serves 6.

    BREAD: Although the original recipe called for
    croissants, I successfully used oblong challah rolls.
    Brioche would be amazing, as well. I say use whatever
    bread-type thing you need to use up! (Although, of
    course, it will be most elegant with croissants.)

    RECIPE SOURCE: Marc Schermerhorn channeled this recipe
    from The Trojan Horse Inn in Sonoma, Calif. I believe
    the inn is now closed, but it obviously is still gaining
    fans because of this spectacular recipe.

    RECIPE FROM: https://www.shockinglydelicious.com

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  • 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
    +=OR=+
    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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