ALMOND, CHEESE AND PAIN AU CHOCOLAT CROISSANTS

Each recipe makes 6 croissants/pastries, totalling 18 individual treats if all three recipes are made. Ingredients Almond Croissants 2 tablespoons ground almonds 1 1/2 tablespoons sugar 2 teaspoons unsalted butter, at room temperature 1 dash almond extract 8 ounces croissant dough 1 egg, whisked with 2 Tbsp water, for brushing sliced almonds, for sprinkling icing sugar, for dusting

Cheese Croissants 1/2 cup coarsely grated cheddar cheese, plus extra for sprinkling 1 1/2 tablespoons all-purpose flour 8 ounces croissant dough

Pain Au Chocolat 8 ounces croissant dough 1 1/2 ounces bittersweet chocolate, chopped OR chocolate chips

1 egg, whisked with 2 Tbsp of water, for brushing Turbinado sugar, for sprinkling

Directions

Almond Croissants
1. Stir the ground almonds, sugar, butter and extract in a small bowl until evenly blended and set aside. 2. a floured work surface, roll out the dough to a large square about 9-inches across. Cut the dough in half horizontally and then cut 3 triangles from each. 3. Make a 1-inch score on the short side of each triangle, and drop a teaspoonful of the almond base at the base of the score mark. Roll up the croissant from this side. Place the croissant (do not curve it) so the point of the triangle is at the bottom. Gently pinch the ends of the croissant down (to hold the almond filling in). Place these on a parchment-lined baking tray, leaving at least 3 inches between each other and cover these with a tea towel and then plastic. Let the croissants rise for 2 hours. 4. Preheat the oven to 375 F. Brush the croissants with the eggwash, sprinkle with sliced almonds and then bake them for about 15 minutes until a rich golden brown. Allow them to cool, then dust with icing sugar before serving. 5. The croissants are best enjoyed the day they are baked. If you wish to prepare ahead, you can make the dough, fold it and let it rise, and then cut and shape the croissants. Freeze the filled and shaped croissants on a baking tray, then pack in a container. The croissants should fully thaw and proof for about 3 hours before baking. 6. Make 6 croissants.

Cheese Croissants
1. Stir the cheese and flour together and set aside. 2. On a floured work surface, roll out the dough to a large square about 9-inches across. Cut the dough in half horizontally and then cut 3 triangles from each. 3. Make a 1-inch score on the short side of each triangle, and place a tablespoonful of cheese (reserving 2 Tbsp of cheese to sprinkle on top) at the base of the score mark. Roll up the croissant from this side. Place the croissant (do not curve it) so the point of the triangle is at the bottom. Gently pinch the ends of the croissant down (to hold the cheese filling in). Place these on a parchment-lined baking tray, leaving at least 3 inches between each other and cover these with a tea towel and then plastic. Let the croissants rise for 2 hours.

4. Preheat the oven to 375 F. Brush the croissants with the eggwash, sprinkle with the remaining cheese and then bake them for about 15 minutes until a rich golden brown. Allow them to cool a little before serving. 5. The croissants are best enjoyed the day they are baked. If you wish to prepare ahead, you can make the dough, fold it and let it rise, and then cut and shape the croissants. Freeze the filled and shaped croissants on a baking tray, then pack in a container. The croissants should fully thaw and proof for about 3 hours before then baking. 6. Make 6 croissants.

Pain Au Chocolat
1. On a floured work surface, roll out the dough to a large square about 9-inches across. Cut the dough in half horizontally and then cut 3 rectangles from each. 2. Place a tablespoonful of chocolate at the base of each rectangle. Roll up the pain au chocolate from this side. Place these on a parchment-lined baking tray so that the seam of the pain au chocolate is on the bottom and press in the sides if needed to ensure it is a rectangle shape. Leave at least 3 inches between each pain and cover these with a tea towel and then plastic. Let the croissants rise for 2 hours. 3. Preheat the oven to 375 F. Brush the croissants with the eggwash, sprinkle with a little Turbinado sugar and then bake them for about 15 minutes until a rich golden brown. Allow them to cool a little before serving. 4. The croissants are best enjoyed the day they are baked. If you wish to prepare ahead, you can make the dough, fold it and let it rise, and then cut and shape the croissants. Freeze the filled and shaped croissants on a baking tray, then pack in a container. The croissants should fully thaw and proof for about 3 hours before then baking. 5. Make 6 pastries.

CHOCOLATE CROISSANT BREAD PUDDING

This delectable dessert is nicely complimented with a scoop of ice cream - the perfect treat to satisfy the chocolate lover in your home. Ingredients 5 cups day-old plain croissants, cut into 1-inch cubes 1 cup whipping cream 1/2 cup 2% milk 3 ounces bittersweet chocolate, chopped 1 large whole egg 2 large egg yolks 1/4 cup sugar 1 teaspoon vanilla extract 1/4 cup Irish Cream liqueur 1/3 cup milk chocolate chips (optional)

Directions 1. Preheat the oven to 350 F. Lightly grease 6 6-ounce ramekins and place these in a roasting pan. 2. Spread the cubed croissant pieces onto a parchment-lined baking tray and toast for 10 to 15 minutes, stirring once halfway through toasting, then let them cool to room temperature.

3. Bring the whipping cream and milk up to a simmer and pour this over the chopped chocolate. Let it sit for a minute, then whisk until the chocolate has fully melted. 4. In a separate large bowl, whisk the egg, yolks, sugar and vanilla together. Slowly pour the hot cream into the egg mixture while whisking, then whisk in the Irish Cream. Stir in the croissant pieces to fully coat them, then let this mixture sit for 10 minutes. 5. Stir in the milk and chocolate chips, if using, then spoon the pudding mixture into the prepared ramekins. Pour boiling water into the roasting pan so that it comes halfway up the sides of the ramekins. Bake for 25 to 30 minutes, until the pudding springs back when gently pressed. Carefully remove the ramekins from the roasting pan to cool for 10 minutes, then invert onto a serving plate and serve. Recommended to serve with a scoop of ice cream on top. 6. You can prepare and bake these puddings up to a day in advance and chill until ready to serve. Ideally they are best served warmed and most easily reheated in the microwave.