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Process shots: melt butter (photo 1), add mushrooms and fry (photo 2), flip and add garlic and s&p (photo 3), fry then remove (photo 4). If you ask me, though, these 26 croissant fillings, in particular, will give you all the feels. Sweet Stuffings Chocolate Okay, here’s what you do: slice that beautiful bread in half lengthwise. Spread a decadent chocolate ganache on either side of the bread. Take the two halves and sandwich them together to form a fancy pain au chocolat (French for chocolate croissant.) The croissant got its name from its signature crescent shape. But here’s a fun fact: if you think that France gave birth to this pastry, think again!
Next, top your triangular dough with a layer of apples. Roll it up to a crescent and bake for 15 to 20 minutes. Boy oh boy, what a treat! Peanut Butter CupsThis filling will excite the heart of every kid out there. Sure, this is not your traditional croissant filling, but who cares? It’s so delicious! If you’re making the croissant yourself, here’s how to infuse it with chocolate: fill a rectangular dough with chocolate batons or chocolate chips. Roll either end of the dough to the middle (no need to make the crescent shape for this). Bake the dough for 20 minutes at 275 degrees Fahrenheit. Low ‘n’ Slow– Gone are the days of cooking scrambled eggs in a couple of minutes. The aim of the game with cooking eggs low and slow is to very gently cook the eggs over 10-15mins. You want to create a custardy texture and fry until they’re only just cooked through, which allows them to finish cooking outside the pan. Like I said, this will result in a really velvety texture, as opposed to dry scrambled eggs. Cooking them low and slow also develops the flavours of the eggs and brings out their natural richness. It’s worth the wait – promise! To make, puree pumpkin with nutmeg and cinnamon. Spread the filling on a triangular dough and roll that thing up to make a crescent pastry. Pop it in the oven and wait for 10 to 15 minutes. Unfortunately, we have had to suspend international parcels during the current COVID19 situation but hope to resume this service as soon as we can.
Now, everyone has their own way of making scrambled eggs, and each to their own. But what I will say, is if you haven’t tried scrambled eggs that are cooked low ‘n’ slow to produce a creamy, rich and luxurious finish, you are missing out. Here’s my tips for what I deem to be the perfect scrambled eggs: Seasoning – adding salt to the mushrooms will draw out moisture, so do it after they’ve browned. You’ll find that adding salt right at the beginning will draw out too much water from the mushrooms and cause them to steam instead of fry. Long Curds– Don’t frantically stir the eggs, this will result in lots of small dry pieces of egg. You want to create long, velvety strips of egg. Using a spatula massively helps with this!
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Give your plain croissant a decadent pastry cream filling to give it a sweet and creamy surprise. Just imagine biting into that flaky and buttery bread and then getting that burst of luscious and velvety custard – delightful. Pumpkin Pie It’s the quintessential fall filling! A simple pumpkin pie filling infused with autumn spices is all your croissant needs to make it more exciting. Traditionalists may roll their eyes at us for this, but don’t mind them, they’re just jealous they can’t have this delicious treat! Hotdog-stuffed croissants are basically your pigs in a blanket, but there’s nothing basic about the taste at all. But aside from coating your pasta with pesto, how about spreading that goodness on a croissant? Caramelized Onion and Goat Cheese Cut apples into thin slices and coat it with a mixture of cinnamon, sugar, and nutmeg. Let it rest for 30 minutes so the apples have time to absorb all that irresistible flavor.
Instead of just regular hotdogs, feel free to experiment with other sausages as well. To make, place a small hotdog or sausage on the widest end of the dough triangle, and roll. Bake for 15 to 20 minutes and enjoy. Bacon Croissants are a classic pastry that melt in your mouth. They’re buttery, flaky, and oh so delish; which is why I love to eat them for breakfast, or any time of day, for that matter.
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To make, spread a thin layer of peanut butter and jelly on top of your dough triangle. Roll the dough loosely to form that beautiful crescent shape. Bake for 15 to 20 minutes or just until the pastry is golden brown. Berries And Cream PB&J already tastes incredibly delicious with the basic white bread, just imagine it with a buttery, flaky pastry? Give your classic American filling a glow-up by pairing it with an Austrian-French bread. A classic combination that never fails to disappoint. It’s so easy to incorporate into your croissant, too! Just add a layer of ham and cheese onto your pastry dough and roll it up.
Think Danish here and fill your triangle dough with your favorite fresh berries. If you want them to be sweeter, drizzle some honey on top before you roll the dough. Pop it in the oven and bake for 15 to 20 minutes. Or any brand of hazelnut spread, actually. This creamy and nutty spread is so delightful, it will bring life to your plain croissant. Nutella is so sweet and flavorful, so all your pastry needs is a thin layer. As a pizza topping, pepperoni is a classic. But as a croissant filling? It’s a delicious innovation!
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Next, sprinkle the sauteed garlic on top of the butter. Then some mozzarella cheese and parsley. Roll that beauty up and bake. Stunning. Ham and Cheese I don’t know about you, but when I think of ‘croissants’ my mind usually goes straight to sweet. But, these beauties work just as well (if not better IMO) in a savoury context. Breakfast croissants are incredibly versatile, but today I’ll show you exactly how I like mine. Follow me… Caramelize your onions by sauteeing it over medium heat in olive oil. Season it with salt and pepper, and just let it sit there until it softens. Now, add those sweet onions and goat cheese on your dough, roll, and bake! Feta and Spinach If you think about it, croissant with apples is just like apple pie. It’s just as delicious but a lot easier to make. Here’s how:
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