Recipes for "croissant"

Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into flour. Mix well and knead until smooth. Cover, and let rise until over tripled in volume, about 3 hours.

Deflate gently, and let rise again until doubled, about another 3 hours.

Deflate dough and chill for 20 minutes.

Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle.

Smear butter over top two-thirds, leaving a 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that.

Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a resealable plastic bag. Refrigerate for 2 hours.

Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and chill 2 hours.

Preheat the oven to 475 degrees F (245 degrees C).

To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15x5-inch rectangle. Cut into three 5x5-inch squares. Cut each square in half diagonally.

Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up.

Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light.

In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.

Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15 minutes.

Preheat the oven to 200 degrees F (95 degrees C).

Whisk eggs, half-and-half, sugar, vanilla, cinnamon, salt, and nutmeg together in a shallow bowl. Dip each croissant half into egg mixture, one at a time, flipping it and lightly pressing down, until well coated.

Melt butter in a large skillet over medium heat; add four croissant halves, cut-side down. Fry until browned on both sides, turning once, 2 to 3 minutes per side. Transfer to the oven to keep warm while you cook the remaining croissants.

Serve warm with your favorite toppings.

Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface. Transfer the butter to a length of foil or parchment paper and pat it into a 6 inch square. Fold up the foil to make a packet and refrigerate until chilled, about 2 hours.

Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Dissolve the yeast in the lukewarm water (100 degrees F/38 degrees C) and set aside until frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to lukewarm. Add the yeast, milk, and cream to the flour mixture and stir well. The dough will have a batter-like consistency.

Stir in the remaining 2 cups of flour 1/4 cup at a time to form a soft dough. It should no longer be sticky. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour.

To begin the rolling and folding process, both the butter and the dough should be at a cool room temperature. [See Cook's Note.] Place the dough on a floured surface and roll it into a 10-inch square. Set the block of butter diagonally on the square dough. Bring each point of dough to the center of the butter square; the edges of the dough should overlap. Pinch the edges together to seal.

Starting from the center of the square and working outward, use a rolling pin to roll the dough out into a rectangle. The butter should be pliable enough to roll smoothly with the dough; if it's too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate before proceeding. Roll the dough into a long rectangle, approximately 8 by 18 inches. Fold the length of dough into thirds, like a business letter.

If the dough is still cool, you can continue with another fold. Otherwise, wrap it in plastic and refrigerate for 45 minutes to 1 hour. Remove the dough from the refrigerator and let it warm up for about 10 minutes before you begin rolling it out again.

Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough into a rectangle, working from the center of the dough and pressing outwards. Reposition the dough as necessary to fit your work space. You should have a long rectangle for the "book fold." Fold both ends of the dough into the middle; the ends don't have to be touching, but should be close. Fold the already-folded dough in half; it will look like a thick book. Wrap the dough well with plastic and refrigerate for 1 to 2 hours.

Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a business letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight.

To shape the croissants, roll the dough into a 10- by 38-inch rectangle on a lightly floured work surface. It should be about 1/4 inch thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in half so that you have two 5-inch wide strips of dough. Use a clean yardstick to mark each strip into triangles that are 5 inches wide at their bases. Cut the triangles and place them onto parchment-lined baking sheets. Chill for 15 to 20 minutes, if necessary.

Starting at the base of the triangle, roll the dough up into a log; the tip of the triangle should be under the body of the croissant to prevent it from unraveling. Bend in the corners to form the traditional crescent shape. Repeat with the remaining dough.

Arrange the croissants on the parchment-lined baking sheets and allow to rise until doubled in size, about 1 to 2 hours.

Preheat an oven to 425 degrees F (220 degrees C). Beat the egg with the tablespoon of water to make the egg wash. Brush the croissants with egg wash and bake in the preheated oven until deep brown, 22 to 25 minutes. Cool on a rack before serving.

1. Butter a 9×13 inch-baking dish.

2. In a large bowl, whisk together the eggs, milk, maple syrup, orange zest, Grand Marnier (orange Liqueur), vanilla, cinnamon, and salt. Add the croissants and toss with egg batter. Arrange half the croissants in the prepared baking dish. Dollop the jam and ricotta over the croissants. Add the remaining croissants overtop. It's OK if not all of the jam is fully covered. Pour the remaining egg mixture over the croissants. Sprinkle over the berries.

3. Cover and refrigerate for 15 minutes or up to overnight. When ready to bake, preheat the oven to 375° F.

4. Lay the thinly sliced butter over the croissants. Bake for 40-50 minutes or until the French toast is golden and crisp. If the tops of the croissants begin to brown too quickly, cover with foil.

5. Meanwhile, make the syrup. Simmer all ingredients over medium heat for 10 minutes. Add a pinch of sea salt.

6. Serve the French toast warm with whipped cream, fresh berries, and cinnamon syrup. Enjoy!

1. Butter a 9×13 inch-baking dish.

2. In a bowl, mix the brown sugar, maple syrup, and butter. Spread the mixture in the bottom of the prepared baking dish.

3. In a large bowl, whisk together the eggs, eggnog/ milk, Grand Marnier, vanilla, cinnamon, nutmeg, and salt. Submerge each croissant into the egg mixture, allowing the croissant to sit for a minute and soak up the eggs. Arrange in the prepared baking dish. Pour the remaining egg mixture over the croissants.

4. Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375° F. Sprinkle the sugar evenly over the French toast. Bake for 40 minutes or until the French toast is golden and crisp. If the top begins to brown too quickly, loosely cover with foil

5. Serve the French toast warm, topped with whipped cream (if desired), and fruit preserves. Enjoy!

1. Preheat the oven to 375° F. Grease a baking sheet with butter.

2. In a large shallow dish, whisk together the eggs, milk, 2 tablespoons St. Germain, 1 tablespoon vanilla, and the salt.

3. Grab the croissants and make a 1 inch slit at the top of each, move your knife to create space in the croissant, being careful not to poke through the other sides (see above photos).

4. In a bowl, gently stir together the cream cheese and strawberry jam, leaving streaks of red and white. Spoon the mix into a ziplock bag and snip the corner off the bag. Squeeze approximately 2 tablespoons of the strawberry cream into each croissant where you created your hole. Don't stress about making it perfect. Dip each croissant into the egg mixture, allow it to sit 1 minute per side. Arrange half the croissants on the prepared baking sheet.

5. Brush each croissant with a little leftover egg batter. Bake for 20-25 minutes or until the croissant is golden.

6. Melt together the butter, brown sugar, and 2 tablespoons maple syrup. Spoon the butter evenly over each croissant. Bake another 10 minutes, until the croissants are caramelized on top and crisp.

7. Toss the berries with 1 tablespoon St. Germain, 1 teaspoon vanilla, and 1 tablespoon maple. Serve the french toast warm, topped with whipped cream, berries, and maple Enjoy!

1. Grease a 9x13 inch-baking dish with butter.

2. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon, and salt. Add the torn croissants and gently toss with egg mixture. Arrange half the croissants in the prepared baking dish. Dollop the jam and cream cheese over the croissants. Add the remaining croissants overtop. It's OK if not all of the jam and cream cheese are fully covered. Pour the remaining egg mixture over the croissants.

In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon, and salt. Add the torn croissants and gently toss with egg mixture. Arrange half the croissants in the prepared baking dish. Dollop the jam and cream cheese over the croissants. Add the remaining croissants overtop. It's OK if not all of the jam and cream cheese are fully covered. Pour the remaining egg mixture over the croissants.

3. Cover and place in the fridge for 30 minutes or up to overnight. When ready to bake, preheat the oven to 375 degrees F.

4. Lay the thinly sliced butter over the croissants. Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover the french toast with foil.

Lay the thinly sliced butter over the croissants.

Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover the french toast with foil.

5. Meanwhile, in a mixing bowl, whip the cream until stiff peaks form. Stir in 1 tablespoon powdered sugar or maple syrup, if desired.

6. Serve the french toast warm, topped with whipped cream, fresh berries, and maple syrup. Enjoy!

1. In a shallow, medium size bowl, whisk together the eggs, milk, vanilla, and cinnamon until combined. Dip the croissants into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture.

2. Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the croissants in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and sprinkle with cinnamon sugar, if desired.

3. In a mixing bowl, whip the cream until stiff peaks form. Gently fold in the ricotta. Stir in 1 tablespoon honey for a sweet ricotta.

4. In a small bowl, mash half the raspberries. Stir in the remaining whole berries.

5. Serve the french toast topped with ricotta, raspberries, and maple. DEVOUR! ?

5. Serve the french toast topped with ricotta, raspberries, and maple. DEVOUR! ?

Whisk together 2 1/2 cups milk, 4 eggs, the vanilla, and cinnamon in a greased 9x13 inch baking dish.

Submerge the croissants in the egg mixture, turning to coat. Sprinkle with 2-4 tablespoons cinnamon sugar (if desired) and dot with 4 tablespoons butter.

Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees F. Bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown to quickly loosely cover the French toast with foil. Serve as directed with ricotta and raspberries.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.

Place pecans on a baking sheet.

Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).

Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.

Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.

Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.

While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.

Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.

Remove bread pudding from oven and serve warm with custard sauce.

Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.

Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.

Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.

Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.

Remove the bread pudding to a rack and let cool for 10 minutes.

1. In the bowl of a stand mixer, combine the flour, yeast, and salt. Add 1 cup of cheese. Mix with a fork to combine.

2. Pour in the warm milk, honey, 1 egg, and butter. Using the dough hook, mix until the flour is incorporated, 4-5 minutes. If the dough seems sticky, add the remaining 1/4 -1/2 cup of flour. Cover the bowl and let sit at room temperature for 15 minutes or up to a few hours at room temperature.

3. Roll the dough out onto a lightly floured surface, creating a large rectangle that’s about 12×18 inches. Layer the thin slices of cold butter down the middle 1/3 of the dough, creating a rectangle of butter (see above photo).

4. Fold 1/3 of the dough over the butter, then fold the other 1/3 over top of the first layer so you have 3 dough layers (like an envelope). Roll the dough out again into a large rectangle, fold into thirds.

5. Next, roll the dough out in a large, long 25×9 inch rectangle (it does not need to be exact/perfect). Using a pizza cutter or sharp knife cut the dough into 14-16 long triangles, about 3 inches wide. Sprinkle each triangle with the remaining cheese. Roll the croissants up. Place on a parchment-lined baking sheet, 2-3 inches apart. Cover and freeze 15-20 minutes. Alternatively, you can let the rolls sit in the fridge overnight.

6. Preheat the oven to 400° F. Brush with the rolls with the beaten egg. Bake the croissants for 16-20 minutes, until deeply golden. Serve the croissant warm, with cranberry butter and sea salt

7. To make the cranberry butter. Combine the butter, cranberries, honey, and a pinch of salt together in a small bowl.

Preheat the oven to 350 degrees F (175 degrees C).

Mash avocado in a bowl using a fork or potato masher; season with garlic salt, lemon juice, and oregano.

Arrange split croissants on a work surface. Place 2 slices turkey on bottom halves of croissants; top with 1 slice Swiss cheese and 2 strips bacon. Place each croissant top over bacon layer. Arrange sandwiches on a baking sheet.

Bake in the preheated oven until cheese is melted, 5 to 7 minutes.

Open each sandwich; place 2 tomato slices and 1 lettuce leaf on bacon layers. Lightly spread 1 teaspoon mustard and 1/4 avocado mixture on each croissant top. Return croissant tops to each sandwich.

Heat skillet over medium-high heat. Add bacon, onion and red bell pepper and sauté until vegetables soften, 3 to 4 minutes. Add spinach; stir until completely wilted and bright green, about 1 minute. Remove skillet from the heat; set aside.

Cut a trench or a V-shape into the top of each croissant with a serrated knife, being careful not to cut all the way through the bottom. Gently hollow out the inside, removing some of the soft bread to create a "boat" shape with a cavity for the filling.

Crack eggs into a bowl and whisk until smooth and uniform in color. Add bacon and vegetable mixture to the eggs; season with salt and pepper and stir to combine.

Preheat an air fryer to 325 degrees F (165 degrees C). Line air fryer basket with aluminum foil

Set hollowed-out croissants into the basket. Carefully spoon or pour egg mixture into each croissant boat, filling them to the top.

Place the basket into the air fryer and cook until eggs are set and puffed up, about 20 minutes.

Remove boats from the air fryer. Sprinkle generously with Parmesan cheese while still hot and garnish with basil. Serve immediately.

Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking pan.

For cake layer, whisk almond cake mix, melted butter, and 2 eggs together in a bowl. Spread cake batter in the prepared pan to completely cover the bottom.

For cream cheese layer, beat cream cheese, vanilla extract, remaining 2 eggs, and confectioner’s sugar together in a bowl with an electric mixer until smooth.

Spread cream cheese layer on top of cake layer; cover cake layer completely with cream cheese mixture so that no cake is showing. Sprinkle almonds evenly over cream cheese layer.

Bake in the preheated oven until cream cheese layer is puffy and set, 25 to 30 minutes. Cool cake until just warm in the pan on a wire rack.

Dust top of cake with confectioner’s sugar before serving.

Combine masa harina and boiling water in the bowl of a stand mixer. Mix until crumbly and set aside to soften for a few minutes. Combine bread flour, gluten, sugar, salt, and yeast in a small bowl.

Pour milk into the bowl with the masa; add flour mixture and lard. Mix on low speed with the dough hook until dough is well combined and clears the sides of the bowl, about 2 minutes. Scrape dough down and mix for 5 minutes more to develop the gluten; dough will be very stiff.

Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise at room temperature, about 1 1/2 hours. Place butter in the same mixing bowl and use the paddle attachment on low speed to break it up. Mix just until smooth.

Scrape butter onto a piece of parchment or waxed paper. Form into a 7-inch square. Cover with another piece of parchment and smooth the top with a rolling pin. Re-form the edges of your square if necessary; a little fussing now will save you some trouble later on as you roll out the dough. Place butter square in the refrigerator to chill.

Transfer dough onto a floured work surface. Pat it into a square, transfer to a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for 1 to 24 hours.

Remove butter square from the refrigerator about 20 minutes before you plan to roll the dough; it needs to be cool and pliable.

Transfer dough onto a floured work surface. Roll it into a square a little larger than the butter square. Leaving a 7-inch square platform in the center for the butter, roll each of the 4 corners of dough out into elongated flaps that can wrap around the butter like a present.

Place butter square in the center of the dough, fold up the flaps, and pinch together to seal. Roll dough out into a rectangle. Fold in thirds, like a business letter. Wrap in plastic wrap and refrigerate for 30 minutes.

Return dough to the work surface; dust with flour if needed. Roll dough out into a longer rectangle; you're going to do a 4-fold, also called the "book fold." Fold the left edge of the dough into the center of the rectangle; fold the right side in to meet it. Then fold it in half again, like a wallet. Return dough to the parchment-lined baking pan, cover with plastic wrap, and refrigerate for 30 minutes.

Place dough on the work surface, roll out into a rectangle again, and make the final turn: another 3-fold, like a business letter. Cover and return to the refrigerator for 30 minutes; the dough can also be frozen at this point.

Slice dough in half and return 1 piece to the refrigerator to stay cool. Roll dough out to 1/4-inch thickness. Use a cutter to create 5-inch circles. Transfer circles to a parchment-lined baking sheet and let rise for 1 hour. Shape dough scraps into "tacro cups" and place in the cups of a muffin tin; let rise. Repeat both steps with remaining dough.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently fold a dough circle in half to form a taco shell shape; holding it with tongs, lower it into the oil. Hold it closed for about 10 seconds. Fry 2 shells at a time until golden, turning once, about 3 minutes total. Repeat with remaining dough circles, maintaining the oil heat between 350 and 375 degrees F (190 degrees C). Drain tacro shells on paper towels.

Preheat the oven to 375 degrees F (190 degrees C).

Bake tacro cups in the muffin tin until golden, 15 to 18 minutes. Fill cups and shells with your favorite taco fillings.

Preheat oven to 350 degrees F (175 degrees C). Grease 9 cups of a muffin tin; place tin on a baking sheet.

Divide croissant cubes evenly among greased muffin cups. Press strawberries into and on top of the cubes.

Beat cream cheese, white sugar, milk, egg, and vanilla extract together in a large bowl until smooth. Pour over each muffin cup slowly until croissant cubes and strawberries are fully soaked.

Bake in the preheated oven until set and evenly browned, 30 to 40 minutes. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Dust with confectioners' sugar before serving.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C) with racks in the middle and lowest positions.

Unfurl pie crust, and using a paring knife, trace the bottom of a (10-inch) cast-iron skillet; discard trimmings. Fit trimmed pie crust into the bottom of the skillet and dock all over with a fork.

Bake in the preheated oven on lowest rack until just starting to brown, about 15 minutes. Remove from the oven and let cool slightly, about 5 minutes. Reduce oven temperature to 350 degrees F (180 degrees C).

Meanwhile, place bacon in a large skillet over medium heat. Cook, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate.

While crust cools, whisk together eggs, milk, dry mustard, pepper, garlic powder, and salt in a bowl until thoroughly combined. Set aside.

Roll up 8 crescent rolls as per package instructions. Arrange rolls around the outer edge of the pie crust along the side of the skillet. Sprinkle bottom crust with 1/2 cup cheese and top with 1/2 of the cooked bacon. Pour egg mixture evenly over top, making sure not to get on top of the crescent rolls (some egg mixture will flow behind the croissants; that is okay, it will bake into the center). Sprinkle egg mixture with 6 tablespoons of cheese.

Bake at 350 degrees F (180 degrees F) on the middle rack until crescent rolls are golden brown and egg is just beginning to set, about 20 minutes. Sprinkle evenly with remaining 2 tablespoons bacon and cheese, and loosely tent with aluminum foil. Return to the oven on the middle rack, and continue baking until sides are golden and center jiggles just slightly, about 20 minutes. Remove from the oven and let sit for 10 minutes.

Carefully transfer pie to a cutting board (or, alternatively, serve in the skillet) and slice into 8 servings. Sprinkle with chives.

Gather all ingredients.

Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey in a saucepan over medium-high heat. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes.

Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens a bit and cools down, about 5 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Use the butter to generously grease a 12-cup muffin tin.

Cut each croissant in half, then turn the halves and slice open like you're making a sandwich. Place each piece into a prepared muffin cup and press it down and into the sides to fit and line the cup. Remove any pieces that stick up over the edge of the muffin cup and patch those in where needed to cover the sides.

Spoon the pecan filling evenly into the muffin cups, stirring between each spoonful to ensure you get an even amount of nuts and sauce. Use your fingers to press pecans into the cups and even out the tops so they don't burn. Clean up any syrup that dripped onto the pan.

Bake in the center of the preheated oven until golden brown, about 25 minutes, with a pan on the rack underneath to catch any drips.

Remove from the pan and let sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a plate to continue cooling. Let cool completely before serving.

Preheat oven to 375 degrees F (190 degrees C). Position an oven rack in the bottom of the oven. Turn a 12-cup muffin tin upside down. Wrap the long side of each piece of foil around the bottom rim of one upside-down muffin cup and shape into a 6-inch tall cone to use as a mold. Repeat on alternating cups to make 6 molds; lightly spray foil cones and muffin tin with cooking spray.

Unroll crescent dough sheets on a lightly floured surface and gently press perforations together to form two 13x8-inch rectangles. Cut each rectangle into six 1 1/4x13-inch strips. Working with one foil cone at a time, wrap 2 dough strips up and around foil cone, beginning at and base, and slightly overlapping. Pinching to seal the second dough strip to the first, and pinching seams and tip to seal. Repeat with remaining dough strips and foil cones. Brush cones with beaten egg white.

Bake in the preheated oven on the bottom rack until golden brown, 12 to 14 minutes. Carefully remove from oven, remove cones (with foil still attached) from muffin tin, and place cones upside-down on a wire rack. Let cool for 5 minutes.

Brush with melted butter, and sprinkle with topping of choice, if desired. Let cool completely on wire rack, about 15 minutes. Remove foil from ice cream cones by pinching foil together, gently twisting and pulling. Fill as desired.

Whisk together butter, Dijon, onion, maple syrup, and Worcestershire in a small bowl. Evenly spread butter mixture on the cut sides of the croissants.

Place the croissant bottom halves on a cutting board; layer on ham, folding to fit the croissant. Sprinkle cheese evenly among the croissants; place top halves on each.

Preheat the oven to 350 degrees F (175 degrees C).

Spray a casserole dish or a cast iron skillet large enough to accommodate croissants with cooking spray. Place croissants in a single layer in the prepared pan.

Whisk together eggs, milk, salt, pepper, and garlic powder in a medium bowl, and pour evenly over the croissants. Sprinkle each croissant with bagel seasoning. Set the dish aside for about 10 minutes.

Bake in the preheated oven until croissants are golden brown and egg mixture is perfectly set, 32 to 38 minutes. Check casserole at about 25 minutes, and if croissants are getting very browned, cover with foil. Serve hot.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Line a large rimmed baking sheet with aluminum foil; set aside.

Place bottom of each croissant, cut side up, on a baking sheet. Layer 3 of the ham slices and 2 of the Havarti slices over each croissant bottom.

Whisk together olive oil, Dijon, and honey in a small mixing bowl until fully combined. Evenly brush top half of each croissant with about 1/2 teaspoon of olive oil mixture. Place top of each croissant, cut side down, on prepared baking sheet.

Bake in the preheated oven until Havarti is melted and ham is heated through, 5 to 7 minutes.

Meanwhile, toss arugula and remaining olive oil mixture in a medium bowl until evenly coated. Remove croissants from oven. Top melted Havarti layer evenly with dressed arugula and croissant tops. Serve immediately.

Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 6 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.

Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.

Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.

Cut 2 sticks butter in half lengthwise and place slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.

Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about a 1-inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.

Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.

Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.

Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.

Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.

Cut dough in half lengthwise using a pastry wheel or pizza cutter. Dust one piece with flour and roll out to a rectangle about 1/4 to 1/8 inch thick. Starting from one corner, cut the dough diagonally crosswise into 8 triangles using a pastry wheel. Starting with the bottom end of each triangle, roll each up toward the tip to form the croissant with the seam at the bottom. If necessary, use a bit of water to seal the tip to the rolled croissant.

Repeat with the other half of the dough.

Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with egg wash. Place in a warm area to allow them to rise, about 45 to 60 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash.

Bake in the preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature before serving.

Position a rack in the center of the oven and preheat the oven. Line a baking sheet with a silicone baking mat or parchment paper.

To make the simple syrup, add the granulated sugar, water, and rum to a small saucepan. Set over medium heat and cook, swirling the pan occasionally, until the sugar completely dissolves, 1 to 2 minutes. Set aside to cool while preparing the frangipane.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

To make the frangipane, whisk together the almond flour, all-purpose flour, and salt in a medium mixing bowl. Use the whisk to break up any large clumps in the almond flour.

Simply Recipes / Mark Beahm

In a large mixing bowl, combine the softened butter and powdered sugar with a rubber spatula until smooth.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add the egg and almond extract to the butter mixture and stir until fully incorporated. The mixture will break and separate at first, but keep stirring and it will come back together into a smooth batter.

Fold in the almond flour mixture with a rubber spatula until fully combined and smooth.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Slice the croissants in half horizontally with a serrated bread knife. Brush the cut side of each half generously with the simple syrup, or give them a quick dip, cut side down. Use up all of the syrup.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

To assemble, use 2/3 of the frangipane to spread an equal amount on the bottom half of each croissant, about 2 1/2 tablespoons per croissant. Replace the tops, sandwiching the filling. Use the remaining 1/3 of the frangipane to spread over the top of each croissant, about 1 1/2 tablespoons per croissant.

Sprinkle a small handful of the sliced almonds on the top of each croissant, gently pressing them in so they stick to the frangipane.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the croissants in the preheated oven for 20 minutes, or until the almonds have started to toast and the frangipane on top starts to brown at the edges. Serve warm or at room temperature.

These are best served on the same day they are made.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Whisk the eggs, half-and-half, mustard, salt, and pepper in a large bowl until smooth. Set aside.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Lightly grease a 13x9-inch baking dish with cooking spray.

Place 1 slice of the ham, 1 slice of the turkey, and 1 slice of the Swiss cheese (folding ham, turkey, and cheese to fit, if needed) on the bottom half of each croissant. Cover with the top halves. Place the stuffed croissants in the baking dish.

Pour the egg mixture over the croissants. Cover with aluminum foil, and chill for 8 hours or up to 12 hours.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Preheat the oven to 350°F. Bake, covered, for 15 minutes. Uncover and continue to bake until the tops of the croissants are golden brown and the egg mixture is almost set, about 20 minutes. Let cool for 10 minutes.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Stir the jam and maple syrup in a small bowl until smooth. Lightly dust the casserole with powdered sugar and drizzle with the raspberry jam sauce.

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Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

1. Preheat the oven to 350 degrees F. Grease a 9 x 13-inch Pyrex Deep baking dish.

2. Arrange the torn croissants in the baking dish and lay 2 tablespoons of thinly sliced butter over the croissants. Transfer to the oven and bake 5-8 minutes, until the croissants are lightly toasted.

3. Meanwhile, heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the mushrooms, season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Add the garlic and thyme, cook an additional minute. Remove from the heat and set aside.

4. In a large bowl, whisk together the cream, milk, eggs, mustard, cayenne, and a pinch each of salt and pepper. Add the toasted croissants, mushrooms, ham, and Brie cheese, gently toss to combine. Pour the mixture back into the casserole dish. Top evenly with Swiss cheese and sprinkle with everything spice.

5. Cover the dish with foil and bake for 30 minutes. Remove the foil, then continue baking for another 10-15 minutes or until the croissants are golden on top. Serve warm.

1. In the bowl of a stand mixer, combine the milk, honey, 4 1/2 cups flour, yeast, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter and mix until combined, about 2-3 minutes more, adding the additional 1/2 cup flour as needed, until the dough pulls away from the sides of the bowl.

2. Cover the bowl with plastic wrap and let sit at room temperature for 45 minutes to 1 hour or until doubled in size.

3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12x18 inches. Layer the thin slices of cold butter down the middle 1/3 the dough, pressing gently to adhere and layering the slices together to create a rectangle of butter. Gently push the butter together with your hands (see above photo).

4. First fold: Fold 1/3 of the dough over the butter, then fold the other 1/3 over top of the first layer so you have 3 dough layers (like an envelope, see above photo). Roll the dough out again into a large rectangle, fold into thirds. Wrap the dough in plastic wrap and transfer to the freezer for 20 minutes..

5. Second Fold: Remove the dough from the freezer. Roll the dough into a rectangle (about 12x18 inches) and fold into envelope. Wrap the dough in plastic wrap and transfer to the freezer for 20 minutes.

6. Meanwhile, butter two (9x5 inch) bread pans. In a small bowl, combine the sugar and cinnamon.

7. Remove the dough from the freezer. Roll the dough into a rectangle. Spread the dough with 2 tablespoons softened butter and sprinkle the cinnamon sugar over the butter. Starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.

8. Cut the dough log in half. Cut each half into 10-11 rolls. Arrange each roll into the prepared bread pans. You can place them seam side down, or alternate each roll to show more of the filling (see above photo). Cover and let rise 15 minutes.

9. Preheat the oven to 350 degrees F. Place the bread pans on a rimmed baking sheet and brush each loaf with the beaten egg. Transfer to the oven and bake 35-40 minutes or until dark brown on top. Let cool in the pans for 5 minutes, then flip out onto a cooling rack. Slice and serve warm or at room temperature.

1. Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin.

2. Unfold each sheet of pastry. Place the butter slices in an even layer on one sheet of pastry. Place the second sheet of pastry over the butter. Both sheets of pastry should be stacked, one on top of the other. Now roll the pastry out into roughly a 12×14 inch rectangle. Cut into 9 squares.

3. Fit each square inside the prepared muffin tin. Transfer the pan to the freezer to chill.

4. In a medium bowl, whisk together the cream, 1 egg, mustard, thyme, and a pinch each of salt and pepper. Stir in the cheeses.

5. Remove the muffin pan from the freezer and line a piece of prosciutto on the inside edge. Evenly divide the cheese mixture between the pastries. Place the muffin pan on a baking sheet. Brush the top edges of the pastries with the remaining beaten egg, and sprinkle with coarse sugar. Transfer to the oven and bake for 25-30 minutes, until the pastry is deeply golden and the cheese has melted. Serve warm with fresh thyme.

1. Preheat the oven to 350 degrees F. Grease a 9x13 inch casserole dish.

2. Arrange the torn croissants in the baking dish and lay 2 tablespoons of thinly sliced butter over the croissants. Transfer to the oven and bake 5-8 minutes, until the croissants are lightly toasted.

3. Meanwhile, heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the onions and cook until fragrant, about 3-5 minutes. Add the celery and mushroom, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Add the butter, garlic, kale, sage, and thyme. Cook, stirring occasionally until the kale has wilted down, about 5 minutes. Remove from the heat and set aside.

4. In a very large mixing bowl, whisk together 2 cups broth and the eggs. Add the toasted croissants and the mushroom/kale mixture + all the butter left in the skillet, gently toss to combine. If the mix seems dry, add additional broth, 1/4 cup at a time until all the bread is moist. Pour the mixture into the casserole dish. Top evenly with cheese.

5. Cover the dish with foil and bake for 35 minutes. Remove the foil and check for dryness, if needed drizzle over extra broth, 1/4 cup at a time, to keep things moist, then continue baking for another 10-15 minutes or until the stuffing is golden on top. Serve warm.

Optional fillings for the croissants:

1-2 teaspoons of pure pumpkin

1 -2 teaspoons peanut butter + 1 square of chocolate

1 teaspoon cinnamon sugar

1-2 teaspoons Nutella

Roll each triangle up as directed. Brush each top with egg wash and for the pumpkin and cinnamon sugar croissants, sprinkle with more cinnamon sugar. Bake as directed.

Grease a small baking pan with butter (I just used a small loaf pan). Tear the croissants into small pieces and place in the dish.

Whisk the eggs, milk, yogurt, sugar, and vanilla. Pour evenly over bread. Cover and refrigerate overnight in the fridge (or for a few hours if you are short on time).

For the topping, mix flour, brown sugar, cinnamon, and salt. Cut the cold butter in with a food processor or just using your fingers until your mixture looks like small crumbs.

When you’re ready to eat, preheat oven to 350 degrees. Sprinkle crumb mixture over the top of the croissant/egg mixture in the pan. Bake for 30-45 minutes depending on how soft/crispy you want it to be. Make sure the french toast is fully cooked before you remove it from the oven – usually the top looks done before the inside is really done.

Top with butter and drizzle with maple syrup.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously coat a 9x13-inch baking dish with nonstick cooking spray.

Whisk together eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and salt in a large bowl.

Dip each croissant half in the egg mixture until fully soaked.

Arrange dipped croissants in the prepared baking dish, overlapping as needed. Pour any remaining egg mixture over croissants.

Bake in the preheated oven until golden brown and a knife inserted in the center comes out clean, about 30 minutes.

Let stand 15 minutes before serving. Serve with desired toppings.

Preheat the oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.

Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all the pieces are wet; let soak for at least 10 minutes.

Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups or pan.

Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and dust with confectioners' sugar.

Caramelize the Onions: Heat the olive oil over medium-low heat in a large heavy pan. Add the onions and cook, stirring occasionally, for about 30 minutes. End goal: almost-jammy onions that are a reeeally deep, rich, golden brown. (Also, you probably smell like deliciously caramelizey onions now! New signature perfume?)

Ham and Spinach: Toss the ham in a skillet with a quick drizzle of olive oil. Pan-fry until the edges are kind of browned and some of the fat is rendered. Throw in your spinach. Stir to wilt the spinach. Remove from heat.

Eggs: Whisk eggs with the milk, dijon, salt, and pepper.

Layer: Preheat the oven to 350 degrees. Grease a 9×13 baking dish. Layer the ham, spinach, and onions on the bottom. Sprinkle with half of the cheese. Pour eggs over. Arrange croissant pieces on top. Finish with remaining cheese.

Bake: Cover with foil. Bake for 30 minutes, depending on oven and pan size. Remove foil and bake for another 5-10 minutes. You don’t want to overcook the eggs (gross) but the middle should be almost completely firm when you give the pan a quick jiggle test. You’ll also notice the whole thing will be just starting to puff up a bit. Slice, serve, and brunch forward!

Use a rolling pin or hands to flatten the croissant to 1/4-inch thick.

Heat butter a medium skillet over medium heat until melted. Place croissant in skillet, bottom side down, and press firmly with bottom of a smaller skillet or saucepan until lightly browned, about 3 minutes.  Drizzle honey evenly over croissant and add remaining butter to skillet. Flip croissant over and press again, cooking until the top side is lightly browned and toasted, about 2 minutes. Remove to a plate to cool.

Spread Nutella over the croissant and top with berries as desired.