#Bread #breakfast

Croissant Damand | Transcription of sweets kitchen's recipe

お気に入りに追加

sweets kitchen

Number of Subscribers: 4,800人
Number of View: 152.3万回
Number of Videos: 185本

Ingredients

Mini croissant : 5-6 pieces (3 pieces for normal size croissants)
Unsalted butter : 30g
Almond poodle : 30g
Powdered sugar : 30g
egg : 1/2 piece
rum : 1 tsp
Sliced almonds : Appropriate amount

Time required

25minutes

Procedure

1) Loosen butter 00:27
Put butter in a bowl and whisk until smooth.
2) Add almond poodle and powdered sugar 00:40
Add almond poodle and powdered sugar and mix until the butter is well blended.
3) Add eggs and rum 00:57
Melt the eggs, add half and mix well until there are no lumps.
Add rum.
4) Top and bake in the oven 01:38
Place the damand dough on top of the croissant and sprinkle sliced almonds on top.
Bake in an oven preheated to 180 ° C for about 10 minutes.

Point

・ Introduction of simple recipes made with commercially available croissants. It is also recommended for remakes when the croissant you bought gets damp over time.
・ As a guideline for adding almond poodle and powdered sugar and mixing, it is good if the powder-only part is eliminated and the whole is only a lump containing butter.
・ This time, I made it using a mini croissant, but you can make it in the same way with a normal size croissant.