TRADITIONAL BUTTERY FRENCH CROISSANTS FOR LAZY BISTRO BREAKFASTS
I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked; defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter and a selection of confitures, jams and conserves.
Provided by French Tart
Categories Yeast Breads
Time P1DT2h20m
Yield 8-12 Croissants, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven temperature to 200C/400F/Gas 6.
- BREAD MACHINE: Put the milk, water, egg, flour, salt, sugar, 1 oz butter and the yeast into your machine and select dough, normal. This will mix, knead and prove the dough and takes about an hour and a half depending on your machine.
- BY HAND: Put the egg, flour, salt, sugar, 1 oz butter and the yeast in a large mixing bowl. Using a wooden spoon, slowly mix in the warm milk and the warm water until the mixture forms into a pliable dough. Cover and put the dough in a warm place, until it has nearly doubled in size.
- BUTTER DOUGH: Place the dough (both from the bread machine and by hand) on a floured surface and knead well until it feels elastic.Return the dough to the bowl, cover and chill in the refrigerator for 1 hour. Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 50cm X 20cm - 20" X 8".
- Separate the remaining butter into 3 portions and then using one third of the butter, dot the butter over the upper two thirds of the rolled dough, keeping a 1cm/1/2" border around the edges. Fold the dough into three , bringing up the bottom unbuttered part of the dough, and then folding the top buttered part of the dough over.
- Give the dough a half turn so that the open edges are now top and bottom and seal the edges with your rolling pin. Then take your rolling pin and press the dough at intervals to seal the dough and create air pockets. Roll out into a rectangle again, the same size, and then continue as before, two more times until your butter is used up - please see photos as a guide. It is important to return the rolled dough to the fridge in between each rolling to ensure the butter does not melt and the dough does not become too sticky. After the last rolling when all the butter is used, return the dough to the refrigerator to chill for a further 30 minutes.
- Remove from fridge and roll carefully into a big rectangle 50cm/30cm/24inx12in cut in half lengthways, divide each half into 4 to 6 triangles. Take one triangle at a time,and brush the triangle with the egg wash of milk and egg. Then from the widest edge of the triangle, roll up loosely and place in a crescent shape on a tray. Brush with the egg wash over the top for the glaze.
- TO FREEZE: At this point the croissants can be frozen; Open freeze them on a large tray, a baking tray is fine and then pack them into a rigid container or freezer bags when they are frozen. For use, remove from freezer the number required for breakfast, put onto baking tray and leave overnight. Put into a hot oven and cook for about 20 minutes until browned and risen.
- TO BAKE: Place the shaped croissants on baking trays lined with silicone baking parchment and leave to rise for 30 minutes to 1 hour.Bake for 15 to 20 minutes until golden brown and puffy.
Nutrition Facts : Calories 369.4, Fat 22.4, SaturatedFat 13.6, Cholesterol 102.2, Sodium 495.1, Carbohydrate 35.4, Fiber 1.4, Sugar 3.3, Protein 6.9
CORNMEAL & BACON PANCAKES
Make and share this Cornmeal & Bacon Pancakes recipe from Food.com.
Provided by Candace Michelle
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together cornmeal, flour, salt, and baking powder.
- In a separate bowl, beat the egg, add milk, then bacon fat.
- Stir this mixture in with the dry ingredients, mixing well. The batter should be fairly thin; add more milk if necessary. Finally, mix in bacon.
- Cook pancakes in a skillet or griddle and serve with butter and maple syrup.
Nutrition Facts : Calories 270.8, Fat 9.8, SaturatedFat 3.9, Cholesterol 71.3, Sodium 916.4, Carbohydrate 35.9, Fiber 1.6, Sugar 0.2, Protein 9.4
BRIE-STUFFED PANCAKES WITH CRISPY BACON
Enjoy our fluffy American-style pancakes with an oozing cheese filling and crispy bacon topping. They're great for Pancake Day or a weekend brunch
Provided by Liberty Mendez
Categories Brunch
Time 40m
Yield Serves 5 (2 pancakes per serving)
Number Of Ingredients 10
Steps:
- Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you have a smooth, thick batter.
- Heat a splash of the oil and small knob of the butter in a non-stick frying pan over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter - the batter should cover all the cheese. Don't worry if the batter starts to spread - you can shape it by pushing the cheese back toward the centre using a spatula. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.
Nutrition Facts : Calories 632 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.3 milligram of sodium
FESTIVE FRENCH PANCAKES
Not quite as thin as true crepes, these light-as-a-feather pancakes are topped with preserves and a dusting of confectioners' sugar. They're elegant, so easy to make and say "Joyeux Noel" with delicious French flair!
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a blender, combine the milk, eggs, water and vanilla; cover and process until well blended. Combine the flour, confectioners' sugar, baking powder and salt; add to egg mixture. Cover and process until smooth., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. If desired, spread preserves over crepes; roll up. Sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 470mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
OVEN-BAKED SWEDISH BACON PANCAKE (FLASKPANNKAKA)
This is a light and luscious pancake filled with bacon. This billowy cloud of goodness should be served with lingonberries and a dusting of powdered sugar.
Provided by Jostlori
Categories Breakfast
Time 43m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- To remove saltiness of pork, cover it in water in a small saucepan and boil for 2 minutes. Drain and repeat.
- Cut pork fat into small cubes. Cook the pork in a large skillet until crisp, then drain on paper towels.
- In a food processor, combine the eggs, milk, flour and lemon zest. Process until blended (or whisk in a large bowl).
- Place a 3 quart paella pan (or other low-rimed oven-proof pan) in the oven with the butter until the butter melts. Remove the pan from the oven and tilt until the butter evenly covers the bottom.
- Pour the batter into the pan and sprinkle the pork pieces evenly over the batter.
- Return the pan to the oven and bake until golden and fluffy, about 20 minutes.
- Serve at once. Dust with powdered sugar and serve with berries and whipped cream.
Nutrition Facts : Calories 716.7, Fat 62.1, SaturatedFat 31.4, Cholesterol 267.7, Sodium 177.6, Carbohydrate 27.1, Fiber 0.8, Sugar 0.3, Protein 11.6
BACON PANCAKES
These bacon pancakes satisfy both the sweet and savory senses. Surprise your family with this breakfast dish one weekend morning.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Yield Makes 8
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
- In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use).
- Heat skillet over medium. Pour 1/4-cupfuls batter into skillet and top each with a bacon slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter, bacon side up, and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup, if desired.
Nutrition Facts : Calories 305 g, Fat 13 g, Protein 12 g
BACON BANANA PANCAKES
I had these at a great pancake house once and had to try and duplicate it. Awesome blend of sweet and salt. Serve with warm maple syrup.
Provided by JenniferK2
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients in a large bowl; stir well.
- Combine buttermilk, oil, vanilla and egg in a small bowl; mix well.
- Add to flour mixture, stirring until smooth.
- Fold in banana and bacon.
- Spoon about 1/3 C batter for each pancake onto hot greased nonstick griddle.
- Turn pancakes when tops are covered with bubbles and edges look cooked.
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