Mixing pure cacao powder and ground fresh hazelnuts and the butter that makes these croissants fluffy, you get one tasty chocolate croissant dessert.I added homemade hazelnut butter with cacao powder to our regular family breakfast croissant recipe. The hazelnut chocolate paste recipe is in our cookpad list.Don’t despair about this recipe having one more step than usual. It repeats the same simple steps for a showstopper result. Every step makes the croissant fluffier.

Napoleons are a french dessert, a delicacy of layers of custard and cream between top and bottom filo crusts, covered with molten pink fontant. Also called Tompouce. See my recipe in cookpad.By replacing the flat filo dough with real croissants made from the same filo dough, then slathered with pink fondant on top, you create twice the volume with the same ingredients, a lighter, airier dessert and an eye popping childrens delight.#GoldenApron23

I wanted to make my mom's favorite croissants at home.It is important to continuously chill the dough to keep it from becoming too soft and difficult to work with. It is even better if you also chill your hands before handling the dough.You may also want to turn down the heat in the kitchen.If you should find air bubbles while rolling, try to gently move it toward the edge with the rolling pin to remove it. Recipe by Myumako

After I tried many recipes, I finally arrived at a recipe that I'm satisfied with!When you are sealing the edges of the dough together during Step 5, try not to let any air in. If a large amount of air gets in, then poke with a toothpick to let it out. If it's a small amount, don't worry about it! The dough will stick to the board and rolling pin as you repeatedly fold the dough, so dust with a small amount of flour. For 10 croissants. Recipe by Chikayan

Even though the croissants are hard to make, I wanted to give it a try.Take out butter from the fridge before you fold in the butter. Recipe by Nahomin

Pastries made at home for a faction of what you pay at the bakery. You simply have to try this recipe to see how easy it is to make bakery quality pastries in your own kitchen. Read the directions through before starting and understand what you can prep ahead of time to allow yourself the confidence that even on busy days, light flaky crusts and the smell of baking bread are possible. Hope you enjoy and please share your pics of your finished products!

I tried many recipes, took all the good parts from them, and made this recipe.I wrote down the processes in details, so I think it will be easy to understand.It takes some time to make this, but because of this, you can enjoy a delicious croissants without messing up!The time for the first proofing is just a guide; look at the size of the dough to see if it has risen enough.We proof at a relatively low temperature for the second proofing to prevent the butter that has been folded in from melting.The temperature at which butter starts to melt is said to be 28 to 35℃. The key to making beautiful layers is to not let the butter melt until you bake. Recipe by Nagiry

These are the croissants that I finally succeeded in making on my 6th attempt. I have failed many times with all the recipes that I read. I even thought that this was not my thing. In this recipe, I note what I have learned from my mistakes, and hopefully these will be helpful hints for others like me who have been failing at their attempts. If you follow this recipe and the croissants still don't come out right, let me know, so I can give you advice! Good luck and enjoy making delicious croissants.I updated the recipe to make it very easy to follow.1. Do not knead the dough! 2. Keep the dough chilled at all times! Chill it! 3. Keep your working surface dusted lightly with flour, and dust the dough with a lot of flour until it has a grainy texture. Keep the dough moving while rolling it out. 4. If the butter comes out, cover it lightly with the flour! 5. Roll up the dough loosely so it has space to rise. 6. Make sure to rise the dough until it doubles its original size. 7. Coat the butter with cake flour! Recipe by asaco*

When I was a kid my mom was always in the kitchen making something tasty for us! Sometimes, even at the entrance area, it smelled so good with just baked sweets like cake or pie.This is a super easy recipe with only 3 ingredients! You'll have fresh & tasty croissants in an hour!#heirloom

I had some frozen puff pastry left over and decided to use it to make some snacks.Make sure to press down on the end firmly and bake seam-side down, or it could lift up when baking!You can use a chocolate bar to make these. I used DARS because they come in separate blocks and are easy to cut.Cooking time will vary depending on your oven so please adjust it accordingly. Recipe by *mame mama *

Croissants were an invention creidted to Austria in city of Vienna. The man went to France in the late 1800's. The French call all baked goods from Vienna viennoiserie. The name in Austria for croissants is kipfrel, and are sweet or semisweet. So a savoury kipferl or croissant, meaning crescent moon, is the croissant we know and love today.There is a slight difference of opinion about the invention of this delicious bread. Egypt and places in the Middle East claim credit to making them way back in the 1200's. I just am grateful to all who make them for they are indeed delicious!!

You can make your french toast the farmers way: dinner plate size slice of bread, two large eggs, butter and olive oil in a skillet, fermented red pepper sauce, seasalt, cinnamon, sugar, and maple syrup. A hearty breakfast.