A simple yeastrisen dough, layered with butter, cut into a triangle and rolled up like a scroll so that the centre bulges and the ends taper out. A wonderful collection of fully tested Easter Dessert Recipes including 63 detailed demonstration videos of the recipes. Pull off a hot app with the cool of a caterer. Just three ingredients is all it takes to create these flaky bites of creamy goodness. Croissants. Perfect inside and out, the croissants of Vie de France are unforgettable and unequaled. Using only the highestquality ingredients, our traditional. Class Overview. Some believe authentic, delicious croissants are only found in Paris. Au contraire Seasoned pastry instructor Colette Christian will teach you how to. Cold rotisserie chicken makes a terrific chicken salad sandwich. Some people even make it with their favorite fastfood fried chicken and swear its the best. Total Time 15 minsCalories 430 per servinghttp hIDSERP,5519. Calorie Counter CalorieLabA calorie counter and nutrition facts database for tens of thousands of foods, including generic foods, brand name foods, and menu items from hundreds of fast food. Desserts Using Croissants' title='Desserts Using Croissants' />Gluten Free Pte Croissants. Perfect for passover or gluten free diet I adore a warm buttery flaky croissant with a strong cup of coffee. A friend, Nancy  asked me if I could bake some gluten free croissants she has celiac disease I was hesitant, but she was persuasive. Sydney explained I should go out of my comfort zone and try to create a flaky gluten free croissant, the worst that could happened is the gluten free croissants would not turn out. I reminded Sydney I am a perfectionist and have a problem with failure, I become panicky. Sydney replied back the only way to learn anything new is to fail and learn from the mistakes. She also repeated my own words back to me, realizing mistakes is a trade off we have to embrace, and if you allow yourself to be open to mistakes, the faster you will learn from them, and the quicker you can grow. I agreed to try and I tried about five times before I was satisfied the gluten free recipe tasted similar to the croissants with regular flour. I although stayed up all night on third attempt, due to being neurotic about my previous mistakes that attempt failed too Gluten Free Croissants I also prepare a batch of almond croissants, gluten freeEquipment. Medium Bowl. Standing mixerwhisk. Bench scraper. Croissant cutter, or good pizza wheel. Plastic wrap. Rolling pin. Baking sheets. Silpain, or Parchment paper. Food processor. Large flour brush. Materials. 24. 4 grams 1 cup whole milk, warm about 3. C 9. 5 degrees F1. F 9. 5 degrees F2. Tablespoon, plus teaspoon. Tablespoon salt. 50 grams cups brown sugar, granulated white sugar may be subsituted. Beurrage Package. Tablespoon sorghum flour. Prepare your mise en place. Gluten Free Croissants mise en place. In a food processor pulse the sorghum flour, rice flour, and xanthan gum unit completely amalgamated, transfer to a bowl, and set aside covered. Dtrempe croissant dough If using dry yeast proof the yeast with the 1. Adding the yeast to the warm cream and then the sugar allowing it to sit for about 7 minutes. If using fresh yeast a. Dissolve 1 teaspoon sugar in 1. F 9. 5Fb. Add crumbled Cake Yeast to sugar solution. Stir yeast until completely dissolved. Let mixture stand until yeast begins to foam vigorously 5 1. Add mixture to remaining ingredients. In the bowl of a standing mixer add the yeast mixture, the gluten free flour  mixture reserving 6. Using your dough hook on low speed add the warm milk until the dry ingredients are moistened. Raise the speed to medium 4 and amalgamate for about 4 minutes. The dough should be silky, smooth, pulled away from the sides of the bowl, and will still cling to your fingers slightly. Place the dough in a 4 quart bowl 0r dough bucket that has been lightly greased with butter or cooking spray. How Much Sodium Daily. Cover the bowl with the lid or  plastic wrap. Place the dough in a r room temperature room 2. C8. 0 degrees F for 3. If the room is colder preheat your oven to 1. C 8. 0 degrees F. Place the dough in the oven. Gently fold the dough. Cover and place in the refrigerator for at least 2 hours to 8 hours. The Beurrage butter square Cube the butter into dice size pieces. I found the best way to combine the butter with the GF flour, is to place the cold cube butter and 2. Once the mixture is amalgamated shape into a 2. The butter should still be cool but workable about 1. C 6. 0 degrees F. Use it right away, the temperature must be at 1. C 6. 0F to laminate properly. Pton aminate the dough. Take the dough from the refrigerator and roll out to 3. Place the barrage butter square diagonally in the center of dtrempe dough using the back of knife mark the dough at the corners of the butter, remove the butter at form flaps where the marks are. Roll the flaps a little. Now moisten the flaps slightly place the butter back into the center, diagonally. Wrap the butter by securely overlapping the flaps slightly. Wrap the pton in plastic film and allow it to rest in the refrigerator for 3. The laminating method is one Rose Levy Beranbaum uses, I believe it works best. Turning the Dtrempe First Turn Place the dough seems side up on a floured marble board. Keep your worksurface lightly floured, gently roll the pton into a long rectangle about 5. Brush off the flour from the doughs surface and give it a business letter fold folding into thirds. Wrap the folded dough in plastic film, lay on a parchment paper lined baking sheet, and allow it to rest in the refrigerator for 4. Mark the paper to keep track of the turns. I generally like to complete a total of 6 turns, but a minimum of 4 turns is fine. The dough will let you know Second turn through four or  sixth turns you may do up to six turns if the dough allowsStart with a clean work surface that has been lightly floured. Position the dough so that the spine is faced to your left like a book and press down the edges of the dough with a rolling pin to keep them straight. The upper part tends to roll out more than the bottom part. Roll and fold the dtrempe the exact same way, but turn it over occasionally to keep the seams and edges even. Be sure to roll into all four corners of the dtrempe, and use a pastry scraper to even the edges. A total of four turns should be completed the third turn can have a double fold equaling four turns. To Shape the Croissants Begin with a cleaned flour workspace. Cut the triangle. Unfold the triangle carefully, cut along the fold to separate. Gently stretch the triangle twice its original length about 2. Enclose a piece of scrape dough to pump up the middle. With the point facing you roll the dough towards you, gently moving your hand down out to the side. Curve the pointed ends of the rolled croissant to form the traditional shape. Egg Wash Glaze 5. Sugar for sprinkling, optional. Baking the Croissants Preheat the oven to 2. C 4. 25 degrees F, arrange the oven racks so one rack to the lower and upper positions. Prepare the egg wash and very lightly with a pastry brush, brush the egg wash onto the croissants. Open the oven, spritz the oven generously with spray bottle of water and quickly close the door. Open the oven door again, slide the croissant sheets into oven and re spritz. Turn down the oven temperature to 2. C 4. 00 degrees F. Reduce the oven temperature to 1. C 3. 75 degrees F and continue to bake the croissants till deep golden brown, internal temperature should register at 9. C 2. 10 degrees F. They will finish baking while they cool. Cooling the Croissant Once the croissants have achieved the color and correct internal temperature, remove from the oven and transfer to a cooling rack for about 2. Stepping out of my comfort zone gave me an opportunity to fail and realize the world did not stop turning. I also, in the end was able to create a gluten free croissant for Nancy. I owe Sydney a large thank you for being able to see the bigger picture, and nudging me to try. Sydney graciously Face.