Subj : 1/30 Nat Croissant Day 4
To   : All
From : Dave Drum
Date : Sat Jan 28 2023 16:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Giant Almond Croissant
 Categories: Breads, Nuts, Booze
      Yield: 12 servings
 
      1    Sheet store-bought puff
           - pastry; any size, thawed
    1/2 c  (100 g) granulated sugar
      4 tb (56 g) unsalted butter;
           - melted
      1 ts Kosher salt
    3/4 c  (108 g) blanched almond
           - flour *
      1 lg Egg
      1 tb Dark rum
           +=OR=+
      1 ts Pure vanilla extract
  1 1/2 ts Almond extract
    1/2 c  (45 g) sliced almonds
           Flaky salt; for topping
           Confectioners' sugar; to
           - serve
 
  BAKE THE PUFF PASTRY: Set a rack in the center of the
  oven and set @ 425ºF/218ºC. Unfold the sheet of puff
  pastry on a piece of parchment paper set in a rimmed
  baking sheet. Bake until puffed and brown, about 10
  minutes. Reduce the heat to 350ºF/175ºC and continue
  baking until dry, crisp and deeply browned, rotating the
  baking sheet once during baking, 20 to 30 minutes. (Once
  cooled, pastry can be covered and stored at room
  temperature for up to 3 days.)
  
  MAKE THE FILLING: In a medium bowl, combine the
  granulated sugar, butter and kosher salt. Stir together
  with a wooden spoon or stiff silicone spatula until
  evenly combined and creamy. Add the almond flour, egg,
  rum and almond extract; whisk until evenly combined.
  (Filling can be stored in an airtight container and
  refrigerated for up to 3 days.)
  
  When ready to assemble, heat the oven to 350 degrees.
  Using a long, sharp serrated knife, carefully slice the
  puff pastry horizontally, splitting it as you would a
  bagel. Flip the top of the pastry over, then spread
  about two-thirds of the almond filling evenly across the
  bottom of it, taking care to spread it all the way to
  the edges. Flip the top piece of pastry back onto the
  bottom piece, then evenly spread the remaining almond
  filling on top. Evenly distribute the sliced almonds on
  top, then lightly sprinkle with flaky salt. Bake until
  the nuts are toasted and the topping is brown, rotating
  the baking sheet once during baking, 20 to 25 minutes.
  
  Let cool slightly, then use the parchment to slide the
  pastry onto a cutting board. Dust generously with
  confectioners’ sugar, then slice into portions with a
  sharp knife. Serve warm or at room temperature.
  
  * Make sure to use blanched almond flour rather than the
  unblanched kind, which is made with natural almonds and
  includes their skins; unblanched almond flour will make
  the filling too stiff to spread properly.
  
  By: Sohla El-Waylly
  
  Yield: 12 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... Deep State: Not finding any evidence of it is more evidence of its power.
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