I’m excited to let you know January 30th is National Croissant Day #nationalcroissantday. Did you know I would rather have a Croissant most days that a Donut. How about you? I had meant to pick up Pillsbury Croissants this morning to make Taco Crescent Ring for dinner which I learned about from Pampered Chef although I am sure Charlie would prefer Pigs in a Blanket. Would you like to come to dinner. If so which one would you prefer and why?
For Homeschooling this morning in our cooking class I’m going to have Charlie search for a recipe for Croissants and make a grocery list for the items we will need to create them which will be our breakfast next week. Along with the recipes for Taco Crescent Ring. Charlie can also look up a recipe for Chocolate Croissant which David and Charlie would enjoy but not me just give me a plain Croissant with Butter and Honey.
Ingredients
- 3 tablespoons warm water (110 degrees F/45 degrees C)
- 1 ¼ teaspoons active dry yeast
- 1 teaspoon white sugar
- 1 ¾ cups all-purpose flour
- ⅔ cup warm milk
- 2 teaspoons white sugar
- 1 ½ teaspoons salt
- 2 tablespoons vegetable oil
- ⅔ cup unsalted butter, chilled
- 1 large egg
- 1 tablespoon water
Directions
- Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into flour. Mix well and knead until smooth. Cover, and let rise until over tripled in volume, about 3 hours.
- Deflate gently, and let rise again until doubled, about another 3 hours.
- Deflate dough and chill for 20 minutes.
- Massage butter until pliable, but not soft and oily. Pat dough into a 14×8-inch rectangle.
- Smear butter over top two-thirds, leaving a 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that.
- Turn 90 degrees, so that folds are to left and right. Roll out to a 14×6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a resealable plastic bag. Refrigerate for 2 hours.
- Unwrap, sprinkle with flour, and deflate gently. Roll to a 14×6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and chill 2 hours.
- Preheat the oven to 475 degrees F (245 degrees C).
- To shape, roll dough out to a 20×5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15×5-inch rectangle. Cut into three 5×5-inch squares. Cut each square in half diagonally.
- Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up.
- Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light.
- In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
- Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15 minutes.
Taco Cresent Ring:
Ingredients
- 1lb ground beef
- 1packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1/2cup water
- 1cup shredded cheddar cheese (4 oz)
- 2cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired
- Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Drain beef; return to skillet. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium heatproof bowl, mix beef mixture and cheese. Let cool while preparing the crescent ring.
- Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
- Spoon beef mixture on the half of each triangle closest to center of ring.
- Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
- Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slice
Thank you,
Glenda, Charlie and David Cates
