Delicious Mini Croissants - Oh Yum with Anna Olson
Anna bakes up three varieties of mini croissants: Peanut Butter Banana, Ham & Gruyere, and Salted Toffee Pecan. Click 'SHOW MORE' for recipe ingredients and baking instructions.
Uses croissant dough from the Classic Croissants and Dough recipe.
https://youtu.be/g-dF_j3AVTw
Makes 12 minis of each
DIRECTIONS FOR: MINI CROISSANTS
INGREDIENTS
- Mini Croissants
- 24 oz croissant dough
- 1 egg whisked with 2 Tbsp water, for brushing
Peanut Butter Banana
¼ cup peanut butter
½ banana, diced
Ham & Gruyere
¼ cup Black Forest ham, diced
¼ cup finely grated Gruyere cheese
sesame seeds, for sprinkling
Salted Toffee Pecan
¼ cup finely chopped pecans
¼ cup SKOR toffee bits
1 pinch sea salt
DIRECTIONS
Mini Croissants / Peanut Butter / Banana Ham & Gruyere / Salted Toffee Pecan Assembly
1. Divide the dough into 3 pieces and roll each out into a rectangle 12-inches by 4-inches. Cut each into 12 triangles (for the salted caramel pecan, you can do pain au chocolate style cuts), and score and fill with each of the 3 combinations, rolling up into croissant shapes. Place these on a parchment-lined baking tray, leaving 2-inches between them and cover them with a tea towel and then plastic wrap. Let the croissants rise for 90 minutes.
2. Preheat the oven to 375 F. Brush the croissants with the eggwash, sprinkle the ham & cheese croissants with a little sesame seed and then bake for 12 to 15 minutes, until they are a rich golden brown.
3. The croissants are best enjoyed the day they are baked. If you wish to prepare ahead, you can make the dough, fold it and let it rise, and then cut and shape the croissants. Freeze the filled and shaped croissants on a baking tray (freezing not suggested for the peanut butter banana style), then pack in a container. The croissants should fully thaw and proof for about 3 hours before then baking.
Subscribe for more video recipes: http://goo.gl/MJV4af
Anna Olson Books:
- Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/1XlnM5g
- Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/1Xlo2Bs
- Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/1pDECSc
- Buy In The Kitchen with Anna Recibe Book on Amazon: http://amzn.to/1LYTzbF
- Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/1pDEZfB
- Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/1pDF571
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
Uses croissant dough from the Classic Croissants and Dough recipe.
https://youtu.be/g-dF_j3AVTw
Makes 12 minis of each
DIRECTIONS FOR: MINI CROISSANTS
INGREDIENTS
- Mini Croissants
- 24 oz croissant dough
- 1 egg whisked with 2 Tbsp water, for brushing
Peanut Butter Banana
¼ cup peanut butter
½ banana, diced
Ham & Gruyere
¼ cup Black Forest ham, diced
¼ cup finely grated Gruyere cheese
sesame seeds, for sprinkling
Salted Toffee Pecan
¼ cup finely chopped pecans
¼ cup SKOR toffee bits
1 pinch sea salt
DIRECTIONS
Mini Croissants / Peanut Butter / Banana Ham & Gruyere / Salted Toffee Pecan Assembly
1. Divide the dough into 3 pieces and roll each out into a rectangle 12-inches by 4-inches. Cut each into 12 triangles (for the salted caramel pecan, you can do pain au chocolate style cuts), and score and fill with each of the 3 combinations, rolling up into croissant shapes. Place these on a parchment-lined baking tray, leaving 2-inches between them and cover them with a tea towel and then plastic wrap. Let the croissants rise for 90 minutes.
2. Preheat the oven to 375 F. Brush the croissants with the eggwash, sprinkle the ham & cheese croissants with a little sesame seed and then bake for 12 to 15 minutes, until they are a rich golden brown.
3. The croissants are best enjoyed the day they are baked. If you wish to prepare ahead, you can make the dough, fold it and let it rise, and then cut and shape the croissants. Freeze the filled and shaped croissants on a baking tray (freezing not suggested for the peanut butter banana style), then pack in a container. The croissants should fully thaw and proof for about 3 hours before then baking.
Subscribe for more video recipes: http://goo.gl/MJV4af
Anna Olson Books:
- Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/1XlnM5g
- Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/1Xlo2Bs
- Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/1pDECSc
- Buy In The Kitchen with Anna Recibe Book on Amazon: http://amzn.to/1LYTzbF
- Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/1pDEZfB
- Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/1pDF571
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
