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Croissants

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4 cups all purpose flour, cialis 100mg pills 270 $563.00 approximately
2 tsp salt
2 Tbsp sugar
4 1/2 tsp (2 packages) dry yeast
1/4 cup warm water
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8 oz package or can almond paste (not marzipan)
Sliced almonds

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Variations

Cialis 100mg pills 270 $563.00 Pain Au Chocolat (chocolate croisants):
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Roll and cut the dough into triangles as for plain croissants. Cialis 100mg pills 270 $563.00 Form a small log of almond paste about 3” long  and place near the base of the triangle. Cialis 100mg pills 270 $563.00 Roll and form like a plain croissant. Cialis 100mg pills 270 $563.00 After brushing with soy milk or MimicCream, cialis 100mg pills 270 $563.00 sprinkle each croissant with sliced almonds.

This was my take on the classic ham and cheese croissant. Cialis 100mg pills 270 $563.00 I used some scraps and wrapped Tofurky franks with some Daiya.

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22 thoughts on “Gasex 100 Tablet Bottle $155.00”

  1. Wowzers! I think a VERY well known blogger wanted to veganize these babies. You got it down! I am going to make these for company! Congrats on creating a fab recipe! There should be TONS more people flocking to your website!

  2. Oh how I miss almond croissants! Thanks so much for posting this recipe – I can’t wait to try my hand at these. Yours look so perfect!

  3. Hi! Thanks for sharing this recipe; I made it yesterday and it was a huge hit at my friend’s bday brunch. I have only two critiques: In the stage where I was adding the flour, I had to add waaaay more than two additional cups to make it into a dough rather than a batter. The other thing is that even though these were absolutely delicious, the texture was definitely not layered in the same way a croissant is, since I only rolled in fat one time (as per the directions). If I make these again, I will try to do the more traditional technique of adding the fat bit by bit between layers in order to create the layered effect of authentic croissants.

    Anyway, just wanted to give folks’ a heads up and also say thank you! It took me many, many hours but was well worth it.

    1. Hi, thanks for sharing your experience. Glad you enjoyed them.

      On the flour: a number of factors can change how much flour is needed for a dough, including humidity and temperature.

      On the fat: The traditional way croissants are made is with a single block of fat (as in the recipe). Then as the dough is rolled and folded the fat forms the layers of the the croissant. This can be a temperamental process. If the fat gets too warm, it will ooze out or be absorbed into the dough, and if it is too cold it will break into pieces and not form the proper layers. For this reason it is very important to give the dough time to chill between the “turns” and time to come up to a workable temperature after chilling.

      Happy baking!

  4. This recipe was intimidating to me but I was craving croissants and gave it a shot, turned out beautifully! I made mine savory, some with vegan pesto and some with Field Roast, had to add about a cup more of flour as well. Will definitely try this again and will be serving to my non-vegan friends!

    1. I always want to make savory ones, but sweet usually wins out. I’ve done a few with Daiya and veggie dogs, but spinach and “cheese” is high on my list to do.

  5. These are great! …also worth noting that this can make a LOT of croissants. I ended up doubling the recipe – I thought if I was going through all this I was going to make a double batch, and wow, that’s a lot of croissants. I shaved some chocolate truffles into half of them while I was rolling them out too which turned out nicely.

    I live at altitude, and I don’t know if it was due to that, but I found them more flaky and “buttery” cooking at 350. Maybe my oven temp is just off though too – I should get a thermometer.

    Someone else noted something about the variation in amount of flour, and I could see this varying a lot based on your technique – I used a lot of flour as I rolled the dough each time, so the dough kept taking on more flour as I rolled it. I started with slightly less than the recommendation, but might have ended up with more in the batter by the end.

    Thanks for this!

  6. You would probably be just fine using soy creamer instead of the MimicCream, or you could probably get away just using 2 cups soy milk.

  7. I think I could do it 🙂 croissants turned out really good. I just baked them 400F around 15 min
    Thank you very much for such great recipe!

  8. That’s pretty amazing. Here I was thinking I’d never eat a croissant again… Now I’m so excited to see these and hopefully someday soon try to make them! Beautiful work!

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