Baking Classics: Frangipane Buttermilk Croissants

How To Make Croissants & Danish Pastry Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Pastry Pin Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Southern Entertaining ButtermilkLIpstick Pastry Chef TV Cooking Personality How To Make Laminated Dough Pastry Dough Croissant Dough Classic Baked Goods Pastries Breakfast Danish Pastry Birmingham AlabamaBaking Classics

The Technique

Frangipane Buttermilk Croissants

Although typically thought of as a classic French pastry, the croissant is Austrian in origin created over 300 years ago. A croissant of quality is prepared using yeast, sugar & a good bit of butter– the latter of which aides in producing their signature flakiness. The main point to consider anytime you are preparing croissants is that the dough must remain well chilled at each step from incorporating the butter to cutting & shaping them. Frangipane Buttermilk Croissants are not difficult to make by any means however they do require following a process so organization is key. Read through the recipe before beginning. Learn how to make a wonderful flavored croissant in your very own kitchen. 

Frangipane Buttermilk Croissants How To Make Almond Cream Buttermilk Croissants By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Rebecca Gordon Publisher Pastry Chef Southern Hostess Tv Cooking Personality Birmingham Alabama How To Make Frangipane Buttermilk Croissants Southern Entertaining

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFrangipane Buttermilk Croissants
makes 16 pastries

1/4 cup warm water
1 {1/4-oz} packet active dry yeast
1/4 cup sugar
3 cups all purpose flour
1 1/2 tsp kosher salt
1 1/3 cups room temperature buttermilk
1 lb unsalted butter, frozen
Orange Scented Frangipane
1 egg, lightly beaten
1/4 cup sliced almonds
Powdered sugar

 Whisk together the 1/4 cup warm water & the yeast. Set aside. Whisk together the flour, 1/4 cup sugar & the salt in the bowl of a stand mixer. Add the buttermilk & the yeast mixture. Mix on Low speed 1 minute with a dough hook. The dough will be very soft & cling to the sides. Increase the speed to Medium. Blend 5 minutes. Sprinkle the dough generously with flour around the top & the sides. Use a rubber spatula to shimmy between the edges as it will be sticky. Allow it to tumble onto a well floured surface. Generously dust the top of the dough with flour & knead several times until smooth & elastic. Use a rubber spatula to begin the process then switch & use your hands. Dust with flour as necessary to prevent any sticking. The dough will feel light but springy. Shape it into a ball & place in a lightly greased bowl. Spray the dough surface with cooking spray. Cover with plastic wrap. Chill 8 hours or overnight. 

Press the air out of the dough all over the surface. Transfer to a well floured surface. Press & shape the dough into a 10 x 15-inch rectangle. Run two sticks of the frozen butter down the large holes of a box grater. Place it in the center third portion of the dough in an even layer leaving a 1 1/2-inch border at the top & the bottom. Fold the dough into thirds, then make a 1/4 turn counterclockwise. The last fold should be closest to you. Roll the dough into a 10 x 15-inch rectangle. Place the dough in the freezer. Run the remaining two sticks of the frozen butter down the large holes of a box grater. Remove the dough from the freezer & place the butter in the center third portion of the dough in an even layer leaving a 1 1/2-inch border at the top & the bottom. Fold the dough into thirds. Make a 1/4 turn counterclockwise. The last fold should be closest to you. Roll the dough into a 10 x 15-inch rectangle. Fold the dough into thirds. Make a 1/4 turn counterclockwise. Wrap the dough in plastic & chill 1 hour. It should measure approximately 9 x 4 1/2-inches. If the dough becomes warm & the butter is exposed at anytime during the process, cover & chill 30 minutes before proceeding.

Remove the dough from the refrigerator. Place the dough on a well floured surface. Roll the dough into a 10 x 15-inch rectangle. Fold the dough into thirds. Make a 1/4 turn counterclockwise. Repeat the process two additional times. The dough will have a total of 6 turns. Wrap the dough in plastic & chill 8 hours or overnight.

Prepare the Orange Scented Frangipane as directed. Cut the dough in half. Wrap one piece in plastic & chill. Roll the dough into a 12 x 18-inch rectangle. Trim the edges. This will not only aide in producing neat, crisp croissants but it help the dough rise properly in the oven. Cut the dough in half crosswise & lengthwise into 4 rectangles that measure approximately 5 1/2 x 7 1/2-inches. Cut the rectangles diagonally to form 8 triangles. Stretch each triangle to measure approximately 9 inches. Place them on a well floured surface. Cut a small notch in the center of the short side. Spread a bit of the Orange Scented Frangipane over the doughRoll a small piece of the dough scraps into an oval & place just beyond the cut. Roll the dough over the oval portion. This will help create the signature lift in the center of the croissant. Continue rolling the dough towards the point. Lightly beat the egg with a smidgen of water. Dab a bit of egg wash on the point. Roll the dough over it so that it is under the pastry. Space 2 inches apart on parchment paper-lined half sheet pans & curl the edges slightly towards the point. Repeat with the remaining pieces of dough. Lightly beat the egg with a smidgen of water. Brush the egg wash over the shaped dough portions & sprinkle with the almonds. Let rise in a draft free spot 1 1/2 to 2 hours or until an increase by a half their original size has been achieved. Repeat the entire procedure with the remaining chilled dough. 

Preheat the oven to 400 degrees. Brush a bit more of the egg wash over the dough. Bake, in batches, 16 to 18 minutes or until golden brown. Repeat with the remaining pans of dough. Dust the Frangipane Buttermilk Croissants with powdered sugar just before serving.

Frangipane Buttermilk Croissants How To Make Almond Cream Buttermilk Croissants By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Rebecca Gordon Publisher Pastry Chef Southern Hostess Tv Cooking Personality Birmingham Alabama How To Make Frangipane Buttermilk Croissants Southern EntertainingGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickOrange Scented Frangipane
makes 2 cups

This particular frangipane must be cooked before consuming.

1/2 cup butter, softened
1 1/4 cups almond flour
1/2 cup sugar
1 egg
1 tsp fresh orange zest
A pinch of kosher salt
3 Tbsp all purpose flour

Beat the butter, the almond flour & the sugar in a large bowl with an electric hand mixer on Medium-Low speed 1 1/2 minutes or until the mixture begins to meld. Increase the mixer to Medium-High & whip 3 minutes or until well aerated & fluffy. Scrape down the bowl sides & add the egg, the orange zest & the salt. Blend on Medium speed 1 minute or until combined. Add the flour & beat just until incorporated. Use as directed according to specific recipe instructions.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Frangipane Buttermilk Croissants

Once the butter has been incorporated, buttery-rich, flaky croissants are just a short technique away. Pain Au Chocolate & Buttermilk Croissants are two additional flavors that may be prepared using this basic yeast-risen, laminated dough. Although the butter is folded & rolled into the dough in two steps as opposed to just one when preparing Frangipane Buttermilk Croissants, Tutorial No. 2: Danish Pastry Dough offers a visual guide as to how it should be accomplished properly. When complete, rolling, cutting, shaping & proofing may then take place before baking them. 

Frangipane Buttermilk Croissants How To Make Almond Cream Buttermilk Croissants By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Rebecca Gordon Publisher Pastry Chef Southern Hostess Tv Cooking Personality Birmingham Alabama How To Make Frangipane Buttermilk Croissants Southern Entertainingrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking ApplicationsNo. 1

Once the butter has been added to the dough using the fold-&-roll technique, it will be ready for a good, long final chill. The dough will have a total of 6 turns at this stage of the process.

Frangipane Buttermilk Croissants How To Make Almond Cream Buttermilk Croissants By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Rebecca Gordon Publisher Pastry Chef Southern Hostess Tv Cooking Personality Birmingham Alabama How To Make Frangipane Buttermilk Croissants Southern Entertaining1a

Remove the dough from the refrigerator & place it on a lightly floured surface. 

Frangipane Buttermilk Croissants How To Make Almond Cream Buttermilk Croissants By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Rebecca Gordon Publisher Pastry Chef Southern Hostess Tv Cooking Personality Birmingham Alabama How To Make Frangipane Buttermilk Croissants Southern Entertaining1b

Cut the dough in half. Wrap one piece in plastic & chill.

The Essential Guide To Classic Breakfast Pastries & Breads By Rebecca Gordon. The Basics. Homemade Pasta Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Southern Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Southern Entertaining ButtermilkLipstick Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Pasta DoughNo. 2

A pastry wheel is the ideal tool to use when it’s time to cut the dough. 

Frangipane Buttermilk Croissants How To Make Almond Cream Buttermilk Croissants By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Rebecca Gordon Publisher Pastry Chef Southern Hostess Tv Cooking Personality Birmingham Alabama How To Make Frangipane Buttermilk Croissants Southern Entertaining2a

  Roll the dough into a 12 x 18-inch rectangle. Trim the edges. This will not only aide in producing neat, crisp croissants but it help the dough rise properly in the oven. Cut the dough in half crosswise & lengthwise into 4 rectangles that measure approximately 5 1/2 x 7 1/2-inches. Cut the rectangles diagonally to form 8 triangles.

Frangipane Buttermilk Croissants How To Make Almond Cream Buttermilk Croissants By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Rebecca Gordon Publisher Pastry Chef Southern Hostess Tv Cooking Personality Birmingham Alabama How To Make Frangipane Buttermilk Croissants Southern Entertaining2b

Stretch each triangle to measure approximately 9 inches. Place them on a well floured surface. Cut a small notch in the center of the short side. Spread a bit of the Orange Scented Frangipane over the doughRoll a small piece of the dough scraps into an oval & place just beyond the cut. Roll the dough over the oval portion. This will help create the signature lift in the center of the croissant.

Frangipane Buttermilk Croissants How To Make Almond Cream Buttermilk Croissants By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Rebecca Gordon Publisher Pastry Chef Southern Hostess Tv Cooking Personality Birmingham Alabama How To Make Frangipane Buttermilk Croissants Southern Entertaining2c

Continue rolling the dough towards the point. Lightly beat the egg with a smidgen of water. Dab a bit of egg wash on the point. Roll the dough over it so that it is under the pastry.

Frangipane Buttermilk Croissants How To Make Almond Cream Buttermilk Croissants By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Rebecca Gordon Publisher Pastry Chef Southern Hostess Tv Cooking Personality Birmingham Alabama How To Make Frangipane Buttermilk Croissants Southern EntertainingNo. 3

Space 2 inches apart on parchment paper-lined half sheet pans & curl the edges slightly towards the point. Repeat with the remaining pieces of dough.

Frangipane Buttermilk Croissants How To Make Almond Cream Buttermilk Croissants By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Rebecca Gordon Publisher Pastry Chef Southern Hostess Tv Cooking Personality Birmingham Alabama How To Make Frangipane Buttermilk Croissants Southern Entertaining3a

Brush the egg wash over the shaped dough portions & sprinkle with the almonds.

Frangipane Buttermilk Croissants How To Make Almond Cream Buttermilk Croissants By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Rebecca Gordon Publisher Pastry Chef Southern Hostess Tv Cooking Personality Birmingham Alabama How To Make Frangipane Buttermilk Croissants Southern Entertaining3b

 Let rise in a draft free spot 1 1/2 to 2 hours or until an increase by a half their original size has been achieved. Repeat the entire procedure with the remaining chilled dough. 

Frangipane Buttermilk Croissants How To Make Almond Cream Buttermilk Croissants By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Rebecca Gordon Publisher Pastry Chef Southern Hostess Tv Cooking Personality Birmingham Alabama How To Make Frangipane Buttermilk Croissants Southern EntertainingNo. 4

 Preheat the oven to 400 degrees. Brush a bit more of the egg wash over the dough. Bake, in batches, 16 to 18 minutes or until golden brown. Repeat with the remaining pans of dough. Dust the Frangipane Buttermilk Croissants with powdered sugar just before serving.

The Tune
“At Last” Etta James

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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