Paska (Easter Bread)

Dessert, Snack

PaskaEaster = Paska bread or should I say Paska bread = Easter? for me the two are inextricably connected.  Growing up with half of my family coming from a Mennonite background, Easter always included Paska… Paska is the sweet citrus filled enriched bread that you see above.  It is always served during this week of the year, and as a result, the aroma and taste of this bread has a nostalgic effect on me.  I remember enjoying this bread as a kid during the family reunions we had at Easter time.  Easter was one of the few times of the year that we had the chance to see my Dad’s extended family, and my Grandma or my Aunts always prepared the most delicious Paska.

I made Paska myself for the first time just a few years ago, and now that I have, it just wouldn’t feel right to let Easter pass by without making a batch.  Previously, I have made this recipe into loaves, free formed buns, and placed the dough in muffin tins for Paska muffins and they have all turned out wonderfully.  This year however, seeing as Paska is like the Mennonite version of Brioche (and I have to say – a better version), and I just happened to have recently scored an incredible deal on a full set of Brioche molds, I let the Paska rise in these metal tins that are designed to create the ridged edges that are typical of Brioche buns.  What we end up with are Paska buns that look like Brioche yet taste like Paska, and all that is left to do once they are baked and cooled is to cover them with cream cheese frosting, add some sprinkles, and Enjoy!


Recipe adapted from Mennonite Girls can Cook by Lovella

Ingredients / Ingredientes

  • 2 tbsp yeast / cucharadas de levadura
  • 1 cup warm water / taza de agua tibia
  • 1 tsp sugar / cucharillas de azúcar
  • 1 orange / naranja
  • 1 lemon / limón
  • 1 1/4 cup milk  / taza de leche
  • 1/2 cup butter / taza de mantequilla
  • 2 eggs / huevos
  • 3/4 cup sugar / taza de azúcar
  • 1 tsp salt / cucharilla de sal
  • * 7 cups of flour / tazas de harina

* This recipe will require approximately 7 cups of flour (potentially up to 1/2 cup more).  When adding flour after the initial 7 cups, add little by little and keep the dough on the sticky side / Esta receta va a usar aproximadamente 7 tazas de harina (y tal vez media taza más) Despues de las primeras 7 tazas, agregar poco a poco, no olvides de mantener la masa pegajosa.

Instructions / Instrucciones

  • In a large bowl, mix together the yeast, warm water and sugar and set aside until foamy, while you prepare the orange and lemon.  / En un recipiente mezclar juntos el agua, la levadura y el azúcar, dejar a un lado hasta que se vuelva espumoso.
  • Using a vegetable peeler, peel the skin off of the orange and the lemon.  If the underside of the skin has a lot of white, use a sharp knife to carefully slice it off of the skin.  Place the orange and lemon peel in a blender / Usando un pelador de verduras pelar las cáscaras de la naranja y del limón. Las cáscaras no deben tener nada blanco ya que esto tornará todo amargo. Agregar todo esto a la licuadora.
  • Remove as much of the white rind as possible from the orange and lemon and chop the lemon and orange enough to remove the seeds.  Add the lemon and orange to the blender as well. / Cortar el limón y naranja en pedazos (sin nada blanco) y remover las semillas. Agregar todo eso a la licuadora junto a las cáscaras.
  • Heat the butter and milk in a saucepan until the butter is completely melted, then add to the blender as well / Calentar la leche con la matequilla en una olla hasta que todo este derretido, agregar a la licuadora también.

Citrus, milk, butter

  • Blend the citrus, milk, butter mixture on high for a couple minutes, or until the mixture is smooth.  Depending on your blender this may take 30 seconds or several minutes / Licuar hasta que todo este triturado y suave, puede tardar algunos minutos.
  • Add the eggs, sugar and salt to the blender and blend once again until the mixture is smooth and everything is incorporated together. / Agregar los huevos, azúcar y sal a la licuadora y licuar hasta que todo este mezclado.
  • Pour the mixture out into the bowl of a stand mixer and measure as you go, so that you have an idea of how much liquid you have – it should be 4 1/2 cups – possibly a little more or less.  / Agregar la mezcla al contenedor de una batidora de pie. La mezcla  debe ser entre  4 1/2 tazas de líquido.
  • Add the proofed yeast to the bowl as well / Agregar la levadura y agua al recipiente.
  • Attach a dough hook to the mixer and on low speed begin to mix adding one cup of flour at a time until the previous one has been completely incorporated / Adjuntar un gancho para masa a la batidora,  y en baja velocidad y empezar a mezclar añadiendo una taza de harina primeramente y esperar hasta que todo este incorporado y luego agregar otra taza de harina. En esta receta usé 7 tazas de harina.

Paska dough

  • Once all the flour has been incorporated, continue to mix for 8-10 minutes.  If the dough is still sticky but holds its shape then it is done.  This batch the dough was still a bit too sticky after adding the initial 7 cups and so I kneaded it by hand on the counter using about 1/2 cup more flour until the dough was able to hold its shape but still remained quite sticky  / Cuando todas las tazas estén incorporadas, tienes que dejar la máquina mezclando todo por 8 a 10 minutos más. Si la masa aún sigue muy pegajosa agregar más harina poco a poco y amasar la masa con las manos hasta que quede menos pegajosa. Yo usé 1/2 taza más de harina.
  • Place the dough in a large bowl and cover with plastic wrap or a towel and set side until it has doubled – about an hour and a half / Poner la masa sobre un recipiende y cubir, dejar a un lado hasta que la masa crezca el doble (como una hora y media).
  • After the dough has doubled in size, punch the dough down, allowing the gas to escape, and set aside for another 10 minutes while you prepare the pans for baking the Paska / Después de esto con el puño golpear la masa una vez y dejar a un lado por 10 minutos, esto hará que el gas de la masa salga.
  • Spray either loaf pans, muffin tins, baking sheets, or as we have here brioche molds with non stick spray and then separate the dough into pieces, and place them in your desired mold, or pan.  Keep in mind the size of the dough that you place in your mold will double as it rises and rise a little more while baking / Colocar aceite o un spray antiadherente en los recipientes que vas a usar para hornear la masa. Colocar la masa de la Paska en los contenedores, tienes que tener en cuenta que la masa crecera el doble.

Paska dough rising

  • Allow the prepared loaves or buns to rise for another hour to an hour and a half, until they have doubled in size, then bake in a 350 degree F oven for approximately 20 minutes / En los recipientes dejar la masa por 30  minutos para que sigan creciendo luego meterlos al horno de 350 grados y hornearlos por 20 minutos
  • Once the buns are completely cool, ice with frosting and serve or place the buns in freezer bags and freeze for another day / Después de que  las masitas de Paska esten frías agregar la crema o glaseado. También puedes ponerlos en plástico y colocarlos a la nevera para otro día.

Cream cheese frosting / El glaseado de crema de queso

  • 1 8 ounce package of cream cheese (softened) / Paquete de 8 onzas de crema de queso
  • 1/2 cup butter (softened) / taza de mantequilla (blanda)
  • 1 tsp vanilla / cucharilla de vainilla
  • Icing sugar – about 3 cups / 3 tazas de azúcar impalpable o en polvo

In a mixer with the paddle attachment, blend the cream cheese and butter together until light and fluffy.  Add the vanilla and begin to add icing sugar – sifting into the bowl 1/3 cup at a time, and mixing to incorporate fully, continuing until the desired consistency is reached.  A soft icing that can just hold its shape is ideal / En una batidora mezclar la crema de queso y la mantequilla hasta que estén bien incorporadas. Agregar la vainilla y la azúcar colada en 1/3 tazas hasta que incorpores las 3 tazas. Mezlcar hasta lograr la consistencia perfecta, ni tan suave ni tampoco tan dura.

Paska... Provecho!

Ducken Club with oven fries


Ducken ClubHere is a sandwich I’ve been wanting to replicate for a while now, it is based on a Rob Feenie designed club sandwich at Cactus Club.  The Rob Feenie version uses roasted chicken and roasted duck, so to simplify things, we made ours with a grilled breast of chicken and added some fried duck prosciutto instead.  The bread you make this sandwich with is just as important as the filling.  Using a fruit and nut bread as we have here, adds lots of contrasting flavors to the chicken and duck meat.  The sweetness and heartiness of the bread complements the salty duck prosciutto and savory chicken really well. 

I made the bread we used here by following the Chad Robertson recipe as usual, and added nuts, fruit and zest in to the mix.  You can also find a loaf of bread just like this at Terra Breads – it is called ‘pecan + fruit’ bread – and it will work just as well.  The duck prosciutto is from Oyama meats in the Granville island market. 

We made oven fries to serve alongside our sandwich, an idea we first saw on an episode of Rachel Ray.  While nothing quite compares to true French fries, roasting them this way is a great substitution when you don’t feel like going through the process of deep frying – our apartment fills up so fast with the smell of fried oil so we tend to stick with this method most of the time. 

As always… we hope you enjoy it!

Ingredients / Ingredientes

  • Pecan Fruit Bread / Pan con fruta y nuéz (pacana)
  • 1 large breast of chicken sliced in half and grilled / una pechuga grande de pollo cortada por la mitad y cocinada a la parrilla
  • 60 grams (approx) of duck proscuitto / gramos de proscuitto de pato
  • Butter lettuce / lechuga
  • Mayonaise / mayonesa
  • 2 Russet potatoes / papas
  • Salt and Pepper / sal y pimienta
  • Olive oil / aceite de oliva

Instructions / instrucciones

Pecan and fruit bread

  • For the Pecan Fruit loaf I made my normal sourdough recipe and added 1 1/2 cups of dried fruit – a mix of raisins, currants, and dried cherries as well as 1 cup of pecans and the zest of one orange.  I soaked the dried fruit in warm water for about 10 minutes to plump them up a bit before mixing into the dough.  If you are following Chad’s recipe – this is done just before the dough begins the bulk fermentation.  /La receta para el pan con fruta y nuéz es simple, primeramente hice mi receta de pa de masa fermentada y agregé 1 1/2 tazas de frutas secas – una mezcla de uvas pasas, grosellas y cerezas, también hay que agregar 1 taza de nueces (pacanas) y un poco de ralladura de naranja. Hay que remojar las frutas secas por diez minutos antes de agregarlas a la masa.

Pecan and fruit bread

  • There are a few important steps to making great oven fries… / Existen unos pasos muy importantes para obtener unas papas fritas al horno que sean increíbles
  • The first step is to soak the cut fries in ice cold water for about 15-20 minutes, drain the fries and soak once more in fresh cold water from the tap for a further few minutes.  Draining and rinsing the potatoes will help release the starch in the potatoes – which will assist the fries in browning evenly.  / El primer paso es colocar las papas ya cortadas en agua y remojar por 15-20 minutos, cambiar el agua y remojar las papas nuevamente por algunos minutos más. Esto ayudará a las papas a dorar mejor en el horno.

Oven fries

  • The second step comes after you drain the fries as they now must be dried completely.  Spread the potatoes on a baking sheet lined with paper towels and use another paper towel to cover the fries, blotting them as needed to absorb any extra moisture.  Let the potatoes sit for another 5 to 10 minutes to make sure they are really dried out. / Después de esto secar las papas completamente, dejar secar las papas en papel toalla por 5 a 10 minutos hasta que esten bien secas.

Oven fries

  • Toss the dry fries in a large bowl with 1-2 tbsps of olive oil, and some salt and pepper then distribute evenly over a cooling rack placed over a baking sheet lined with tinfoil.  This is the third important step in making these fries – laying the fries over the cooling rack will allow the heat to circle around the fries and brown them evenly. / En un recipiente colocar las papas con 1 o 2 cucharadas de aceite de oliva, un poco de pimienta y sal también. Colocar las papas sobre una rejilla para enfriar y debajo una bandeja para hornear forrada de papel aluminio. Esto ayudará a que el calor circule simultaneamente para las papas y así cocinarlas uniformemente
  • Bake the fries in a 400 degree oven for approximately 25 minutes, checking on them around 15 minutes to toss them around if necessary. / Hornear las papas en 400 grados por aprox 25 minutos, siempre observandolas y moviéndolas cuando sea necesario.
  • Grill the chicken breast slices in a panini press, fry the duck proscuitto in a pan until slightly crispy – the proscuitto will continue to crisp after you remove it from the heat.  Drain the crispy duck on a paper towel lined plate.  Toast the pecan fruit bread, or grill in the panini press to brown both sides and then assemble your sandwich. / Cocinar el pollo en una parrilla, fritar un poco el proscuitto de pato  hasta que este crujiente y luego colocarlo sobre papel toalla para secar la grasa. Tostar el pan de frutas y nuéz.

Assembling the Ducken sandwich

  • Spread mayonaise on both slices of toasted bread, top each slice with a couple pieces of butter lettuce, top one side of the sandwich with a half breast of grilled chicken, top with crispy duck proscuitto then place both sides together, cut in half and Enjoy! / Colocar mayonesa en una rebanada de pan, agregar un poco de lechuga, luego colocar la pechuga de pollo y el prosciutto encima y colocar por última la otra rebanada de pan con un poco de mayonesa y lechuga y a disfrutar!

Ducken club

Ducken club... Provecho!


Breakfast, Brunch, Dessert, French, Snack

CroissantsMaking croissants from scratch always intimidated me.  When I made puff pastry for the first (and only) time it was tough enough to laminate the dough in the hundreds of layers of butter with all the folding, rolling, chilling and waiting… and I knew that making croissant dough has an extra layer of complexity built in as well, as the dough that is used to wrap the butter is a yeasted dough.  As the yeast continues to release gas the longer it is out of the fridge there is an added time sensitive component when you are rolling out the dough and as a result – intimidated – I didn’t know when I would get around to actually making a croissant myself.   

It turns out, I just needed the perfect recipe to come along, as I found I had a renewed interest in making one of my favorite breakfast pastries when I bought my newest baking book ‘Bouchon Bakery’ by Thomas Keller and Sebastien Rouxel.  If you haven’t seen this book yet, take a look the next time you are at Chapters, This book is huge, and the photos are amazing.  The instructions they provide to all of the recipes in the book are incredibly precise, and as they are so thorough in explaining all of the steps involved I find that this book really helps give me the confidence to try out any of their recipes. 

As you can see above, I have now given the croissant recipe a try and here is my first attempt (of many I am sure) at making homemade croissants.  Without boasting too much, they actually turned out to be quite delicious.  I couldn’t commit to making just one variation so what you will see is that I made the classic, the chocolate, the ham and cheese and the almond.  The last two, being my favorites, I find make the perfect breakfast.  A ham and cheese to start and an almond croissant for dessert – with a cup of café con leche it is a perfect weekend morning. 





  • 100 grams flour / gramos de harina
  • 0.1 grams yeast (a pinch) / gramos de levadura  (una pizca)
  • 100 grams water (75 degrees F) / gramos de agua (75 grados F)
  • 330 grams unsalted butter (in one piece) / gramos de mantequilla sin sal

dough / masa

  • 500 grams flour / gramos de harina
  • 75 grams sugar / gramos de azúcar
  • 10 grams yeast / gramos de levadura
  • 3 grams diastatic malt powder / gramos de polvo de malta diastásica
  • 200 grams water (75 degrees F) / gramos de agua (75 grados F)
  • 100 grams unsalted butter (room temperature) / gramos de mantequilla sin sal (temperatura ambiente)
  • 15 grams salt / gramos de sal

Instructions / Instrucciones

  • The night before you plan to make the croissants, prepare the poolish by mixing the flour and yeast in a bowl and combining with your fingers.  / La noche anteiror de la preparación de las medialunas tienes que preparar el poolish. Tienes que mezclar la harina y la levadura en un recipiente combinándolas con los dedos.
  • Pour in the water and mix until completely combined – this should have the consistency of a wet batter / Agregar el agua y mezclar todo bien, tiene que tener una consistencia de una masa húmeda.
  • Cover the bowl loosely with plastic wrap and let sit overnight (approx 12-15 hours) / Cubir el recipiente y dejar a un lado por toda la noche (aprox 12-15 horas)

The Next day…/ la próxima dia…

  • Place the butter (in one piece) on a piece of parchment and top with a second piece of parchment.  Pound the butter from left to right with a rolling pin, and begin to flatten the block.  Continue to evenly bash the butter until it is even and it is a 6 3/4 by 7 1/2 inch rectangle.  Wrap the butter in parchment paper and refrigerate.  / Coloque la mantequilla (en una pieza) en papel pergamino y cubir la mantequilla con otro papel pergamino en la parte superior. Comienza a fuselear la mantequilla de izquierda a derecha con un rodillo y  el bloque de matequilla se va a comenzar a aplanar hasta que quede todo uniforme. Haz un  rectángulo de 6 3/4 por 7 1/2 pulgadas. Envuelva la mantequilla en el papel de pergamino y refrigere

Unsalted butter block for croissants

  • Spray a large bowl with non stick spray / Agregar aceite en spray o areosol antiadherente en un recipiente grande.
  • Mix together the flour, sugar, yeast, and malt powder in the bowl of a stand mixer with a dough hook attached and turn on just enough to mix the ingredients evenly / Mezclar la harina, el azúcar, la levadura y malta en polvo en el recipiente de una batidora de pie con el gancho para hacer masa, de esta manera los ingredientes se van a mezclar de manera uniforme.
  • Pour half the water around the poolish mixture, which will help release the batter, then add to the stand mixer bowl along with most of the water (save 3 1/2 tbsps and set aside) / Agregar mitad del agua sobre  la mezcla de poolish y luego transferir al recipiente con la otra mezlca de harina. Agregar más agua dejando a un lado 3 1/2  cucharadas.
  • Add the butter and mix on low speed for 2 minutes, then scrape down the sides of the bowl and ensure all the flour is incorporated / Añadir la mantequilla y mezclar a baja velocidad durante 2 minutos, luego raspar los lados del recipiente y asegurar que toda la harina esté incorporada.
  • Sprinkle the salt on to of the mix and mix for a further 2 minutes to dissolve the salt.  If the mixture is dry, add the reserved water bit by bit only as needed  / Agregar la sal a la mezcla y mezclar  durante otros 2 minutos para disolver la sal. Si la mezcla está seca, añadir el agua reservada poco a poco, sólo cuando sea necesario.
  • Continue to mix on low speed for 20 minutes to knead the dough / Continuar mezclando en baja velocidad por 20 minutos para amasar la masa.
  • Remove the dough from the stand mixer bowl and form a tight ball.  Place seam side down in the prepared bowl, cover with a towel and set aside for 1 hour / Sacar la masa del recipiente de la batidora y hacer una bola. Transferir la masa al recipiente ya preparado, cubir con un paño y dejar a un lado por una hora.

Croissant dough and unsalted butter

  • Line a quarter sheet pan with parchment paper.  Uncover the dough, turn it onto a lightly floured surface and pat the dough into a rectangle of 10 1/2 by 7 1/2 inches.  Transfer to the sheet pan, cover with plastic wrap and freeze for 20 minutes / Forrar una bandeja con papel pergamino. Sacar la masa del recipiente y colocarla en una superficie con harina. Hacer un rectángulo con la masa de 10 1/2 por 7 1/2 pulgadas. Transferir la masa a la bandeja, cubrila con plástico y poner en el congelador por 20 minutos.
  • After 20 minutes, turn the dough onto a lightly floured surface, dust with flour and roll into a rectangle of 16 by 7 1/2 by 1/2 inch thick rectangle / Después de los 20 minutos sacar la masa del congelador y colocarla sobre una superficie con harina, agregar un poco de harina también a la masa y amasarla a un rectángulo más grande de 16 por 7 1/2 pulgadas.
  • Lay the chilled butter in the center of the dough, and fold the two longer sides over the butter enveloping it and pinch together to seal the butter in.  The butter will still be visible on the sides but the top must be sealed completely / Colocar la mantequilla fría en el centro de la masa y doblar los dos lados más largos sobre la mantequilla envolviéndola. Pellizcar para sellar la mantequilla. La mantequilla todavía será visible en los lados, pero la parte superior debe estar  sellado completamente (ver foto abajo)

Croissant dough first turn

  • Roll this block into a rectangle of 22 by 9 inches and 3/8 inch thick  / Amasar la masa en otro rectángulo de 22 por 9 pulgadas y 3/8 pulgadas de espesor.
  • Fold the bottom third of the dough up and the top third down, as though you are folding a letter.  turn the dough 90 degrees so that the block resembles a book and the opening is facing the right  / Doblar el tercio inferior de la masa y el tercero de arriba hacia abajo, como si estuviera doblando una carta (ver foto). Mover la masa a 90 grados, de manera que el bloque de masa se asemeja a un libro y la abertura se encuentra a la derecha.
  • Press a finger into the corner of the dough to make an impression.  Place the dough back on the sheet pan, cover with plastic wrap and return to the freezer for 20 minutes / Colocar la masa a la bandeja y cubirla con plástico y trasferirla nuevamente al congelador por 20 minutos.
  • Once the dough has chilled, remove from the freezer, turn onto a lightly floured surface and roll gently, taking care not to shatter the butter within the pastry nor crack the dough, until you have a 22 by 9 by 3/8 inch rectangle.  Fold in thirds, turn until the opening is facing right and place 2 fingers in the corner, making an impression and a reminder that you have now completed 2 turns / Repetir nuevamente el paso anterior: Sacar la masa del congelador, ponerla sobre una superficie con harina  y cuidadosamente fuselearla hasta que tengas un rectángulo de 22 por 9 pulgadas y 3/8 pulgadas de espesor, luego doblar el tercio inferior de la masa y el tercero de arriba hacia abajo, como si estuviera doblando una carta.  Mover la masa a 90 grados, de manera que el bloque de masa se asemeja a un libro y la abertura se encuentra a la derecha. Colocar al gongelador nuevamente.
  • Repeat the process one more time to complete a 3rd turn and mark the dough with 3 fingerprints when completed / Repetir nuevamente este paso por la tercera vez.
  • Roll the dough out to 24 by 9 inches and then cut the dough in half (crosswise) so that you are left with two 12 by 9 inch rectangles.  Stack on a sheet pan lined with parchment and place a sheet of parchment between the layers  / Extienda la masa a 24 por 9 pulgadas y luego  cortar la masa por la mitad, lo cual quedarán dos rectángulos de 12 por 9 pulgadas. Colocar papel pergamino sobre las dos masas y ponerlas una sobre otra.
  • Cover with plastic wrap and freeze for 20 minutes  / Cubrilas con plástico y poner en el congelador por 20 minutos.

To make classic croissants / Para hacer medialunas clásicas

  • Remove one of the rectangles of dough from the freezer and roll the dough out to a 19 by 9 inch rectangle / Sacar uno de los rectángulos de masa del congelador y extender la masa a un rectángulo de  19 por 9 pulgadas.
  • Turn the dough so that one of the long sides are facing you and trim the dough to 18 inches, creating straight edges / Cortar la masa para que sea 18 pulgadas.
  • Starting at the left, measure 3 3/4 inches along the bottom edge of the dough and cut into the top left corner, this should create your first triangle.  Continue measuring and cutting, alternating sides to keep it even, until you have cut 8 triangles  / Cortar en pequeños triángulos la masa. Tienes que medir 3 3/4 pulagdas de base para el primer triángulo y así sucesivamente.

Rolling croissants - classic, ham and cheese, chocolate

  • Hold a triangle in both of your hands and gently stretch the triangle to a length of approximately 12 inches / Con las dos manos toma un triángulo y tienes que estirarlo gentilmente hasta que sea de 12 pulgadas.
  • With the base of the triangle facing you, fold the corners toward the center, and then roll toward the point.  Ensure the tail is underneath the roll (so that it does not unwind during baking) and place the croissant on a parchment lined baking sheet / Con la base del triángulo mirando hacia ti, doblar las esquinas hacia el centro y luego rodar hacia el fin del triángulo. Colocar la medialuna sobre una bandeja para hornear con papel pergamino.
  • For the the ham and cheese variation, cut one piece of smoked ham to cover the majority of the triangle of dough, place a few matchstick pieces of Gruyere cheese near the base and roll towards the tip just the same as the classic version / Para hacer medialunas con jamón y queso tienes que colocar el jamón en la mayoría del triángulo, también agregar pedazos de queso gruyere cerca de la base del triángulo y rodar la masa.
  • For the pain au chocolate… Cut a square of dough instead, and place a baton of chocolate at the base, roll once, and add a second baton and roll over.  Place on the parchment lined baking sheet / Para el pain au chocolate tienes que cortar  un cuadrado de masa y colocar el chocolate en la base de la masa y cubirlo con la masa, luego colocar un poco más de chocolate y enrollarlo con la masa también (ver foto), colocarlos sobre una badeja con papel pergamino para hornear.

Croissant - ready to proof

  • Proof the dough at room temperature for 2 hours then brush with egg wash and bake in a 350 degree oven for 35-40 minutes.  The color should be golden brown and none of the layers should appear undercooked  / Dejar la masa por dos horas en temperatura ambiente y luegor colocar un poco de huevo con un pincel de cocina para dar brillo. Hornear las medialunas por 35-40 minutos en una temperatura de 350 grados.

Croissants - baked

The almond Croissants / Las medialunas de almendras

Almond syrup / Jarabe de almendra

  • 75 grams sugar / gramos de azúcar
  • 75 grams water / gramos de agua
  • 15 grams almond flour / gramos de almendra molida (harian de almendra)

Instructions / Instrucciones

  • Combine the sugar, water and almond flour in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar.  Remove the pan from the heat and allow to steep for 1 hour / mezclar la azúcar, agua y harina de almendra en una olla y llevar a ebullición a fuego medio, revolviendo para disolver el azúcar. Retire la olla del fuego y deje reposar durante 1 hora.
  • Strain the syrup into a small bowl – it is now ready to be used / Colar el jarabe en un recipiente pequeño –  ahora ya está listo para ser utilizado

Almond cream / Crema de almendra

  • 73 grams almond flour / gramos de harina de almendra
  • 7 grams flour / gramos de harina
  • 73 grams unsalted butter (room temperature) / gramos de mantequilla sin sal (temperatura ambiente)
  • 73 grams powdered sugar / gramos de azúcar en polvo
  • 44 grams eggs / gramos de huevos

Instructions / Instrucciones

  • Sift the almond flour to remove any lumps and add to a bowl with the flour / Colar la harina de almendras
  • In the bowl of a stand mixer with the paddle attachment, add the butter and mix on medium low, until the butter is the consistency of mayonaise  / En el recipiente de una batidora de pie agregar la mantequilla  y mezclar en velocidad media hasta que la mantequilla tenga forma de mayonesa.
  • Sift in the powdered sugar and mix on low until incorporated, then increase the speed slightly until the mixture is fluffy – around 2-3 minutes / Colar la azúcar en polvo en velocidad baja hasta que todo este incorporado, aumenta la velocidad poco a poco por unos 2 o 3 minutos.

Almond cream for almond croissants

  • Scrape down the bowl, add the almond mixture in 2 additions, mixing quickly after each one  / Agregar la mezcla de harina (en dos porciones) y mezclar bien.
  • Add the eggs and mix until everything is combined and smooth.  Transfer to a bowl and place a piece of plastic wrap overtop pressing into the mixture to prevent a skin from forming  / Añadir los huevos y mezclar hasta que todo esté combinado y suave. Transferir a un recipiente  y taparlo.
  • Refrigerate at least 2 hours – until cold / Refrigerar por 2 horas

To assemble the almond croissants / El montaje de las medialunas de almendras

  • Preheat the oven to 350 degrees F / Calentar el horno a 350 grados F

Almond Croissant assembly

  • Cut the croissants in half, brush the cut sides with the almond syrup.  Pipe a generous amount of almond cream into the croissant and spread with a spatula.  Place the croissant together and top with more almond cream, spreading all over the top of the croissant and then place face down in a bowl of sliced almond, pressing down to compact the croissant / Cortar las medialunas por la mitad, agregar en los lados el jarabe de almendras. Colocar una cantidad generosa de crema de almendras también.  Cerrar las medialunas y colocar más crema encima, extendiéndose por la parte superior y luego coloque la medialuna boca abajo en un plato con rebanadas de almendras, presionando para compactarla.

Almond croissants

  • Place on a baking sheet lined with parchment or a silpat / Colocar las medialunas en una bandeja para hornear con papel pergamino.
  • Bake for 18-20 minutes – until the nuts are golden brown  / hornear por 18 a 20 minutos hasta que estén dorados.
  • Remove from the oven, dust with powdered sugar and enjoy! / sacar del horno y poner un poco de azúcar en polvo y a disfrutar!
Croissants... Provecho!