Almond Croissant

Ingredients:

175g Bread Flour
45g Plain Flour
4g Yeast
3g Salt
20g Caster Sugar
10g Unsalted Butter (unmelted)
80g Egg (about 3 eggs)
65g or 65ml Water

For Folding:
140g Croissant Margarine

1. Put all ingredients into mixing bowl except the Salt & Butter
2. Mix well & add in the Salt & Butter, mix into a dough
3. Take out & & make it into a dome-shaped dough & cover (not wrap) it with food or plastic wrap and let it rest on the table for 40mins (until it 'grows' to about 2X or 3X its original size)
4. Roll the dough to a rectangle shape. It should be big enough to wrap the Croissant Margarine.
5. Fold in the Croissant Margarine (which is wrapping it with your dough).
6. Roll the dough to 3X single fold:
a. After wrapping your Croissant Margarine, flatten your dough slightly.
b. Sprinkle some flour & begin to roll the dough til it becomes an elongated
rectangle)
c. After that, fold in your dough into 3 parts
d. Turn your dough 90˚& start rolling again til it becomes an elongated
rectangle. Repeat c & d twice. (This is the tiring part)
7. Keep it in the fridge & rest for 30mins
8. Take out & roll to 3/4cm thick & cut into triangle shapes (be sure to broaden the sides as you roll). The qty should be about 8 to 9 pieces.
9. Make a slit at the base of the triangle & open it slightly. Place your filling near to the slit & roll it into a croissant shape. You can replace your filling with Tuna, sausage, chocolate chips etc. Make sure that the end tip of the croissant is at the bottom, lying on the tray.
10. Put it onto the baking tray, proof to double the size
11. Brush with egg wash (whole egg) and bake at 200˚C for 15mins

Filling:
150g Almond Ground
150g Caster Sugar
150g Unsalted Butter (Melted)
18g Plain Flour
1Tsp Rum or Vanilla Flavour

Put all ingredients into mixing bowl & mix well.

The texture isn't like the ones you have at Delifrance. It tasted more like those you ate at the breakfast buffet in hotels as it's less flaky. Be careful not to let your nails tear the dough or use too much strength in rolling your dough as tearing it will result in the margarine leaking out. Happy rolling & baking :)