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Craquelin croissant
- Portions 6
- Preparation 120 minutes
- Cook 20-25 minutes
- Breakfast
- Lunch
- Brunch
- Snacks
- Appetizer
Ingredients used
![perfect croissant on the side](https://optimise2.assets-servd.host/bridor-new/production/uploads/59103_side_W.png?w=1200&auto=compress%2Cformat&fit=crop&dm=1655312074&s=efff3ab7abded93884f0a2007dea00c1)
- 115g unsalted butter, softened
- 115g AP flour
- 25.5g fine almond flour
- 1/8 tsp kosher salt
- 50g praline grains
Preparation
- STEP 1
In a stand mixer, blend the brown sugar and the butter until smooth. Add in the flour and salt and blend on medium low speed until no dry ingredients are still visible.
- STEP 2
Add in the praline grains until combined. The dough should appear damp and crumbly.
- STEP 3
Using your hands, bring the dough together to form a ball. The dough should be sticky; do not add extra flour.
- STEP 4
Press the dough into a rectangle on parchment paper. Cover it with another piece of parchment paper and roll it out until an even 1/8 thickness all around.
- STEP 5
Place on a sheet pan and then in the freezer for at least 5 minutes, or refrigerate for a minimum of 15 minutes.
- STEP 6
Cut the dough to the desired shape and place on each section of the frozen croissant.
- STEP 7
Bake the croissant for 20 – 25 minutes at 350°F until golden brown.