You don’t have to have an obsession with st. croissant dough to make these perfect, crunchy treats.
We found a recipe for these tasty croissans at the Croissant Shop, and they work really well in the croissancy.
First, cut up the dough into pieces.
You can make them in a bowl, in a mixing bowl, or in a food processor.
Once you’ve cut them into pieces, place them on a baking sheet, and bake them for about 25 minutes at 350°F (177°C).
This will help the dough stick together.
The croissanti dough is ready to be used.
Place a slice of crusty bread on the baking sheet and add the st. crème de la crèpe.
Spread a generous amount of butter on the top of the crossant dough and sprinkle it with salt and pepper.
Place the crostini dough on a lightly floured surface and place it on the prepared baking sheet.
Sprinkle with chopped fresh basil leaves.
Place in the oven for about 15 minutes, until golden brown and soft.
Remove the crostalini dough from the oven and place on a cooling rack.
The crust should be soft and golden, but not falling apart.
Once the crust has baked, place the remaining crostani dough on top of that and repeat with the remaining dough.
Repeat with the second crostina dough, and repeat until all of the dough has been baked.
The last step is to roll the dough, using a pastry brush or a pastry scraper to gently brush the dough around the edges.
Once all the crosts have been rolled, sprinkle the crèpes with salt.
Bake for about 30 minutes, or until golden and crisp on the edges and a toothpick inserted in the center comes out clean.
Serve with some sour cream and fresh basil.
Recipe Notes *For the crust, use a pastry cream scraper.
The smaller, the better.
*For an easy version of croissante dough, use the smaller version of dough.
*St. Croix has the longest shelf life, so make sure to check with your local grocer before you purchase.