Tasty Tuesday: Chef Mara Celebrates National Croissant Day
CHARLOTTE, N.C. – In case you missed it, Chef Mara of the Foodie School joined Rising for Tasty Tuesday to celebrate National Croissant Day! Check out her two ideas to spice up the buttery buns.
Be sure to sign up for a class with Mara at TheFoodieSchool.com.
Bacon Artichoke Croissants
Ingredients
- 8 oz. cream cheese, well softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 garlic clove, minced (1 tsp)
- 1 scallion, minced
- 2/3 cup (76g) finely shredded parmesan cheese, plus extra for topping
- 1/2 cup (56g) finely shredded mozzarella cheese
- Salt and Fresh Pepper, to taste
- 1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped
- 1 Tbsp. Whole Grain Mustard
- 4 Slices Bacon, cooked crisp and crumbled
- 4 Large Croissants, halved lengthwise
Directions
- Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
- In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, scallion, mustard, parmesan, mozzarella. Season to taste with salt and fresh pepper.
- Stir in artichokes and bacon.
- Spread mixture evenly over croissants and sprinkle with some additional parmesan. Bake in preheated oven until heated through and melty, 15 – 20 minutes.
Bostok Croissants
Ingredients
- 5Β½ oz butter, softened
- 5Β½ oz sugar
- 5Β½ oz ground almonds
- 1 large free-range egg, beaten
- 1 tsp almond extract
- Flaked Almonds (for topping)
- 4 Large Croissants, halved lengthwise
Directions
- Preheat oven to 350.
- Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture onto the croissants and smooth the surface using a palette knife. Place onto a sheet pan lined with parchment paper and sprinkle with flaked almonds
- Bake for 20 – 25 minutes, until golden-brown. Remove from the oven and leave to cool. Sprinkle liberally with powdered sugar before serving.
