Croissants with nut-chocolate filling

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How to put it..? I just cannot stand MarciƄskie Croissants! (here you can find the recipe) And I know it’s all about this tradition of eating them on 11th November but… I strongly oppose, no no no!
I’m not sure why I don’t like them so much… Lately, I’ve noticed they’ve got this marzipan as on of the filling ingredients. Something I don’t like at all. So maybe that’s the reason..? Oh well, we can’t have everything, can we? :) Maybe one day I’ll find it in my heart to make and like them but as for the time being… bleee, nope :)

Yet, I let the tradition take its course and make croissants which were appealing more to my palate ;)
I experimented a bit with the filling and one thing for sure, I’ll experiment on it even more next time :)
Just a small warning, my croissants are far from being sweety sweety. So if you have a sweet tooth, add some more caster sugar (or use milk chocolate instead of a dark one)
Should be fine then :)

Oh, and one more thing – they look crippled, I know… So what ;D
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Butter Croissants

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My first post here : )
Would be nice if not the last one.

You may say that croissants would be perfect for breakfast time but it was one Sunday evening that I decided to make them for the first time. And to tell you the truth, they barely survived till the morning!
Now, the question is what they’ve got that other croissants mostly lack in..? Hmm… Personally I think it’s all about their “butterness” They’re soft, subtle and, let it sound ad-like, but they simply melt in the mouth… Yummy!
There is one huge trouble about them – you just can’t stop eating them ; )
I highly encourage you to make them – the best are still hot straight from the oven : )

Just as a matter of explanation, since it’s just the beginning of my cooking path, most of the recipes used on Sarenka Baking will be taken from my Baking Guru. Dorotko, thank you soooooooooo much for your amazing Moje Wypieki and for all the inspiration you gave to me!
This recipe can be also found here
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