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A Quick Guide to Crispy, Flaky Homemade Croissants

By,
Gourmandize
Shape Your Butter Precisely 6/9

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Shape Your Butter Precisely

No matter what shape your butter is in when you buy it, you'll want to reshape it completely to make sure it will fit proportionally within your dough before you fold it up neatly and begin the laminating process. We recommend either freezing and then grating the butter, before reshaping it into an appropriately sized rectangle, or simply cutting it into strips and rearranging them. Whatever method you choose, make sure you press them tightly in their new shape and refrigerate thoroughly before wrapping them in the dough. Remember: temperature is very important!


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VIDEO: Tarte Tatin with Cherry Tomatoes

This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!

INGREDIENTS

  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto

METHOD

  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!