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9 Hacks for Crispy, Flaky Homemade Croissants

By,
Gourmandize
Be Patient 9/9

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Be Patient

Although making croissants is possible for bakers of all levels, it is a process that takes most people a few tries to really get right. More than likely, you'll need to give yourself a few botched attempts. At least before producing that heavenly batch that will make you want to take a million pictures for Instagram and give out freshly baked baskets to all your neighbors. But if you've followed all these steps, you're ready to put those practice rounds behind you and get on to making homemade pastry perfection!


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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!