Twice-Baked Croissants with Nancy Silverton | The Kitchen at The Los Angeles Times
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- เผยแพร่เมื่อ 12 ก.ย. 2024
- Nancy Silverton stops by The Kitchen to make us two recipes for twice-baked croissants. First she makes a sweet version by soaking the croissants in an orange blossom syrup and filling with an almond cream. Then she makes a savory version filled with béchamel, gruyere cheese and prosciutto. Both recipes can be found in her new cookbook, The Cookie That Changed My Life: And More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours
Nancy will be at this year’s Food Bowl presented by City National Bank. Buy tickets at lafoodbowl.com
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This woman should be given some sort of congressional award for improving the quality of bread available at every supermarket in the country.
The bread at the supermarkets where I live in Va are still horrible.
So true!
What an inspiration ❤. Simply love love love her
I really love the almond croissant recipe. I do think it would be better with a vertebral slice on the top rather than a horizontal. Thank you Nancy and the L.A.Times for this wonderful video recipe.
HUGE influence to me as a savory chef practicing a 33 year career as a professional pastry chef. I'm also a So. Cal girl, and Nancy Silverton's appreciation of allowing high quality seasonal ingredients shine through refined technique and expert execution is what makes her my #1 mentor as a pastry chef/chef. I have her to thank in part for the success I have had in my career. For any young pastry chef, buy yourself a copy of every book she has poublished and read them cover to cover.
Nancy is the best!! Hands down!! 🙂
Nancy you are AMAZING! Thank you for sharing these delicious ideas! I’m going to show the youth groups I work with these amazing croissants. They will love them!
💚🍀😋
Her ice creams are the best ❤
A friend gave me her ‘Breads from the La Brea Bakery’ with some starter & I’ve been baking bread ever since. It’s a classic, along with her ‘Pastries from the La Brea Bakery’. Both incredible books!
She’s brilliant.
She is absolutely darling!!!
My hair is grey and I have accepted that i have more days behind me more than i have ahead. Our lives i can say have been blessed & enriched by being blessed with having i can say one of my mentors . What a letter writter (front & back) was the first lady of the cooking World setting the TV ablaze in the culinary arts to our living room. Everybody eat . Many eat to live. I strive to please those that especially LIVE TO EAT . Thank you for all you have contributed. This week I will be making 125 brioche cinnimon rolls & a dozen stick buns loaded with peacans that will be given out on an appreciation day for a century old manufacturing company here in the Chicagoland area. A labor of 😍
Love Nancy
I'm totally making the savory model! I've made her Caprese Mozza a few times over the years, and it's delish, so I'm sure this recipe is too!
big French faux pas on the almonds--blanched all the way!
But then it wouldn’t be LA… and her take on it.
It is a textural choice not an authentic question.
I adore and am inspired by Johnathon Gold.
The croissants are bread like, not pastry. Is this one of the types of croissants you mentioned?
love her!!!
Is it my imagination or the glass of wine I am drinking, but is she getting tinier?
Cheers 🍷
Nancy you need to come up to date. I abhore Croissants. Ask me.
If you watch closely when she lifts the sweet ones they look burnt underneath. Plus if she had popped them back in the oven for 30 seconds after she drenched them in icing sugar she would have got a lovely shiny finish.
Cambodian bang mi.
I'm Cambodian- reading this.
Anyone know the brand of the beautiful stainless steel pot she used? LOVE the shape??