Bachour the Baker

PECAN CROISSANT

Yields 18 Croissants

1 recipe Butter Croissant Dough (see recipe page 28)
Follow recipe through to the triangle stage ready to roll.

Pecan Filling (marzipan)
18 ounces/500 grams confectioner’s sugar
14 ounces/400 grams almond flour
9 ounces/250 grams pecans, toasted, chopped
4 ounces/112 grams pecan flour
7 ounces/200 grams pasteurized egg whites*
In a stand mixer fitted with the paddle attachment mix
together all ingredients until making a paste. Weigh into 1
ounce/28 grams and roll to the size of a finger.
Store in refrigerator.

Glaze
18 ounces/500 grams confectioner’s sugar
7 ounces/200 grams water
In a medium bowl mix everything until creating a smooth
frosting.

To Roll and Proof Croissants
Nonstick spray, as needed
18 Butter Croissant triangles
Pecan Filling (marzipan)
Egg Wash, as needed (see recipe page 30)
Heat a proofing box to 82°F/28°C.
Spray two sheet pans with nonstick spray and line with
parchment paper. Roll out croissant dough triangles. Place
the Pecan Filling across the middle and roll the croissants.
Transfer to the parchment lined sheet pans, spacing the
rolls about 2.5 inches apart. Brush with Egg Wash. Let
proof about 2 hours.

To Bake Croissants
Egg Wash
4.5 ounces/126 grams pecans, chopped
Glaze
Preheat a convection oven to 350°F/175°C.
Brush again with Egg Wash and decorate with chopped
pecans. 1 teaspoon/7 grams per croissant. Bake for about
20 minutes.
Remove croissants from oven and glaze each croissant. Set
immediately on a cooling rack.

*Available at specialty shops or online.

Bachour the Baker 51



Bachour the Baker 53



CHOCOLATE BATON CROISSANT

Yields 24 Croissants

Croissant Dough
13 ounces/375 grams bread flour
13 ounces/375 grams all-purpose flour
4 ounces/112 grams granulated sugar
Pinch of salt
14 ounces/400 grams whole milk
¾ ounce/50 grams unsalted butter, cold
1.25 ounces/35 grams fresh yeast
Nonstick spray, as needed

In a mixer fitted with the hook attachment combine bread
flour, all-purpose flour, sugar, salt, milk and butter and mix
at low speed. After 3 minutes add the yeast and mix for 20
minutes. Pick the dough (a handful) between the hands and
stretch. If it does not break and creates a thin elastic dough,
it is perfect. It must have some elasticity. Prepare a large
bowl with nonstick spray. Put the dough in and leave it to
rest for 30 minutes at room temperature. Cover and refrig-
erate overnight.

Butter Block Fold it horizontally to mark the half and cut. Lay one dough
16 ounces (1 pound)/450 grams cold unsalted butter sheet on top of the other and cut into triangles. Put the tri-
angles on a sheet pan, wrap and refrigerate for 15 minutes.
Place a piece of parchment paper on the table. Center the
butter on the paper. Top with another parchment paper and To Roll and Bake Croissants
pound the top of the butter from the left to right with a roll- Nonstick spray, as needed
ing pin to begin to flatten it. Continue to flatten the butter 48 milk chocolate batons
until you have a rectangular shape. Wrap and refrigerate. Egg Wash, as needed (see recipe page 30)

To Laminate Butter Block Heat a proofing box to 82°F/28°C.
Butter Block Spray two sheet pans with nonstick spray and line with
parchment paper.
Laminate the Butter Block to 5mm and refrigerate. After the cut triangles have chilled, stretch the dough to give
it width and length. The size of each croissant must be an 8 x
To Laminate Dough and Cut Triangles 35cm triangle, 4mm thick, and weigh 2.5 ounces/70 grams.
Brown food coloring, as needed Add two milk chocolate batons and roll, pressing on each
Laminated Butter Block side while rolling. Place on parchment lined baking sheets.
Let proof about 2 hours.
The next day, first separate 4 ounces/112 grams of dough Preheat a convection oven to 350°F/175°C.
and add few drops of brown food coloring and mix until Remove croissants from the proofer and brush or spray with
smooth. Keep in the refrigerator until ready to use. Egg Wash. Place in oven and bake for about 20 minutes. Set
Sheet and fold the rest of the dough as usual. immediately on a cooling rack.
Laminate remaining plain Croissant Dough to 5mm. Lay
the laminated butter rectangle onto the upper half of the Assembly
dough and make a simple fold. Give it a little more width Nappage, as needed
with the machine and then turn the dough sideways and
laminate to 5mm again. Fold the upper half of the dough to- Glaze the croissants with nappage.
wards the middle. Fold the lower half two times towards the
middle and then fold again on top of the upper half. Flatten
the dough a bit, wrap and put in freezer for about one hour.
After the double fold, roll out the brown dough to fit over
the layered slab and sheet as usual: giving width, turning the
dough sideways and then sheet again until 4mm thick.

Bachour the Baker 55



Bachour the Baker 57



CARROT CROISSANT

Yields 18 croissants

Carrot Glaze
18 ounces/500 grams confectioner’s sugar
7 ounces/200 grams carrot juice
In a medium bowl mix everything until it creates a
smooth frosting.

Carrot Cremeux
12 ounces/360 grams heavy cream
1 ¼ cups/168 grams carrots, chopped
3 ounces/90 grams granulated sugar
1 ½ teaspoons/4 grams ground cinnamon
¾ teaspoon/2 grams ginger powder
2 each/5 grams silver gelatin sheets*
Soak gelatin in ice water until softened; squeeze out excess
water and set aside.
In a medium pot cook the cream, carrots, sugar and spices
until carrots are soft. Stir in gelatin to dissolve and puree
in a blender until smooth. Let cool and transfer to a pastry
bag fitted with a round pastry tip for Assembly.

Carrot Croissant
13 ounces/375 grams bread flour
13 ounces/375 grams all-purpose flour
½ cup +1 tablespoon/115 grams granulated sugar
Pinch of salt
10 ounces/300 grams whole milk
3 ounces/90 grams carrot juice
½ cup/90 grams carrots, shredded
¾ ounce/50 grams butter, cold
1.25 ounces/35 grams fresh yeast
Nonstick spray, as needed
In a stand mixer fitted with the hook attachment combine
bread flour, all-purpose flour, sugar, salt, milk, carrot juice,
shredded carrots, and butter and mix on low speed.
After 3 minutes add the yeast and mix for 20 minutes.
Pick the dough (a handful) between the hands and stretch.
If it does not break and creates a thin elastic dough, it is
perfect. It must have some elasticity. Prepare a large bowl
with nonstick spray. Put the dough in and leave it to rest
for 30 minutes at room temperature. Cover and refrigerate
overnight.

Butter Block
16 ounces (1 pound)/450 grams unsalted butter, cold
Place a piece of parchment paper on the table. Center the
butter on the paper. Top with another parchment paper
and pound the top of the butter from the left to right with
a rolling pin to begin to flatten it. Continue to flatten the
butter until you have a rectangular shape. Wrap and refrig-
erate.

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To Laminate Butter Block
Butter Block
Laminate the Butter Block to 5mm and refrigerate.

To Laminate Croissant Dough
The next day, laminate croissant dough to 5mm. Lay
the laminated butter rectangle onto the upper half of the
dough and make a simple fold. Give it a little more width
with the machine and then turn the dough sideways and
laminate to 5mm again.
Fold the upper half of the dough towards the middle. Fold
the lower half two times towards the middle and then fold
again on top of the upper half. Flatten the dough a bit,
wrap and put in freezer for about one hour.

To Shape and Roll Croissants
After an hour remove and lengthen the dough in a rolling
machine until 4mm thick and 35cm wide. Take the dough
to a work surface and fold it horizontally to mark in half.
Cut lengthwise, then layer both on top of each other. With
a bicycle mark the width of the croissants and cut into
triangular shapes.
Each croissant must be rolled to an 8 x 35cm triangle 4mm
thick. Put the triangles on a sheet pan, wrap and refrigerate
for 15 minutes. Freeze until needed.

To Proof and Bake Croissants
Nonstick spray, as needed
Egg Wash, as needed (see recipe page 30)
Carrot Glaze
Heat a proofing box to 82°F/28°C.
Spray two sheet pans with nonstick spray and line with
parchment paper. Roll the croissants. Transfer to the
parchment lined sheet pans, spacing the rolls about 2.5
inches apart. Place in the proofer and let proof about 2
hours.
Preheat a convection oven to 350°F/175°C.
Brush with Egg Wash. Place in oven and bake for about
20 minutes. Remove croissants from oven and glaze each
croissant.

Assembly
Carrot Cremeux
Once the croissants have cooled, take a knife and slice a
little hole in the bottom of each. With a pastry bag, pipe in
the Carrot Cremeux.

*Available at specialty shops or onilne.

Bachour the Baker 61



CHOCOLATE ALMOND PRALINE CROISSANT

Yields 24 Croissants

Chocolate Almond Praline Stick To Laminate Doughs, Shape and Roll Croissants
6 ounces/168 grams dark chocolate 55% 4 ounces/112 grams Croissant Dough
6 ounces/168 grams milk chocolate 40% Laminated Butter Block
10 ounces/280 grams almond praline 60%* Chocolate Détrempe (chocolate dough)
Melt chocolates in a double boiler, add praline and mix with Chocolate Almond Praline Stick
a hand blender Place in a frame 1cm thick and cool in the
refrigerator. Cut ganache into about 1 ounce/28 gram bars The next day, first separate 4 ounces/112 grams of Croissant
to place inside the croissants when you roll them. Dough to make the Chocolate Détrempe. Sheet and fold
the rest of the dough as usual. Laminate Croissant Dough
Croissant Dough to 5mm. Lay the laminated butter rectangle onto the up-
13 ounces/375 grams bread flour per half of the dough and make a simple fold. Give it a lit-
13 ounces/375 grams all-purpose flour tle more width with the machine and then turn the dough
4 ounces/112 grams granulated sugar sideways and laminate to 5mm again. Fold the upper half
14 ounces/400 grams whole milk of the dough towards the middle. Fold the lower half two
¾ ounce/50 grams butter, cold times towards the middle and then fold again on top of the
1.25 ounces/35 grams fresh yeast upper half. Flatten the dough a bit, wrap and put in freezer
Pinch of salt for about one hour.
Nonstick spray, as needed After the double fold, roll out the Chocolate Détrempe
In a stand mixer fitted with the hook attachment combine dough to fit over the layered slab and sheet as usual: giving
bread flour, all-purpose flour, sugar, salt, milk and butter width, turning the dough sideways and then sheet till 4mm.
and mix in low speed. After 3 minutes add the yeast and Fold it horizontally to mark the half and cut. Lay one on top
mix for 20 minutes. Pick the dough (a handful) between the of the other and cut triangles.
hands and stretch. If it does not break and creates a thin Put the triangles on a sheet pan, wrap and refrigerate for 15
elastic dough, it is perfect. It must have some elasticity. Pre- minutes.
pare a large bowl with nonstick spray. Put the dough in and After the cut triangles have chilled, stretch the dough to give
leave it to rest for 30 minutes at room temperature. Cover it width and length. Add the Chocolate Almond Praline
and refrigerate overnight. Stick and roll, pressing on each side while rolling.
Each croissant must be rolled to an 8 x 35cm triangle, 4mm
Butter Block thick and weigh 2.5 ounces/70 grams.
16oz (1 pound)/450 grams unsalted butter, cold
Place a piece of parchment paper on the table. Center the To Proof and Bake Croissants
butter on the paper. Top with another parchment paper and Nonstick spray, as needed
pound the top of the butter from the left to right with a roll- Egg Wash, as needed (see recipe page 30)
ing pin to begin to flatten it. Continue to flatten the butter
until you have a rectangular shape. Wrap and refrigerate. Heat a proofing box to 82°F/28°C. Prepare two sheet pans
with nonstick spray and line with parchment paper. Trans-
To Laminate Butter Block fer croissants to the parchment lined sheet pans. Let proof
Butter Block about 2 hours.
Laminate the Butter Block to 5mm and refrigerate.
Preheat a convection oven to 350°F/175°C. Brush on Egg
Chocolate Détrempe (chocolate dough) Wash. Bake for about 20 minutes.
4 ounces/112 grams croissant dough (see recipe below)
1 teaspoon/8 grams cocoa powder * Available at specialty shops or online.
2 teaspoons/12 grams water
In the bowl of a stand mixer fitted with the hook attachment
place all the ingredients and mix on the first speed for 5
minutes, or until well blended together.
Roll in a square shape, wrap in plastic wrap and place in the
refrigerator until ready to use.

Bachour the Baker 63



HAZELNUT PRALINE CROISSANT .

Yields 15 Croissants
1 recipe Butter Croissant Dough (see recipe page 28)

Hazelnut Praline Cremeux
22 ounces/610 grams heavy cream
4 each/10 grams silver gelatin sheets*
34 ounces/950 grams hazelnut praliné 60%*

Soak gelatin in ice water until softened; squeeze out excess
water and set aside. In a small pot heat 180 grams of cream
and add the gelatin, mixing well. Place the praliné in a bowl
of a stand mixer fitted with the paddle attachment.
Add a little of the hot cream mixture to the praliné. It will
quickly separate. Emulsify using a hand blender. Stabilize by
slowly adding the rest of the cream to obtain a glossy mix-
ture with a certain elasticity, the sign of a successful emul-
sion. Add 430 grams of cream and mix until smooth. Put
the cremeux into a pastry bag.

To Shape and Bake Square Croissants

Butter Croissant Dough
Nonstick spray, as needed
Flour, as needed
Unsalted butter, softened, as needed
Egg Wash, as needed (see recipe page 30)

Heat a proofing box to 82°F/28°C.
Spray one sheet pan with nonstick spray and line with
parchment paper.
Lightly flour the work surface. Roll the croissant dough into
a rectangle about 30 by 10 inches/76 by 25cm and 4mm
thick. Cut the dough into 3 inch/7.5cm squares.
Brush thirty, 3 inch/7.5cm square molds with softened but-
ter then dust with flour, removing all the excess. Place them
on the parchment lined baking sheet. Place each croissant
square in the prepared mold. Brush each square croissant
lightly with Egg Wash. Let proof about 2 hours.
Preheat a convection oven to 350°F/175°C.
Brush again with Egg Wash. Bake for about 18 minutes until
golden brown. Set immediately on a cooling rack.

Assembly
Hazelnut Praline Cremeux
Confectioner’s sugar, as needed

Pipe Hazelnut Praline Cremeux on top of 15 the baked crois-
sants. Place another square croissant on top the cremeux.
Dust with confectioner’s sugar.

* Available at specialty shops or online.

Bachour the Baker 65



PAIN AU CHOCOLAT

Yields 12 Croissants

To Shape, Roll, Proof and Bake Croissants
½ recipe Chocolate Almond Praline Croissant Dough (see rec-
ipe page 62)
Flour, as needed
Nonstick spray, as needed
Egg Wash, as needed (see recipe page 30)
24 chocolate baking sticks

Lightly flour the work surface. Roll the croissant dough into
a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick.
Trim it to a perfect rectangle. Cut the dough into twelve
uniform 3 x 5 inch/8 x 13cm pieces.
Heat a proofing box to 82°F/28°C. Spray one sheet pan with
nonstick spray and line with parchment paper.
Brush the bottom half of the rectangles with Egg Wash.
Place 2 pieces of chocolate baking sticks at one end of each
piece and roll it up into a tube. Place, seam side down, on
the parchment lined baking sheet.
Press down on the tops of the rolls to flatten them into a
rectangle shape. With a razor finely cut the top of the crois-
sants diagonally. Brush with Egg Wash. Let proof about 2
hours
Preheat a convection oven to 350°F/175°C.
Brush again with Egg Wash. Bake for about 15 minutes. Set
immediately on a cooling rack.

Bachour the Baker 67



CHOCOLATE CROISSANT

Yields 18 Croissants

Chocolate Croissant Dough
13 ounces/375 grams bread flour
13 ounces/375 grams all-purpose flour
½ cup +1 tablespoon/115 grams granulated sugar
14 ounces/400 grams whole milk
1 ounce/28 grams cocoa powder
½ ounce/15 grams cacao paste, melted*
¾ ounce/50 grams butter, cold
1.25 ounces/47 grams fresh yeast
Pinch of salt
Nonstick spray, as needed
In a mixer fitted with the hook attachment combine bread
flour, all-purpose flour, sugar, salt, milk, cocoa powder, co-
coa paste and butter and mix in low speed. After 3 minutes
add the yeast and mix for 20 minutes. Pick the dough (a
handful) between the hands and stretch. If it does not break
and creates a thin elastic dough, it is perfect. It must have
some elasticity. Prepare a large bowl with nonstick spray.
Put the dough in and leave it to rest for 30 minutes at room
temperature. Cover and refrigerate overnight.

Butter Block
16 ounces (1 pound)/450 grams unsalted butter, cold
Place a piece of parchment paper on the table. Center the
butter on the paper. Top with another parchment paper and
pound the top of the butter from the left to right with a roll-
ing pin to begin to flatten it. Continue to flatten the butter
until you have a rectangular shape. Wrap and refrigerate.

To Laminate Butter Block
Butter Block
Laminate the Butter Block to 5mm and refrigerate.

To Laminate Croissant Dough
Croissant Dough
Laminated Butter Block
The next day, laminate croissant dough to 5mm. Lay the
laminated butter rectangle onto the upper half of the dough
and make a simple fold.
Give it a little more width with the machine and then turn
the dough sideways and laminate to 5mm again.
Fold the upper half of the dough towards the middle. Fold
the lower half two times towards the middle and then fold
again on top of the upper half. Flatten the dough a bit, wrap
and put in freezer for about one hour.
After an hour remove and lengthen the dough in a rolling
machine until 4mm thick and 35cm wide.

Bachour the Baker 69



To Shape Croissants
Take the dough to a work surface and fold it horizontally
to mark in half. Cut lengthwise, then layer both on top of
each other.
With a bicycle mark the width of the croissants and cut into
triangular shapes. Put the triangles on a sheet pan, wrap and
refrigerate for 15 minutes.

To Roll, Proof and Bake Croissants
Nonstick spray, as needed
Egg Wash, as needed (see recipe page 30)
Heat a proofing box to 82°F/28°C.
Spray two sheet pans with nonstick spray and line with
parchment paper. Roll the croissants. Each croissant must
be rolled to an 8 x 35cm triangle, 4mm thick and weigh 2.5
ounces/70 grams.
Transfer to the parchment lined sheet pans, spacing the rolls
about 2.5 inches apart. Place in the proofer and let proof
about 2 hours.
Preheat a convection oven to 350°F/175°C.
Remove croissants from the proofer and brush with Egg
Wash. Place in oven and bake for about 20 minutes. Set im-
mediately on a cooling rack.

Assembly
Dark Chocolate 64%, as needed
Temper dark chocolate. Transfer to a pastry bag and coat
each cooled croissant generously with the tempered choco-
late. Be sure to cover the entire croissant. Leave on a cooling
rack to set.

*Available at specialty shops or online.

Bachour the Baker 71



KOUIGN-AMANN

Yields 24 Croissants

Croissant Dough
13 ounces/375 grams bread flour
13 ounces/375 grams all-purpose flour
4 ounces/112 grams granulated sugar
Pinch of salt
14 ounces/400 grams whole milk
¾ ounce/50 grams unsalted butter, cold
1.25 ounces/35 grams fresh yeast
Nonstick spray, as needed
In a stand mixer fitted with the hook attachment combine
bread flour, all-purpose flour, sugar, salt, milk and butter
and mix on low speed. After 3 minutes add the yeast and
mix for 20 minutes. Pick the dough (a handful) between the
hands and stretch. If it does not break and create a thin elas-
tic dough, it is perfect. It must have some elasticity. Prepare
a large bowl with nonstick spray. Put the dough in and leave
it to rest for 30 minutes at room temperature. Cover and
refrigerate overnight.

Butter Block
1 6 ounces (1 pound)/450 grams unsalted butter, cold
Place a piece of parchment paper on the table. Center the
butter on the paper. Top with another parchment paper and
pound the top of the butter from the left to right with a roll-
ing pin to begin to flatten it. Continue to flatten the butter
until you have a rectangular shape. Wrap and refrigerate.

To Laminate Butter Block
Butter Block
Laminate the Butter Block to 5mm and refrigerate.

To Laminate Dough and Cut Croissants
Croissant Dough
Laminated Butter Block
Granulated sugar, as needed

The next day, laminate croissant dough to 5mm. Lay the
laminated butter rectangle onto the upper half of the dough
and make a simple fold. Give it a little more width with the
machine and then turn the dough sideways and laminate to
5mm again.
Fold the upper half of the dough towards the middle. Fold
the lower half two times towards the middle and then fold
again on top of the upper half. Flatten the dough a bit, wrap
and put in freezer for about one hour.
Once the dough is chilled, carefully open it up like a book
and sprinkle granulated sugar on half of the dough. Close
it again.

Bachour the Baker 73



Going back to the sheeter, give dough the desired width,
turn sideways and laminate to 3.5mm. Sprinkle white gran-
ulated sugar onto the work surface and lay the dough and
extend it a little more. Sprinkle more sugar on top of the
dough.
Using a bicycle and measuring 4 inches with a ruler, cut
horizontally and vertically making sure that you use all the
dough. If not just extend the dough a bit more with the
rolling pin until it’s the perfect fit. You will need to cut 24
squares.

To Shape and Bake Croissants
Croissant Dough Squares
Granulated Sugar, as needed
Unsalted butter, room temperature, as needed
Nonstick spray, as needed
Egg Wash, as needed (see recipe page 30)
Raw cane sugar, as needed

Prepare 24 aluminum cups and brush the edges and bot-
tom with butter. Coat them with granulated sugar.

Sprinkle the pastry squares with granulated sugar.

Now we can give shape to the Kouign-amann. Join all the
edges of each square and press down into the cups.
Heat a proofing box to 82°F/28°C.
Spray one sheet pan with nonstick spray and line with
parchment paper. Transfer croissants to the parchment
lined sheet pans, spacing the cups about 1.5 inches apart.
Brush with Egg Wash. Let proof about 2 hours.

Once they are ready to bake, sprinkle raw cane sugar on top
of each Kouign-amann.
Preheat a convection oven to 350°F/170°C.
Bake for 18-20 minutes until they are brown.
Once out of the oven, carefully remove croissants from
cups with a rag and place upside down on top of a cooling
rack. Cool thoroughly.

Assembly
Nappage, as needed

When cooled, glaze the tops of the Kouign-amann with
nappage.

Bachour the Baker 75

76 Bachour the Baker

PISTACHIO RASPBERRY CROISSANT

Yields 12 Croissants

½ Butter Croissant Recipe (see recipe page 28) Assembly
Nappage, as needed*
Pistachio Frangipane 3 pints fresh raspberries
112 grams unsalted butter, softened 5 ounces/150 grams pistachios, ground
112 grams granulated sugar Glaze the sides of the croissants with nappage and decorate
2 whole eggs with fresh raspberries and ground pistachios.
56 grams pistachio paste*
30 grams all- purpose flour *Available at specialty shops or online.
56 grams almonds, ground
40 grams pistachios, finely chopped
In a stand mixer fitted with the paddle attachment cream
together butter and sugar until soft and fluffy. Beat in eggs
and pistachio paste. In a separate bowl mix flour, ground
almonds and finely chopped pistachios together. Remove
from the mixer and gently fold the dry ingredients into the
mixture.
Fill a piping bag with the frangipane mixture.

To Shape and Proof Croissants

Butter Croissant Dough
Nonstick spray, as needed
Flour, as needed
Egg Wash, as needed (see recipe page 30)

Spray one sheet pan with nonstick spray and line with
parchment paper.
Heat a proofing box to 82°F/28°C.
Have a silicone 12 brioche mold ready to use. Lightly flour
the work surface. Roll the croissant dough into a rectan-
gle about 30 by 10 inches/76 by 25cm and 4mm thick. Cut
dough into twelves uniform squares.
Place the squares inside the brioche silicone molds. Brush
with Egg Wash. Place on the parchment lined sheet pan.
Place in proofer and let proof about 2 hours.

To Bake Croissants
Egg Wash, as needed (see recipe page 30)
Pistachio Frangipane

Preheat a convection oven to 350°F/175°C.
Brush croissant squares again with Egg Wash. Pipe the Pis-
tachio Frangipane halfway up the mold. Bake for about 18
minutes. Set immediately on a cooling rack.

Bachour the Baker 77



GUAVA AND CHEESE CROISSANT *Available at specialty shops
or online.
Yields 12 Croissants

½ Butter Croissant Recipe (see recipe page 28)

Guava Jelly
350 grams guava puree*
50 grams water
20 grams granulated sugar
6 grams Gellan gum*
In a small bowl mix together sugar and gellan. In a small
pot bring the guava puree and water to a boil. Add the sugar
with gellan and boil for 1 minute.
Pour into a ¼ sheet pan to set. Let the jelly set at room
temperature, then cut into strips ½ inch wide x 3 inches
long/1¼ x 7½cm.
It is very important not to refrigerate the jelly and leave it at
room temperature.

Chef ’s Note:
I recommend making the jelly the same day as you are going
to make the croissants.

Cream Cheese
10 ounces/280 grams cream cheese, firm
Cut the cream cheese into ½ inch wide x 3 inch long/1¼ x
7½cm rectangles and keep in the freezer until used.

To Shape and Bake Half Pocket Croissants
Butter Croissant Dough
Nonstick spray, as needed
Flour, as needed
Guava Jelly
Cream Cheese
Egg Wash, as needed (see recipe page 30)

Heat a proofing box to 82°F/28°C.
Spray one sheet pan with nonstick spray and line with
parchment paper.
Lightly flour the work surface. Roll the croissant dough into
a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick.
Cut the dough into twelves uniform squares, 9cm x 9cm.
Hold the dough by the two opposing corners and gently pull
them outward. Place the Guava Jelly and Cream Cheese in
the center. Fold the extended corners toward the center of
the piece of dough and press to secure.
The half pocket croissant is ready for proofing. Place on a
parchment lined baking sheet. Let proof about 2 hours.
Preheat a convection oven to 350°F/175°C.
Brush with Egg Wash. Bake for about 18 minutes. Set im-
mediately on a cooling rack.

Bachour the Baker 79



MOJITO CROISSANT

Yields 12 Croissants

½ recipe Butter Croissant Dough (see recipe page 28) Assembly
Vanilla Bean Pastry Cream (see recipe page 98) Mojito Cremeux
36 slices lime
Mojito Cremeux Fresh mint, as needed
16 ounces/450 grams heavy cream Grated lime zest, as needed
1 vanilla bean, seeds and juice scraped Transfer the Mojito Cremeux to a pastry bag fitted with a
6 egg yolks round tip. Fill each croissant with the Mojito Cremeux in
3 each/7 grams silver gelatin sheets* the center.
14 ounces/400 grams white chocolate Decorate with three slices of lime and fresh mint. Grate lime
1 bunch fresh mint leaves, washed and dried zest on top.
2 ounces/56 grams aged white rum
* Available at specialty shops and online.
Soak gelatin in ice water until softened, squeeze out excess
water and set aside. In a medium sized pot, bring cream and
scraped vanilla to a boil. In a small bowl, whisk egg yolks,
and slowly add hot liquid to temper.

Return mixture to paosteapnadracteoopkottopo1u80r°hFo/8t 2a°nCg.laSitsier in gel-
atin to dissolve. In on the
white chocolate, add mint and emulsify using a hand blend-
er. Finally add the rum.

Let cool and cover with plastic wrap pressed against the top
of the cremeux to prevent a skin from forming on the sur-
face. Let cool in the refrigerator until ready to use.

To Shape Half Pocket Croissants
Butter Croissant dough
Flour, as needed

Lightly flour the work surface. Roll the croissant dough into
a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick.
Cut the dough into 12 uniform squares, 9cm x 9cm. Hold
the dough by the two opposing corners and gently pull them
outward. Fold the extended corners toward the center of the
dough and press to secure.
The half pocket croissants are ready for proofing.

To Proof and Bake Croissants
Nonstick spray, as needed
Egg Wash, as needed (see recipe page 30)
½ cup/112 grams Vanilla Bean Pastry Cream

Heat a proofing box to 82°F/28°C. Spray a sheet pan with
nonstick spray and line with parchment paper.
Brush croissants with Egg Wash. Place on the parchment
lined baking sheet. Pipe 1 tablespoon/15 grams of pastry
cream on the center the dough. Let proof about 2 hours
Preheat a convection oven to 350°F/175°C. Brush again
with Egg Wash. Bake for about 15 minutes. Set immediately
on a cooling rack.

Bachour the Baker 81



MANGO CROISSANT

Yields 12 Croissants

½ recipe Butter Croissant Dough (see recipe page 28) Assembly
Mango Cream
Mango Cream 36 slices ripe mango
14 ounces/400 grams mango puree* Grated lime zest, as needed
5 ounces/140 grams guava puree* Fill each croissant with the Mango Cream in the center.
1 tablespoon/14 grams lime juice Decorate with three slices of mango. Sprinkle or grate lime
4 ½ each/11 grams silver gelatin sheets* zest on top.
Soak gelatin in ice water until softened; squeeze out excess
water and set aside. In a medium sauce pot heat the mango *Available at specialty shops or online.
puree and add the gelatin to dissolve. Mix with guava puree
and refrigerate until set (at least 6 hours).
After chilled and set blend in a blender. Transfer the Mango
Cream to a pastry bag.

To Shape Pinwheel Croissant
Croissant Dough
Flour, as needed

Lightly flour the work surface. Roll the croissant dough into
a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick.
Trim it to be perfectly rectangular. Cut the dough into 12
uniform squares.
Make 4 equal cuts, 1/8 inch apart from each corner to the
center of the squares taking caution to not cut through the
center of the dough. You will have made a total of 16 cuts.
Fold the tip of each cut corner of the dough to the center.
Press them down in the center to secure the shape. The Pin-
wheel is now ready for proofing.

To Proof and Bake Croissants

Nonstick spray, as needed
Egg Wash, as needed (see recipe page 30)

Heat a proofing box to 82°F/28°C.
Prepare one sheet pan with nonstick spray and line with
parchment paper.
Brush croissants with Egg Wash. Place on the parchment
lined baking sheet. Let proof about 2 hours.
Preheat a convection oven to 350°F/175°C.
Brush croissants again with Egg Wash. Bake for about 15
minutes. Set immediately on a cooling rack.

Bachour the Baker 83



MASCARPONE MIXED BERRY CROISSANT

Yields 12 Croissants

½ recipe Butter Croissant Dough (see recipe page 28)

Mascarpone Cream
8.5 ounces/240 grams heavy cream
10 ounces/300 grams mascarpone cheese
1.5 ounces/50 grams invert sugar*
½ ounce/15 grams cornstarch
In a medium sauce pot heat the cream with the mascarpone.
In a small bowl mix invert sugar and the starch. Add the
invert sugar mix to the hot cream and cook until boiling.
Let cool and place in a pastry bag. You will inject Mascar-
pone Cream into the fermented dough before entering the
oven.

To Shape and Bake Round Shaped Croissants
Butter Croissant Dough
Nonstick spray, as needed
Flour, as needed
Mascarpone Cream
Egg Wash, as needed (see recipe page 30)
Spray one sheet pan with nonstick spray and line with
parchment paper. Lightly flour the work surface. Roll the
croissant dough into a rectangle 8mm thick.
With a 3 inch/7cm round cutter cut the croissant dough
into 12 circles.
Heat a proofing box to 82°F/28°C.
Place on the parchment lined sheet pan. Let proof about 2
hours.
Preheat a convection oven to 350°F/175°C.
Inject the Mascarpone Cream into the fermented croissants.
Brush croissants with Egg Wash. Bake for about 18 minutes
until golden brown. Set immediately on a cooling rack.

Assembly
6 ounces/180 grams fresh raspberries
6 ounces/180 grams fresh blackberries
8 ounces/240 grams fresh blueberries, rinsed and dried
½ cup/120 grams pistachios, ground
Nappage, as needed*
Top each croissant with fresh berries. Brush with nappage
on the sides and add ground pistachios around.

*Available at specialty shops or online.

Bachour the Baker 85



COCONUT CROISSANT Tropical Fruits
2 kiwis
Yields 12 Croissants 2 mangoes
½ pineapple
½ recipe Butter Croissant Dough (see recipe page 28) Peel and cut the fruit into small pieces. In a small bowl gen-
tly mix all together. Cover and leave in refrigerator until
Coconut Frangipane used.
4 ounces/112 gram unsalted butter, softened
4 ounces/112 grams confectioner’s sugar To Shape, Proof and Bake Round Shaped Croissants
3 whole eggs Butter Croissant Dough
1 teaspoon/5 grams coconut rum Nonstick spray, as needed
6 ounces/168 grams almond flour Flour, as needed
2 ounces/56 grams shredded coconut, unsweetened Egg Wash, as needed (see recipe page 30)
1 ounce/28 grams all-purpose flour Coconut Frangipane
In a stand mixer fitted with the paddle attachment cream Spray one sheet pan with nonstick spray and line with
butter and sugar together until the mixture is fluffy. Scrape parchment paper. Lightly flour the work surface. Roll the
down the sides of the bowl and add the eggs, one at a time, croissant dough into a rectangle about 30 x 10 inches/76 x
beating well after each addition. Mix well. 25cm and 4mm thick.
Pour in the coconut rum and mix for 1 minute and scrape With a 3 inch/7cm round cutter cut the croissant dough and
down the sides again. Add the almond flour, shredded coco- put into twelve 3- inch half-sphere silicone molds.
nut and flour. Mix well. Put the frangipane into a pastry bag. Heat a proofing box to 82°F/28°C.
Place on the parchment lined sheet pan. Let proof about 2
Coconut Pastry Cream hours.
14 ounces/392 grams unsweetened coconut milk Preheat a convection oven to 350°F/175°C.
6 ounces/168 grams granulated sugar Brush with Egg Wash. Fill to ¾ of the mold with the Coconut
1 vanilla bean, seeds and juice scraped Frangipane. Bake for about 18 minutes. Set immediately on
Pinch kosher salt a cooling rack.
3 large egg yolks
3 tablespoons/30 grams corn starch, dissolved Assembly
1 ounce/28 grams unsalted butter Coconut Pastry Cream semi- spheres
4 ounces/112 grams whipping cream, to soft peak Tropical Fruits
In a heavy bottom pot, bring coconut milk, sugar, scraped Nappage, as needed*
vanilla and salt to a boil, stirring until sugar is dissolved. Place a semi-sphere of Coconut Pastry Cream on each
In a separate medium bowl combine dissolved cornstarch baked croissant. Put Tropical Fruits around the hemisphere.
and yolks. Slowly pour ¼ cup/56 grams hot milk mixture Brush with nappage.
while whisking into yolks, and then pour back into remain-
ing mixture in pot. Heat over medium-high heat, whisking, *Available at specialty shops or online.
until thickened and bubbling.
Remove from heat, stir in butter and pour into clean bowl.
Cover with plastic wrap pressed against the top of the cream
to prevent a skin from forming on the surface and refriger-
ate just to get cold.
When cold, fold in the whipping cream and fill a pastry bag.
Put the pastry cream into twelve 3 inch half-sphere silicone
molds and store in refrigerator until ready to use.

Bachour the Baker 87



PAIN AUX RAISINS

Yields 18 Croissants

½ Butter Croissant Dough recipe (see recipe page 28)

Vanilla Bean Pastry Cream (see recipe page 98)

Rum Soaked Raisins
1 cup/224 grams granulated sugar
1 cup/224 grams water
4 tablespoons/56 grams dark rum
1.5 cups/160 grams dark raisins

In a medium sauce pan combine the sugar, water and rum
and bring to a boil. Place the raisins in a medium container
and pour the hot syrup over them. Let cool, then refrigerate.
The raisins can be refrigerated for up to two weeks.

To Shape and Proof Croissants
Butter Croissant Dough
Nonstick spray, as needed
Flour, as needed
¾ cup/168 grams Vanilla Bean Pastry Cream
Rum Soaked Raisins, drained
Egg Wash, as needed (see recipe page 30)

Heat a proofing box to 82°F/28°C.
Spray two sheet pans with nonstick spray and line with
parchment paper.
Lightly flour the work surface. Roll the dough out to a rect-
angular shape 3mm thick.
Spread the Vanilla Bean Pastry Cream evenly over the
dough. Sprinkle the drained raisins on top.
Lift the side of the dough and roll up as compactly as possi-
ble, pressing on the roll as it spreads, ending with the seam
side down.
Cut the roll into 1 inch wide pieces. Transfer them to the
prepared sheet pans, cut side up spacing the rolls about 2.5
inches apart. Brush with egg wash. Place in the proofer and
let proof about 2 hours.

To Bake Croissants
Preheat a convection oven to 350°F/175°C.
Bake for 18–20 minutes until they are brown. Set immedi-
ately on a cooling rack.

Bachour the Baker 89



BABKA CROISSANT

Yields 12 Croissants

½ recipe Butter Croissant Dough (see recipe page 28)

Babka Filling
8 ounces/240 grams bread flour
8 ounces/240 grams dark brown sugar
2 ounces/60 grams cocoa powder
2 ounces/60 grams chocolate 55%, melted
8 ounces/240 grams unsalted butter, melted, cooled
8 ounces/240 grams egg whites
½ ounce/15 grams honey
½ ounce/15 grams pure vanilla extract

In a stand mixer fitted with the paddle attachment mix ev-
erything on low speed until it is well mixed. Pour the filling
into a container, cover and set in the refrigerator.

To Shape, Proof and Bake Croissants
Butter Croissant Dough
Flour, as needed
Babka Filling
Nonstick spray, as needed
Egg Wash, as needed (see recipe page 30)

Lightly flour the work surface. Roll the croissant dough
into a rectangle about 30 x 10 inches/76 x 25cm and 4.5mm
thick.
Spread the Babka Filling evenly over the dough and put it
in the refrigerator for about 25 minutes.
Heat a proofing box to 82°F/28°C.
Spray one sheet pan with nonstick spray and line with
parchment paper.
Cut dough into twelve 21cm x 4cm rectangles. Make three
cuts along the 4cm side.
Braid with the cuts. Grease aluminum cups with nonstick
spray and place each braid inside.
Transfer to the parchment lined sheet pan, spacing the rolls
about 1.5 inches apart. Proof about 2 hours.
Preheat a convection oven to 350°F/175°C.
Brush croissants with Egg Wash. Bake for about 18 minutes
until golden brown. Set immediately on a cooling rack.

Bachour the Baker 91



MANGO PASSION FRUIT CROISSANT

Yields 12 Croissants

½ recipe Butter Croissant Dough (see recipe page 28) To Shape, Proof and Bake Flower Shaped Croissants
Butter Croissant Dough
Mango Pastry Cream Nonstick spray, as needed
4 egg yolks Egg Wash, as needed (see recipe page 30)
½ cups + 2 tablespoons/125 grams granulated sugar Flour, as needed
2 ounces/60 grams cornstarch Mango Pastry Cream
16 ounces/448 grams whole milk
4 ounces/112 grams mango puree* Heat a proofing box to 82°F/28°C.
2 ounces/60 grams unsalted butter Spray one sheet pan with nonstick spray and line with
parchment paper.
In a small bowl mix the egg yolks, sugar and cornstarch to- Lightly flour the work surface. Roll the croissant dough into
gether. In a medium pot bring the milk and mango puree a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick.
to a boil. With a 4 inch/10cm flower shaped cutter cut 12 croissant
Temper the egg yolk mixture with the warm milk. Return dough flowers. Brush each croissant lightly with Egg Wash.
the contents to the pan and bring to a boil. Once boiling, Transfer the Mango Pastry Cream to a pastry bag with a
cook for 30 seconds. Add the butter and mix well. #5 plain tip. Pipe 1 ounce/30 grams of the Mango Pastry
Pour into a bowl and top with a piece of plastic wrap (make Cream onto the center of each one. Place on the parchment
sure it touches the top of the pastry cream so it doesn’t de- lined baking sheet. Let proof about 2 hours.
velop a skin), then refrigerate until cool. Preheat a convection oven to 350°F/175°C.
Brush again with Egg Wash. Bake for about 18 minutes until
Mango Passion Fruit Jelly golden brown. Set immediately on a cooling rack.
½ cup +1 tablespoon/105 grams granulated sugar
2 ½ teaspoons/12 grams pectin NH* Assembly
10 ounces/300 grams passion fruit puree* Nappage, warm, as needed*
5 ounces/150 grams apricot puree* Mango Passion Fruit Jelly
5 ounces/150 grams fresh mango, diced
2.5 ounces/75 grams glucose* Brush the pastries with warm nappage while it is hot. Let
¾ ounce/20 grams lemon juice cool and place the Mango Passion Fruit Jelly in the center
of each croissant.
In a small bowl mix sugar and pectin together.
In a medium pot heat purées, diced mango, glucose and *Available at specialty shops or online.
lemon juice to about 104ºF/40ºC and stir in sugar and pec-
tin mix. Bring to a boil.
Pour hot mixture into 12 inch/30cm frames previously lined
with plastic wrap. Cool and store in the refrigerator.
When cool cut into 1 ½ inch/4cm diameter rounds and re-
serve in the refrigerator until used.

Bachour the Baker 93



PEAR AND ALMOND CROISSANT

Yields 12 Croissants

½ recipe Butter Croissant Dough (see recipe page 28)

Almond Cream (see recipe page 32)

Poached Pears
6 baby pears, peeled, halved, cored
6 ounces/168 grams apple juice
8 ounces/224 grams white wine
4 ounces/112 grams water
4 ounces/112 grams granulated sugar
1 vanilla bean, seeds and juice scraped
2 star anise
1 cinnamon stick
In a medium pot combine all ingredients. Bring to a boil,
and then reduce to a simmer.
Simmer until the pears are cooked but firm. Let cool.

To Shape, Proof and Bake Croissants
Butter Croissant Dough
Flour, as needed
Nonstick spray, as needed
Almond Cream
Poached Pears
Egg Wash, as needed (see recipe page 30)
Lightly flour the work surface. Roll the dough out to a rect-
angular shape about 30 x 10 inches/76 x 25cm and 4mm
thick.
Heat a proofing box to 82°F/28°C.
Spray one sheet pan with nonstick spray and line with
parchment paper. Using a pear-shaped cutter, cut 12 pear
shaped croissants and set on the parchment lined sheet pan.
Transfer the Almond Cream into a pastry bag. Pipe about
1 tablespoon/15 grams filling on each shape. Lay the half-
poached pear over the filling, round side up. Brush with Egg
Wash. Let proof about 2 hours.
Preheat a convection oven to 350°F/175°C.
Bake for 18-20 minutes until they are golden brown.

Assembly
Nappage, as needed*
Once out of the oven remove croissants from the sheet pan
and place on a cooling rack. Brush the pear shaped croissant
with nappage.

*Available at specialty shops or online.

Bachour the Baker 95





BRIOCHE

Vanilla Brioche

Yields 24 Brioche Rolls

Vanilla Bean Pastry Cream Assembly
16 ounces/480 grams whole milk Brioche Dough, cold
2 vanilla beans, seeds and juice scraped Unsalted butter, as needed
4 ounces/120 grams egg yolks Vanilla Bean Pastry Cream
4 ounces/120 grams granulated sugar Egg Wash, as needed (see recipe page 30 )
1/3 cup/57 grams cornstarch 96 pieces apple, cut into cubes
2 ounces/56 grams unsalted butter Granulated sugar, as needed

In a medium pot bring the milk and scraped vanilla to the Heat a proofing box to 82°F/28°C.
boil. In a separate bowl whip the yolks with the sugar and Butter 24 muffin cups or aluminum cups. Scale cold dough
cornstarch until pale. Combine the two mixtures together into 2.5 ounce/70 gram portions. Roll each piece into a
in the pot and cook at a boil for about 2 minutes. Stir in the smooth ball. Put in cups. Place on sheet pan and proof for
butter with a whisk. about two hours.
Cover the surface with plastic wrap and set aside in the re- Preheat oven to 375°F/180°C.
frigerator. Inject Vanilla Bean Pastry Cream into each brioche.
Brush the fermented brioche with Egg Wash.
Brioche Place four pieces of apple on top, sprinkle with sugar and
26 ounces/780 grams bread flour bake at 375ºF/180ºC for 8 minutes.
2.3 ounces/70 grams granulated sugar
1 ounce/15 grams salt *Available at specialty shops or online.
10 ounces/300 grams eggs
5 ounces/150 grams egg yolks
2 ounces/56 grams invert sugar*
1 ounce/30 grams whole milk
1.3 ounces/40 grams fresh yeast
11.6 ounces/350 grams unsalted butter

In a stand mixer fitted with the hook attachment combine
bread flour, sugar, salt, whole eggs, egg yolks, invert sugar
and milk and mix on low speed. After 5 minutes add the
yeast and butter. On medium speed mix for 30 minutes.
Transfer dough to a large bowl. Cover bowl with plastic
wrap, then a kitchen towel. Let rise in warm draft-free area
until almost doubled in volume, 1 hour to 1 hour 15 min-
utes.
Punch dough down. Cover dough again with plastic wrap
and a kitchen towel and refrigerate dough overnight.

Bachour the Baker 99