Let the Salted Egg Yolk Croissant War Begin

Straits Times ^ | 1/29 | Kenneth Goh

[nickcarraway]

Today is National Croissant Day.

[Politicalkiddo]

That is a beautiful thing.

[Viking2002]

A heart attack waiting to happen. But I'd die smiling.

[MrEdd]

It just needs bacon.

[Praxeologue]

it is halal-certified

[KGeorge]

:-) Hmm I’m trying to imagine the salted part. Love custard, love croissants.
Interesting thing. There is a little place here called The French Sandwich Shop that has the most fantastic scrambled egg croissants. The owner is Vietnamese & went to cooking school in France.

LOL Viking- we call my breakfast croissants (scrambled eggs, super crisp bacon & melted cheddar with Hellman’s on the side) ‘’Suicide Specials’’. We only eat them every couple of months, though. Lasts me allll day. (DH not so much)

[Monitor]

It just needs bacon.

+1

[Viking2002]

Hey, you're talking to the guy who bakes them filled with Black Forest ham and Swiss, and makes a dip of Dijon or Dusseldorf mustard with a dollop of honey. I give the French credit where credit is due: they know food, cheese, and wine.

[spokeshave]

We had our first turkey eggs this week...together with some fresh goat milk ....so will try making a batch.

[KGeorge]

O-MI-GOSH. . . I wanna come eat at your house. That sounds sooo good.

Do you mean bake the croissants yourself? I’ve been making threats. One of these days, soon, I’m going to nerve up & do it.

Yes, they do.

[Viking2002]

Why, yes. All you need is the Pillsbury big crescent rolls. Amazing what you can do with them. Just shape and pocket the filling slightly smaller than the unrolled dough, and then roll and bake. You know from pigs in blankets? Like smoked sausage or Nathan's Famous bun-size dogs? Try making a cookie sheet of those. Wrap them in your favorite cheese first, of course. Variation on a theme: wrap some precooked roast chicken in ham and put a layer of Swiss on the dough, then roll up. Chicken Cordon Bleu croissants. If you can imagine it, you can stuff a croissant with it.

[pax_et_bonum]

Sounds great.

I have a recipe for Sopapilla cheesecake using Pillsbury crescent rolls. It’s sinful.

[Viking2002]

What type of cheesecake? And I ask quietly because if my wife heard me even type the 'c-word', she'd be out of bed and going through the fridge looking for it. LOL

[kalee]

I put sauteed mushrooms with fresh herbs and gruyere cheese in my croissants, wrap them in foil and bake until heated through and cheese is melted. To die for yummy!

[kalee]

See my post #13. I like them with ham too though.

[KGeorge]

:-D Oh, those. A refrigerator staple. And oh yes indeed. The list is endless.

But I meant the real (LOL What’s McCoy in French?)- where you roll the dough out & fold it several times with butter between the layers.
Don’t make me get up & start cookin. I have to go to sleep.

[KGeorge]

Oh no joke! Gruyere is probably my favorite cheese if I could only pick one. Yikes with thin sliced roast beef. mmmmmm

[pax_et_bonum]

Lol! (Oops - I’ll laugh quietly!)

It’s delicious and easy - one of the few things I don’t burn.

In a 9X13 pan flatten one package of crescent rolls.

Mix 2 blocks of cream cheese, 1 cup of sugar, 1 teaspoon of vanilla. Spoon mixture over flattened crescent rolls. (Don’t use low-fat cream cheese!)

Spread second tube of crescent rolls over cream cheese mixture.

Over second crescent roll layer sprinkle sugar/cinnamon mix (1/2 cup sugar and 1 tablespoon cinnamon).

Finally, pour one stick of melted butter over the whole thing and bake at about 325 for about 25 minutes or until it’s good and bubbly.

It’s awesome, and it’s best, I think, when it’s cold from the fridge.

:-)

[Viking2002]

OK, enough. Just reading this thread is making me fat(ter). LOL!

[Viking2002]

Low fat cream cheese. *blech* I told my wife that there are a few things you don't skimp on and go for the lite or generic brands. One, garbage bags. Two, toilet paper. Three, CREAM CHEESE. LOL As a corollary to that, the bagels it goes on. Twenty years ago, I had The Perfect Bagel. Water-boiled and lightly baked to perfection. To this day, I am still on the hunt for it's twin.