Croissant

Buttery chicken and cheese quesadillas

Melt half a stick of butter in the a frying pan and fry both sides of each tortilla and set aside.  Take two of the tortillas and load them with cheese and chicken, and anything else you may want to add, onions may be a good addition.Top with remaining tortillas.Melt the other half stick of butter and once it's heated, place quesadilla in frying pan and let sit for about a minute, you want it to brown a bit and get crispy.  Flip carefully.  Repeat for the other side.  Set on a plate to cool.In the same melted butter repeat the last step for the other quesadilla.Let them sit for a few minutes to let the cheese and tortillas fuse, it will be less messy when you are ready to eat.While you wait get your salsa, sour cream, guacamole or what have you ready and after they sit for 5 minutes dig in.Be warned this is crisp and buttery, like a croissant or a ritz cracker.  Butter and cheesy is my kind of comfort food :)

Almond Croissant (Croissants Aux amandes)

To make the syrup, combine the water, sugar, and rum (if using) in a small saucepan. Heat over medium heat and bring to a slow boil. Stir until the sugar is dissolve and let it simmer for one minute.To make the almond cream, combine  the sugar, almonds and salt in the food processor and mix until finely ground. Add the butter and pulse until well combined. Add the egg one at a time until creamy.To assemble the croissant, preheat the oven to 350 degrees F and line a baking sheet with parchment paper or silicone mat. Dip the croissant in the syrup one at a time, coating both sides and the ends throughly.Slice the croissant horizontally and place on the baking sheet. Spread the inside with the almond cream generously. Place the top of the croissant. Spread the top of the croissant with the almond cream and sprinkle with sliced almonds. Repeat this procedure with the remaining croissants.Place in the oven and bake until  the cream is set and the top is golden brown. Transfer to a cooling rack. To serve dust with confectioners' sugar, and serve slightly warm or at room temperature. For a step-by-step photos click here

Bread butter pudding

~ whisk 4 eggs together, mixed with melted butter. Soak the bread slices into the mixture, layer on the baking bowl. ~each layer done, sprinkle almond flakes and chocolate chips and fine sugar on top. continuous layer the bread till finish up the bread~ then line up the croissants on the top, sprinkle almond flakes, chocolate chips and fine sugar~whisk 2 eggs with 2 table spoons of fine sugar together and mixed with 250ml milk. pour the mixture onto the breads,then bake it for approximate 50min at 160c~served with vanilla sauce ( one egg, 200 ml milk, 1 tea spoon vanilla essence, 3 table spoons of sugar) slow fire cooked the mixture and keep stirring till the mixture get thicker.

Classic Croissants

This recipe is for simple, rustic croissants that are able to accompany any dinner whether it be for the holidays or an everyday home-cooked meal. These croissants are sure to please any palate. 1. Take unsalted butter out of fridge to soften. 2. Dissolve the yeast in the warm water. In a large mixing bowl dissolve the sugar, salt, and milk together. 3. In a saucepan, dissolve the butter in the water and milk over medium-low heat. 4. Add the flour to the large mixing bowl that contains the sugar/salt/milk mixture. Mix to combine. 5. Add the butter/water/milk mixture to the large mixing bowl and stir for one minute. 6. Add the dissolved yeast to the mixing bowl and stir to combine. 7. Cover the bowl with plastic-wrap and let rise for one hour. 8. Flour a baking dish and place dough in. Cover the bottom of the dish with the dough and cover the dough with plastic-wrap; place in fridge for twenty minutes. 9. Lightly flour working surface and roll dough into a rectangle. Cover 2/3 of dough with half of the butter and fold dough inward starting with the part that has not been buttered. 10. Roll dough into a rectangle. If any butter "pokes through" lightly flour the dough and continue rolling it out. 11. Cover with the remaining butter as before, fold, then roll out again. 12. Place dough in baking dish, cover it with plastic-wrap and place it in the fridge for twenty minutes. 13. Place dough onto lightly floured work surface and roll dough out until very thin. Cut dough lengthwise (do NOT use a serrated knife or drag knife to cut the dough) then cut dough into large triangles. 14. Take one triangle at a time and starting from the base roll to the top of the triangle to form the crescent shape. If you wish you can fold the "legs" of the croissant in. 15. Lightly butter a baking sheet and place croissants on it. Cover croissants with plastic-wrap and let rise for 45 minutes. 16. Preheat oven to 475°F 17. Bake croissants on middle rack for 3 minutes; then bring the heat down to 400°F and bake for 10-13 minutes or until the croissants are a light golden brown. 18. Let croissants cool for 2-3 minutes before eating.