Pastry Basket Recipe
croissant, chausson aux pommes, pain au chocolat, cranberry pecan cake, pear croissant tart
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Ingredients
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Pastry Dough
Chausson aux Pommes Filling
Cranberry Pecan Cake
Pear Croissant Tart Filling
Pain au Chocolat Filling
Method
Pastry Dough Preparation
- 1
Make the Dough
In a large bowl, mix warm water and sugar until dissolved. Sprinkle yeast over the top and let sit for 5 minutes. In another bowl, combine flour and salt. Add the yeast mixture, milk, and egg to the flour mixture and knead until a smooth dough forms. Let rise for 1 hour.
- 2
Incorporate Butter
Roll out dough into a rectangle and spread softened butter over the surface. Fold and roll out again, repeating this process 3-4 times to create layers. Wrap in plastic wrap and refrigerate for at least 1 hour.
Chausson aux Pommes Assembly
- 3
- 4
Form Pastries
Roll out dough and cut into squares. Place a spoonful of apple filling in the center, fold over, and seal edges with a fork. Bake at 375°F (190°C) for 20-25 minutes.
Cranberry Pecan Cake Preparation
- 5
- 6
Bake the Cake
Pour the batter into a greased cake pan and bake at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean.
Pear Croissant Tart Assembly
Pain au Chocolat Assembly
- 9
Form Pastries
Roll out dough and cut into rectangles. Place a piece of dark chocolate on one end, fold over, and seal edges. Bake at 375°F (190°C) for 15-20 minutes.
