| food | Food type | Main Ingredients | Take time | Serve |
| Western food | Rice and flour | Flour and bread | 90 minutes | 9 places |
ingredient
- 60 grams butter (almond croissant ingredient)
- 60 grams icing sugar (almond croissant ingredients)
- 1 egg, size 3 (almond croissant ingredients)
- 50 grams almond powder (almond croissant ingredients)
- 20 grams fresh milk (almond croissant ingredient)
- 10 grams all-purpose flour (almond croissant ingredient)
- 3 pieces of Aero brand fresh butter croissants (almond croissant ingredients)
- 60 grams sliced almonds (almond croissant ingredients)
- 15 grams icing sugar (for sprinkling on top) (Almond Croissant Ingredients)
- 75 g frozen spinach (spinach and cheese croissant mix)
- 45 g diced bacon (spinach and cheese croissant mix)
- 80 g shredded mozzarella cheese (spinach and cheese croissant mix)
- 50 g shredded cheddar cheese (spinach and cheese croissant mix)
- A pinch of salt (spinach and cheese croissant mix)
- A little pepper (spinach and cheese croissant mix)
- 3 pieces of Aero brand butter croissants (spinach and cheese croissants)
- 1 egg (spinach and cheese croissant mix)
- 300 grams of pink chocolate (strawberry croissant ingredients)
- 250 grams frozen strawberries (strawberry croissant ingredients)
- 50 grams of sugar (strawberry croissant ingredients)
- 2 tablespoons of flour for filling (Strawberry Croissant Ingredients)
- 45 grams sugar (strawberry croissant ingredients)
- 1 tbsp lemon juice (strawberry croissant mix)
- 3 pieces of fresh butter croissants, Aero brand (strawberry croissant ingredients)
- 5 grams dried strawberries (strawberry croissant ingredients)
- 10 grams pistachios (strawberry croissant ingredients)
Preparation
Almond Croissant
Spinach and Cheese Croissants
Strawberry Croissant
- Mix butter, icing sugar, and eggs. Mix all ingredients together. Add almond powder and mix well. Divide 50 grams for the topping by mixing with fresh milk and all-purpose flour. Mix well.
- Put the rest in a piping bag, cut open the croissant, squeeze the filling inside the croissant, spread the prepared mixture on top, sprinkle with sliced almonds, bake at 170 degrees Celsius for 12 minutes.
- Remove and sprinkle with sugar and cheese.
Spinach and Cheese Croissants
- Roughly chopped spinach mixed with bacon, mozzarella, cheddar cheese, season with salt, pepper, and eggs. Mix well.
- Cut the croissants in half, place 50 grams of filling in each croissant, and bake at 170 degrees Celsius for 12 minutes.
Strawberry Croissant
- Make the strawberry jam filling by simmering the strawberries with sugar over medium heat. Press the strawberries until they are mushy. Mix in the filling flour and simmer until the flour is cooked.
- Add lemon juice and mix well. Turn off the heat and let it cool. Cut the croissant open and squeeze the strawberry filling into the bottom.
- Top the croissant with melted pink chocolate and sprinkle with dried strawberries and toasted pistachios.
