How To make French Breakfast Puffs
1 1/2 c all-purpose flour
1/2 c sugar
1 1/2 tsp baking powder
1/4 tsp ground nutmeg
1/8 tsp salt
1 egg
1/2 c milk
1/3 c butter or margarine
melted
1/4 c sugar
1/2 tsp ground cinnamon
1/4 c butter or margarine :
melted
In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of dry ingredients.
In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. Add egg mixture to flour mixture. Stir just till moistened (the batter may be lumpy). Lightly grease muffin cups. Fill cups about two-thirds full with batter. Bake in 350
How To make French Breakfast Puffs's Videos
Breakfast Puffs.wmv
from BIA breakfast puff prep
Easy Mini French Breakfast Puffs
These Mini French Breakfast Puffs are soft and fluffy breakfast muffins that are coated in warm, melted butter, then rolled in sweet cinnamon sugar. They take less than 15 minutes to bake, taste absolutely wonderful, and are the perfect go-to, quick breakfast treat!
Full Printable Recipe ►
Ingredients ►
Cinnamon Sugar Mix
• 1/2 cup Granulated Sugar
• 1 tsp Ground Cinnamon
French Breakfast Puffs Muffin Batter
• 1 1/2 cups All-Purpose Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1/4 tsp Nutmeg
• 1/3 cup Vegetable Shortening
• 1/2 cup Granulated Sugar
• 1 Large Egg
• 1/2 cup Milk
• 1/2 cup Unsalted Butter
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#frenchbreakfastpuffs #minifrenchbreakfastpuffs #cinnamonsugarmuffins #cinnamonsugarminimuffins #minimuffins #muffins #cinnamonsugar #breakfastpuffs #breakfast #brunch #beyondthebutter #easybreakfasttreats
Making French Breakfast Puffs ,part2
planing, baking, and finishing touches, reviews of puff's interior
Let's Make 3-Ingredient Savory Breakfast Puffs
#breakfast #shorts #recipe
Ingredients:
2 packs ready-rolled puff pastry (approximately 11.3 ounces each)
7 large eggs, divided
½ cup grated cheddar cheese
Optional ingredients:
fresh herbs, for garnish
salt, to taste
pepper, to taste
Directions:
1. Preheat the oven to 395 F, and line two baking sheets with parchment paper.
2. Unroll both pastry sheets, and lay one directly on top of the other so you have two layers. Slice into 6 even rectangles.
3. Place the pastry rectangles onto your lined baking sheets. (You might need to bake in two batches, depending on how many you can fit on two sheets.)
4. Beat an egg in a bowl, and lightly brush an egg wash on top of each pastry rectangle.
5. Bake for 15 minutes.
6. Once baked, allow the puff pastry to cool for about 10 minutes.
7. Slice a square hole in the middle of each pastry rectangle, cutting through the top layer of pastry only.
8. Sprinkle a layer of cheese into each hole, then crack in a whole egg.
9. Add another sprinkling of cheese on top of each, and bake for another 15 minutes, or until the egg whites are cooked through.
10. Garnish with a sprinkling of fresh herbs, and season with salt and pepper, if desired.
Get the full recipe here:
French Breakfast Part 2 | Croissant & Pain au chocolat | How to Make Puff Pastry
In the second part pf the French Breakfast episode Chef Nick demonstrates how to make Puff pastry for making the perfect Croissants and Pain au Chocolat
Nick Saraf in the second episode of his Foodlog brings to you the traditional French Breakfast platter which mainly consists of Baguette, Puff Pastry for Croissants & Pain au Chocolat, Brioche and Marmelade. Commonly known as 'The Continental Breakfast', French Breakfast is the second most popular Breakfast in the world. This Episode of French Breakfast is divided in to three parts. Enjoy watching these French breakfast platter and do posts your comments below.
Click on the link below to watch French Breakfast Part 3:
Puff Pastry for Croissants & Pain au Chocolat
Ingredients:
600 gms/4 Cups Flour
60 gms/ 1/2 Cup Sugar
12 gms/1tbsp Yeast Salt
180 ml/3/4 Cup Water
180 ml/3/4 Cup Milk
20 gms/1 & 1/2 tbsp Yeast
250 gms/ 1 Cup /2 sticks Butter
Chocolate for Pain au Chocolat
Method:
Sift the flour, add sugar and salt, make a well add water and milk. Make a paste and then crumble in the yeast to this mixture. Knead this dough until it is smooth and set it aside for 1 hour. Meanwhile take a large sheet of parchment paper and an A4 sheet of paper. Place the A4 sheet off the centre of the parchment paper and fold the parchment paper to the size of the A4 sheet. Open the folds of the parchment paper and along the folds, line cubes of cold butter. Close the folds and and turn the packet so that the folds are at the bottom. Now bang and roll out this parchment packet with butter till you get an A4 size sheet of butter. Put this sheet of butter in the freezer. Now work on the risen dough. Dust the surface and roll out the dough to 1 & 1/3rd size of an A4sheet of paper. Now include the A4 sheet of butter on the rolled out dough. Cut the sheet to half and fold it between the rolled out dough. Dust the surface and roll it out to 1/3rd size more than the A4 size paper. Again fold it and roll it out. For puff pastry the dough has to be turned and rolled for a total of 6 times. And the dough has to rest in the refrigerator for half an hour every 2 turns. After the 6th turn the dough has to rest for an hour in the refrigerator. Take out the dough after an hour and roll it out. Cut off the sides to make a rectangle. Divide the dough to 2/3 rds and 1/3rds. The 1/3rds for Pain au chocolat and the 2/3rds for Croissants. Fold in the chocolate sticks to the 1/3rd portion of the puff pastry dough and make your pain au chocolat. Cut out the 2/3rd part of the puff pastry dough to bunting and roll into croissants. Place them on a baking tray, and leave them to prove for 15 mins and then give them an egg wash and bake them in a preheated oven for 15 mins at 180 degrees.
Host: Nick Saraf
Copyrights: REPL
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Making French Breakfast Puffs, part1
at home baking project, French Breakfast Puffs, part 1 mixing