2 breakfast ideas

I’ve been experimenting with my own baked goods this week. My mom thinks these homemade versions are worth it.

1. Praline crunch granola (adapted from Christina Tosi’s chocolate jimbo cake filling)

Ingredients

1 cup pecans

1/2 tsp salt

1 tbsp brown sugar OR jaggery OR maple syrup OR honey

Flavorless oil

1/2 cup shredded coconut, optional

1 cup feuilletine* aka pastry crunch

*best substitute is Honey Bunches of Oats, Honey Roasted

Procedure

  1. Bake pecans at 325F for 15 minutes.
  2. Add coconut, salt, sugar, and oil; then bake for another 10 – 20 minutes, depending on how crowded the pan is. Check for visual cues of browning as well as a lack of moisture.
  3. Loosely chop the mixture for a variety of granola piece sizes, which adds interest and texture.
  4. Stir in your cereal.
  5. Let cool before eating.

2. Cheat-some almond croissants (adapted from Sohla El-Waylly’s 3-way croissaint video)

Ingredients

Store-bought puff pastry, refrigerated for at least 2 hours

A: 5 tbsp granulated sugar

4 tbsp butter, melted

A heavy dash of salt

B: 1 tsp almond extract

1 tsp vanilla extract

3 handfuls of blanched almond flour

1 egg

1 tbsp rum (optional)

C: Slivered almonds

Confectioner’s sugar

Procedure

  1. Preheat the oven to 425F.
  2. Use a pizza cutter to divide the rectangular puff pastry into 8 equal sections.
  3. Bake the pastry for 10 minutes at the initial 425F, then lower to 350F for 15 minutes. Varying convection capabilities on the oven as well as its size will require dramatically different times. I like to use the top rack for intense surface heat. Watch closely for even browning to your liking.
  4. Allow the pastry to cool at room temperature: meanwhile, preheat the oven again to 350F.
  5. Whisk group A ingredients together, then add B components.
  6. Carefully hold each pastry rectangle by its sides like you’re eating a Pop-Tart. Slice down the middle of each with a clean, dry serrated knife.
  7. Spread 2/3 of your almond mixture (frangipane, pronounced fran-juh-pain) on the innards of your eight pastries.
  8. Spread the remaining 1/3 on the top of the croissants, and top with slivered almonds (C).
  9. Bake for 20 minutes to your desired carbon levels.
  10. Sieve a generous amount of powdered sugar on it while it’s still warm.

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