Twice-Baked Croissants with Nancy Silverton | The Kitchen at The Los Angeles Times

Nancy Silverton stops by The Kitchen to make us two recipes for twice-baked croissants. First she makes a sweet version by soaking the croissants in an orange blossom syrup and filling with an almond cream. Then she makes a savory version filled with béchamel, gruyere cheese and prosciutto. Both recipes can be found in her new cookbook, The Cookie That Changed My Life: And More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours
Nancy will be at this year’s Food Bowl presented by City National Bank. Buy tickets at lafoodbowl.com
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[@5850terry]

This woman should be given some sort of congressional award for improving the quality of bread available at every supermarket in the country.

[@geralddraper4491]

My hair is grey and I have accepted that i have more days behind me more than i have ahead. Our lives i can say have been blessed & enriched by being blessed with having i can say one of my mentors . What a letter writter (front & back) was the first lady of the cooking World setting the TV ablaze in the culinary arts to our living room. Everybody eat . Many eat to live. I strive to please those that especially LIVE TO EAT . Thank you for all you have contributed. This week I will be making 125 brioche cinnimon rolls & a dozen stick buns loaded with peacans that will be given out on an appreciation day for a century old manufacturing company here in the Chicagoland area. A labor of 😍

[@e.t.4824]

big French faux pas on the almonds--blanched all the way!

[@pepperpepperpepper]

I'm totally making the savory model! I've made her Caprese Mozza a few times over the years, and it's delish, so I'm sure this recipe is too!

[@WHFox-gk3fy]

love her!!!

[@quangdoan7073]

Cambodian bang mi.

[@cindyseam]

I'm Cambodian- reading this.