croissants | Food Network

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Tyler Florence - Eggs

Episode | From: Chef Du Jour

Croissant french Toast, Perfect Omelettes, Frog in the Hole

Guess What's Coming To Dinner

Episode | From: Sweet Dreams

When you need to bring something spectacular. Croissant Maple Bread Pudding; Raspberry Lime Terrine; Ginger Spice Cake with Sauteed Apples.

Brunch for Mom

Episode | From: Sweet Dreams

Gale will show you two indulgent desserts just perfect for celebrating Mom. Frozen Lemon Mousse Cones; Chocolate Croissant Bread Pudding

Tonight Emeril salutes one of his favorite comfort foods...pudding with recipes for Savory Croissant Breakfast Pudding, Nana's Noodle Pudding, Kicked Up, Chocolate Tapioca, Corn & Orange Mango Pudding.

Virginia Beach, Virginia

Episode | From: Man v. Food

Casey Webb rides the wave to Virginia Beach, Va., for a street corn fritter-topped burger, a decadent croissant-muffin hybrid and a dozen-egg duel with the Corned Beef Omelet Challenge.

B&B Breakfast

Episode | From: Food 911

Joanne Swenson and her husband recently took over the Longswamp B&B and feel their morning meals need a makeover. Tyler helps Joanne offer her guests a breakfast of Ham Quiche, Blueberry Scones, and Croissant French Toast!

Sweet Side of Brunch

Episode | From: Dessert First

Join Anne as she prepares the picture perfect brunch for her dear friend, Nate Berkus. On the menu today, a delightful Chocolate and Mascarpone Stuffed French Toast with Strawberry Syrup, Almond and Chocolate Croissants and a sparkling cocktail, the Ruby Royale.

Super Bowl Party Soup

Episode | From: How to Boil Water

Learn the recipe for a Black Bean soup that creates the perfect, self-serve big game party bash. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Colander Large saucepan with lid Large soup pot Pepper mill Immersion blender or regular blender Wooden spoon Cutting board Chef’s knife Slotted spoon Measuring spoons Rolling pin Pizza cutter or chef's knife Pastry brush Parchment paper Sheet pan or cookie sheet Ladle Liquid measuring cup Tips: Soak beans in 3-4 times as much UNSALTED water as the quantity of beans Soaking beans is necessary because: They need to absorb some moisture in order to cook evenly Soaking keeps beans from splitting open Soaking breaks down the indigestible sugars that cause intestinal problems Soaking maximizes the nutritional content of beans Quick soak vs. long soak: For quick soak Bring beans to a boil for 3 minutes, and then remove from heat, cover pot, and set aside for 1-4 hours Drain beans and get rid of soaking water Rinse beans so that sugars do not remain Cook beans as directed Long soak Soak beans in cold water overnight or for 8 hours Drain beans and get rid of soaking water Rinse beans so that sugars do not remain Cook beans as directed Puff pastry: Available pre-made in the frozen section It is many-layered, consisting of pastry dough and pieces of chilled butter – when cooked, moisture from butter creates steam, causing dough to separate into many flaky layers Many applications, both sweet and savory – cheese straws, pot pie crusts, wrapping for encasing meats, flaky cookies like palmiers, pastries like Napoleons, croissants, pain au chocolate, etc. Recipe Rescues: For a vegetarian black bean soup - omit the ham hocks for a vegetarian black bean soup, but make up for it by seasoning with extra salt.For a chunkier soup - only puree half of the soup in the blender and add it back in to the chunky soup.Other sausages to use in the Saucisson - any type of smoked cured sausage containing pork, beef, or a combination.