Brad's croissant pockets. Dennis Meyer demonstrates how to put the finishing touches on croissant pockets. Philly Steak & Cheese Croissant Crust. Chicken, Broccoli & Cheddar Croissant Crust.
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His croissants have a distinct honeycomb interior — a perfect balance between air pockets and buttery strands of pastry.
You can cook Brad's croissant pockets using 11 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Brad's croissant pockets
- It's 1 lb of very lean ground beef.
- Prepare 1/4 lb of Applewood smoked bacon.
- It's 1 of small shallot, chopped.
- You need 1 tbs of minced garlic.
- It's 2 tbs of balsamic vinegar.
- Prepare 2 tbs of ketchup.
- It's 2 tbs of steak sauce.
- It's 1/4 cup of port wine.
- Prepare to taste of Salt and pepper.
- Prepare 2 of tubes croissant dough.
- You need of Shredded swiss cheese.
Despite all the geekery and science, Chan has captured the childlike magic. croissant pockets nutrition facts and nutritional information. The Croissant Folding Instructions Lay the pocket square down on a flat surface. Flip the pocket square over and fold it once again. Gently insert folded fabric into your jacket pocket.
Brad's croissant pockets step by step
- Chop bacon and fry. Don't get it crispy. Remove while still tender. Drain and set aside..
- Add a tsp of oil to a deep fry pan. Heat on medium low. Add shallots and garlic. Saute until translucent..
- Add beef and just brown..
- Add vinegar, ketchup, steak sauce and wine. Simmer until it reduces to a thick sauce..
- Meanwhile, grease a baking sheet. Unroll croissant dough. Press together using 2 croissants into squares. Place 4 on baking sheet..
- Spoon about a half cup onto each square. Top with shredded cheese..
- Do the same with the next tube of dough. Top each square and press the edges..
- Bake at 400 until dough is golden brown. About 15 minutes. Serve immediately. Enjoy.
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