Salted Caramel & Almond Croissants

YIELD: Approximately 25 x croissants

FRANGIPANE

100g unsalted butter
100g caster sugar
2 eggs
110g ground almonds

Cream the butter and sugar. Gradually add the eggs then the dry ingredients and blend together.

PASTRY CREAM

380g milk
1g vanilla paste
2 eggs
100g caster sugar
28g plain flour
10g custard powder

Scald the milk and vanilla.

Whisk the eggs and castor sugar together, add custard powder and flour and mix in.

Add the scalded milk and vanilla and then return the mixture to the pot and whisk until the mixture boils and thickens and the starch is cooked out.

Pour the pastry cream onto a clean tray and cover with cling film and allow to set in the refrigerator.

Assembly
Blend the cold pastry cream in a mixer with the paddle attachment until smooth.

Add the Frangipane and blend through.

Add 400 grams of Barker’s Professional Salted Caramel Classic Crème.

Split the croissants open to create a flap and pipe some of the filling inside.

Spread some of the filling on the top ensuring to cover the split and then sprinkle with sliced almonds.

Bake at 190°C for approximately 12 minutes or until the frangipane is cooked.

Salted Caramel & Almond Croissants

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