Caramel Gingerbread & Almond Croissants
Serves 25 people
Buttery almond croissants filled with Barker's Professional Caramel Gingerbread Filling for a festive pastry featuring rich caramel flavour and warming spice.
By Barker's
Ingredients
Frangipane
- 100 g Unsalted butter
- 100 g Caster sugar
- 2 Eggs
- 110 g Ground almonds
Pastry Cream
- 380 g
- 1 g
- 2 Eggs
- 100 g Caster sugar
- 28 g Plain flour
- 10 g Custard powder
Filling
- 400 g Barker's Professional Caramel Gingerbread Filling
Method
- Cream the butter and sugar. Gradually add the egg and dry ingredients and blend together.
- Scald the milk and vanilla. Whisk the eggs and caster sugar together. Add the custard powder and flour, and mix in. Add the scalded milk and vanilla, then return the mixture to the pot. Whisk until the mixture boils and thickens, and the starch is cooked out. Pour the pastry cream onto a clear tray and cover with plastic wrap. Allow to set in the refrigerator.
