Salted Caramel & Almond Croissants
Serves 25 X Croissants people
Flaky croissants filled with salted caramel and almonds. They’re a treat for breakfast or any time of day.
By Barker's Professional
Ingredients
FRANGIPANE
- 100 g Unsalted butter
- 100 g Caster sugar
- 2
- 110 g
PASTRY CREAM
- 380 g Milk
- 1 g
- 2
- 100 g Caster sugar
- 28 g Plain flour
- 10 g Custard powder
Method
FRANGIPANE
- Cream the butter and sugar. Gradually add the eggs then the dry ingredients and blend together.
PASTRY CREAM
- 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.
