Salted Caramel & Almond Croissants

Yields: approximately 25 croissants

Frangipane (Ingredients)

• 100 g unsalted butter

• 100 g caster sugar

• 2 eggs

• 110 g ground almonds

Method

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

Pastry Cream (Ingredients)

• 380 g full cream milk

• 1 g vanilla paste

• 2 eggs

• 100 g caster sugar

• 28 g plain flour

• 10 g custard powder

Method

1. Scald the milk and vanilla.

2. Whisk the eggs and caster sugar together. Add the custard powder and the flour and mix in.

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

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

Assembly

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

2. Add the Frangipane and blend through.

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

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

5. Spread some of the filling on the top ensuring to cover the split. Sprinkle with sliced almonds.

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

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