Croissants: Pastry Goodness
Croissants are one of the great French pastry creations known to mankind. The flaky and buttery goodness is perfect eaten by it’s self or to be used as a delicate vessel for slices of ham and cheese. Simplicity can be the way to go with croissants, but there are so many ways to be creative and add layers of flavors to the already delicious treat.
Croissant French Toast
1 pc Croissant, sliced length wise, day old croissant preferably
100 ml Heavy Cream
50 ml Fresh Milk
2 tsp. Cinnamon Powder
1 tsp. Nutmeg, grated
2 tbsp. Maple Syrup or Honey
1 tbsp. Butter
1 tbsp. Powder Sugar
200 gr Fresh Mango, diced, optional
1. Whisk egg, milk and cream, add spices and sweetener.
2. Dip and briefly soak croissant in egg mixture.
3. Preheat a nonstick pan, add butter.
4. Place soaked croissant, flat side down in the pan. Cook on a low heat until golden brown.
5. Flip croissant and cook the other side, use the curved side of the pan to cook the sides of croissant.
6. Place cooked Croissant on serving plate, garnish with diced fresh mango and powder sugar.
Croissant Caramel Pudding
2 pcs Croissants, day old
100 gr Sugar
1 tbsp. water
200 ml heavy cream
2 pcs Eggs
50 ml Milk
1. In a heavy bottom pan, cook the sugar and water on a low heat without stirring until color turns to amber. Quickly and carefully stir the heavy cream into the caramel to make a slightly thick sauce. Let cool.
2. In a bowl, whisk egg and milk together, slowly whisk the slightly cooled caramel sauce into the egg mixture to prevent any curdling.
3. Cut croissants into cubes and place into a ramekin bowl, pour in the caramel egg mixture making sure the croissants are soaking up and slightly submerging into the mixture.
4. Cook in a preheated oven at 180o C for 20 minutes.
5. Once cooked, let cool until warm to the touch before serving.
Fresh Pastries and Danish served with freshly ground coffee only at Kopi & Kue. Opens daily for Breakfast, Lunch and Dinner.