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
1 egg
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
Garnish:
1 tbsp.
Powder Sugar
200 gr Fresh
Mango, diced, optional
Method:
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
Caramel Sauce:
100 gr Sugar
1 tbsp.
water
200 ml heavy
cream
Egg Mixture:
2 pcs Eggs
50 ml Milk
Method:
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.
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