The Born Again Croissant

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READY IN: 1hr 10mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preaheat oven to 160c (325f)
  • Over a medium heat dissolve the sugar in the water, stirring constantly, bring to the boil, then let it cool.
  • Halve croissants lengthways and dunk them briefly in the syrup, then drain on a wire rack placed over a tray or some baking paper.
  • Mix milk & semolina together in a small saucepan and stir constantly over low heat until it boils & thickens. Cook for a couple of minutes longer, stirring, then remove from heat and cool.
  • Cream the butter and caster sugar until smooth, add the egg and beat again.
  • Mix in the ground almonds and vanilla, then add the cooked semolina and mix well.
  • Sandwich the croissant halves together with no more than a tablespoon of the almond mixture.
  • Spread a little more almond mixture on top and sprinkle with the flaked almonds.
  • Bake for 15-20 minutes or until golden brown and crisp on top.
  • Serve warm.
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