Ingredients
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12 plain mini croissants
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50gm flaked almonds
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1 1/2 tbsp granulated sugar
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Ice cream, to serve (optional)
Frangipane (Almond Cream)
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50g caster sugar
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50g butter, softened
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50g almond meal
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20g plain flour
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1 egg
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1/4 tsp Queen Finest Almond Natural Extract
Custard
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2 eggs
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50g caster sugar
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1.5 tsp Queen Natural Vanilla Bean Paste with Seeds
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1/2 cup (125ml) milk
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1/4 cup (80ml) thickened cream
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Pinch salt
Method - Frangipane
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1
Combine all ingredients in a blender and blend until smooth and incorporated.
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2
Cut the 12 mini croissants open and spread each with 1-2 tbsp frangipane, then spread the tops with another tablespoon of the mixture. Using a baking dish that fits in your air fryer, place the stuffed croissants inside so that they fit snugly. Dollop any remaining frangipane on top of the croissants and set aside.
Method - Custard
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1
In a large mixing jug combine the egg, sugar and vanilla bean paste and whisk to combined. Add the milk and cream and whisk again until smooth then gently poor the egg custard over the croissants evenly. Set the dish aside for 10 minutes for the mixture to soak into the croissants.
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2
Preheat air fryer to 180°C. Sprinkle the flaked almonds and sugar evenly over the top of the croissants and air fry for 8-10 minutes until the almonds on top are golden then cover with foil and cook for a further 18-20 minutes until the custard has set. Serve warm with ice cream.
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