Blackberry frangipane croissants recipe

Denby who are hoping to ‘Bring a Little Cheer’ this Christmas and have some delicious festive recipes to share with us. The first one we have is blackberry frangipane croissants recipe for Christmassy mornings.

Filling croissants with a flavoured frangipane and then baking elevates the humble croissant to a whole new level of deliciousness.

Blackberry frangipane croissants recipe

Ingredients

4 day or two old croissants
50g room temperature butter
50g golden caster sugar
1 large egg
75g ground almonds
30g plain flour
12 fresh or frozen blackberries
¼ tsp vanilla extract
1tbsp apricot glaze, warmed
20g flaked almonds
Icing sugar

Method

Pre-heat your oven to 180*c.
Slice the croissants horizontally through the middle and place the bottom onto a baking tray.
In a bowl beat the butter and caster sugar until light and fluffy.
Beat in the egg and vanilla. Sift in the flour and add the ground almonds, bring together to form a paste.
Divide the almond paste between the croissant bases and smooth.
Halve the blackberries and place 6 halves onto the paste.
Place the lid on the croissant, brush the top with warm apricot glaze, sprinkle over flaked almonds and bake for about 15-20 minutes until crisp and golden.
Leave to cool for a few minutes and serve warm with a little sprinkling of icing sugar.

Blackberry frangipane croissant recipe

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Ingredients

  

• 4 day or two old croissants
• 50 g room temperature butter
• 50 g golden caster sugar
• 1 large egg
• 75 g ground almonds
• 30 g plain flour
• 12 fresh or frozen blackberries
• ¼ tsp vanilla extract
• 1 tbsp apricot glaze warmed
• 20 g flaked almonds
• Icing sugar

Instructions

 

• Pre-heat your oven to 180*c.
• Slice the croissants horizontally through the middle and place the bottom onto a baking tray.
• In a bowl beat the butter and caster sugar until light and fluffy.
• Beat in the egg and vanilla. Sift in the flour and add the ground almonds, bring together to form a paste.
• Divide the almond paste between the croissant bases and smooth.
• Halve the blackberries and place 6 halves onto the paste.
• Place the lid on the croissant, brush the top with warm apricot glaze, sprinkle over flaked almonds and bake for about 15-20 minutes until crisp and golden.
• Leave to cool for a few minutes and serve warm with a little sprinkling of icing sugar.

Keyword breakfast, brunch, christmas, christmas morning

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