PER­FECT PAS­TRIES

The Weekend Australian - Life - - FOOD & WINE -

If you’d like to try replicating one of the per­fect pas­tries that so im­pressed Nigella Law­son, give these al­mond crois­sants a whirl, cour­tesy of Lune Crois­san­terie’s Kate Reid — although the recipe for the ac­tual crois­sants re­mains a closely guarded se­cret. This makes a batch of 10, so amend quan­ti­ties to suit, but — im­por­tantly — the crois­sants should be yes­ter­day’s.

AL­MOND CROIS­SANTS IN­GRE­DI­ENTS

125g caster sugar 10 x one-day-old crois­sants 45g flaked al­monds ic­ing sugar, for dust­ing

Frangi­pane

250g but­ter (room tem­per­a­ture) 250g caster sugar Three eggs 250g al­mond meal

METHOD

Pre­heat oven to 200C (180C fan-forced). Line a large bak­ing tray with paper.

To make the frangi­pane, beat the but­ter and sugar on low speed with an elec­tric mixer un­til light and fluffy (about 2-3 min­utes).

Add the eggs one at a time, fully in­cor­po­rat­ing each be­fore adding the next. Mix in the al­mond meal then trans­fer to a pip­ing bag.

In a small saucepan, heat 250ml of water with the sugar over medium heat, stir­ring un­til sugar dis­solves. Bring the syrup to the boil then re­move from heat.

Cut the crois­sants in half length­wise and brush the cut sides of each with syrup. Pipe a gen­er­ous amount of frangi­pane on the bot­tom half of each crois­sant and sand­wich with the top halves. Top each crois­sant with a piped seam of frangi­pane and fin­ish with the flaked al­monds.

Place the crois­sants on the tray and bake for 18-20 min­utes un­til the frangi­pane is set.

Once cooled, dust with ic­ing sugar.

Lune Crois­san­terie’s Kate Reid with her al­mond crois­sants

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