Macca Sacca


Makes 6

6 day-old croissants 300g macadamias, chopped Icing sugar, for dusting


200g butter, at room temperatur­e 200g caster sugar

2 eggs

100g macadamia meal

100g blanched almond meal


250g cream

350g caster sugar

350g butter at room temperatur­e,

cut into small cubes

8g sea salt


220g caster sugar 2 tbsp kirsch

Why not prepare them the night before

As one of the easiest of the Lune twice-baked croissants to make, and arguably one of the most delicious, I have a sneaking suspicion this page might get a little dog-eared and fingerprin­ted! – Kate Reid

To make macadamia frangipane

Beat the butter and sugar in a stand mixer fitted with a flat beater until pale and fluffy. Add the eggs one at a time, continuing to beat and waiting until each one is incorporat­ed fully before adding the next. Scrape down the bowl after the incorporat­ion of the first egg. Finally, with the mixer on low speed, mix in the macadamia meal and almond meal. Once again, scrape the bowl down well, giving it a final mix by hand (with a spatula) to ensure all the ingredient­s are well incorporat­ed. Transfer the frangipane into a piping bag fitted with a size 11 star nozzle.

To make salted caramel

Pour the cream into a small saucepan and bring to the boil, removing it from the heat the moment it starts to boil.

Place a medium-sized saucepan over a medium heat.

Once the pan is hot, gradually sprinkle in some of the sugar, wait for it to melt, then sprinkle in a little more, waiting each time until all the sugar is melted before adding more. This technique allows you to have more control over the speed and evenness at which the sugar melts. Once the sugar is melted and evenly caramelise­d, reaching a deep brown consistenc­y, remove from the heat and slowly pour in the hot cream, whisking continuous­ly.

Let the caramel cool slightly, then add the butter a few pieces at a time, whisking them in until emulsified before adding more. Finally, add the salt. Transfer to a bowl and refrigerat­e. Once completely cool, transfer to a piping bag.

To make sugar syrup

Place 500g water and sugar in a small saucepan and stir over a medium heat until all the sugar has dissolved, then bring the syrup to the boil. Once boiling, remove from the heat and add the kirsch.

Assembling and baking

Preheat your oven to 200°C (180°C fan forced) and line a large baking tray with baking paper. Using a large serrated knife, cut the croissants in half. Brush the cut side of both halves of each croissant generously with the warm sugar syrup. Pipe a healthy wiggle of macadamia frangipane on the bottom half of each croissant.

Cut a small hole in the tip of the salted caramel piping bag (about 4 mm), then pipe a seam of salted caramel on top of the frangipane, from one end of the croissant base to the other, then sprinkle about 15g of chopped macadamia over the frangipane and salted caramel. Repeat for each of the 6 croissant bases.

Replace the top half of each croissant, cupping your hand and gently securing each top. Finish off each croissant by piping a seam of macadamia frangipane across the top, then press a handful of chopped macadamias into the seam of frangipane (about 30g of macadamias per croissant).

Place the prepared croissants on the lined baking tray and bake for 20-25 minutes, until the frangipane inside is set. Check this by carefully lifting the lid of one of the croissants with a fork and checking the doneness of the frangipane. If it still looks like cake batter, it is not yet ready.

Once done, remove from the oven and allow to cool to room temperatur­e. Once cooled, dust with icing sugar and serve.

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