Strawberry almond croissants

Name: Strawberry almond croissants
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 10 g pack New Forest Fruit Strawberry Snacks; 100 g No.1 Madagascan Vanilla Custard; 150 g Cooks’ Ingredients White Marzipan, cut into small pieces; 4 all-butter croissant; 2 tbsp flaked almonds

This is a genius cheat’s recipe for when you want patisserie-level pastries but you don’t have a French bakery next door. Better still, using croissants that are at the end of their shelf-life are especially good.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Makes4
CourseBrunch
Prepare10 mins
Cook15 mins
Total time25 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

10g pack New Forest Fruit Strawberry Snacks
100g No.1 Madagascan Vanilla Custard
150g Cooks’ Ingredients White Marzipan, cut into small pieces
4 all-butter croissant
2 tbsp flaked almonds

Preheat the oven to 180°C, gas mark 4. Remove 2 strawberry pieces from the pack and set aside, then put the remaining strawberries, the custard and marzipan into a small food processor with a pinch of salt. Blitz to a smoothish paste. Don’t worry if there’s the odd small lump of marzipan.
Slice the croissants in half horizontally most of the way through, leaving a hinge at the back. Spread most of the marzipan mixture over the middle of the croissants, leaving enough to spread some on top of each one. Transfer to a baking tray, then scatter over the almonds.
Bake in the oven for 15 minutes, or until the almonds are golden and the croissants crisp around the edges. Leave to cool for 10 minutes, then transfer to a serving plate and crumble the remaining strawberries over the top. Serve warm.

Typical values per item when made using specific products in recipe