Recipe
Croissant Brittle
Prep: 45 minutes
Serves: 4
“A delicious home-made treat, any time of day”
Print
Share
A delicious treat for any time of the day, this Croissant Brittle combines the flaky pastry of a Croissant with the crunch of pecan nuts.
Ingredients
- 4 St Pierre Butter Croissants
- 60ml whole milk
- 60ml single cream
- 255g caster sugar
- 50g chopped pecan nuts
Method
- Pre-heat the oven to 180°C / 160°C fan / Gas Mark 4
- Line a baking tray with foil or baking parchment, and grease with butter
- Gently warm the milk, cream and sugar in a pan
- Slice the croissants in half horizontally, and dip into the warm mixture using a fork or a pair of tongs
- Place the croissant halves onto the baking tray
- Add the chopped pecans to the milk mixture, stirring in to coat all the nuts, then spoon the nuts on top of each croissant
- Bake in the oven for 30 minutes until crispy and golden brown
- Allow to cool and crisp up, then break into pieces and enjoy
Bon appétit!
