Carrot Cake Croissants
The crossover we all didn't know we needed10 mins prep
30 mins cook
Serves 4-6
Ingredients
- 4 Croissants
- 60 gSalted Butter
- 25 gCaster Sugar
- 30 gDark Brown Sugar
- 1 Large Egg
- 1/2 TspVanilla Extract
- Zest of half a Lemon
- 25 gFinely Grated Carrot
- 50 gAlmond Flour/Ground Almonds
- 1 TspCinnamon
- 1/2 TspGinger
- 1/4 TspNutmeg
- Simple Syrup
- 100 gSalted Butter
- 100 gIcing Sugar
- 150 gCream Cheese
- 1 TspVanilla Extract
- Chopped Pecans
Croissants
Topping
Freshly baked croissants filled with all the best bits of a carrot cake, topped with a cream cheese frosting then adorned with chopped pecans. The ultimate coffee morning addition!
Method
Preheat the oven to 175°C and line a baking sheet with parchment.
Slice the croissants in half and place the bottoms on the sheet; set the tops aside.
Cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, and vanilla extract. Mix in the lemon zest, carrot, almond flour, salt, cinnamon, ginger, and nutmeg until combined. - If using chopped almonds, blend the mixture to form a more paste like filling.
Brush the cut sides of the croissants with simple syrup. Pipe the filling onto the bottom halves, sandwich with the tops, then spread a thin layer of filling over the tops. Sprinkle with chopped pecans.
Bake for 18–20 minutes, until the topping is set and the croissants are crisp. Cool for 10 minutes before adding the topping.
Whip butter, icing sugar, cream cheese and vanilla extract to form the frosting. Pipe or spread over each croissant, finish with more chopped pecans and serve
More recipes from Chris Cahill...
saved! saved!