Festive Brunch Honey Butter Croissant

Christmas is here, and this year it's all about croissants. Yes, it's also about the birth of Jesus, tree worship and rampant hysterical capitalism but here at Twisted we want to celebrate the iconic french pastry.

20 minutes prep

20 minutes cook

Serves 2

Hugh Woodward
CROISSANT SANDWICH PIC.png

Ingredients

  • 150gbutter
  • 4 tbspmuscavado sugar
  • 3 tbsphoney
  • 2good quality croissants
  • 10 rashersstreaky bacon, cooked until crisp
  • to tastecranberry sauce
  • to tastecamembert
  • to tasterocket
  • to tasteany other festive stuff you like!

This recipe simply takes an existing croissant - the better quality the better, as it'll need structural integrity to stand up to the rigours of glazing and re-baking - and covers it in caramel. It emerges from the oven burnished, glistening, golden like your nan after a trip to the Algarve.

Method

  • Preheat the oven to 180°C. Melt the butter and beat in the sugar and honey until fully combined. 
  • Cut the croissants in half lengthways to make a sandwich shape and dip the cut side in the honey butter mixture. 
  • Place on a lined baking tray and brush with the remaining mixture, then immediately bake for around 30 minutes until glossy and caramelised. 
  • Allow to cool until crisp, then load with Christmas sandwich fillings - streaky bacon, cranberry sauce, camembert or brie and finally rocket. Serve immediately. 

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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