Raspberry frangipane croissant bake
Raspberry frangipane croissant bake
Ingredients
For the bake
- 100g butter, softened, plus extra for the dish
- 100g caster sugar, plus 1 tbsp
- 150g ground almonds
- 1 tbsp self-raising flour
- ½ tsp almond extract
- 3 eggs
- 100g crème fraîche, plus extra to serve
- 300ml whole milk
- ½ tsp vanilla extract
- 4 croissants
- 150g fresh or frozen raspberries
- 25g flaked almonds
- yogurt, cream or ice cream, to serve (optional)
Instructions
- 1
Butter a baking dish (ours was 18 x 26cm) and set aside. Put the butter, 100g caster sugar, the ground almonds, flour and almond extract in a bowl, then crack in 1 egg. Beat the mixture with an electric whisk until you have a smooth frangipane, about 2 mins.
2 min - 2
Crack the remaining eggs into a large jug and whisk with the crème fraîche, milk, vanilla and 1 tbsp caster sugar to make a smooth custard.
- 3
Tear open each croissant and fill with 2-3 tbsp of the frangipane and a few raspberries. Arrange in the dish cut-side up. Pour over the custard, making sure each croissant is saturated, then spoon over any remaining frangipane. Leave to soak at room temperature for 1 hr. At this stage, the croissant bake can be chilled overnight.
60 min - 4
Heat the oven to 180C/160C fan/gas 4. Scatter over the flaked almonds bake in the middle of the oven for 35 mins until the custard is just set and the almonds are toasted. Serve with crème fraîche, yogurt, cream or ice cream, if you like.
35 min
Nutrition
Per serving (based on 8 servings)
