CHAI LATTE CROISSANT
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difficulty
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cold
Preparation : 12h
Step 1: Prepare the ingredients.
Step 2: Make the syrup by bringing the water, sugar and ground cinnamon to the boil. Leave to cool.
Step 3: Mix the spices and black tea together. Melt the butter and pour over this mixture. Leave to infuse for 12 hours. Melt again, strain the butter and weigh: make up to the required weight (50g) with fresh butter.
Step 4: Make the almond cream by whisking together the softened butter, eggs, sugar and ground almonds.
Step 5: Slice the croissants in half lengthwise.
Step 6: Use a pastry brush to lightly soak the insides of both halves of the croissants with syrup.
Step 7: Fill each croissant with 45g of spiced almond cream, close and spread 5g on the top.
Step 8: Make the crunch by mixing the sugar, almonds, puffed rice and candied orange peel together. Bind them with egg white to obtain a crumble texture.
Step 9: Stick the crunch onto the cream spread on the tops of the croissants.
Step 10: Bake.
Step 11: Sprinkle with icing sugar and edible gold dust.
Step 2: Make the syrup by bringing the water, sugar and ground cinnamon to the boil. Leave to cool.
Step 3: Mix the spices and black tea together. Melt the butter and pour over this mixture. Leave to infuse for 12 hours. Melt again, strain the butter and weigh: make up to the required weight (50g) with fresh butter.
Step 4: Make the almond cream by whisking together the softened butter, eggs, sugar and ground almonds.
Step 5: Slice the croissants in half lengthwise.
Step 6: Use a pastry brush to lightly soak the insides of both halves of the croissants with syrup.
Step 7: Fill each croissant with 45g of spiced almond cream, close and spread 5g on the top.
Step 8: Make the crunch by mixing the sugar, almonds, puffed rice and candied orange peel together. Bind them with egg white to obtain a crumble texture.
Step 9: Stick the crunch onto the cream spread on the tops of the croissants.
Step 10: Bake.
Step 11: Sprinkle with icing sugar and edible gold dust.