Author Notes
The perfect combination of a French filled croissant and a North American childhood favourite. —Betty Hung
Ingredients
- Syrup + Peanut Filling
-
100 grams
sugar (syrup)
-
60 grams
water (syrup)
-
1 teaspoon
pure vanilla extract (syrup)
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60 grams
round roasted peanuts
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20 grams
almond flour
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10 grams
all-purpose flour
-
80 grams
icing sugar
-
80 grams
unsalted butter, room temperature
-
1
large egg, lightly beatened
- Assembly + Finishing
-
4-6
day-old good quality all butter croissants
-
4-6 tablespoons
good quality or homemade strawberry jam
-
4-6 tablespoons
crushed roasted peanuts to top
-
2-4
fresh strawberries, quartered for garnish
-
icing sugar for dusting
Directions
- Syrup + Peanut Filling
-
Syrup: In a small saucepan, heat sugar and water until dissolved, take off heat, let cool, and add vanilla extract. Set aside until ready to use.
-
Peanut Filling: In a medium mixing bowl, cream together butter and icing sugar. Add egg in three additions, mixing thoroughly after each addition.
Mix in flour and nuts until fully incorporated. Cover bowl with plastic wrap, chill until ready to use.
- Assembly + Finishing
-
Set a rack in the middle of your oven, preheat to 375 degrees F / 180 C.
-
Cut croissants in half, like you would for a sandwich.
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Brush the insides (top and bottom) with syrup twice so they soak up thoroughly. You might have some syrup left, depending how big your croissants are.
-
Spread about 2 tablespoons of peanut frangipane onto the bottom half of each croissant. Top with about 1 tablespoon of jam, make sure to cover whole surface area of the croissants.
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Sandwich the croissants with the top half. Spread the leftover peanut frangipane on the tops, sprinkle with crushed peanuts.
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Bake in the preheat oven for about 15-20 minutes, until the tops have browned nicely. Cool croissants before garnishing.
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Spoon a little jam on the tops, garnish with strawberries. Finally lightly dust with icing sugar to finish.
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