Raspberry frangipane croissant bake
Love almond croissants? You’ll adore this luxurious brunch dish. It’s a great way to use up any leftover pastries, and you can serve it as dessert, too
- Serves: 8 persons
- 100g butter, softened, plus extra for the dish
- 100g caster sugar, plus 1 tbsp
- 150g ground almonds
- 1tbsp self-raising flour
- ½tsp almond extract
- 100g crème fraîche, plus extra to serve
- 300ml whole milk
- ½tsp vanilla extract
- 150g fresh or frozen raspberries
- 25g flaked almonds
- yogurt, cream or ice cream, to serve (optional)
Step 1Butter 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.
Step 2Crack 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.
Step 3Tear 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.
Step 4Heat 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.