Twice Baked Yuzu Croissant
Citrusy Crispy Twice Baked Croissant - Yuzu Version
Have you ever experienced the magic of a twice-baked croissant? What about one infused with the bright, citrusy flavors of Yuzu? If not, you're truly missing out!
I adore picking up a fresh batch of croissants, but they tend to lose their luster by the next day. That's where this Twice Baked Yuzu Croissant comes in – it's a game changer! By infusing it with a luscious Yuzu frangipane cream, we not only revive the pastry but elevate its taste to new heights.
RECIPE
Servings: 3 pcs
Time: 30 min
Ingredients:
3 croissants (preferably a day old)
½ stick of butter
2 tbsp sugar
1 egg
½ cup almond flour
2 tbsp Yuzu extract
[Yuzu syrup]
¼ cup water
2 tbsp sugar
2 tbsp Yuzu extract
Instructions:
In a pot, combine water, sugar, and Yuzu extract. Heat until the sugar dissolves, then set aside.
In a bowl, soften butter and mix in sugar until well combined.
Add the egg and mix thoroughly, then incorporate the almond flour.
Finally, add the Yuzu extract to the mixture.
Transfer the cream to a pastry bag or ziplock bag.
Carefully slice each croissant in half and spread the Yuzu syrup inside and on top.
Pipe the prepared cream inside each croissant and also on top.
For an extra burst of flavor, sprinkle Yuzu zest (or lemon zest) on top.
Bake the croissants at 350°F for 15-20 minutes, until golden brown and crispy.
What is Twice Baked Croissant?
A twice-baked croissant, also known as a "croissant aux amandes" or almond croissant, is a delicious pastry made from croissants that have been baked once, allowed to cool, then sliced open, filled with almond frangipane, and baked again until golden brown. This process gives the croissant a delightful crispy exterior while keeping the inside soft and buttery.
Almond frangipane is a sweet filling made from ground almonds, sugar, butter, eggs, and sometimes flavored with almond extract or other flavorings. It has a rich, nutty flavor and a creamy texture. Frangipane is commonly used in various pastries, including croissants, tarts, and cakes, to add depth of flavor and moisture. When baked, almond frangipane becomes slightly firm, creating a delicious contrast with the flaky layers of the croissant.
In a twice-baked croissant, almond frangipane not only adds a decadent nutty flavor but also helps to moisten and enhance the texture of the pastry. The combination of buttery croissant layers and creamy almond filling makes for an irresistible treat that's perfect for breakfast, brunch, or dessert.
