Fruit Mince and Frangipane Croissants

Dress up store-bought butter croissants with a delicious fruit mince and almond filling to add a festive touch to your breakfast spread
Fruit Mince and Frangipane Croissants
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Fruit Mince and Frangipane Croissants
November 06, 2019
Preparation Time 20 minutes
Cooking Time 15 minutes
Serves 6-8
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the syrup

250g spinneysFOOD Fine Grain White Sugar
250ml spinneysFOOD Bottled Drinking Water

For the almond filling

165g butter, room temperature
160g spinneysFOOD Super Fine Icing Sugar, plus extra for dusting
2 large eggs, at room temperature
200g almonds, ground
3 tbsp corn starch
6-8 store-bought croissants
8 tbsp store-bought Christmas fruit mince, to spread
Flaked almonds, for garnishing

METHOD

  • 1

    Make a syrup by placing the sugar and water in a saucepan and heating until the sugar has dissolved completely. Then bring the liquid to a boil and simmer for 2-3 minutes or until it has thickened slightly. Set aside.

  • 2

    Make the almond filling by creaming the butter and icing sugar together until light and fluffy. Add the eggs one at a time beating well in between each. Add the ground almonds and corn starch and mix until combined.

  • 3

    Place in a piping bag.

  • 4

    Cut a 5-7cm pocket into each croissant then dip into the warm syrup briefly.

  • 5

    Remove from the syrup, spread a layer of fruit mince inside then pipe in some almond filling.

  • 6

    Pipe a little of the almond filling on top and sprinkle with almonds. Place on a lined baking tray then repeat with the remaining croissants.

  • 7

    It’s at this point where you can cover and refrigerate the croissants until the next morning when you’re ready to bake them.

  • 8

    Bake at 170°C, gas mark 3, for 15-20 minutes until golden and crispy.

  • 9

    Allow to cool slightly then serve warm, dusted with icing sugar.

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