Blackberry Frangipane Croissants
INGREDIENTS:
- 4 day or two old croissants
- 50g room temperature butter
- 50g golden caster sugar
- 1 large egg
- 75g ground almonds
- 30g plain flour
- 12 fresh or frozen blackberries
- ¼ tsp vanilla extract
- 1tbsp apricot glaze, warmed
- 20g flaked almonds
- Icing sugar
METHOD:
- Pre-heat your oven to 180*c.
- Slice the croissants horizontally through the middle and place the bottom onto a baking tray.
- In a bowl beat the butter and caster sugar until light and fluffy.
- Beat in the egg and vanilla. Sift in the flour and add the ground almonds, bring together to form a paste.
- Divide the almond paste between the croissant bases and smooth.
- Halve the blackberries and place 6 halves onto the paste.
- Place the lid on the croissant, brush the top with warm apricot glaze, sprinkle over flaked almonds and bake for about 15-20 minutes until crisp and golden.
- Leave to cool for a few minutes and serve warm with a little sprinkling of icing sugar.