Sticky Cakes and Luster Dessert: Recipes for Using Leftover Croissant | Australian lifestyle

DrQ You have more croissants than you know what to do? I’ve eaten more of them fresh than you’ll admit to anyone (but I don’t blame you, the pleasure of fresh croissants from the oven is something I’ll never tire of), but what do I do with the rest of them?

Fear not, because leftover croissants can be used in a few applications that will turn a classic dish into the ultimate serving stand.

Stored especially well in Ziploc bags in the freezer, baked croissants are ready to pull out at a moment’s notice to make a dinner-party-appropriate dessert.

Croissant pudding “bread and butter”

Bread and butter pudding doesn’t have a very flashy ring, but let me tell you, this pudding weighs in quite a bit.

Serve your dinner guests with a scoop of the finest vanilla ice cream and you’ll have them licking their plates clean. There are also some variations, if you feel inclined to add a little flavor to the basic recipe.

Butter: Lune’s Bread Croissants and Butter Pudding weigh in a lot. Photography: Pete Dillon

serve 10-12

6 croissants, one day
4 eggs
250 gm milk
250gm thick cream
1 teaspoon vanilla
30 grams fine sugar

Grease a loaf mold with fat and leave it with baking paper. Cut the croissants roughly and put the pieces on the loaf tray.

Meanwhile, whisk together eggs, milk, cream, vanilla extract, and sugar in a mixing bowl. Pour the egg mixture over the croissants and leave for at least an hour, to allow the croissants to absorb the liquid.

Preheat the oven to 160°C by pushing a fan. Bake the pudding in the oven for 45 minutes, or until a clean skewer comes out in the pudding.

Leave to cool completely before taking out of the can. Cut into thick slices and serve in a puddle of liquid cream.

Differences

  • Instead of slicing the croissants into rough pieces, slice the croissants and spread them with hazelnuts before placing them in the loaf pan. Proceed as described above.

  • For a Sicilian touch, while arranging the croissants in the loaf, randomly distribute some ricotta and chopped dark chocolate among the croissants. Add the grated peel of one orange to the egg mixture. Proceed as described above.

  • Gently heat 2 tablespoons of rum in a small frying pan, remove from heat, and add 100 grams of raisins. Leave it to soak for one hour. Spread the rum-soaked raisins between the croissants. Add a pinch of freshly grated nutmeg to the egg mixture.

Double baked croissant

The almond croissant appeared as an austerity measure for French bread. If there are any croissants left at the end of the day, it will be reserved, and the next day, it is transformed with sugar syrup and almond frangipane.

Before Lune, I had never experienced or witnessed a twice baked croissant that was not an almond croissant. But one day, I asked the question, “Why are only one-day-old croissants stuffed with almond frangipane?”

If you grew up in Australia or New Zealand, you are probably no stranger to the original finger cake. It features a sweetened white bun, similar in size and shape to a hot dog bun. Traditionally it also includes dried fruits. The best thing, by far, was the fluffy ice that came in two types; Good old fondant, or my personal favorite, coconut whipped cream. Before you eat it, you cut it in half and brush it with butter (and if your sweet tooth requires a lot of jam).

Finger croissants, i.e. croissants covered in coconut powder and filled with strawberry jam, are arranged on pink plates.
Croissant with almonds, but make it a finger cake: A twice-baked croissant with a twist. Photography: Pete Dillon

Recently, there has been a bit of a revival of the old finger cake, and there was no way this boat was going to be lost. So the twice-baked Lune cake was created, and I was instantly in love.

Make 6

6 croissantsone day
dried coconut
for appetizers

for the gods
500 gm frozen strawberry
50gm fine sugar

To prepare the strawberry syrup
120 gm strawberry puree
250 gm strawberry juice
(above)
500 grams of water

To make coconut whipping cream
100 gm milk
100g thick cream
15 grams fine sugar
100g dried coconut milk
sieve
300 gm double cream

For milk and coconut frangipani
200 gm butterat room temperature
200gm fine sugar
pinch of salt
2 eggs
100gm powdered milk
75g desiccated coconut
75 gm peeled almonds

To make a strawberry myrtle, place the strawberries and sugar in a heatproof bowl and flip the strawberries over to coat with the sugar. Cover the bowl tightly with cling film.

Meanwhile, bring a saucepan one-third filled with water to a boil, then reduce the heat to keep the water boiling. Place the bowl of strawberries and sugar over a saucepan of simmering water and let it cook for two to three hours, until the strawberries are soft and discolored and the liquid begins to seep out.

Carefully remove the pot from the saucepan (they will both be very hot) and allow to cool. Once cool, drain the strawberries and separate the fruit pulp from the liquid. Reserve the jus frise and strawberry pulp. Mash the strawberry pulp. Both are required for strawberry syrup.

To make the strawberry syrup, put all the ingredients in a small saucepan and stir over medium heat, allowing the syrup to boil. Once boiling, remove from heat.

To make the coconut whip cream, start a day in advance. In a small saucepan, heat the milk, cream, and sugar until boiling. Add the coconut milk powder and whisk constantly until the mixture boils. Continue cooking for a few minutes while whisking to allow the mixture to thicken.

Raise the heat and pour into a clean heatproof bowl. Apply clingfilm to the surface of the base of the coconut to prevent skin from forming, then store in the refrigerator overnight.

The next day, before you plan to serve the finger cakes directly, place the stand mixer bowl in the refrigerator for a few minutes to cool, then transfer the coconut base to the stand mixer bowl fitted with the whisk attachment, along with the double cream. If you prefer pink garnishes, add a small drop of pink food coloring. Whisk until stiff peaks form. Watch closely while whipping because there is a fine line between completely whipping and slicing!

Transfer to a piping bag with a round spout size 11.

To prepare the milk and coconut frangipani, beat the butter, sugar, and salt in a stand mixer fitted with a flat paddle attachment until pale and fluffy. Add eggs one at a time, continuing to beat and waiting until each egg is completely incorporated before adding the next. Scrape the bowl after the first egg has been incorporated. Finally, with the mixer on low speed, mix together the milk powder, almond meal, and desiccated coconut. Again, scrape the bowl well, giving it the final mix by hand (using a spoon) to ensure all ingredients are well incorporated. Transfer the frangipani to a piping bag fitted with an 11-star nozzle.

Now it’s time to assemble, bake and finish. Preheat the oven to 180°C by pushing a fan and lining a large baking tray with baking paper.

Using a large serrated knife, cut the croissants in half. Spread the cut side of both halves of each croissant generously with warm strawberry syrup. Place a healthy corn of milk and coconut frangipani in the bottom half of each croissant.

Cut a small hole in the tip of the bag of strawberry jam (three to four millimeters), then make a piece of jam on top of the frangipane. Repeat for each of the six croissant rules.

Replace the top half of each croissant, gently clenching your hand.

Place the prepared croissants on the lined baking sheet and bake for 20 to 25 minutes, until the frangipani is firm inside. Check this by carefully lifting the lid of one of the croissants with a fork and checking if the frangipane is done. If it still looks like cake batter, it’s not ready yet. Bake for a few more minutes and check again.

Take it out of the oven and let it cool completely to room temperature. If you try to ice finger cakes while they are still warm, the icing will simply melt and slide.

Color: Croissant all day, all night

Once cool, finger cakes can be frozen. Hold the piping bag with the coconut whip at one end of the croissant and start decorating, zigzag from left to right, making your zigzag bigger as you get closer to the ‘nose’ of the croissant, then smaller as you reach the other end, aiming for a diamond shape. Repeat for each of the six baked croissants.

The finger cob is the chewy desiccated coconut that coats the coconut cream. Grab the pastry very carefully from the bottom, and dip the icing cream into a bowl of desiccated coconut, making sure to dip it as gently as possible—you don’t want to flatten the pretty icing squishy. Feet it right away!

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