Blueberry Croissants
| Serves: | makes 16 croissants |
Ingredients
- Double cream
- 1/2 egg yolk
- 1 jar Bonne Maman wild blueberry preserve
- 2 sheets puff pastry
- 1 cup double thick cream
- 25 g sugar for the egg whites
- 80 g ground almonds
- 1/2 egg yolk
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Cooking Instructions
- Preheat the oven to 220°C (425°F).
- Stir together the almonds, sugar, egg yolk and cream to make a thick paste.
- Lay out the pastry sheets flat on your work surface.
- Cut each sheet of pastry into 8 long triangles (16 triangles in total).
- On the wider end of each triangle place some of the almond mixture and one tablespoon of preserves.
- Roll up into croissants and turn the ends inwards.
- Place on a baking tray lined with baking paper.
- To finish, stir together egg yolk and cream, and brush the croissants with the mixture.
- Place immediately into preheated oven (220°C / 425°F) on the middle rack for 12-15 minutes.
- Serve warm or cool.
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