French Fooid Friday - Croissant butter

 

photo and recipe from here

Bonjour mes belles,

This week's recipe is a yummy one that turns croissants into a delicious spread.

You can spread it on anything you like.

The recipe makes one jar, but it can be easily scaled up to fill several jars.

Prep 5 min

Cook 15 min

Makes 280g jar

2 croissants (120g)

75g unsalted butter

50g caster sugar

½ tsp fine salt

50g caramelised white chocolate, or regular white chocolate

2 tbsp vegetable oil

Heat the oven to 200C (180C fan)/390F/gas 6. Cut the croissants in half, then tear them into 2cm chunks. Put the butter in a large heatproof bowl, melt in the microwave, then stir in the croissant pieces and sugar, until evenly coated.

Scatter the croissant pieces over a large baking sheet lined with greaseproof paper, and bake for 10-14 minutes (the exact timing will depend on the freshness of the croissants), until well browned and caramelised.

Remove, leave to cool for a couple of minutes, then tip into a food processor and add the salt. Blitz to a coarse powder, then add the chocolate and blitz again to a stiff paste. Finally, mix in the oil, then decant into a sterilised jar to continue cooling. Once sealed, the croissant butter will keep in a cool cupboard for up to a month or in the fridge for three months.