My love of bakeries knows no bounds.... well, apart from travelling 3 hours for a jar of Croissant Butter that would almost certainly be sold out by the time I put my coat on.
In the absence of securing a jar of the viral Croissant Butter from Manchester's Pollen bakery, Tamal Ray saved the day with a recipe (see below)! It's so good that I have been eating it out the jar with a spoon.
Obviously, I had to give it a doodle twist and design a little label to make it the perfect gift for Valentine's day or just to celebrate national croissant day 🥐
Ingredients:
2 Croissants (or 3 if you are using little frozen pret ones likes me)
75 slightly salted butter
50g Caster sugar
50g Milkybar gold buttons
2tbsp vegetable oil
Method:
1. Rip the cooked croissants into 2cm chunks and stir them into the melted butter and sugar.
2. Pour onto a large baking sheet lined with greaseproof paper and bake for 10minutes at 200C or until they are brown and caramelised
3. Take out of the oven and allow to cool
4. Tip into a food processor and blitz until its a powder
5. Add the chocolate and blitz again
6. Finally add the oil and give a final mix
7. Decant into a steralized jar to cool
8. Seal.
Optional: Add a cute label and make it the perfect homemade gift. You can buy one here if you don't want to make your own.
Tamal says the butter should last in a cold cupboard for a month or in the fridge for 3 months. Link to the original recipe here.
