Rustic croissant Salted caramel and lime crémeux
Persons
4
Preparation time
Difficulty
Cost
Recipe created by :
Fabrice Guinchard, Baker Expert North America
Moments of consumption :
Aperitif
Dinner
Breakfast
Brunch
Snack
Lunch
Recipe made with :
List of ingredients
Peanut caramel
- 10g Glucose
- 30g Sucrose
- 40g Full fat crème fraîche
- 20g Butter (82% fat)
- A pinch of salt
- 1/2 Bourbon vanilla pod
- 30g Fresh peanut butter
Mascarpone and lime cream
- 5g Lime juice
- 60g Mascarpone
- 50g Full fat crème fraîche
- 12g Icing sugar
- 1g Bourbon vanilla paste
Preparation steps
- Make a caramel from the glucose and sucrose
- Deglaze with the hot cream, vanilla and butter
- Cook until the temperature reaches 109°C
- Leave to cool to 50°C
- Add the peanut butter and blend
- Stir and whip the crème fraîche, sugar, mascarpone, lime juice and vanilla
- Slice the top of the croissant
- Put a little caramel at the bottom of the croissant
- Use a piping bag to pipe in cream
- Dress the top with dots of caramel and lime zest