Pairs well with HC Andersen Croissants
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HC Andersen Croissants
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A Danish-French fusion croissant inspired by Funen's brunsviger, filled with silky vanilla cake cream and topped with a caramel-like brown sugar cinnamon glaze, creating a crispy, buttery, and sweet treat.
00:30:00 total
Serves 8
medium
Breakfast
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Ingredients
- croissants - 8 pieces (organic, real butter, frozen)
- brown sugar - 120 grams (for brunsviger filling)
- butter - 50 grams (unsalted, for brunsviger filling)
- water - 4 tablespoons (for brunsviger filling)
- cinnamon - 1 teaspoon (ground, for brunsviger filling)
- cardamom - 1 teaspoon (ground, for brunsviger filling)
- salt - a pinch (a small pinch, for brunsviger filling)
- heavy cream - 500 ml (for cake cream)
- eggs - 2 whole eggs (whole eggs for cake cream)
- egg yolks - 4 egg yolks (for cake cream)
- sugar - 140 grams (for cake cream)
- vanilla bean - 0.5 pod (half a vanilla pod, real vanilla)
- cornstarch (maizena) - 2 tablespoons (for cake cream thickening)
- egg white - 1 egg white (for glaze)
- powdered sugar - 100 grams (for glaze)
- lemon juice - 1 tablespoon (fresh, for glaze)
Instructions
- Prepare Brunsviger Filling: In a saucepan, melt butter and brown sugar together with cinnamon, cardamom, a pinch of salt, and water. Cook until the mixture thickens to a caramel-like consistency.
- Make Cake Cream: Prepare the cake cream by whisking together heavy cream, eggs, egg yolks, sugar, vanilla bean seeds, and cornstarch. Cook and cool the cream, then place it in a piping bag.
- Prepare Croissants: Thaw the frozen croissants and slice each one horizontally without cutting all the way through, so it opens like a pocket.
- Fill Croissants: Pipe the cooled cake cream into the opened croissants. Then spread half of the brunsviger filling over the cake cream inside each croissant.
- First Bake: Preheat the oven to 180°C (fan oven). Bake the croissants for about 15 minutes until they start to become crispy.
- Add More Filling and Finish Baking: Remove croissants from the oven and spread the remaining brunsviger filling on top. Return to the oven and bake until the croissants are golden and crispy at the edges.
- Prepare Glaze: Whisk together egg white, powdered sugar, and lemon juice until smooth and slightly thickened.
- Glaze Croissants: After baking, cool the croissants slightly and drizzle the glaze over the top.
- Serve: Serve the croissants warm. Optionally, add a scoop of ice cream or whipped cream on top.
