Al Brady

Croissant Butter

Added 2025-03-27 16:57:51 +0000 UTC

250g croissants
25g unsalted butter
50g golden caster sugar
80g pecans, roughly chopped
50g white chocolate
½ tsp cinnamon
100g butter, room temperature
Pinch of salt

Method

Preheat the oven to 160ºC. Tear the croissants into bite-sized pieces and spread them out on a baking tray. Drizzle with melted butter and sprinkle with brown sugar. Bake for 15-25 minutes until crisp, golden brown, and slightly caramelised.

Place the white chocolate on a lined baking tray and bake at 160ºC until golden brown, about 10 minutes. Remove from the oven and allow to cool before roughly chopping.

Transfer the toasted croissants, caramelised white chocolate, pecans, cinnamon, and salt into a food processor. Blitz until a smooth praline paste forms. Add the remaining butter and continue to blend until light and whipped.

Spoon the croissant butter into a container and let it cool until it thickens to a spreadable consistency. Serve with fresh croissants or any other vessel of your choice!

This Croissant butter is INSANELY delicious but if you want the original product that inspired it, you can find it here from Pollen Bakery: https://delli.market/products/pollen-bakery-croissant-butter

Enjoy dudes! 🤘