Prepare the frangipane filling a day or two before it’s needed and keep it refrigerated. Fill the croissants when needed
|Prep time||20 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 180°C, gas mark 4.
Place the sugar and water in a saucepan set over low heat. Simmer until the sugar has dissolved completely then bring to a boil and simmer for 2-3 minutes or until slightly thickened. Set aside.
To make the frangipane filling, cream the butter and 40g of icing sugar together until light and fluffy. Crumble 40g of halva then beat it into the butter mixture. Add in the egg and beat well. Add the ground almonds and corn starch and mix until combined.
Place the mixture in a piping bag.
Slice the mini croissant widthways, avoid cutting all the way through. Dip the croissants into the warm syrup briefly. Pipe some of the filling into each. Pipe a little of the filling on top and sprinkle with the sesame seeds. Place the mini croissants on a lined baking tray.
Bake for 15-20 minutes until golden and crispy.
Allow to cool slightly then dust with the remaining icing sugar and serve.