This is one of our most popular croissants. The soft, sticky dough with the crunch of the nuts and toffee is a real winner with customers dropping by for their morning coffee. It’s a favourite with the bakers too, but they love a part of the twist the customers don’t see, it’s the buttery caramel that oozes out during baking and forms a paper thin crust on the baking paper.
To make the praline, put the sugar and liquid glucose in a saucepan over medium heat. Add the water and bring to the boil, stirring well to dissolve the sugar. As a rule, when mixing high ratios of sugar into water, once the water boils the stirring stops to prevent the sugar from crystallising. Instead of stirring, keep a pastry brush in a small bowl of water on hand and brush down the insides of the saucepan to stop any sugar crystals forming. Keep boiling the mixture until it is a deep caramel colour.
Remove from the heat and add the almonds; the mixture will be hot so take care not to splash yourself. Pour the mixture into a deep baking tray lined with baking paper. Set aside to cool then, using a meat mallet or similar heavy object, break the nut caramel into rough
Take the rested dough from the refrigerator and roll it out into a rectangle, about
Cut the dough in half to make two
Lay one sheet of dough on a lightly floured surface, with the short length running parallel to the edge of the bench. Spread
Remove the baking paper and place the dough on a clean work surface. Cut each log into slices, about
Remove the tea towel, brush the top of each twist lightly with egg wash and place in the oven. Reduce the oven temperature to 190°C (375°F/Gas 5) and
© 2009 All rights reserved. Published by Murdoch Books.