Icing For Croissants

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 4 tablespoons apricot jam
  • 2 tablespoons Kirsch or water
  • 1


  1. Boil jam and Kirsch for one minute. With a paint brush, coat hot croissants with the jam mixture.
  2. Bring syrup and 1 tablespoon water to a boil. Remove from heat. Add rum and lemon juice. Stir in about ½