Icing For Croissants

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

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

Method

  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