Michelle Eshkeri

Twice Baked Jam and Custard Croissants with Meringue

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Preparation info
  • Makes

    6

    pastries
    • Difficulty

      Easy

Appears in
Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery
Modern Sourdough

By Michelle Eshkeri

Published 2019

  • About

Ingredients

  • 6 x 1–2 day old pastries
  • 1 x quantity of Simple Syrup
  • 180 g (

Method

  1. Preheat the oven to 180°C/350°F/gas mark 4. Line a baking tray with parchment.
  2. Use a small knife to make a hole in the top centre of each croissant. Wiggle a finger inside the hole to make room then dip the croissant in the syrup and place on a lined t