Michelle Eshkeri

Twice Baked Tahini and Caramel Croissants

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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
  • 1 x quantity of T

Method

  1. Heat the oven to 180°C/350°F/gas mark 4. Line a baking tray with parchment.
  2. Make a hole in the centre of the top of each croissant with a small knife. Wiggle a clean finger around in the hole to make room then dip the whole croissant briefly in the syrup and place on the tray. Pipe 50g (2 oz) of frangipane into each hole.