Raspberry Jam and Creme Pat Filled Croissant
Ingredients
- Tesco Nevilles croissant (7.5)
- 4 tsp Hartleys Fruit raspberry jam (2)
- 2 egg yolks
- 1 tbsp NKD Living Erythritol granulated or other sweetener (0.5)
- 1 tbsp cornflour (1)
- Milk
- 2 g Callebaut white couverture chocolate (1)
- Dr. Oetker Vanilla Bean Paste (0.5)
- 1/2 tsp Moroccan almond extract
Preparation
Preheat the oven and bake the Tesco Nevilles croissant for 5 minutes.
Cut the croissant and fill it with raspberry jam.
To make the creme pat, mix egg yolks, NKD Living Erythritol granulated, cornflour, and a little milk in a bowl to make a fluid mixture.
Add more milk to make the mixture up to 200 ml (part a).
Cover the mixture with clingfilm and microwave for 1 minute, stir, cover and microwave for a further minute stir again.
If it's thick, stir in Dr. Oetker Vanilla Bean Paste, Moroccan almond extract, and tap of white couverture chocolate. Cover the custard with clingfilm directly touching it to prevent skin forming. Once cool, refrigerate the mixture.
Melt the Callebaut white couverture chocolate and drizzle over the croissant.
Serve and enjoy!
