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Carrot Cake Croissants

Recipe

A tasty take on the classic croissant.

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 20 minutes (plus 10 minutes cooling)

Fusion   |   Brunch   |   Vegetarian

  

Ingredients

For the croissants:

  • 4 All Butter Croissants
  • 40g Salted Butter, room temperature
  • 40g Soft Brown Sugar
  • 1 medium Egg
  • 50g Finely Grated Carrots
  • 115g Ground Almonds
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Ginger
  • 60g Pecans

For the cream cheese frosting:

  • 150g Mascarpone
  • 175g Icing Sugar
  • ½ tsp Vanilla Essence

  

Method

  1. Preheat the oven to 180°C/170°C Fan/Gas Mark 4. Line a baking sheet with parchment paper.
  2. Slice the croissants in half horizontally and place the bottom halves on the prepared baking sheet. Set the top halves aside.
  3. In a large bowl, cream together the butter and sugar until pale and fluffy. Mix in the egg until fully combined, then stir in the grated carrot, ground almonds, cinnamon, and ginger. Mix until incorporated.
  4. Spoon the carrot cake mixture into a piping bag. Pipe two-thirds of the filling onto the bottom halves of the croissants. Place the top halves back on and pipe the remaining mixture on top.
  5. Transfer to the oven and bake for 15-18 minutes, until golden and crisp. Remove from the oven and let cool for about 10 minutes until slightly warm.
  6. In a bowl, mix the mascarpone, icing sugar, and vanilla extract until smooth and well combined. Transfer to a piping bag.
  7. Pipe a layer of frosting over the croissants. Sprinkle with the chopped pecans. Dust with icing sugar before serving. Enjoy!