Ingredients

• This dish uses Patrick's croissant recipe. For the recipe to make your own croissants see the following link here

For the Christmas croissant:

• six homemade croissants
• 300g of mincemeat
• Handful flaked almonds

For the rum syrup:

• 100g rum
• 50g water
• 100g sugar

For the frangipane:

• 75g of softened butter
• 75g caster sugar
• 1 egg
• 75g ground almonds
• 2 – 3 drops of almond extract (optional)

Tools

• Titanium Chef Baker White XL

Method

For the rum syrup:

1. Add all the ingredients to a clean saucepan and place on a medium heat. Bring to a simmer, remove from the heat and leave to cool.

For the frangipane:

1. Using a mixer with a paddle attachment, cream together the butter and sugar. Add the egg and beat until fully incorporated. Add the ground almonds and mix until everything is combined. Put the frangipane into a clean bowl. The frangipane can be used immediately or kept in the fridge for up to a week.

To cook and assemble:

1. Preheat the oven to 170c.
2. To assemble the croissant. Cut each croissant down the middle but not all the way through. Pulling the croissant open dip each croissant into the rum syrup. Be generous with the rum syrup, as soaking the croissant prevents them from drying out during baking.
3. Add a generous spoonful of mincemeat to each croissant, about 50g. Cover the mincemeat with frangipane, filling each croissant generously.
4. Top with flaked almonds.
5. Place onto a baking tray and bake for 25 to 30 minutes.
6. After 15 minutes, reduce the oven to 160c and continue baking.
7. Allow to cool slightly before serving.