Empty My Fridge
Croissant Bouquet 馃馃拹
Ingredients
- Croissant 路 frozen6
- Egg 路 beaten1
- Edible flower12
- Heavy cream1 cup
- Sugar2 tbsp
- Ube extract1 tsp
- Fresh flower bouquet 路 for decorative arrangement only1
Instructions
- Brush the tops of the thawed croissants with beaten egg. Press 2 edible flowers into each croissant, then brush the tops with egg again.
- Arrange the croissants on a parchment-lined baking sheet. Bake at 335掳F (170掳C) for 14-18 minutes, until deep golden and the flowers are set. Move to a wire rack and cool completely, about 5 minutes.
- While the croissants bake, pour cold heavy cream into a cold large bowl and whip on medium-high until soft peaks form, about 2 minutes. Add the powdered sugar and ube extract and whip until stiff peaks form, about 2 minutes. Add more sugar to taste.
- Transfer the ube cream to a piping bag with a tip and chill until needed.
- Use a small sharp knife to make a hole about 1陆 inches deep in the side of each croissant. Pipe the ube cream generously into each one.
- Push a wooden skewer about 12 inches long into the unfilled bottom of each croissant, then arrange them in the fresh flower bouquet. Wrap in butcher paper and tie with ribbon or twine.
Summarized from Tasty's video. Watch it for the details.
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