Fig & White Chocolate Twice Baked
You’ll want to start by baking off a pack of our Bake at Home croissants and letting them cool while you prepare the other elements.
500g frozen/fresh figs, roughly chopped
Place all ingredients in a heavy-based sauce pan. Gently simmer for 45 minutes or until the jam reaches a thick consistency, stirring regularly.
White Chocolate Crème Pat
3 egg yoke
150g white chocolate
Whisk 40g of sugar and all of the flour and corn flour together in a large steel bowl. In a separate bowl, stir together egg yolks and 40ml of milk. Slowly stir wet ingredients into dry ingredients to form a slurry. Set aside.
Combine remaining milk and sugar in a heavy-based sauce pan. Heat on high, bringing to a gentle simmer. (Be careful not to let the milk boil over!)
Remove the milk from heat and pour immediately over the slurry mix, stirring continuously to form a crème pat.
Fill a sauce pan with boiling water on high heat. Place crème pat bowl on top of the sauce pan and stir crème pat until it thickens in consistency. Melt butter into the mix, then take off the heat and stir in white chocolate until melted and fully incorporated.
Place in refrigerator to cool.
Preheat the oven to 180-200°C (fan forced or convection) for 30 minutes.
Slice croissant lengthwise, forming a top and bottom. Spread fig jam across the bottom half, followed by a generous helping of white chocolate crème pat.
Lid the croissant and place on an oven-safe baking sheet, baking for 10 minutes.
Allow croissant to cool. Spoon white chocolate crème pat on top of cooled croissant. Top with fresh figs and berries and enjoy!