Post by @brownbutterbakesleeds

Croissant Butter Recipe 🥐🧈 Ingredients (scale up or down as needed!) 4 croissants 100g unsalted butter, melted 75g caster sugar ½ tsp fine salt 50–100g caramelised white chocolate (regular white chocolate works too) 2 tbsp neutral vegetable oil Method Tear the croissants into chunks and toss with the melted butter and sugar. Spread over a lined baking tray and bake at 200°C fan for 10–14 minutes, until deeply golden and caramelised. Leave to cool for a few minutes, then blitz with the salt to a coarse crumb. Add the chocolate and blitz again until it forms a thick paste. Mix in the oil until smooth, then spoon into a clean jar. Will keep refrigerated for 3 months or airtight in a cool dark place for 1. Original recipe: Tamal Ray / The Guardian, with inspiration credited to Pollen Bakery, Manchester. #creatorsearchinsights #croissantbutter #croissantrecipes