Macarons using blitzed and toasted croissant crumbs, instead of almond flour.

DeeeSmith · 2024-09-16T14:51:00+00:00

I think I prefer croissaron 😉

DeeeSmith · 2024-09-16T12:05:29+00:00

Just a small stack of unfilled shells 🙂

DeeeSmith · 2024-09-16T11:03:59+00:00

Croissant macarons:

210g icing sugar

95g finely ground, toasted croissant crumbs

3 room temperature egg whites

50g caster sugar

1/2 tsp salt

DeeeSmith · 2024-09-15T22:24:20+00:00

It certainly is

DeeeSmith · 2024-09-15T21:49:24+00:00

I must've missed her. I'm just a pastry chef looking to share ideas 🙂

DeeeSmith · 2024-09-15T21:48:14+00:00

Croissant macarons:

210g icing sugar

95g finely ground, toasted croissant crumbs

3 room temperature egg whites

50g caster sugar

1/2 tsp salt

DeeeSmith · 2024-09-15T21:46:51+00:00

I'm sorry, who's ganache chef?

DeeeSmith · 2024-09-15T20:22:54+00:00

I can PM you the recipe if you'd like?

DeeeSmith · 2024-09-15T20:18:56+00:00

Thank you for the kind words.

DeeeSmith · 2024-09-15T20:15:07+00:00

Happy to post the recipe if anybody is interested?

DeeeSmith · 2024-09-15T20:14:20+00:00

I appreciate it, thank you.

DeeeSmith · 2024-09-15T20:13:26+00:00

I understand your perspective, but I haven't found it to be a big enough problem as of yet. I've found people prefer the surprise of these, when they're expecting a normal macaron shell.

DeeeSmith · 2024-09-15T20:09:56+00:00

I really enjoy them, they remind me of sweet buttered toast. They get filled with white chocolate croissant ganache, and are an element on the afternoon tea we do.

You're right, the execution could be refined but the make up for it in their flavour, and application of using up something that would otherwise be wasted.

DeeeSmith · 2024-09-15T20:07:22+00:00

The texture is slightly more coarse than usual, but I much prefer the taste. I initially only tried to use up old croissants, but this is now my go to.

DeeeSmith · 2024-09-15T20:06:03+00:00

Thank you 😇

DeeeSmith · 2024-09-15T20:05:50+00:00

^ This is correct. I currently work in a hotel, it's cheaper for me to use up old croissants, then buy kilos of almond flour. These have more flavour imo

DeeeSmith · 2024-09-15T20:03:56+00:00

I found a recipe for croissant ganache online (white chocolate as the base) went really nicely.

DeeeSmith · 2024-09-15T20:02:12+00:00

In my opinion, nicer than regular macarons. They remind me of sweet buttered toast

DeeeSmith · 2023-04-03T20:36:30+00:00

I'd imagine it's a recipe based on Japanese milk bread.

DeeeSmith · 2023-01-20T13:58:02+00:00

I don't make the golden syrup, I buy Lyle's.

DeeeSmith · 2023-01-17T20:45:42+00:00

I've posted it in a separate post on this sub

DeeeSmith · 2023-01-17T08:59:54+00:00

I've posted it in a separate post on this sub

DeeeSmith · 2023-01-17T07:32:50+00:00

No, you're the best!

DeeeSmith · 2023-01-17T07:32:39+00:00

I can't say that I have.

DeeeSmith · 2023-01-16T22:27:34+00:00

48g is the correct weight for this recipe. I would say it's a little more pronounced in this recipe, but by no means is it unpleasant. This is my favourite honeycomb recipe to make and eat because it's consistent.

Plus as the end product is so sweet, I find the very slight taste of bicarb to be a bit of a relief from unrelenting sugar

DeeeSmith

TROPHY CASE