Croissants

Ingredients

Whipped & creamy fruit butter

• 60g soft unsalted butter
• 4 tsp Bonne Maman Tangy Mandarin Marmalade

Chocolate & praline caramel spread

• 60g milk chocolate, chopped
• 4 tsp Bonne Maman Hazelnut Praline Caramel

Whipped caramel & buttermilk butter

• 60g soft unsalted butter
• 4 tsp Bonne Maman Salted Caramel
• 1 tsp buttermilk or soured cream
• 1 grated zest of a small orange

Method

1. Whipped & creamy fruit butter
   

   Beat the butter and marmalade together, then chill until just firm.

   Beat with a wooden spoon until light and fluffy. Return to the fridge until ready to use. Serve at room temperature to soften slightly.

2. Chocolate & praline caramel spread

   Simply put the chocolate and caramel in a heatproof bowl. Melt together over a pan of gently simmering water, then stir until smooth.

   Alternatively, melt the mix very slowly in a microwave. Serve warm.

   Cool, cover and keep in the fridge. Serve at room temperature. Microwave to soften.

3. Whipped caramel & buttermilk butter

   Beat the butter and caramel together. Stir in the buttermilk (or soured cream) and orange zest, then chill until just firm.

   Beat with a wooden spoon until light and fluffy. Return to the fridge until ready to use. Serve at room temperature to soften slightly.

Cooks tips