Caramelized Croissants with White Chocolate Vanilla Cream

Directions

1. 1

   Heat cream along with sugar and scraped vanilla bean until boiling and pour half of it over the chocolate. Mix after 30 seconds and pour the remaining cream over it.

2. 2

   After another minute, mix the cream mixture and then use an immersion blender to combine the mixture. You can skip this step if you don’t have an immersion blender.

3. 3

   Cover and refrigerate for at least 6 hours. Whip to soft peaks before using.

4. 4

   Heat sugar and isomalt mixture on low heat and stir with a wooden spoon gently until melted through and the caramel reaches a rich brown colour.

5. 5

   Immediately pour onto a silicone lined baking mat and allow to harden completely.

6. 6

   Break into smaller pieces and blend into a fine powder using a food processor.

7. 7

   Working with slightly firm croissants, make a deep v shaped slit on the tops of the croissants.

8. 8

   Generously sprinkle caramel all over the croissants using a sieve and transfer to a silicone lined baking tray.

9. 9

   Bake in a preheated oven at 220°C for 3-5 minutes or until the caramel completely melts.

10. 10

    Allow the croissants to cool completely and pull out the v shaped cut.

11. 11

    Pipe a generous amount of cream in the centre and fill with cut fresh berries.

12. 12

    Pipe some more cream on the tops of the croissants and garnish with gold flakes and mint leaves.