Croissants
I probably won’t be making more croissants for a bit given the 50000°C heat but if you’d still like to try here’s the recipe!
Ingredients
Strawberry filling
Basque Cheesecake filling
Directions
- 1
Mix sugar and pectin together and keep aside.
- 2
Heat strawberry puree, lemon juice, and honey together to 40°C.
- 3
Add pectin and sugar mix, whisking constantly.
- 4
Bring to a boil and take off stove.
- 5
Blend and keep refrigerated.
- 6
Beat room temperature cream cheese with a spatula until slightly softened.
- 7
Add sugar and continue until incorporated.
- 8
Add eggs and mix.
- 9
Fold in flour gently and pour into a parchment lined 9x9 inch pan.
- 10
Bake in a preheated oven at 220C for 15-18 minutes or until jiggly in the centre. Broil the cake for 2-4 minutes to caramelize the top.
- 11
Cool and blend the cheesecake with an immersion blender. Save a few pieces for the top if you like. Loosen the mixture with a little cream before filling.
