California walnut croissant with coffee icing, honey and thyme
Servings 6 portions
Ingredients
- 100 grams California walnuts
- 275 gram Ready rolled croissant dough
- 1/2 tsp Olive oil
- 2 tbsp Honey
- 1 sprig Thyme
- 1 tsp Sea salt
- 15 ml Espresso coffee
- 100 grams Icing sugar
Instructions
- Cut the croissant dough into 6 equal portions and place in round baking moulds.
- Place another non stick baking tray on top of the baking moulds.
- Bake in a pre heated oven for 15-20 minutes 170C or until golden and crispy.
- Meanwhile place the California walnuts into pan with a little olive oil and the thyme, cook on a medium heat for 3- 5 minutes until golden.
- Add the honey and stir the nuts, then sprinkle over the sea salt.
- Leave to cool.
- Mix the coffee into the sugar a little at a time while stirring until it forms a thick icing that holds it's shape.
- Ice the pastries and sprinkle over the honey roasted California walnuts before serving.
