Tamal Ray’s recipe for making butter for croissants
This tasty spread, made with caramelized white chocolate, is perfect on pastries or straight from the jar. It also makes a great gift.
I’m thankful to Pollen Bakery in Manchester. Back in 2015, their pastries kept me going during my night shifts. Now, whenever I visit the city, I go straight to their spot near Piccadilly to try their latest pastries and pick up some croissant butter. This irresistible spread is best enjoyed on croissants or straight from the jar. It’s an ideal Christmas gift for anyone tired of chutney.
Croissant Butter Recipe
This recipe makes one jar, but you can easily make more.
Prep time: 5 minutes
Cook time: 15 minutes
Makes: 280g
Ingredients:
- 2 croissants (120g)
- 75g unsalted butter
- 50g caster sugar
- ½ tsp fine salt
- 50g caramelized white chocolate (or regular white chocolate)
- 2 tbsp vegetable oil
Preheat the oven to 200°C (180°C fan)/390°F/gas mark 6. Cut the croissants in half, then tear them into small pieces about 2cm wide. Put the butter in a large microwave-safe bowl, melt it in the microwave, and mix in the croissant pieces and sugar until everything is well coated.
Spread the croissant pieces on a large baking tray lined with baking paper. Bake for 10-14 minutes, depending on how fresh the croissants are, until they turn golden brown and caramelized.
Take the tray out of the oven and let the croissant pieces cool for a few minutes. Then, put them in a food processor with the salt and blend into a rough powder. Add the chocolate and blend again until it forms a thick paste. Mix in the oil, then transfer the mixture to a clean jar and let it cool completely. Once sealed, the croissant butter can be stored in a cool cupboard for up to a month or in the fridge for up to three months.
Published: 11th December 2024
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