Flat Croissant
An Original Recipe by Lorraine Elliott
Preparation time: 2 minutes
Cooking time: 5 minutes per croissant
Serves: 3
- 3x70g/2.5ozs butter croissants
- 60g/2ozs butter, divided into 3
- 90g/3ozs brown sugar or honey, divided into 3
- 100g/3.5ozs ruby or pink tinted white chocolate (optional)
- 1 teaspoon coconut oil or mild flavoured oil (optional)
- 6 freeze dried raspberries (optional)
- You will also need a non stick pan, rolling pin, 3 large sheets of parchment and a cast iron pot or other heavy weight
Step 1 - With a small rolling pin, gently press down on each croissant, flattening it. Be gentle about this and don't tear them. Place a third of the butter in a pan on medium heat and melt. Then add the honey or sugar and stir and form a caramel. Gather the caramel in the centre of the pan and place the croissant on the caramel.
Step 2 -Cover with the parchment and then the heavy pot and press down and wait for 2 minutes. Then remove the pot and the paper and gently flip it over pushing as much caramel underneath the other side. Place the paper and the pot on again and weigh down for 2 minutes. If there is still caramel in the pan spoon it over the croissant and then place on the parchment paper to cool. Repeat with the other croissants.
Step 3 -Melt the chocolate in a microwave or double boiler until melted. Stir in the oil and mix until smooth. Dip the croissant in the chocolate (I love the chocolate dip so much I dipped the whole back in the chocolate). Sprinkle with the freeze dried raspberries and allow the chocolate to set.
Flat croissants are best eaten on the day for maximum crispness. Store for up to 1 day in an airtight container.