Twice Baked Pecan Frangipane Croissant

A flakey croissant filled with pecan frangipane (traditionally almond) simple syrup- baked and topped with more pecan frangipane, cream, and fresh strawberries.

by Chef Ana De Anda

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This recipe is part of the Chef’s Roll Test Kitchen, in partnership with New Mexican Pecans.

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Pecan Frangipane

INGREDIENTS

• 4 ea. Eggs
• 250 gr. Butter
• 250 gr. Sugar
• 250 gr. Toasted and chopped New Mexican pecans

METHOD

1. In a food processor, process the pecans until it turns into “flour”
2. In a stand mixer, cream butter and sugar
3. Add eggs, incorporation one at a time
4. Add pecan “flour” and mix.

Simple Syrup

INGREDIENTS

• 1 cup Water
• 1 cup Sugar

METHOD

1. In pot, boil sugar and water, set aside.

Croissant Assembly

METHOD

1. Cut day old croissants horizontally.
2. Brush simple syrup on both slices of croissants.
3. Add 2 tablespoons of pecan frangipane and close croissant.
4. Add some more frangipane on top and sprinkle with chopped pecans.
5. Bake for 10 minutes at 350 F.
6. To decorate, pipe whipped cream on top and decorate with fresh strawberries and pecans.

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