This Ube Croissant is the best way to dress up day old Croissants. Just blend almond paste and Ube Halaya together, dust some Ube Polvoron on top and bake!
The thing about seeing almond croissants at bakeries is that they make it seem so hard to make because they taste so good.
To make really good ones like this Ube Croissant is to coat the insides with sugar syrup. This helps to keep them moist while baking.
I use ready made almond paste to make it even faster.
Ingredients
Water - You will use this to make the sugar syrup. The ratio is usually 1:1. We will only need a small portion so just measure out ¼ cup of water.
Sugar - You will need ¼ cup for the sugar syrup.
Day Old Croissants - This recipe can make 4 Ube Croissants, so have at least 4 old croissants.
Ube Halaya - Store bought or home made Ube Halaya is both okay. Measure out ½ cup.
Almond Paste - 4oz of almond paste is more than enough for this recipe.
Butter - For flavor and of course the key fat content to make this Ube Croissant super sarap.
Egg - The mixture we are making is like a custard so we will need 1 egg to blend and bind everything together.
Ube Extract - We will just add a touch for color as the almond paste and butter
Ube Polvoron - This is crumbled on the top for a little bit of crunch and sparkle. I just used one goldilocks Ube Polvoron as it's pretty big.
How To Make Ube Croissant
First we are going to make the sugar syrup. Add ¼ cup of water and ¼ cup of sugar into a small saucepan. Stir to combine.
Place the pan on medium high heat and bring up to a boil for 2 minutes. Take off the heat and leave to cool down fully.
While the sugar syrup is cooling down we are going to make the Ube filling.
In a food processor combine ½ cup Ube Halaya, 4oz almond paste, ¼ cup butter and 1 egg.
Blend until combined. Then open the food processor and scrape down the sides and add in ¼ teaspoon of Ube Extract and blend again.
Now we are going to fill the Ube Croissant. Cut each croissant in half. Then place them on a lined baking sheet.
Brush each half with sugar syrup.
Then spread the Ube filling all over one slice.
Then top with the top of the croissant. Repeat with the remaining bread.
Then spread the remaining ube filling on the top of the croissants.
Sprinkle crushed Ube Polvoron all over the spread filling.
Bake at 375F for 12 minutes.
Take out of the oven and leave to cool fully.
How To Serve Ube Croissant
To serve lightly dust some powdered sugar on top.
It's best to eat it the day that it is baked. However it can be re-heated in the oven at 350F for 5 minutes if you do have leftovers. It can be left in a cake dome for up to 2 days.
You can see that the filling is still super moist even after being baked. That is from the sugar syrup soaked bread.
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Equipment
- Baking Sheet
- Parchment Paper or Silicone Mat
Ingredients
For The Sugar Syrup
- ¼ Cup Water
- ¼ Cup Sugar
For the Ube Filling
- ½ Cup Ube Halaya
- 4 oz Almond Paste
- ¼ Cup Butter
- 1 Egg
- ¼ Teaspoon Ube Extract
- 4 Day Old Croissants
- 1 Ube Polvoron
Instructions
Make The Sugar Syrup
- Add ¼ cup of water and ¼ cup of sugar into a small saucepan. Stir to combine. Place the pan on medium high heat and bring up to a boil for 2 minutes. Take off the heat and leave to cool down fully.
- Pre-Heat Oven to 375F and line your baking sheet with parchment paper or a silicon mat.
Make The Ube Filling
- In a food processor combine ½ cup Ube Halaya, 4oz almond paste, ¼ cup butter and 1 egg. Blend until combined. Then open the food processor and scrape down the sides and add in ¼ teaspoon of Ube Extract and blend again.
Put Together The Ube Croissant
- Cut each croissant in half. Then place them on a lined baking sheet. Brush each half with sugar syrup. Then spread the Ube filling all over one slice. Then top with the top of the croissant. Repeat with the remaining bread.
- Then spread the remaining ube filling on the top of the croissants. Sprinkle crushed Ube Polvoron all over the spread filling.
- Bake at 375F for 12 minutes. Take out of the oven and leave to cool fully.
- To serve lightly dust some powdered sugar on top.
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