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Croissants

Croissants

Ingredients

Ingredients

Whipped & creamy fruit butter

  • 60g soft unsalted butter
  • 4 tsp Bonne Maman Tangy Mandarin Marmalade

Chocolate & praline caramel spread

  • 60g milk chocolate, chopped
  • 4 tsp Bonne Maman Hazelnut Praline Caramel

Whipped caramel & buttermilk butter

  • 60g soft unsalted butter
  • 4 tsp Bonne Maman Salted Caramel
  • 1 tsp buttermilk or soured cream
  • 1 grated zest of a small orange

Method

Method

  1. Whipped & creamy fruit butter

    Beat the butter and marmalade together, then chill until just firm.

    Beat with a wooden spoon until light and fluffy. Return to the fridge until ready to use. Serve at room temperature to soften slightly.

  2. Chocolate & praline caramel spread

    Simply put the chocolate and caramel in a heatproof bowl. Melt together over a pan of gently simmering water, then stir until smooth.

    Alternatively, melt the mix very slowly in a microwave. Serve warm.

    Cool, cover and keep in the fridge. Serve at room temperature. Microwave to soften.

  3. Whipped caramel & buttermilk butter

    Beat the butter and caramel together. Stir in the buttermilk (or soured cream) and orange zest, then chill until just firm.

    Beat with a wooden spoon until light and fluffy. Return to the fridge until ready to use. Serve at room temperature to soften slightly.

Cooks tips

Cooks tips

    Good to know

    • Try dunking your croissant in a large cup of coffee - it's a real delight.

    Recipe by

    Bonne Maman

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