Description
This macadamia filling is rich, buttery and gently sweet, allowing the flavour of macadamias to shine without overpowering the croissant itself. It’s designed for home bakers who want something impressive but achievable, and it works beautifully whether you use homemade or bakery-bought croissants.
Ingredients
- 100 g macadamias
- 100 g butter
- 100 g egg
- 50 g castor sugar
- 20g icing sugar
Instructions
1. Preheat your oven to 170°C (fan).
2. Place the macadamia nuts into a blender or food processor and blend until finely ground. Be careful not to overblend, as macadamias are high in fat and can turn into a paste if blended for too long.
3. In a bowl, cream the softened butter and sugar together until smooth and well combined. Add the egg and mix until fully incorporated. Stir in the ground macadamias, mixing just until you have a soft, spreadable filling.
4. Slice the croissants lengthwise. You can but don’t have to cut all the way through. Fill each croissant generously with the macadamia mixture. It’s easier if you use a piping bag but you don’t have to.
5. Close the croissant and pipe a bit of macadamia cream on top. Press pieces of macadamia into the cream.
5. Place on a baking tray lined with baking paper and bake for about 17-20 minutes, or until the filling is set and lightly golden and the croissants are crisp and fragrant.
6. Allow to cool slightly and dust with icing sugar before serving.
Notes
This filling is intentionally not overly sweet, letting the natural richness of macadamias come through. You can adjust the sugar slightly to taste, but keeping it lower helps the croissant remain balanced rather than cloying. The filling can be prepared a day ahead and stored covered in the fridge. Bring it back to room temperature before using so it spreads easily.
Give it a try and if you have any questions at all, feel free to reach out here.
- Prep Time: 15
- Cook Time: 20
- Category: Pastry filling
- Method: Baking
- Cuisine: French-inspired
