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French pastry masterclass — pâte brisée, feuilletée, choux, puff
Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid
French copper — ultimate heat response, professional standard
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French pastry masterclass — pâte brisée, feuilletée, choux, puff
Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid
French copper — ultimate heat response, professional standard
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Using a small sharp knife, carefully cut open the inside edge of the croissants to make a pocket, leaving 1/4 inch at each end. Spread the jam in the pockets, then fill with sliced strawberries. Whisk the sugar, egg, milk and vanilla extract in a shallow bowl until combined. Melt half the butter in a large skillet on medium heat. Dip 4 croissants, one at a time, in the milk mixture; drain off the excess. Place the croissants in the pan and cook until browned both sides. Remove from the pan and cover to keep warm. Repeat with the remaining butter, croissants and milk mixture. Serve croissants dusted with sifted powdered sugar, and accompanied with additional strawberries.