Icing Sugar
Icing sugar can also be...
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Pastry
Apple & Cinnamon Sweet Croissants
2 hours
30 mins
15 mins
Moderate
6
Recipe by Stacey. Episode 8.
Keep my screen awake
- Ingredients
- Method
Ingredients
Pastry
- 500g flour
- 42g Chelsea White Sugar
- 5g salt
- 63g butter
- 25g dried yeast
- 300ml + 2 ½ tsp cold water
- 200g butter
Apple & Cinnamon Filling
- 1 tsp ground cinnamon
- 4 Large Granny Smith apples (peeled, cored and thinly sliced)
- 4 tbsp water
- 12 tbsp Chelsea White Sugar
- 4 tbsp standard flour
Cinnamon Icing
- ⅔ cup Chelsea Icing Sugar
- 1 ½ - 2 tbsp milk
- ⅛ tsp vanilla essence
- ¼ tsp cinnamon
Chelsea Products in Recipe
White Sugar
The uniform size of the...
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Method
Preheat oven to 60-70°C. Pastry
Put flour, Chelsea White Sugar, salt, butter and dried yeast in food processor. Turn it on and gradually pour in water until the dough starts to come together. Cover in cling film and chill for 20 minutes while preparing butter sheets.
Put butter in between 2 pieces of baking paper and soften by tapping gently with a rolling pin. Cut the butter in half and repeat this process until the butter is pliable but still cold. Reshape to the size roughly of a postcard.
Lightly flour surface and roll the dough, and place the butter in the centre of the pastry and fold over to make an envelope shape. Turn pastry, then roll for length and fold in 1/3 of the pastry and put in the freezer to chill while you make the filling.
Apple & Cinnamon Filling : Place all ingredients, including Chelsea White Sugar, in a pot over medium heat to make the filling.
Cinnamon Icing : Place Chelsea Icing Sugar, milk, vanilla essence and cinnamon together in a pot over medium heat to make the drizzle. Once finished, set aside to continue working on the pastry.
Pastry continued... : Remove from the freezer, roll for length again and fold 1/3, place the filling in the centre, ensure to keep the folds at end. Repeat this process once more.
Plait the pastry and proof in the oven at approx. 70°C until the pastry doubles in size, then bake at 200°C for 15 to 20 minutes, or until cooked well.
Once cooked, remove from the oven and drizzle the cinnamon icing over the croissant to serve.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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