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Apple and Crumble Croissant Cake
An indulgent cake made from stale croissants and chocolate croissants, soaked in a milk‑sugar‑vanilla‑almond mixture, studded with cinnamon apple dice and topped with a butter‑flour‑brown‑sugar crumble. Ideal for recycling pastries and offering an original snack at the office or home.
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Cost Breakdown
Critical Success Points
- • Soak the croissant pieces without crushing them
- • Rub the cold butter with the flour to achieve a crunchy crumble
- • Bake at 180°C until golden and the centre is slightly firm
- • Unmold without burning
Safety Warnings
- • Handle the hot oven with kitchen gloves
- • Be careful with cold butter as it can slip
- • Do not leave the cake unattended while baking
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