Fonterra Food Services
French Toasted Croissants & Summer Berries
4 Medium Croissants
3 eggs
150ml Anchor Cooking Cream
50g caster sugar
1ml vanilla essence
4 strawberries
20g blueberries
20g raspberries
10g Western Star Salted Butter
4 serve raspberry coulis
icing sugar, to dust
Anchor Culinary CreamWestern Star Salted Butter
Bake Croissants as per productís instructions and allow to cool overnight lightly wrapped.
Thoroughly mix eggs, Anchor Cooking Cream, sugar and vanilla essence in a bowl.
Melt Western Star Butter in a non stick pan on medium heat.
Slice croissants in half horizontally. Dip lightly in egg mixture shaking off any excess and place immediately in pan, caramelising for 1-2 minutes on each side.
Serve straight away with fresh washed berries and drizzle with coulis. Dust with icing sugar.
Tip :
To maintain a crisp French Toast, do not soak croissants in batter too long.

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