Peach and pistachio croissant cake recipe
Think of this as a summer version of bread and butter pud, with layers of buttery croissants, juicy peaches and crunchy pistachios baked in a cinnamon-spiked cream.
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Cooking tools:
- Springform pan
- Cake pan
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Saucepan
- Measuring cup
- Measuring spoon
- Spoon
- Parchment paper
- Oven
- Stove
- Plate
- Kitchen timer
- Cooling rack
Ingredients
- oil or soft butter, to grease
- 7 croissants
- 5 peaches, halved, stoned and sliced
- 80g pistachio kernels, roughly chopped
- 300ml double cream
- 200ml milk
- 1 tsp vanilla bean paste
- 1 1⁄2 tsp ground cinnamon
- 4 medium egg yolks
- 2 tbsp demerara sugar
- 1 tbsp clear honey
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