Croissants a l’orange recipe
Croissants a L’orange recipe
- 6 large croissants, cut into top and bottom halves
- 1 jar (18 ounces) orange marmalade
- 1/3 cup orange juice
- 5 large eggs
- 1 cup heavy cream
- 1 teaspoon almond extract
- 1 teaspoon grated orange rind (optional)
- 3 orange slices, for garnish
- whipped cream, for garnish
- 6 strawberries, for garnish
Grease 6 oven-proof bowls big enough to hold one croissant each (about 6 inches in diameter). Place the bottom half of a croissant in each bowl. Thin the marmalade with the orange juice and spoon 2 to 3 Tablespoons over each bottom. Replace the croissant tips. Beat together the eggs, cream and almond extract, add orange rind if desired, and pour 3 Tablespoons of mixture over each croissant. Spoon 1 to 2 Tablespoons of remaining marmalade mixture over top of each.
Cover the croissants and let soak overnight. Bake in a preheated oven at 350 degrees for 20 to 25 minutes until mixture is set. Serve the croissants hot, allowing a few minutes to settle. Garnish each serving with a half slice of orange and a Tablespoon of whipped cream topped with a strawberry.
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