Nigel Slater, a celebrated name in the culinary world, recently unveiled a wonderfully simple summer dessert that captures the essence of peak seasonal fruits. “This is the perfect opportunity to celebrate all the vibrant summer fruits,” he remarked during our conversation.
To whip up this delectable treat, start by preparing the frangipane. In a food mixer, combine 80g of butter with 80g of caster sugar until you attain a creamy consistency. Slater stresses the importance of beating the mixture until it’s light and airy.
Next, crack an egg into a small bowl, whisk it lightly with a fork, and then mix it into your butter and sugar blend, stirring continuously. After about a minute, add a few drops of vanilla extract to enhance the flavor.
Now, fold in 80g of ground almonds and 50g of sifted plain flour into your mixture—this step is just as straightforward.
Once your frangipane is ready, preheat your oven to 180°C (or gas mark 4). Take two large croissants and slice them in half lengthwise. Arrange the four halves cut-side up on a baking sheet, removing any excess dough inside.
Fill each croissant half with the frangipane mixture and gently press in about six blackberries per half. Slater suggests that you can also use other fruits, such as halved cherries, raspberries, blackcurrants, or gooseberries, as fantastic alternatives.
Place them in your preheated oven and bake for about 20 minutes, or until the frangipane is puffy and slightly cracked on top. A light dusting of sifted icing sugar adds a lovely finishing touch.
For the cleanest slicing through the croissants, Slater recommends using a serrated bread knife. And to elevate the experience, he suggests adding a bit of cream to complement the crispy croissant flakes.
The frangipane mixture can be stored in the fridge for several days, making this dessert both easy to prepare and convenient. For more culinary inspiration, be sure to follow Nigel on Instagram @NigelSlater.
