Our Croissant Loaf
Origine
Servings
1 portion
Cooking
45 minutes
Ingredients
- 2 slices Au Pain Doré Croissant Loaf
- 3-4 strips of bacon
- 60g Maple OKA Cheese (shredded)
- 1 apple (preferably Honey Crisp or Cosmic Crisp)
- 30g butter
- 100g granulated sugar
Preparation
- Place bacon on a baking sheet lined with parchment paper and bake in the oven at 350°F until as crispy.
- Cut apple into quarters and remove the core. Cut each quarter into 5-6 medium slices.
- Place a large non-stick pan on medium heat, once the pan is hot, add the sugar and stir constantly until the sugar begins to dissolve and caramelize to a light amber colour.
- Once the sugar has caramelized, stir in half the butter (15 gr).
- Carefully add the apples to the caramel and stir to coat. Turn the heat down to low and continue to cook the apples for approximately 5 minutes.
- Once the apples are done, put the slices on a parchment lined baking sheet. Set aside and allow to cool. Keep the caramel sauce for the garnish.
- Butter one side of each slice of the croissant loaf. Build your sandwich on the unbuttered side by layering half the cheese, bacon, the other half of cheese and slices of caramelized apple. Grill as you would a grilled cheese.
- To ensure the cheese has melted, place the sandwich in the oven for about 2-3 min at 350°F.
- Garnish the sandwich with the remaining caramelized apple slices and the caramel sauce.
Related products
Servings
1 portion
Cooking
20 minutes
Ingredients
- 1 slice Au Pain Doré Croissant Loaf
- 2 Tbsp unsalted butter
- 2 eggs
- 1 tsp cold water
- 1 Tbsp fresh chives
- Maple OKA Cheese (shredded)
- Micro greens to garnish
Preparation
- Lightly butter the slice of croissant loaf and grill on low heat to toast. Set aside.
- Whisk the two eggs and 1 tsp of cold water together until the eggs are completely homogenous and liquid-like. Season with salt and pepper and add the chives.
- Place a non-stick pan on low heat and melt the remaining butter until it has just begun to bubble.
- Add the whisked eggs to the pan and using a silicone spatula, move the eggs around the pan in a quick and constant motion. It will almost appear like you are making scrambled eggs.
- Once the eggs begin to set, stop moving them around and try to distribute the loose/liquid portion of the eggs evenly across the top of the cooked eggs.
- Place the shredded cheese around the middle of the eggs and begin to quickly fold the eggs over the cheese to create a square. Start with one side, this will create a long edge. Fold the other side to create the second long edge and then finish with the ends.
- Place on the toasted slice of Croissant Loaf, top with micro greens for garnish and serve right away.
Servings
4 portions
Cooking
30 minutes
Ingredients
- 3 slices of Au Pain Dore Croissant Loaf
- 9 slices of OKA Classique Cheese cut into ¼” thick slices
- 4 Tbsp unsalted butter
- 3 D’Anjou pears
- 1 cup of white sugar
- ¼ cup of pear juice
- ¼ cup of skinless hazelnuts
- Fresh rosemary
- Coarse salt & coarse pepper to taste
Preparation
- Preheat oven to 330°F. Put hazelnuts on a baking tray and toast for 10 -15 minutes until golden. Remove from the oven and set aside to cool. Once cooled, lightly crush so that you have large chunky pieces of hazelnuts.
- Using half the butter, spread on the Croissant Loaf slices, on both sides.
- Place a skillet on medium heat and grill the slices of croissant loaf on both sides until golden and toasty. Place on a wire rack to cool.
- Peel, core, and cut the pears into wedges. Set aside.
- Heat a pan on medium and added the sugar. Carefully begin caramelizing the sugar to a light caramel color. Once all the sugar has melted and caramelized, carefully de-glaze the sugar with the remaining butter and pear juice.
- Turn the heat down to medium low and add the pears into the caramel and stir gently. Continue caramelizing the pears until they are tender (but not falling apart) and have a golden caramel color and are slightly translucent.
- Pour the pears and caramel onto a parchment covered baking sheet to cool. Set aside.
- Using a serrated knife, cut the slices of Croissant Loaf into sticks width strips. You should be able to get 3 strips per slice. If you would like clean edges all around, cut the crusts off.
- Place 1 piece of OKA cheese on top of each croissant stick, then top with one piece of caramelized pear. Sprinkle broken hazel nut pieces on top. Garnish with fresh sprigs of rosemary.
- Finish with a few grains of coarse salt and pepper on each piece.
