WHAT YOU NEED

6 day-old croissants
sugar syrup
macadamia frangipane
Salted Caramel
300 g macadamias, chopped
icing (powdered) sugar, for dusting
For the cardamom sugar
6 cardamom pods
110g caster (superfine) sugar

*For the macadamia frangipane
200g butter, at room temperature
200g caster (superfine) sugar
2 eggs
100g macadamia meal
100g blanched almond meal

*For the salted caramel
250g cream
350 g caster (superfine) sugar
350 g butter at room temperature, cut into small cubes
8 g sea salt

*For the sugar syrup
500g water
220g caster (superfine) sugar
2 tablespoons kirsch

For the macadamia frangipane
Beat the butter and sugar in a stand mixer fitted with a flat beater until pale and fluffy.

Add the eggs one at a time, continuing to beat and waiting until each one is incorporated fully before adding the next. Scrape down the bowl after the incorporation of the first egg.

Finally, with the mixer on low speed, mix in the macadamia meal and almond meal. Once again, scrape the bowl down well, giving it a final mix by hand (with a spatula) to ensure all the ingredients are well incorporated.

Transfer the frangipane into a piping bag fitted with a size 11 star nozzle.

For the salted caramel
Pour the cream into a small saucepan and bring to the boil, removing it from heat the moment it starts to boil.

Now take a clean, dry medium saucepan, and put it over a medium heat. Once the pan is hot, gradually sprinkle in some of your sugar, wait for it to melt, then sprinkle in a little more, waiting each time until all the sugar is melted before adding more. This technique allows you to have more control over the speed and evenness at which the sugar melts.

Once the sugar is melted and evenly caramelised, reaching a deep brown consistency, remove from the heat and slowly pour in the hot cream, whisking continuously.

Let the caramel cool slightly, then add the butter a few pieces at a time, whisking them in until emulsified before adding more.

Finally add the salt. Transfer to a bowl and refrigerate.

Once completely cool, transfer to a piping bag.

For the sugar syrup
Place the water and sugar in a small saucepan and stir over a medium heat until all the sugar has dissolved, then bring the syrup to the boil.
Once boiling, remove from the heat and add the kirsch.

Assembling and baking
Preheat your oven 180°C fan and line a large baking tray with baking paper.

Using a large serrated knife, cut the croissants in half. Brush the cut side of both halves of each croissant generously with the warm sugar syrup. Pipe a healthy wiggle of macadamia frangipane on the bottom half of each croissant.

Cut a small hole in the tip of the salted caramel piping bag (about 4mm), then pipe a seam of salted caramel on top of the frangipane, from one end of the croissant base to the other, then sprinkle about 15g (½ oz) of chopped macadamia over the frangipane and salted caramel. Repeat for each of the 6 croissant bases.

Replace the top half of each croissant, cupping your hand and gently securing each top. Finish off each croissant by piping a seam of macadamia frangipane across the top, then press a handful of chopped macadamias into the seam of frangipane, about 30 g of macadamias per croissant.

Place the prepared croissants on the lined baking tray and bake for 20–25 minutes, until the frangipane inside is set. Check this by carefully lifting the lid of one of the croissants with a fork and checking the doneness of the frangipane. If it still looks like cake batter, it is not yet ready. Bake for a few more minutes and check again.

Remove from the oven and allow to cool to room temperature. Once cooled, dust with icing (powdered) sugar and serve.