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Sauces
Croissant Syrup
An innovative croissant syrup using alpha-amylase enzyme, perfect for coffee drinks or cocktails.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Blend the croissants with water.
2
Transfer the mixture into a vacuum bag and add the alpha-amylase.
3
Cook sous-vide (or in a temperature-controlled water bath) for 1 hour at 50-55°C. This allows the amylase to break down the starches in the croissants.
4
Strain the resulting mixture through a superbag (or a very fine filter/muslin).
5
Dissolve cane sugar in the strained liquid at a 1:1 ratio (for example, if you have 300g of liquid, add 300g of sugar).
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