Cook This: Three croissant-centric recipes from Lune, the world-renowned Melbourne bakery

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Cook This: Three croissant-centric recipes from Lune, the world-renowned Melbourne bakery
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Make recipes from the world\u002Drenowned Lune bakery in Melbourne, Australia.

120 g strawberry puree15 g superfine sugar200 g butter, at room temperature75 g blanched almond mealArticle contentPlace the strawberries and sugar in a heatproof bowl and toss the strawberries to coat them in the sugar. Cover the bowl tightly with cling film.Meanwhile, bring a saucepan filled one-third with water to the boil, then reduce the heat to keep the water at a simmer.

Finally, with the mixer on low speed, mix in the milk powder, almond meal and desiccated coconut. Once again, scrape the bowl down well, giving it a final mix by hand to ensure all the ingredients are well incorporated. Transfer the frangipane into a piping bag fitted with a Size 11 star nozzle.Article contentPreheat your oven to 180C fan and line a large baking tray with baking paper.Using a large, serrated knife, cut the croissants in half.

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