Peach Pecan Croissants

Makes 6 croissants

Ingredients:

For the syrup

½ cup sugar

¼ cup bourbon

¼ cup water

½ teaspoon vanilla extract

For the croissants

100g + 50g pecans, divided

2 tablespoons all-purpose flour

¼ teaspoon salt

½ cup unsalted butter, room temperature

½ cup powdered sugar

2 eggs

½ teaspoon vanilla extract

6 day-old croissants

¾ cup peach preserves 

½ cup pecan halves

Icing sugar, for serving

Directions:

1.  Heat your oven to 350ºF and line a baking sheet with parchment paper.
2. For the syrup, combine the sugar, bourbon, and water in a small saucepan and bring to a simmer over medium-low heat. Simmer for 4 to 5 minutes or until the sugar is dissolved then remove from the heat and stir in the vanilla extract. Set aside to cool slightly or all the way to room temperature.
3. Meanwhile, add 100 grams of the pecans to a small food processor and pulse into a fine meal. You want the pecans to be the texture of almond flour. Add in the flour and salt and set aside. In a medium bowl, beat together the butter and powdered sugar until light and fluffy. Beat in the eggs one at a time followed by the vanilla extract. Add in the pecan flour mixture and mix just to combine.
4. Slice the croissants in half. Set aside the top halves and dunk the bottom halves into the syrup. Transfer to the prepared baking sheet and spread about two thirds of the pecan mixture over top. Spoon and spread over the peach preserves.
5. Dunk the top halves of the croissants into the syrup then sandwich on top. Spread the remaining pecan mixture over the tops of the croissants and scatter with the remaining 50 grams of pecans.
6. Bake the croissants for 20 to 25 minutes or until golden brown and crisp. Allow them to cool slightly or all the way to room temperature before dusting with icing sugar and serving.