Tahini cheesecake mille-feuille croissant

Method Print recipe

1. Bake the croissant according to the manufacturer’s instructions until golden and crisp. Remove from the oven and allow to cool completely.
2. Whip the double cream to soft peaks and set aside.
3. In a separate bowl, beat together the cream cheese, tahini, icing sugar, almond essence and seeds from the vanilla pod until smooth. Gently fold through the whipped cream until fully incorporated. Transfer to a piping bag and refrigerate until required.
4. Mix the miso paste with the toffee and Devon cream sauce until smooth to create the miso caramel. Set aside.
5. Slice the cooled croissant lengthways to create layers and gently flatten each piece. Sprinkle with demerara sugar and return to the oven until the sugar has caramelised and the croissant is crisp. Allow to cool completely.

Assembly

1. Layer the crisp croissant pieces with the miso caramel and tahini cheesecake mixture, piping the cheesecake evenly between each layer.
2. Finish with a drizzle of miso caramel and a sprinkle of black sesame seeds. Serve immediately.