Chocolate Almond Croissant or FEEDING A MASTER CHEF JUDGE! OY-VAY!

Georgie and me

Chocolate Almond Croissant

Well its official, George is a really nice Master Chef! I had the privilege of feeding him breakfast last Friday and although I have put this recipe up here before (in the deep dark recessed archives somewhere!), I persuaded myself that it was almost a Croissant Baklava, thus meeting the Greek requirement, though GC must be completely over being fed ‘Greek’ foods I suspect!

NEED:

Day old croissant (This quantity use 6)

100g almonds

100g dark chocolate

100g unsalted butter, cubed

Drizzle almond essence

1 tsp Heilala vanilla bean paste

Pinch Murray River pink salt flakes

1 egg

Flaked almonds to finish

SYRUP; made from 200g water and 110g  caster sugar brought together until sugar is dissolved on Induction 6. Can add a dash of rum or brandy at this point. Cool slightly

DO:

Preheat oven to fan forced 160°C.

Cut croissant in half and lay bottom halves in baking dish.

Place almonds into Thermo bowl and mill 8 sec/speed 8.

Add chocolate and mill 8 sec/speed 8.

Add butter, salt, essences and egg and pulse together in Thermo bowl for a few seconds. Mixture should be chunky and textured, as opposed to smooth and creamy!

When blended spoon onto croissant halves and close croissant with top halves.

Pour syrup over and allow to soak in. And this is a good point for more alcohol of choice…but you didn’t hear it from me.

Sprinkle with flaked almonds and bake for 20-25  minutes or until golden.

Serve whilst warm.