Chocolate Almond Croissant Or Feeding A Master Chef Judge!
By Tenina Holder

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!

Chocolate Almond Croissant Or Feeding A Master Chef Judge!


  •   6 croissant (day old)
  •   100 g almonds
  •   100 g dark chocolate
  •   100 g unsalted butter, cubed
  •   Drizzle of almond essence
  •   1 tsp Heilala vanilla bean paste
  •   Pinch Pink salt flakes
  •   1 egg
  •   Flaked almonds
  • Syrup
  •   200 g water
  •   110 g caster sugar
  •   Dash of brandy or rum (optional)
  •   Fresh cherries to taste


  1. Preheat oven to fan forced 160°C.

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

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

  4. Add chocolate and mill 8 sec/speed 8.

  5. 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!

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

  7. Syrup;

  8. Bring water and sugar together until sugar is dissolved on Induction 6. Can add a dash of rum or brandy at this point.

  9. Cool slightly.

  10. 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.

  11. Sprinkle with flaked almonds and halved pitted cherries and bake for 20-25 minutes or until golden.


Serve whilst warm.