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!

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Need

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

Do

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.

More

Serve whilst warm.

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