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!
- 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
- 200 g water
- 110 g caster sugar
- Dash of brandy or rum (optional)
- Fresh cherries to taste
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.
Bring water and sugar together until sugar is dissolved on Induction 6. Can add a dash of rum or brandy at this point.
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 halved pitted cherries and bake for 20-25 minutes or until golden.
Serve whilst warm.