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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 6 croissants (day old)
- 100 Grams almonds
- 100 Grams Chocolate dark BUY
- 100 Grams Unsalted Butter cubed BUY
- Drizzle of almond essence
- 1 Teaspoon Vanilla Bean Paste Heilala vanilla bean paste BUY
- Pinches Pink Salt Flakes Pink salt flakes BUY
- 1 egg
- Flaked almonds
- 200 Grams water
- 110 Grams caster sugar
- Dash of brandy or rum (optional)
- Fresh Cherries to taste
Preheat oven to fan forced 160°C.
Cut croissants in half and lay bottom halves in baking dish.
Place almonds into Thermomix 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 Thermomix 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.