I originally created this for George Calombaris when he visited Thermomix HQ back in 2009. He was such a nice guy, but his first question to me was whether I had made the croissants myself, which I had not. I sheepishly admitted they were purchased.
He had an obligatory taste, and then we moved on! Nowadays, I would totally make the croissants myself. Things have changed a lot in the last few years, but don't feel like you have to. This makes a stunning special occasion breakfast...go get a big bag of croissants, let them go a bit stale and this is then perfection for a decadent breakfast!
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Need
-
The Croissant bit
- 6 Butter Croissants (day old) Recipe
- 100 Grams almonds BUY
- 100 Grams chocolate dark in pieces BUY
- 100 Grams unsalted butter cubed BUY
- 1 Teaspoon almond extract
- 1 Tablespoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
- 1 eggs
- Flaked almonds as needed
-
Syrup
- 200 Grams water
- 100 Grams raw caster sugar BUY
- Dash of brandy or rum (optional)
- Fresh cherries or other berries to garnish (optional)
Do
- 1
Preheat oven to fan forced 160°C.
- 2
Cut croissants in half and lay bottom halves in baking dish.
- 3
Place almonds into Thermomix bowl and mill 8 sec/speed 8.
- 4
Add chocolate and mill 8 sec/speed 8.
- 5
Add butter, salt, extract, vanilla and egg and pulse together in Thermomix 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 cherries or berries if using and bake for 20-25 minutes or until golden.
More
Serve whilst warm.
