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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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
- Drizzle of almond essence
- 1 Tablespoon Vanilla Bean Paste BUY
- Pinches Pink Salt Flakes BUY
- 1 egg
- Flaked almonds as needed
- 200 Grams water
- 100 Grams Raw Caster Sugar BUY
- Dash of brandy or rum (optional)
- Fresh Cherries or other berries to garnish
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, essence, 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!
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.