makes
6
prep
25 minutes
cook
25 minutes
difficulty
Easy
makes
6
serves
preparation
25
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 135 g sugar
- 100 ml water
- 6 day-old croissants
Chocolate almond cream
- 50 g unsalted butter
- 75 g caster sugar
- 50 g free-range eggs
- 75 g almond meal
- 10 g cocoa powder
- 20 g flaked almonds
- icing sugar, for dusting
Instructions
1. Preheat oven to 170°C. Boil the sugar and water until the sugar is dissolved and set aside. Cut the croissants in half and dip the cut sides in the prepared sugar syrup, place them on a lined tray.
2. For the chocolate almond cream, combine the butter and sugar until all the lumps of butter have been eliminated.
3. Add the eggs slowly into the butter. Add the almond meal and cocoa powder and mix until combined.
4. Spread or pipe the prepared almond cream onto the syrup-soaked base and then place the top half of the croissant on.
5. Soak the top of the croissant in additional syrup and then pipe or spread chocolate almond cream on top and cover with a sprinkle of flaked almonds.
6. Place the croissants on a lined tray and bake in preheated oven for 20-25 minutes. These are best eaten the same day they are made.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
