Baked Cherry and Chocolate Croissants
This is one of my favourite go-to brunch recipes when I need something super delicious but without spending too much time in the kitchen.
Serves: 8
INGREDIENTS
8, 1 day old regular sized croissants
680 gram jar pitted cherries, well drained (I used Delmaine)
70 grams sliced almonds
filling
100 grams butter, very soft but not melted
½ cup caster sugar
2 tablespoons brown sugar
2 tablespoons good quality cocoa
70 grams ground almonds
2 large eggs, size 7
METHOD
Grease a large flat baking tray and line with baking paper
Preheat the oven to 170°C fan bake.
Filling: Stir the butter and both sugars together until smooth. Beat in the cocoa, almonds and eggs.
Using a bread knife, slice the croissants open like a book, leaving a 'hinge' on one side so they're not completely split in two.
Break the cherries in half and place cut side down on kitchen towels to remove excess moisture.
To assemble: Spread both cut sides with a layer of the filling then top with cherries. Spread the top of each croissant with more filling then scatter with sliced almonds. Place on the lined tray and chill for 20 minutes (and up to 24 hours) to firm up.
Bake for about 18-20 minutes or until the chocolate topping is set and the almonds are golden. Dust with icing sugar and serve slightly warm or at room temperature. Makes 8.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.