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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!