Cherry and Chocolate Croissants
Photography Manja Wachsmuth.
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 x 1-day old regular-sized croissants
680-gram jar pitted cherries, well drained
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.
Cut the cherries in half and place cut-side down on kitchen towels to remove excess moisture.
To assemble: Spread both cut sides of the croissant with a layer of the filling then top with cherries and close up.
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.