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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!