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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.