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Ingredients

CROISSANTS
135 g sugar
100 ml water
6-day-old croissants

 

CHOCOLATE ALMOND CREAM
50 g unsalted butter
75 g caster sugar
50 g free-range eggs
75 g almond meal
10 g cocoa powder
20 g flaked almonds
icing sugar, for dusting

Method

CROISSANTS

  1. Preheat oven to 170°C. Boil the sugar and water until the sugar is dissolved and set aside. Cut the croissants in half and dip the cut sides in the prepared sugar syrup, place them on a lined tray.

 

CHOCOLATE ALMOND CREAM

  1. For the chocolate almond cream, combine the butter and sugar until all the lumps of butter have been eliminated.
  2. Add the eggs slowly into the butter. Add the almond meal and cocoa powder and mix until combined.
  3. Spread or pipe the prepared almond cream onto the syrup-soaked base and then place the top half of the croissant on.
  4. Soak the top of the croissant in additional syrup and then pipe or spread chocolate almond cream on top and cover with a sprinkle of flaked almonds.
  5. Place the croissants on a lined tray and bake in preheated oven for 20-25 minutes. These are best eaten the same day they are made.

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