Chocolate and hazelnut toastie with orange blossom

MAKES: 4 TOASTING METHOD: Toasted sandwich press and oven BREAD: 4 croissants, sliced in half Ingredients

80g unsalted butter, softened Pinch of salt flakes

1 vanilla bean, seeds scraped 80g icing sugar

80g (¾ cup) ground hazelnuts 1 egg

1 tbs orange blossom water 100g thin block of good-quality dark chocolate, broken into squares

40g (¼ cup) hazelnuts, shelled, toasted and coarsely chopped

Method

Place the butter, salt, scraped vanilla seeds and icing sugar in the bowl of a free-standing electric mixer fitted with the paddle attachment.

Mix the ingredients on low speed for 5 minutes before scraping the inside of the bowl down with a spatula to ensure the butter is evenly distributed. Add the ground hazelnuts and mix again on low speed for 5 minutes.

Scrape the bowl down again and mix for a further minute before adding the egg. Mix for a couple of minutes, then add the orange blossom water and again mix to combine.

Preheat the oven to 180C. Place a quarter of the squares of chocolate on each croissant. Use a palette knife to spread the hazelnut cream evenly over the chocolate, spreading right to the edges of the croissant. Close the croissants.

Heat a sandwich press and cook the croissants for 3–4 minutes until you have a crispy exterior.

Place the croissants on a baking tray, then transfer them to the oven and bake for 5 minutes.

Remove from the oven, sprinkle the sliced hazelnuts on to each croissant and serve immediately.