TO FIN­ISH...

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.

Dish - Everyday Dish - - Contents -

Baked Cherry and Choco­late Crois­sants.

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

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

Recipe — CLAIRE AL­DOUS Pho­tog­ra­phy — MANJA WACHSMUTH

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