Almond, Pear & Chocolate Croissant

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By Darren Purchese

As a general rule we don’t have many croissants left over in our house. I can scoff a fistful and am encouraged by my Cath to only buy one croissant per person instead of five. If we did have a couple kicking around though, this might be something I would use them up for.

Pear works well with almond and chocolate we all know that, but they can be crunchy sometimes so try to choose a beautiful ripe one that does not need cooking beforehand to make this recipe. For this I used beautifully soft and ripe Victorian honey pears and they turned out delicious and not at all crunchy in my pastry.

Photo Ari Hatzis

Time

0

hour

30

minutes

Degree of Difficulty

Easy

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Portions

4
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ALMOND CREAM

125g unsalted butter, room temperature
125g icing sugar
 pinch salt flakes
½ vanilla pod, split lengthways and seeds scraped
55g egg, (approx. 1 large egg)
20g egg yolk, (approx. 1 large egg yolk)
125g almond meal
 splash Rum, (optional)

SYRUP

75 ml water
75g caster sugar
½ lemon, fine zest

ASSEMBLY

4 croissants, day old left over
60g dark chocolate, buttons or coarse block chopped
100g flaked almonds
1

For the almond cream… place the butter, sugar, salt and vanilla seeds into the bowl of an electric stand mixer, place the bowl on the machine an attach the paddle. Turn the machine onto low and slowly cream the ingredients together. After two minutes turn the machine off and scrape the inside of the bowl with a spatula to ensure there in no butter or lumps not being mixed in. Turn the machine back on and beat slowly until your mixture is smooth, pale and evenly mixed. Continue to beat and add the egg followed by the yolk and mix again, use a spatula to scrape down the mix and again continue to mix. Add the almonds and mix for a further two minutes before adding the capful of rum if using. Remove from the machine and reserve the mixture.

 

2

To make the syrup… boil the water with the sugar to make a syrup and remove from the heat once the sugar has dissolved completely. Grate the lemon zest into the syrup and reserve.

 

3

To prep the pears… peel the pear and use a melon baller to remove the core. Cut the pear into four quarters and slice each quarter into four or five thin slices. One quarter per croissant.

 

4

To get ready for baking… preheat an oven to 180°C and line a baking tray or sheet with baking paper.

 

5

To assemble… use a serrated knife to cut each croissant lengthways and open up. Use a pastry brush to dab some of the syrup onto the cut inside halves of each croissant. Reserve 4 tsp of almond mix and equally divide the remaining mix into each croissant and use a spoon or knife to spread evenly inside each one. Scatter 15 g of chocolate into each croissant on top of the almond mix and then arrange the pear slices on top. Close the croissant and brush the remaining syrup onto each one before smudging a teaspoon of almond mix onto the surface of each croissant. Place the four croissants onto the baking tray and scatter the flaked almonds equally on top of each croissant.

 

6

To bake… bake for 16 minutes before removing, allowing to sit for a minute and then serving.

 

1
0 hours 0 minutes

For the almond cream… place the butter, sugar, salt and vanilla seeds into the bowl of an electric stand mixer, place the bowl on the machine an attach the paddle. Turn the machine onto low and slowly cream the ingredients together. After two minutes turn the machine off and scrape the inside of the bowl with a spatula to ensure there in no butter or lumps not being mixed in. Turn the machine back on and beat slowly until your mixture is smooth, pale and evenly mixed. Continue to beat and add the egg followed by the yolk and mix again, use a spatula to scrape down the mix and again continue to mix. Add the almonds and mix for a further two minutes before adding the capful of rum if using. Remove from the machine and reserve the mixture.

2
0 hours 0 minutes

To make the syrup… boil the water with the sugar to make a syrup and remove from the heat once the sugar has dissolved completely. Grate the lemon zest into the syrup and reserve.

3
0 hours 0 minutes

To prep the pears… peel the pear and use a melon baller to remove the core. Cut the pear into four quarters and slice each quarter into four or five thin slices. One quarter per croissant.

4
0 hours 0 minutes

To get ready for baking… preheat an oven to 180°C and line a baking tray or sheet with baking paper.

5
0 hours 0 minutes

To assemble… use a serrated knife to cut each croissant lengthways and open up. Use a pastry brush to dab some of the syrup onto the cut inside halves of each croissant. Reserve 4 tsp of almond mix and equally divide the remaining mix into each croissant and use a spoon or knife to spread evenly inside each one. Scatter 15 g of chocolate into each croissant on top of the almond mix and then arrange the pear slices on top. Close the croissant and brush the remaining syrup onto each one before smudging a teaspoon of almond mix onto the surface of each croissant. Place the four croissants onto the baking tray and scatter the flaked almonds equally on top of each croissant.

6
0 hours 0 minutes

To bake… bake for 16 minutes before removing, allowing to sit for a minute and then serving.