Chocolate & Orange Marmalade Grilled Croissant

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By Darren Purchese

A twist on a classic! Enjoy a chocolatey and zesty treat with this mouth-watering Chocolate & Orange Marmalade Grilled Croissant.

Make the chocolate strips ahead of time and have them ready in your freezer for that time when you have a day old croissant and fancy something fabulous for brunch. Really quick and easy to cook and prepare when you have the strips ready ahead of time.

Photo Ari Hatzis

 

Time

3

hour

0

minutes

Degree of Difficulty

Easy

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Portions

2
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Ingredients

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CHOCOLATE & ORANGE FILLING

250 ml cream, thickened

CHOCOLATE & ORANGE CREAM

20g glucose
275g dark chocolate, buttons or coarse chopped
50g unsalted butter, room temperature
1 whole orange, fine zest
 splash Grand Marnier or Cointreau (optional)

SYRUP

50 ml water
50g caster sugar
½ orange, fine zest

ASSEMBLY

2 croissant, day old
2tbsp orange marmalade
2 chocolate & orange filling strips
 icing sugar to dust
1

To make the chocolate strips… place the cream and glucose into a small saucepan and bring to a gentle simmer over a medium heat. Put the chocolate and butter into a jug and pour over the hot cream. Use a microplane to finely grate in the orange zest, add the orange liqueur (if using). Leave the mixture to sit for 30 seconds before emulsifying to a smooth cream using a hand blender.

 

2

To set the chocolate strips… lightly spray grease the interior of a shallow tray 15 cm X 25 cm and line it with baking paper. Use a pastry scraper or similar to smooth the paper inside the tray to remove any wrinkles. Pour the chocolate mixture into the tray and place the tray in the freezer for a minimum of two hours to set hard.

 

3

To cut the chocolate strips and storage… remove from the freezer and lift the cream out using the overlapping paper. Remove the cling film from the chocolate and place the chocolate onto a chopping board. Use a large knife to cut the cream in half 7.5 cm X 25 cm and then cut strips the other way 3 cm. You will have 16 strips 3 cm X 7.5 cm, discard any trim and place the cream back in the freezer.

 

4

For 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 zest into the syrup and reserve.

 

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. Spread the marmalade evenly onto the bottom half of each croissant. Add a frozen strip to the top of the marmalade and close each croissant.

 

6

To grill… liberally dust each croissant and heat a stove top cast iron grill to hot. Add the croissants and press down with the hot lid. Cook for 8-10 minutes to toast and achieve bar marks on the croissant and melt the filling.

 

1
0 hours 0 minutes

To make the chocolate strips… place the cream and glucose into a small saucepan and bring to a gentle simmer over a medium heat. Put the chocolate and butter into a jug and pour over the hot cream. Use a microplane to finely grate in the orange zest, add the orange liqueur (if using). Leave the mixture to sit for 30 seconds before emulsifying to a smooth cream using a hand blender.

2
0 hours 0 minutes

To set the chocolate strips… lightly spray grease the interior of a shallow tray 15 cm X 25 cm and line it with baking paper. Use a pastry scraper or similar to smooth the paper inside the tray to remove any wrinkles. Pour the chocolate mixture into the tray and place the tray in the freezer for a minimum of two hours to set hard.

3
0 hours 0 minutes

To cut the chocolate strips and storage… remove from the freezer and lift the cream out using the overlapping paper. Remove the cling film from the chocolate and place the chocolate onto a chopping board. Use a large knife to cut the cream in half 7.5 cm X 25 cm and then cut strips the other way 3 cm. You will have 16 strips 3 cm X 7.5 cm, discard any trim and place the cream back in the freezer.

4
0 hours 0 minutes

For 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 zest into the syrup and reserve.

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. Spread the marmalade evenly onto the bottom half of each croissant. Add a frozen strip to the top of the marmalade and close each croissant.

6
0 hours 0 minutes

To grill… liberally dust each croissant and heat a stove top cast iron grill to hot. Add the croissants and press down with the hot lid. Cook for 8-10 minutes to toast and achieve bar marks on the croissant and melt the filling.

Recipe Tags breakfast, chocolate, orange