Chocolate + hazelnut toastie with orange blossom

Chocolate + hazelnut toastie with orange blossom

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

My mate, baker Michael James from Tivoli Road Bakery, seriously makes the best croissants. They are delicious and I couldn’t resist using one (or four) for this decadent toastie. It’s my version of those almond croissants you can find in great bakeries like Michael’s.

Ingredients

Quantity Ingredient
80g unsalted butter, softened
pinch of salt flakes
1 vanilla bean, seeds scraped
80g icing sugar
80g ground hazelnuts
1 egg
1 tablespoon orange blossom water
100g thin block of good-quality dark chocolate, broken into squares
40g hazelnuts, shelled, toasted and coarsely chopped

Bread

Quantity Ingredient
4 croissants, sliced in half

Method

  1. Place the butter, salt, scraped vanilla seeds and icing sugar in the bowl of a freestanding 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.
  2. Preheat the oven to 180°C. 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.
  3. Heat a sandwich press and cook the croissants for 3–4 minutes until you have a crispy exterior.
  4. 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 onto each croissant and serve immediately.

Pro tips

  • The hazelnut mix is a sort of take on the classic almond frangipane, and the orange blossom water adds a new dimension. Only toast the croissants lightly to get flowing chocolate that’s not overcooked.
Tags:
Toasties
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