recipes
Puff pastry almond and chocolate croissants with chocolate custard
Serves:
2018-12-06
Ingredients
For the filling
- 150g ground almonds (Good Earth)
- 150g caster sugar
- 1 heaped tbsp cocoa powder
- 50g melted butter
- 1 tsp vanilla essence
- 50g walnuts, chopped (Good Earth)
- 2 eggs, beaten
- 50g dark chocolate chips (Tesco)
Method
Roll out the pastry 4 mm thick and cut out 6 inch triangles. Lay out side by side on your work top. In a bowl, mix together the almonds, sugar, cocoa, vanilla, butter, walnuts, 25g chocolate chips and enough of the beaten egg to form a soft paste. Spread this all over the triangles and roll them up from the widest part up to the point, like a croissant. Place spaced apart on a baking tray with non stick baking paper. Brush the tops with any remaining beaten egg and bake in the oven at 200`c for 25-30 minutes, or until cooked through and golden brown. Meanwhile, melt down the dark chocolate, cream and alcohol together to form a chocolate sauce. Serve together whilst both are still warm.
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