Almond, pear + chocolate croissant

Name: Almond, pear + chocolate croissant
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: Makes 4
Ingredients: ½ lemon, for zesting; 60 g (2 oz) dark chocolate melts (buttons); 100 g (3½ oz) flaked almonds; 1 ripe pear, peeled and quartered with the core removed; 75 g (2¾ oz) caster (superfine) sugar; 4 croissants, preferably day-old; 75 ml (2¾ fl oz) water; capful of rum; 1 egg; ½ vanilla bean, split lengthways and seeds scraped; 125 g (4½ oz/1¼ cups) ground almonds; 1 egg yolk; 125 g (4½ oz) unsalted butter, at room temperature; pinch of salt; 125 g (4½ oz/1 cup) icing (confectioners’) sugar

Preparation info

Makes
4

Difficulty
Easy
Ready in
35 min

Appears in

Chefs Eat Breakfast Too

By Darren Purchese

Published 2019

About

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

Ingredients

125 g (4½ oz) unsalted butter, at room temperature
125 g (4½

Vegetarian
Breakfast
Chocolate

Method

Put the butter, icing sugar, salt and vanilla seeds in the bowl of a freestanding electric mixer and attach the paddle. Cream on low speed for 2 minutes, then use a spatula to scrape down the inside of the bowl to ensure everything has evenly mixed. Continue to beat for about 6 minutes, or until the mixture is smooth and pale. Scrape down the bowl with a spatula again an