Usually a piece of brioche topped with frangipane and baked, this twist uses a croissant base, while kirsch-spiked cherries add a boozy note
Chef’s tip
- If you want more of a glossy sauce, just gently reduce the kirsch syrup in a small pan until glossy
Ingredients
- 4 croissants
- 50g salted butter, softened
- 50g caster sugar
- 50g ground almonds
- few drops of almond extract
- 1 tbsp milk
- 1 tbsp flaked almonds
- icing sugar, for dusting
- cherries in kirsch from a jar, to serve
- vanilla ice cream, to serve
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Put the croissants on a baking sheet and cut a slit carefully three-quarters down through the middle – pull apart a bit to make a cavity.
- STEP 2
Beat the butter and sugar until light and fluffy, then stir in the almonds with the extract and milk. Divide into four and spoon into the croissants using a teaspoon, spreading out to fill the croissants, pushing down gently on the sides to expose the filling a bit – don’t worry about it being too neat. Sprinkle over a few flaked almonds then dust lightly with icing sugar. Bake in the oven for 15-20 mins, or until the frangipane mixture is puffed a little and light golden and the croissants are crisp.
- STEP 3
Serve with another light dusting of icing sugar, if you like, a scoop of ice cream and the cherries.
