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Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Place marzipan and butter in a food processor and process until smooth. Add marmalade and stir to combine.
Step 2
Use a serrated knife to split each croissant in half horizontally (don’t cut all the way through). Spread 1 cut side of each croissant with the marzipan mixture. Top with a heaped teaspoon of hazelnut spread.
Step 3
Arrange the croissants on the lined tray. Bake for 8 mins. Brush the tops with extra marmalade. Bake for 2 mins or until the croissants are golden.
Step 4
Combine the remaining hazelnut spread with the boiling water in a small bowl. Drizzle the hazelnut spread mixture over the croissants. Sprinkle with the chopped hazelnuts and serve immediately.
1/4 cup (35g) hazelnuts, toasted, coarsely chopped
Description
Cheat your way to a show-stopping brunch in 15 minutes. These choc-orange croissants are super impressive yet easy to prep.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Place marzipan and butter in a food processor and process until smooth. Add marmalade and stir to combine.
Step 2
Use a serrated knife to split each croissant in half horizontally (don’t cut all the way through). Spread 1 cut side of each croissant with the marzipan mixture. Top with a heaped teaspoon of hazelnut spread.
Step 3
Arrange the croissants on the lined tray. Bake for 8 mins. Brush the tops with extra marmalade. Bake for 2 mins or until the croissants are golden.
Step 4
Combine the remaining hazelnut spread with the boiling water in a small bowl. Drizzle the hazelnut spread mixture over the croissants. Sprinkle with the chopped hazelnuts and serve immediately.
