Twice-baked Pecan Frangipane & Chocolate Croissants

Twice baked pecan frangipane & chocolate croissants in bed on a lazy weekend morning. Warm flaky croissants soaked in a citrus syrup, gooey pecan frangipane and melty dark chocolate. Heaven!

Makes enough for 6 croissants
Citrus syrup:
75g caster sugar
75g water
3 strips of orange zest (approx. 1/2 an orange)
3 strips of lemon zest (approx. 1/2 a lemon)

Pecan frangipane:
100g unsalted butter, softened
100g icing sugar
1/2 tsp vanilla paste
75g eggs
60g ground almonds
60g ground pecans
12g custard powder

6 x day-old croissants
A handful of flaked almonds/chopped pecans
A handful of chopped dark chocolate
Icing sugar, to serve

Method:

Start by making the pecan frangipane. Lightly cream together the butter, icing sugar and vanilla until smooth. Gradually add in the eggs, making sure to scrape down the bowl as you mix. Once combined, mix in the ground almonds, ground pecans and custard powder. Leave to one side until needed.

Place all of the ingredients for the syrup into a saucepan. Heat until boiling and leave to one side.

Preheat your oven to 180°C and line a tray with baking paper. Slice your croissants in half horizontally, leaving one edge uncut so they open like a book. Liberally soak the inside of the croissants with the citrus syrup and a pastry brush. Spread a generous layer of frangipane inside and sprinkle a few pieces of chocolate on top. Close the croissants and spread a little frangipane on top. Dip each croissant into some flaked almonds and chopped pecans. Arrange them onto the prepared baking tray.

Bake for 15-20 minutes until golden. Place a few pieces of chocolate on top of each croissant while still warm. Dust with icing sugar and serve.