Pear, Wasabi & Chocolate Designer Croissant with Kinako Hazelnuts

Buttery, chocolatey, flaky, and very messy, this is the ultimate upgrade to pancakes. Slow cooked pear compote has a natural sweetness offset by a mild wasabi ice cream, rich, creamy chocolate hazelnut spread and crunchy kinako dusted chocolate hazelnuts, this will have everyone smitten.

Feel free to omit the wasabi from the ice cream if not to your liking, 2tsp of vanilla extract or extra hazelnut spread are every bit as good!

And you can find recipe video linked here

designer croissant, breakfast inspo, pancake day, croissant, japanese flavours, dessert, dessert ideas

Yield: 4

Author: Suze Morrison

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Pear, Wasabi & Chocolate Designer Croissant with Kinako Hazelnuts

Prep time: 45 MinCook time: 30 MinInactive time: 4 HourTotal time: 5 H & 15 M

Buttery, chocolatey, flaky, and very messy, this is the ultimate upgrade to pancakes. Slow cooked pear compote has a natural sweetness offset by a mild wasabi ice cream, rich, creamy chocolate hazelnut spread and crunchy kinako dusted chocolate hazelnuts, this will have everyone smitten.Feel free to omit the wasabi from the ice cream if not to your liking, 2tsp of vanilla extract or extra hazelnut spread are every bit as good!

Ingredients

Wasabi No Churn Ice Cream

• 397g Can Full Fat Condensed Milk
• 600g Double Cream
• 1tsp Wasabi Powder
• 1tsp Vanilla Extract

Pear Compote

• 400g Pears (about 10)
• 1 Lemon, ½ zest all juice.
• 50-100ml water
• 1tsp Vanilla extract
• 50g Maple Syrup
• Small Pinch Sea Salt Flakes

Kinako Hazelnuts

• 150g Lindt 85% Dark Chocolate
• 100g Hazelnuts, toasted for 8 minutes at 160C, chopped.
• 2tsp Kinako Flour, toasted in oven for 2 mins at 160C.

Croissants

• 4 Freshly Baked Croissants
• 1 Jar Lindt Chocolate Hazelnut Spread
• 2tbsp Warm Apricot Jam (optional)

Instructions

1. Begin with the ice cream. Add all ingredients to a bowl and whisk until smooth and thickened, it will be stiff. Add to a freezer proof container and freeze for at least 4 hours or until set. Remove from the freezer 10 minutes before serving.
2. For the compote, add all ingredients to a pan with 50ml water, bring to a simmer and simmer for 15-20 minutes, or until the pears are tender, you may need to add a little more water, but you don’t want them too runny.
3. Allow to cool and mash with a fork until semi smooth, you want some texture, refrigerate until cold.
4. For the hazelnuts, line a baking sheet with non-stick paper, melt the chocolate over a double boiler and pour over the sheet, spread out until about 3mm thick. Sprinkle with the chopped hazelnuts and kinako flour and allow to set.
5. Once set, chop the chocolate into crumbly pieces.
6. When ready, split the croissants in half lengthways and spoon over 1-2tbsp of Lindt Hazelnut Spread. Top with 1-2tbsp Pear Compote and a scoop of ice cream, sprinkle over the chopped hazelnuts and sandwich together.

https://gourmetglow.co.uk/recipes/pear-wasabi-chocolate-designer-croissant

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