Poor chocolate knights with vanilla ice cream

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
5 1
PREP TIME
1 2 mins
COOK TIME
38 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 50 g flaked almonds
  • 200 ml Milk
  • 5 Eggs (Gr. M)
  • 4 Croissants (from the previous day)
  • 150 g Nut nougat cream
  • 100 g Sugar
  • 4 balls Vanilla ice cream
  • 40 g g
  • baking paper

Directions

  1. 1

    Roast the almonds in a pan without fat until golden brown. Take them out and let them cool down. Whisk milk and eggs in a flat bowl. Cut croissants in half horizontally. Spread the bottom half with nut nougat cream on the outside.

  2. 2

    Place the upper half with the outside on top and press down lightly. Place the croissants in the egg milk, turning once (they should soak up the egg milk). Place them side by side on a plate. Sprinkle about 100 g sugar on both sides.

  3. 3

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a baking tray with baking paper. Caramelise the croissants in a hot pan at low to medium heat for approx. 2 minutes. Remove and place on the baking tray. Bake in a hot oven for about 10 minutes.

  4. 4

    Remove from the oven and leave to cool for about 5 minutes. Cut into approx. 2 cm wide strips. Arrange on deep plates with vanilla ice cream and cherry compote (see recipe below) as desired. Sprinkle with chopped chocolate and almonds. Serve immediately.