Hawaiian Host Twice Baked AlohaMacs Chocolate Macadamia Nut Croissants Recipe

Hawaiian Host Twice Baked AlohaMacs Chocolate Macadamia Nut Croissants Recipe

Hawaiian Host Twice Baked Chocolate Macadamia Nut Croissants Recipe

Hawaiian Host Twice Baked Chocolate Macadamia Nut Croissants

Calling all croissant lovers 🥐 who are too lazy to make croissants at home, this twice-baked croissant recipe is for you. Using Hawaiian Host AlohaMacs (Milk Chocolate or Dark Chocolate can be used - this recipe uses Dark Chocolate) 🍫, which you can find at 99 Ranch Markets across the Bay Area, you can easily assemble and bake these in a pinch! They’re buttery, flaky, and filled with chocolate and macadamia nut chunks.
It’s easier than ever to bring a taste of Hawaii 🌺🌴🌊 with Hawaiian Host which is available on the mainland. Find our chocolates at various locations including 99 Ranch Market.
Ingredients
Frangipane:
  • 1 egg
  • ½ cup almond flour
  • ½ stick butter (sliced, softened)
  • ½ tsp almond extract
  • Pinch of salt
Simple Syrup:
  • ½ cup water
  • ¼ cup sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
Directions
1. Preheat the oven to 350°F.
2. Slice one-day-old croissants in half and set on a baking sheet lined with parchment paper.
3. Prepare frangipane by mixing together sugar, almond meal, and salt. Then add softened butter. Mix well. Add in egg and whisk until the mixture is combined and fluffy.
4. Prepare simple syrup by boiling water and sugar over a stove. Whisk until the sugar is dissolved. Add vanilla and almond extract. Let syrup cool down until it reaches room temperature.
5. Brush each croissant with simple syrup.
6. Use a knife or spatula to add a layer of frangipane on the base of each croissant.
7. Sprinkle chopped AlohaMacs on top of the frangipane. Sandwich the croissant.
8. Smear a thin layer of frangipane on top of the croissant.
9. Sprinkle with chopped macadamia nuts and chopped Aloha Macs for garnish.
10. Bake at 350°F for 15 to 20 minutes. Remove, let cool, and dust with powdered sugar.
Recipe By 📸: Eats By Rachel, Rachel Lee