We’ve added a biscuit to the top of our s’mores croissant, but you could crumble a few biscuits into the croissant when assembling too.
Makes 4
For the meringue
- 2 egg whites
- ½ cup (110g) caster sugar
- 4 plain croissants
- Butter, for brushing
- 1 packet (400g) marshmallows
- 150g milk chocolate
Method
1 packet (60g) mini digestive biscuits
- Preheat oven to 180°C. Line a tray with baking paper.
- For the meringue, place egg whites in a bowl and whisk to stiff peaks, about 2 minutes.
- Add sugar 1 Tbsp at a time, whisking well to dissolve sugar between each addition. Continue until all the sugar is incorporated and the meringue is glossy.
- Slice each croissant in half, keeping it attached on one side.
- Brush the inside and outside of the croissants with butter.
- Halve 12 marshmallows and place 6 halves in each croissant.
- Halve 12 blocks of chocolate and stuff 6 halves in between the marshmallows of each croissant. Close croissants.
- Cover the entire tray with foil to enclose the croissants.
- Bake on the middle oven rack for 12 minutes or until the marshmallow is puffed and gooey, and chocolate has melted.
- Remove foil and spoon a portion of meringue onto the top of each croissant.
- Bake in the oven on a high oven rack for another 1-2 minutes (or use a blow torch if you like) until the marshmallow is toasted.
Recipes & Styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons
Text Courtesy of: My Kitchen magazine
