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Twice-Baked Cookie Croissant

Ingredients

Sugar syrup

WHITE CHOCOLATE CHANTILLY CREAM

How To make it

To make the Chantilly cream, place chocolate in a medium-sized bowl. Place cream in a small saucepan with the vanilla seeds and pod. Bring to the boil, then remove from the heat and pour over the chocolate. Stir until smooth, then cover the bowl with plastic wrap and place in the fridge to set overnight.
Preheat the oven to 175°C. Line a large baking tray with baking paper.
Evenly spread one tub of the cookie dough over the prepared tray and bake for 10-12 minutes until golden. Set aside to cool completely. Once cool, crush to create a cookie crumble. Reduce oven temperature to 165°C.
To make the sugar syrup, bring all ingredients to the boil in a saucepan, then remove from the heat and allow to cool slightly.
Slice croissants in half, then carefully dip into the sugar syrup. Place on a wire rack to allow the access syrup to drip off.
Spread raw cookie dough onto the cut sides of half of the croissants. Top with some raspberries and sandwich with remaining croissant halves. Place on a lined baking tray and bake for 10 minutes. Remove from the oven and set aside to cool.
Once the croissants have cooled down, semi-whisk the Chantilly cream. Place into a piping bag with a plain nozzle and pipe on top of the croissant. Halve the remaining raspberries and use them to decorate the croissants, along with a sprinkling of cookie crumble.

Cookie tips

You can add rum to the sugar syrup for some extra grown-ups-only flavor.
You can replace the cookie crumble with chunks of cookie dough, instead.
When dipping the croissants in sugar syrup, make sure you soak them and then drain them very well. The sugar syrup softens the croissant and adds flavor, but not removing excess syrup makes the croissants very wet and hard to bake.