Joeys Loaded Croissant Recipe

slice and toast

Using a sharp serrated knife, carefully slice each large croissant horizontally about two-thirds of the way through so the halves remain hinged. Lightly brush the cut interior surfaces with the melted butter.

Place croissants, cut-side up, on a baking tray and toast under a preheated broiler or in a 180°C (350°F) oven for 3–5 minutes until the interior is lightly crisped and the butter has warmed — watch closely to avoid burning. Remove and cool 1–2 minutes so they are warm but not hot.

If using toasted sliced almonds, quickly toast them in a dry skillet over medium heat for 2–3 minutes until fragrant and golden. Transfer to a plate to cool.

Wash and gently pat dry fresh berries. If using strawberries, hull and slice them thinly.

Warm chocolate or caramel sauce slightly (10–15 seconds in the microwave) so it is pourable but not hot.

Using an ice cream scoop, place one generous scoop of house-made gelato on the bottom half of each warmed croissant. Smooth the top of the gelato slightly so it sits evenly.

Top the gelato with desired toppings: drizzle chocolate or caramel sauce (about 1 tbs each per sandwich), scatter toasted almonds and fresh berries over the gelato, and sprinkle a light pinch of flaky sea salt to enhance flavor. If using powdered sugar for presentation, dust the croissant exterior lightly.

Close the croissant gently, creating a gelato sandwich. Press lightly so fillings adhere but do not squish the gelato out.

Place each assembled joey’s loaded croissant on a serving plate. Add a mint leaf for garnish if desired. Serve immediately with extra sauce on the side if requested; gelato will begin to soften after a few minutes.

Note on timing: For best texture, assemble just before serving so croissants remain slightly crisp and gelato stays firm.