Brunch Board Recipe
☺ a shareable platter of fresh baked croissants, toasts, bacon, waffles, mexican chocolate crème, preserves, & fresh fruit
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Ingredients
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Pastries & Toasts
Bacon
Waffles
Mexican Chocolate Crème
Preserves
Fresh Fruit
Garnishes & Extras
Method
Pastries & Toasts
- 1
Warm croissants
Preheat the oven to 180°C (350°F). Place the 6 croissants on a baking tray and warm for 5–8 minutes until heated through and slightly crisp on the outside. Remove and keep warm wrapped loosely in a clean towel.
- 2
Toast sourdough
While croissants warm, heat a large skillet or grill pan over medium. Brush both sides of each of the 6 sourdough slices with 1 tbs olive oil or softened butter. Toast 2–3 minutes per side until golden and crisp. Keep warm in the oven (lowered to warm) until assembly.
Bacon
- 3
Prepare bacon for baking
Preheat oven to 200°C (400°F). Line a rimmed baking sheet with foil and a wire rack on top. Arrange 12 bacon slices in a single layer on the rack.
- 4
Candied bacon (optional)
Sprinkle the 12 slices evenly with 2 tbs brown sugar and 0.25 tsp freshly ground black pepper. Drizzle 2 tbs maple syrup over the slices for a light glaze.
- 5
Bake the bacon
Bake 15–20 minutes until bacon is crisp at the edges but still slightly chewy (or to your preference). Remove rack, transfer bacon to parchment to cool slightly — the glaze will set as it cools. Keep warm briefly or reheat briefly in oven just before serving.
Waffles
- 6
Make waffle batter
In a large bowl whisk together 2 cups all-purpose flour, 2 tbs granulated sugar, 1 tbs baking powder and 1 tsp salt. In a separate bowl whisk 2 eggs with 420 ml milk, 90 ml melted butter and 1 tsp vanilla extract. Pour wet into dry and stir just until combined (a few small lumps are fine).
- 7
Cook waffles
Preheat your waffle iron and brush or spray with 1 tbs vegetable oil or nonstick spray. Cook batter according to waffle iron instructions to make about 4–6 medium waffles (adjust batter yield as needed). Keep finished waffles warm on a rack in a 90–100°C (200–210°F) oven while you finish other components.
Mexican Chocolate Crème
- 8
Combine dry ingredients
In a medium bowl whisk together 0.33 cups granulated sugar, 3 tbs cornstarch, 2 tbs unsweetened cocoa powder and 0.25 tsp salt until evenly combined.
- 9
- 10
Heat milks
In a medium saucepan combine 480 ml whole milk and 240 ml heavy cream and bring just to a simmer over medium heat (do not boil). Remove about 1/2 cup hot liquid and slowly whisk it into the yolks and dry mixture to temper.
- 11
Cook custard
Return tempered yolk mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 4–6 minutes). Continue whisking to avoid lumps; it should be pudding-thick.
- 12
Finish crème
Remove from heat and immediately add 170 g finely chopped dark chocolate, 2 tbs unsalted butter, 0.5 tsp ground cinnamon, 0.125 tsp cayenne pepper and 1 tsp vanilla extract. Whisk until smooth. Taste and add a pinch more salt if needed. Pass the crème through a fine mesh sieve into a bowl to remove any bits, then cover surface with plastic wrap and chill at least 1 hour (can be made a day ahead).
Preserves
- 13
Prepare jars for serving
Spoon 120 ml apricot jam and 120 ml fig jam into two small serving bowls. If jams are thick, microwave each for 10–15 seconds to loosen for easier spooning.
Fresh Fruit
- 14
Prep fruit
Rinse and dry berries and grapes. Hull and halve strawberries to yield about 2 cups. Halve any figs. Place 2 cups strawberries, 2 cups grapes, 1 cup blueberries and 6 halved figs into separate small bowls or piles for easy boarding.
- 15
Optional finish
Toss a small pinch of orange zest (1 tsp) into the strawberries or figs for brightness if desired.
Garnishes & Extras
- 16
- 17
Prepare finishing touches
Put 2 tbs powdered sugar, 80 ml maple syrup, and 1 tsp sea salt flakes into small bowls for final seasoning and drizzling at the board.
Assembly & Serving
- 18
Plan your board
Choose a large platter or wooden board with room for all components. Pull warm items out of the oven: croissants, waffles and toasts (kept warm), and bacon. Ensure Mexican chocolate crème is chilled and set; preserves and fruit are ready.
- 19
Arrange main items
Place the 6 warmed croissants grouped at one side of the board. Fan the 6 toasted sourdough slices near them. Stack or fan the waffles (4–6) in another area. Neatly pile the 12 bacon slices (candied side up) where they are easy to pick.
- 20
Add creams, jams and fruit
Spoon the chilled Mexican chocolate crème into a small bowl and place it centrally. Place the bowls of apricot and fig jam on the board. Arrange the prepared strawberries, grapes, blueberries and halved figs in small clusters around the board so guests can pick freely.
- 21
Garnish and finish
Sprinkle toasted sliced almonds over fruit and near waffles. Dust croissants and toasts lightly with 2 tbs powdered sugar. Tuck 6 mint sprigs around the board for color. Drizzle 80 ml maple syrup lightly over the waffles or serve it on the side. Finish with a light scatter of 1 tsp sea salt flakes over the bacon and a few grinds of black pepper where desired.
- 22
Serve
Provide small plates, forks, knives and spoons for the crème and jams. Encourage guests to mix and match: slice croissants, spread jam or crème on toast, top waffles with fruit and chocolate crème, and enjoy bacon alongside sweet elements. Rewarm any items briefly if needed and replenish fruit and preserves as they run low.
