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Culinary Adventures in a College Kitchen

Sunday, September 19, 2010

Simple Chocolate Croissants

I've never been a big fan of croissants. I know they're supposed to be all buttery and flaky but every croissant that I have eaten has been dry and, well, underwhelming. That is, until I found this gem of a recipe on Joy the Baker.

Now, before the "from-scratch" police start coming after me I have to say from the get-go that this recipe is what Sandra Lee would refer to as semi-homemade. It uses store-bought puff pastry dough but this allows you to create the flakiest, richest, most decadent mini chocolate croissants in less than 30 minutes.

Getting excited yet?

All you need is puff pastry dough, dark chocolate, an egg, and some sea salt. Sounds easy right? And the best part is that it really is easy. This will turn into one of those recipes you keep in your back pocket to whip on a moment's notice. And trust me, it is rarely disappoints.

Simple Chocolate Croissants

Excuse the poor quality of this pic- my camera was having a hissy fit


Puff Pasty Dough (defrosted in the fridge for 2-3 hours) **
Dark chocolate
One beaten egg
Sea Salt


Preheat the oven to 425 degrees. Take your defrosted puff pastry and put it on a lightly floured surface. Using a lightly floured rolling pin roll the dough out about one inch on each side. Next, cut the dough into rectangles and then the rectangles into triangles.

Place a small piece of dark chocolate at the bottom of the triangle and fold up toward the point, pressing around the chocolate to seal it in. Fold once more and turn in the ends so that it looks like a croissant.

Brush a bit of the beaten egg on top of the croissant and add a pinch of sea salt. Immediately turn the oven down to 400 degrees and put in the croissants. Bake for 10-12 minutes or until the bottoms turn brown.

** If you forget to defrost your puff pastry dough you can put it in the microwave for 10-15 seconds. Just make sure to watch it carefully so that it doesn't get too soft.

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