
I'm lucky enough to live in the San Francisco Bay Area where are there so many fabulous bakeries. I have sampled multiple chocolate croissants, multiple times, and my favorites are always the ones with a big chunk of chocolate in them, rather than chocolate chips, but in a pinch, I'd eat those too. One major requirement: the croissants must be light and buttery to make the entire experience perfect.
I used to bake a lot of bread, and I've made my own croissants, but as I mentioned, no need anymore. But in case you don't have great bakeries near you, here are two quick ways to have great tasting Chocolate Croissants at home.
Easy Chocolate Croissants with a Hat Tip to Nigella Lawson
These are tiny, so I give you permission to eat more than one!
1 package frozen all-butter puff pastry, defrosted in the refrigerator for 2 or 3 hours
1/4 cup broken up dark chocolate, 65-85% cacao-about one bar.
1 egg beaten with a tiny bit of water (egg wash)
gray sea salt
1. Preheat the oven to 425 degrees F. Unfurl the sheet of pastry and then cut it into 6 squares.
2. Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you.
3. Place broken chocolate place about 3/4-inch up from the wide end nearest you.
4. Then carefully roll from that chocolate loaded end towards the point of the triangle.
5. You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent. Make sure they're sealed or your chocolate will ooze.
6. Place the chocolate croissants on a foil lined baking tray and paint with egg wash (beaten egg with a little water) and sprinkle with sea salt. Bake for 15 minutes until golden and puffy and fabulous!
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Don't have time to do make these, but still want Chocolate Croissan

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