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~NightChild~
Mini dark chocolate croissants 
20th-Feb-2009 06:49 am
cooking
I have this thing for dark chocolate. The more cocoa in it, the better, which is why I cannot abide by milk or white chocolate. They're far too sweet for my palate and usually toothache inducing. And my love for everything French drives my constant search for good French home cuisine recipes (tomato and hard boiled egg salad is my favorite).

So when I found this awesome ilttle recipe to make mini dark chocolate croissants, I had to give it a go. It only takes 3 ingredients and the result made my knees weak.



INGREDIENTS
  • A bar of good dark chocolate (70% or higher is best)
  • Ready to bake puff pastry
  • 1 egg, beaten


DIRECTIONS
  1. The puff pastry will usually come in large square sheets of about 30cm x 30cm. Cut each sheet diagonally to make 4 triangles.
  2. Break the bar of chocolate into shorter rows and place 1 short row on the longest side of a puff pastry triangle. Roll the pastry and chocolate towards the triangle tip, sealing it with a touch of water if needed and tuck in the ends underneath. Brush the pastry lightly with the egg.
  3. Bake in a 200 deg C (392 deg F) for 15 mins or until golden brown in a well-greased baking tray.


And if you're feeling particularly fancy, melt a little chocolate over a boiling pot of water and drizzle some over the top of each mini croissant.

Mmmmmm...
Comments 
20th-Feb-2009 01:04 am (UTC)
WHY does my puff pastry never come out like that???

I am seriously tempted to try this over the weekend... but trying some kind of strawberry flavour...
20th-Feb-2009 01:20 am (UTC)
How does yours come out? I just buy the cheaper Coles brand one and it turns out alright. I might use the rest to make chicken soup pot pies.

I reckon you would possibly use strawberry flavoured chocolate or fill with strawberry conserve. I might try this with some apricot conserve I have lying around.
20th-Feb-2009 11:13 pm (UTC)
heheh... well I suppose it's usually my fault. Because when the recipe calls for the mixture to be cooled before putting it into the pastry I just go on right ahead without waiting. I make the same mistake EVERY time. Which means my pastry comes out only slightly puffed and colourless.

I was thinking of the strawberry conserve with some extra fresh strawberries sliced up and added to the mixture.
(Deleted comment)
20th-Feb-2009 04:54 am (UTC)
You really can't get any simpler than this and to be honest, this looks a lot more impressive than the amount of work that goes into making them. I can't think of a simpler to dessert to serve if you can't be arsed to slave days in the kitchen.
20th-Feb-2009 02:41 am (UTC)
*wipes drool off his keyboard*
21st-Feb-2009 12:36 pm (UTC)
Delicious AND easy. (^_^)b
20th-Feb-2009 04:07 am (UTC)
*drools* Mmmm...Chocolate.
21st-Feb-2009 12:37 pm (UTC)
As long as it's dark chocolate, it's all good.
20th-Feb-2009 05:21 am (UTC)
OMG. i'll totally try this out after my FYP.
21st-Feb-2009 12:37 pm (UTC)
Do, cuz it's so so soooooo easy.
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