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Food and Recipe Mini Chocolate Croissants

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 26, 2015.

  1. Mini Chocolate Croissants
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    INGREDIENTS:
    • 1 sheet frozen puff pastry, thawed (overnight in the refrigerator)
    • Flour, for dusting
    • 1/4 cup semi-sweet chocolate chips
    • 1 large egg, beaten
    • Sugar, for sprinkling
    INSTRUCTIONS:
    1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
    2. Dust work surface with flour and lay out one sheet of puff pastry, vertically. Cut the puff pastry in half, width-wise.
    3. Using a kitchen ruler, make indentations on both the base and the top of the puff pastry at two inch intervals. Using these indentations as guides, cut the puff pastry into 8 long triangles (each one will have a two inch base). Repeat with the second sheet of pastry. *
    4. Place several chocolate chips just above the base of each triangle. Fold the base of the pastry over the chocolate chips and continue to roll it into a crescent roll. Repeat with remaining pastry and chocolate.
    5. Place croissants on baking sheet, seam-side down, and place the pan in the refrigerator, until the dough firms up again. If needed, they can be stored for up to a day before they are baked, and in this case it is best to cover them in plastic wrap. **
    6. Just before baking, remove croissants from refrigerator, brush with beaten egg, and sprinkle lightly with sugar.
    7. Bake until pastries are golden brown, about 15 minutes.
     
    SyntaxEroR likes this.
  2. EARZE

    EARZE PHC Contributor Established

    thanks for sharing boss.. (y)
     
  3. Sarap naman. Thanks po
     
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