When I was a newlywed, my family went on a big trip to Paris… without me! So, I like to make up for never having been to France by eating chocolate croissants, or pain au chocolat, whenever I get the opportunity. Fortunately for my waistline, I don’t live next door to a French bakery. But I can still have chocolate croissants whenever I get a craving for them thanks to a couple of easy grocery-store shortcuts and a little bit of work.
“A Little Paris Day Planner” by Sharon Rowan; Easy Chocolate Croissants (recipe below)
I love this cute Minted day planner featuring iconic Parisian sights like the Eiffel Tower and Arc de Triomphe. I can think of a few Francophiles in my life who would love it!
Click through for the recipe for these delightfully easy croissants!
Easy Chocolate Croissants
Makes 8 mini croissants
1 sheet frozen puff pastry, thawed according to package directions
1-2 tablespoons softened butter
2.5 oz dark chocolate, chopped (I think 60% cacao is perfect)
1 egg, separated
1 tablespoons coarse sugar
Preheat the oven to 400°F. Line a baking sheet with parchment paper. On a well-floured counter, roll out the puff pastry sheet to make a 12″ x 12″ square. Using a pizza or pastry wheel, cut the square in half, then cut each half into four equal pieces going the other direction. You should end up with 8 rectangles that are about 3″ x 6″ each. Spread half of each rectangle with a thin layer of softened butter. Divide the chocolate evenly among the 8 rectangles, placing the chocolate at the buttered end. Brush the other half of each rectangle with egg white. Starting at the buttered/chocolate-loaded end, roll each rectangle up, pushing gently at the end to help it seal. Place croissants on the baking sheet with the seam down, brush the tops with egg yolk, and sprinkle with coarse sugar. Bake 15-20 minutes until deeply golden. Remove from oven and allow to cool slightly before eating. They’re delicious warm!
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