Tuesday, January 25, 2011

Chocolate croissants

Is it me or am I the only person that gets inspired to cook by watching movies about food? The worst part is that it always happens late at night (when I want to replicate all the delicious food I've seen in the movie). The other day the husband and I were watching "It's Complicated" (this same movie inspired me to make lavendar ice cream) and the minute they started talking about chocolate croissants, what do you think the husband said? Can you make that for breakfast? I said, of course not!... I have no idea how to make the dough and even if I did the research it will take me more than 2 hours to whip up chocolate croissants... Then I remembered, I did just ask him to get me THREE packages of puff pastry at the store because they had them on an insane sale ($2.29 per pack - in case you did not know, that price is incredibly cheap). So I put a pack from the freezer down in the fridge and, you guessed it, the next morning I made chocolate croissants for breakfast...

Here is what you'll need:
1 sheet of frozen puff pastry (package containes 2 sheets), left to defrost in the fridge for 2 or 3 hours.
2 oz (1/2 bar) of dark chocolate cut in pieces ( I used Ghirardelli's 70% pure cacao)
1 egg, beaten
a sprinkle of fleur de sel

Preheat the oven to 425 degrees F. Unpackage the slightly thawed puff pastry and place on a lightly floured surface. With a light floured rolling pin, gently roll out the puff pastry, extending the dough about 1 inch on all sides. The dough will thaw as you work it.

With the pastry sheet horizontal, make two vertical cuts, making three strips of pastry dough. Cut each strip in half horizontally. You’ll have six medium sized rectangles. Cut each rectangle in half diagonally, creating 12 triangles.

Place each triangle so the wider part is toward you and the point is away from you. Place small pieces of chocolate about 1/2-inch above the wide part of the triangle.

Carefully roll the chocolate loaded end toward the point, pinching the dough together at the beginning of the roll to ensure that the chocolate doesn’t ooze out during baking. Once rolled, curl the ends toward the center slightly.
Place the 12 small chocolate croissants on a lined but not greased baking sheet. Brush with beaten egg and sprinkle each top with just a bit of sea salt if you like a little salt with your chocolate.

Place in 425 degree F oven and immediately turn the oven down to 400 degrees F. Bake for 12-15 minutes until golden brown.

I know what you are thinking. These are not the real buttery croissants... But I tell you, this will do it any day. I promise you are going to like them!

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