Mini chocolate croissants

Name: Mini chocolate croissants
Ingredients: 200 g puff pastry; 10 g flour; 100 g milk chocolate; 1 egg; 10 g vanilla powdered sugar (optional)

Dessert - Mini chocolate croissants by Ligia K. - Recipia

Mini chocolate croissants are filled with milk chocolate and baked for 20 minutes, with golden layers and a soft center. They’re small and easy to bring along on a picnic; I don’t roll the puff pastry too thin, so its layers stay well defined when I roll it up. Preparation: 20 minutes. Cooking: 25 minutes. Total time: 45 minutes. Serves: 4. Approximately 410 kcal and 7 g protein per serving.

Ingredients

200 g puff pastry
10 g flour
100 g milk chocolate
1 egg
10 g vanilla powdered sugar (optional)

Preparation

1. Break the milk chocolate into small pieces and melt it in a bain-marie for about 5 minutes, until smooth. 2. Thaw the puff pastry. Sprinkle flour on the work surface, roll out the pastry a little and cut it into isosceles triangles. 3. Spread chocolate on each triangle, then roll it towards the tip. Tuck the tip underneath each croissant. 4. Line a baking tray with parchment paper and arrange the croissants on it. Beat the egg and brush them lightly. 5. Bake in a preheated oven at 180 °C for 20 minutes, until golden. Dust with vanilla powdered sugar, if you like.

Notes

For a dairy-free version, look for 200 g puff pastry made without butter and 100 g dairy-free chocolate; the pastry layers may have a slightly different texture. Classic puff pastry contains gluten, milk chocolate contains dairy, and egg is used for brushing. Keep the croissants in a sealed container for up to 3 days; the layers gradually soften, so they’re best on the day they’re baked. For a picnic, bring them along with unsweetened black tea. The puff pastry should be thawed but still cold to the touch, not soft and sticky. I don’t rush melting the chocolate, since it can seize if water gets into the bowl. Sometimes the filling oozes out at the edges when the chocolate gets too close to them. For brushing, choose plain chocolate, without pieces or filling, which spreads more evenly. Dust with powdered sugar once they’ve cooled a little, so it doesn’t get damp from the steam.