Sunday, March 7, 2010
Mini Chocolate Croissant
Wake up on a cold Sunday morning to a steaming cup of brewed black coffee and freshly baked mini croissant with a melted gooey chocolate centre. Sounds great..right!! Tastes great as well!!
Warm, freshly baked mini chocolate croissant sounds difficult but you can make these in a very quick and easy way if you do what I did..
You can make your own puff pastry but that takes a long time and years of practice. I don't have either of the above, but that doesn't mean I can't enjoy it.. Here is how I did it. I got the puff pastry from the supermarket!!
1 ready rolled puff pastry
1 bar of chocolate (I use dark chocolate)
The puff pastry I used was a size of an A4 sheet. Cut that in to 8 equal squares. Now cut each square diagonally so that you get a triangle.
Break the bar of chocolate into small cubes (For this recipe you will need 16 small chocolate cubes). Take one at a time, place it on to the wider side of the triangular pastry and roll it to the tip of the triangle. Seal the sides so that the chocolate cant come out while baking. Repeat the same procedure for all of the pastries. At this point the pastries looks like little crabs.
Place them on a baking tray. Now beat the egg and using a brush, paint the mini croissants with the beaten egg.
Pre heat the oven at 200 degrees and bake them for 15 minutes. Serve hot with freshly brewed black coffee. Perfect start for a day.