Quick and Delightful Hazelnut and Dark Chocolate Croissants
A few posts ago I shared my Ultimate Buy, Borrow or Steal! with you and how I had the amazing opportunity to shoot at my best friend’s mother’s place for a day. Having a candy store of food props at my finger tips, I set out to create a gorgeous breakfast scene featuring homemade croissants.
I am yet to tackle the croissant recipe in Michel Roux’s Pastry book that I have, so I had in mind that I needed a quick and dirty croissant recipe – a recipe where you could wake up and have breakfast on the table in 20 minutes. I then remembered I had seen a similar recipe using puff pastry in a recipe book aimed at teenage chefs so I modified it to create a quick and ‘delightful’ croissant recipe. I really couldn’t use ‘dirty’ to connect with this recipe as the imagery is just too…well delightful!
Quick and Delightful Mini Hazelnut and Dark Chocolate Croissants
4-5 sheets puff pastry
2/3 cup finely chopped hazelnuts
50g (1.7oz) finely grated dark chocolate (70% cocoa)
30g (1oz) melted butter
Cardboard triangle template (base 9cm (3.5″), height 18cm (7″))
Using a cardboard sheet, cut out a triangle with a base of 9cm and a height of 18cm.
Preheat the oven to 220C (425F) and lightly grease two trays.
Using the templates, cut 4 triangles from the pastry. (Depending on your cutting skills, you might need an extra pastry sheet – always handy to have an extra one!).
Starting from the wide base of each triangle and going 2/3rds of the way up, evenly sprinkle the chopped hazelnuts and grated chocolate onto each pastry triangle.
Roll each triangle starting from the wide base. Once rolled, gently pull the ends towards each other to form a crescent shape that resembles a croissant. Brush with melted butter.
Place on tray and bake for 10 minutes or until croissants are lightly browned and cooked through.
Best eaten straight out of the oven, but can be kept for up to three days in an airtight container.