Chocolate Croissant recipe is one people seek for to try at home. Not surprisingly since croissant always offers great taste. One consideration seems important of the recipe is time of preparing. People don’t want to take more time for making them at home, otherwise they will go to the stores and grabbing the instant one.
We can try the mini chocolate croissants recipe as follow. It is easy to do where we need about 40 to 50 minutes to thaw the puff pastry sheet before 30 minutes other taken to make the croissants. Just add chocolate and another filling then the mini croissants are ready to serve. To make these we need the following ingredients: 1 large egg, 1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed, 1 tablespoon water and 2/3 cup (113 grams) semi-sweet chocolate chips or small chocolate chunks
As these ingredients ready, we can start the process. First preheat the oven to 3460F and line two baking sheets using parchment paper (or non stick baking mat). Beat water and the egg in small bowl using fork or whisk. Set aside.
Next spread flour to work surface slightly. Dust top the pastry sheet (first unfold) with flour. Roll the sheet into 16 inch square with rolling pin. Cut pastry into square in half and cut each half into four rectangles (to make eight 8 x 4 inch rectangles). Next, cut the rectangle each diagonally into two triangles (so we now are making 16 triangles).
Put 2 teaspoons of chocolate chips on the center of each triangle and starting with the wider end, roll each triangle up. Put each croissant seam-side down hence the triangle tip would be tucked under the rolled croissant. Bend in the edges to create crescent shape. Brush tops of croissants using egg wash. Lastly, bake the croissants for about 20 to 25 minutes until the color turn to be golden brown.