Hello foodies! I do hope the week has been treating you well, and if not hang in there as the weekend is just around the corner. And weekends mean brunch, and what is brunch without a few tasty pastries? I do love a good croissant every now and then, but did you know how easy it is to make them yourself? This week I am showing you how!
Cook’s tips: Prepare the croissants a few hours ahead of time and pop them in the oven just before your guests arrive. Keep any leftover chocolate paste in a jar in the cupboard and enjoy with pancakes and waffles.
Update: In September 2017 I made this recipe on the SABC3 Expresso Show. You can watch the video below:
MINI CHOCOLATE AND ALMOND CROISSANTS
For the chocolate filling:
- 100g blanched hazelnuts
- 1½ tsp cocoa
- ¼ tsp vanilla extract
- 75g milk chocolate, melted
- 1 tsp castor sugar
For the croissants:
- 400g ready made puff pastry
- 1 large egg, lightly beaten
- 2 tbsp flaked almonds
1.) Toast the hazelnuts in a dry frying pan for a few minutes until golden. Set aside to cool slightly.
2.) Use a food processor to blitz the hazelnuts, cocoa and vanilla extract together. Keep pulsing until the mixture resembles very fine crumbs and starts clumping together.
3.) Add the melted chocolate and castor sugar. Pulse for one to two minutes until you have a spreadable chocolate paste. Leave to cool.
5.) Cut the puff pastry into four strips. (See pictures below.) Cut each strip in half diagonally so that you have eight long triangles.
6.) Spread two to three teaspoons of chocolate paste onto each triangle. Starting at the wide end roll each triangle up to get the croissant shape.
7.) Arrange the croissants on the baking tray. Brush each croissant with beaten egg. Sprinkle the flaked almonds over the croissants.
8.) Bake the croissants for 30 minutes or until puffed up and golden. Allow to cool for a few minutes before serving.