Name: Chocolate Croissants
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Western
Ingredients: 1 pahina ng puff pastry (mas mabuting parihaba; kung gumagamit ng bilog, putulin ang mga gilid at i-bake ang mga ito na may asukal para sa parang palmiers na treat); 2 chocolate bar; 1 kutsarita gatas (5 ml); 1 kutsarita asukal (4 gramo)

Chocolate Croissants

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Chocolate Croissants na chocolate bar na binalot sa puff pastry, ginlaze ng gatas at asukal, at hinurno hanggang golden.

Chocolate Croissants

Mga Sangkap

Ingredients

1 pahina ng puff pastry (mas mabuting parihaba; kung gumagamit ng bilog, putulin ang mga gilid at i-bake ang mga ito na may asukal para sa parang palmiers na treat)

1 sheet of puff pastry (A rectangular sheet is ideal. If you're using a round one, simply trim off the edges and bake them with a sprinkle of sugar for a delightful treat, much like palmiers.)

2 chocolate bar

2 chocolate bars

1 kutsarita gatas (5 ml)

1 teaspoon milk (which is about 5 ml)

1 kutsarita asukal (4 gramo)

1 teaspoon sugar (about 4 grams)

Mga Hakbang

Instructions

Putulin ang puff pastry sa 8 parihaba. I-stack ang mga parihaba sa dalawang bunton ng 4. Painitin ang oven sa 200°C.

First, divide your puff pastry sheet into 8 equal rectangles. Once cut, arrange these rectangles into two stacks, with 4 pieces in each stack. Preheat your oven to 400°F (200°C).

Maglagay ng isang chocolate bar mga 1 cm mula sa gilid ng isang parihaba, simulan ang pag-roll ng pastry, magdagdag ng isa pang chocolate bar, at magpatuloy sa pag-roll para mabuo ang chocolate croissant.

Take one of your pastry rectangles. Position a chocolate bar about 1/2 inch (or 1 cm) from one of its edges. Begin rolling the pastry over the chocolate. As you continue to roll, insert a second chocolate bar, and then finish rolling the pastry to fully enclose the chocolate, forming your croissant shape.

Pahiran ang mga chocolate croissant ng halo ng gatas at asukal, pagkatapos ay i-bake ng 30 minuto. I-enjoy nang mainit, sa room temperature, o malamig.

In a small bowl, combine the milk and sugar to create a glaze. Brush this mixture over your chocolate croissants. Bake them for 30 minutes. These croissants are delicious served warm, at room temperature, or even cold.