Sinfully Easy Mini Croissants with Chocolate
Try this Sinfully Easy Mini Croissants with Chocolate recipe.
Try this Sinfully Easy Mini Croissants with Chocolate recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.03703125 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper or non-stick baking mat.
- Beat the egg and water in a small bowl with a fork or whisk then set aside.
- Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square.
- Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles).
- Now, cut each rectangle diagonally into two triangles (making 16 triangles).
- Place about 2 teaspoons of the chocolate chips down the center of each triangle. Then, starting at the wider end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Then, bend in the edges, creating a crescent shape. Lightly brush tops of croissants with egg wash.
- Bake 20 to 25 minutes or until they are golden brown.
Puff Pastry Versus Traditional Yeast Dough
Replacing laminated yeast dough with commercial puff pastry alters the final texture by removing biological leavening. Instead of yeast producing carbon dioxide gas, laminated dough relies on trapped water in the butter layers converting to steam at 350 degrees Fahrenheit. This physical reaction forces the layers apart. Unfolding the thawed pastry sheet requires a light dusting of flour to prevent tearing while rolling it into a precise 16-inch square. Precision matters because uneven thickness prevents uniform puffing during the 20 to 25 minute bake time.Thermal Behavior of Semi-Sweet Chips
Semi-sweet chocolate chips behave differently than solid baking bars when subjected to oven heat. Chips contain added stabilizers designed to help them retain their individual shapes rather than melting into a completely fluid state. Placing two teaspoons of chips down the center of each triangle provides enough solid mass to soften without rupturing the delicate pastry envelope. As the butter melts and creates flaky layers, the sugar in the chocolate draws moisture, resulting in a dense, fudgy center that contrasts with the crisp exterior. Brushing the shaped pastries with an egg wash creates a protein barrier that promotes a deep golden-brown maillard reaction.Freezing and Reheating Properties
Prepared croissants tolerate freezing well if handled correctly. Store unbaked, shaped pastries on a parchment-lined baking sheet in the freezer until solid, then transfer them to a sealed bag for up to two months. Reheat baked pastries directly from frozen in a 300 degree oven for 10 minutes to crisp the exterior fat layers.
