John Myers
Chocolate and Cherry Croissants
The perfect chocolate and cherry croissants recipe with a picture and simple step-by-step instructions.
- 125 g Dried sour cherries
- 3 tbsp Kirsch
- 270 g Flour
- 50 g Cocoa powder
- 120 g Powdered sugar
- 1 pinch Salt
- 200 g Cold butter
- 1 Egg
- 200 g Cake icing
- Roughly chop the cherries and mix with kirsch. Let it steep for 1 hour.
- Knead the flour, cocoa, sugar, salt, butter and the egg into a dough. When they are through, knead in the cherries.
- Quarter the dough, shape into rolls and wrap in foil and put in the fridge for 2 hours.
- Preheat the oven to 180 ° C. Take the rolling pin out of the refrigerator in portions. On a floured work surface, quickly shape into strands approx. 1.5 cm in diameter. Cut off pieces about 6 cm long and bend them into croissants. Place on a lined baking sheet and bake for about 12 minutes. Let cool down.
- Prepare the cake icing according to the instructions on the packet. Dip the croissant tips and let them dry.
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