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Mini Chocolate Chroissant

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Mini Chocolate Chroissant

The perfect mini chocolate chroissant recipe with a picture and simple step-by-step instructions.

  • 1 role Puff pastry
  • 1 blackboard Chocolate
  1. Cut the puff pastry roll in half. Divide the chocolate bar into individual pieces. Cover one half with the pieces evenly and then cover the other half over it. Press firmly horizontally and vertically (I used a long wooden spoon handle). Now cut apart with a knife and press the edges together with a small fork. Look like little ravioli 🙂
  2. Place the small puff pastry squares on a baking sheet lined with baking paper and bake in the oven at 200 ° C top and bottom heat for about 15 minutes. Then decorate with powdered sugar, icing or a little chocolate couverture.
  3. Variants without end …. e.g. also with cheese cubes etc ….. Have fun !!
Dinner
European
mini chocolate chroissant

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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