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Topic: Chocolate Croissants... mmm... and easy!  (Read 830 times)
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ERPilly
« on: January 21, 2006 06:29:53 PM »

I just have to share this recipe!  My best girlfriend let me in on the secret...

Use a can of croissants, unroll, and put one square of Special Dark chocolate inside each and roll them up to form croissants.  Brush with beaten egg, and sprinkle with sugar.  Bake according to the label.

Let them cool just long enough that you can hold one without being burned.  Eat!

They're not good cold, so eat 'em quick!  And they're obviously not health food, unless you count mental health...  Grin
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mjadams
« Reply #1 on: January 21, 2006 08:34:22 PM »

these sound amazing!
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what the fred savage is going on with you?
box of purls
« Reply #2 on: January 21, 2006 08:48:47 PM »

that sounds really really good. 
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teapotdnky
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« Reply #3 on: January 21, 2006 08:56:07 PM »

Oh Lord! Those are my favorite food group!  Grin
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« Reply #4 on: January 22, 2006 04:58:46 AM »

For a less "Pillsbury" flavor and more puffiness use sheets of puff pastry (sold in the freezer section, usually dessert section, Pepperidge Farms) and cut into triangles. The dough should be cold when you put it into the oven.

You can assemble either type, then freeze. Thaw what you need overnight then just pop  in the oven for a hot, delicious treat in the morning or for dessert.
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lilepad
« Reply #5 on: January 24, 2006 02:00:56 PM »

For a less "Pillsbury" flavor and more puffiness use sheets of puff pastry (sold in the freezer section, usually dessert section, Pepperidge Farms) and cut into triangles. The dough should be cold when you put it into the oven.

You can assemble either type, then freeze. Thaw what you need overnight then just pop  in the oven for a hot, delicious treat in the morning or for dessert.

That sounds really good (and less preservative-y), but why does the dough have to be cold? Is it because you don't brush with butter/oil between layers?
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teapotdnky
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« Reply #6 on: January 24, 2006 02:03:53 PM »

If it's not cold, it tends to melt apart and make them a little mishapen.
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« Reply #7 on: January 24, 2006 07:23:36 PM »

ahh! ive made these before, but i used chocolate chips, because it was all i had on hand at the time. they are so good.  Cheesy
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« Reply #8 on: January 25, 2006 06:30:16 AM »

For flaky baking stuff, the butter needs to be cold to create steam. If it's already melted, you won't get a whole lot of steamy action and it makes everything soggy.
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