CROISSANTS et PAINS AU CHOCOLAT feuilletés SANS BEURRE | Nutridiet.fr

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a lightly floured surface into a large rectangle.

Cut the pastry into triangles with a base of about 4 inches.

Place a small piece of dark chocolate at the base of each triangle.

Roll the triangle from the base to the tip, forming a crescent shape.

Place the rolled croissants on a baking sheet lined with parchment paper.

Mix the egg with a splash of water to create an egg wash.

Brush the croissants with the egg wash for a golden finish.

Let the croissants rise for about 30 minutes at room temperature.

Bake the croissants in the preheated oven for 15-20 minutes until golden brown.

While baking, heat heavy cream in a saucepan until just simmering.

Remove from heat and add the remaining dark chocolate, stirring until melted.

Allow the croissants to cool slightly before drizzling with the chocolate sauce.

Dust with powdered sugar before serving.

Spice Level:

Dietary

Allergens