I usually post each experiment with a recipe one day later. Mainly because I usually serve my recipes in the evenings and it takes some time to edit my pictures and write the post. That was not the case for this recipe and it was super simple. After a lovely evening, I decided to surprise my guy with some fresh croissants this morning. InterCourses has a recipe for Chocolate Stuffed Crescent Rolls, which can also be altered with fresh bakery croissants. I took my little guy, who decided to wake at 5 am this morning, and went to a local bakery for some coffee and fresh croissants.
The Process
I sliced open the croissants, which were still warm and flaky, taking care not to slice all the way through. I think this helps to keep your chocolate inside rather than dripping out. I placed a square of dark chocolate in each slit and put the croissant in the oven for 5 minutes. Voila! Fresh backed French chocolate croissants served with your choice of quality dark chocolate. They were beautiful and an exquisite start to our day. I’m hoping this will keep him satisfied all day and wanting more when he comes home.
Alternative
I left out the sprinkle of turbinado and egg brush, since my croissants were cooked. However, if you wanted to, you could still do the that process for your bakery croissants and bake for about 10 minutes. Make sure to watch your croissants and that they don’t burn. For those wondering about turbinado, it’s basically coarse sugar, like is a raw form.
If you want to change the taste a bit for the sweeter side, a chocolate hazelnut spread, like Nutela, is really tasty as well. Perhaps, not as elegant, but definitely fun.
Whenever i go to for a breakfast in swiss baker a local bakeshop here, I always order Crescent Rolls with a mild coffee with it. I love them in the morning. And putting on a choco filling would even blend more with my coffee. I love your ideas they are really amazing.