Breakfast Treat: Incredibly Easy Chocolate Croissants

November 7, 2014  |  

Nothing is as good as a croissant fresh from your favorite bakery, but these breakfast treats come pretty close. You can assemble these really easy chocolate croissants in just a few minutes. On weekends, get the kids to help. From Real Simple.

Makes 8 croissants.

preparation: 5 minutes
cooking: 20 minutes

Ingredients
1 8-count tube refrigerated crescent rolls

1/3 cup semisweet chocolate chips or chopped semisweet chocolate

Directions
1. Heat oven to 375° F.
2. Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate.
Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup). Bake until golden brown, 12 to 14 minutes. Serve warm or at room temperature.

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If you’d like to make a plain croissant from scratch, here’s a great recipe to try from Food.com:

Makes 36 small croissants but you can make them any size you like

preparation: 3 hours

cooking: 20 minutes

Ingredients

1 package yeast (2 1/4 teaspoon)

1/4 cup warm water

2 egg yolks

1 cup lukewarm milk

1 tablespoon sugar

1/2 teaspoon salt

3 1/3 cups flour, about

1 cup real butter

1 egg white (beaten until frothy)

 

Directions

1. Proof the yeast in the warm water and set aside.

2. Beat egg yolks,stir in warm milk,sugar,salt, yeast mixture,and 2/3cup of the flour.

3. Beat until smooth and set aside.

4. Cut butter into remaining flour until partcles are the size of LARGE PEAS.

5. Pour in yeast mixture.

6. Mix lightly with a spatula just until flour is moistened.

7. Cover and chill at least 2 hours or up to 3 days.

8. IT MUST BE COLD.

9. Turn out onto a floured board and knead lightly.

10. Divide into thirds.

11. Roll each into 16 inch diameter circle and cut into 12 pie shaped wedges.

12. Roll wedges starting at the wide end.

13. Place point side down on a greased baking sheet.

14. Cover with towel and let rise at room temperature until doubled.

15. Brush each with beaten egg white.

16. Bake in a 375 degree oven for about 20 minutes.

17. Serve warm or re-heat in low oven– not microwave.

 

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