Choco Croissant

chocolate croissant


flaky mouthwatering croissant with a delectable ganache filling.

serves 8.

INGREDIENTS

GANACHE FILLING

  • SEMI-SWEET CHOCOLATE CHIPS: 1 cup
  • Spero Sunflower™ Cream Cheese: 1 tub, The Original :D

CROISSANT

  • PUFF PASTRY SHEETS: 1 packet, we used vegan!

GLAZE

  • MAPLE SYRUP: 2 tbsp 
  • PLANT-BASED MILK: 1½ tbsp
  • RAW CANE SUGAR: 1 tbsp, for dusting  

DO ITTT

  1. MELT chocolate & Spero Sunflower™ Cream Cheese in a double boiler, until well-combined & smoooth.
  2. TRANSFER to a heat-proof glass container & let cool to room temp. 
  3. COVER w/ a lid & place in the freezer to harden, approx. 2 hours.  
  4. CUT puff pastry sheets into 8 triangles.
  5. HEAT oven to 400°F. 
  6. TAKE the chocolate ganache container out of the freezer & cut it into 12 pieces. 
  7. PLACE a ganache at the base of each triangle & roll into a crescent. 
  8. ARRANGE croissants onto the prepared baking sheet. 
  9. WHISK maple syrup & milk together.
  10. BRUSH croissants w/ the mixture.
  11. SPRINKLE each croissant w/ some sugar.
  12. BAKE until puffed up & golden brown, 15 to 20 minutes. 
  13. INDULGE in your new fave flaky, scrumptious croissants!

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