Choco Croissant
chocolate croissant
flaky mouthwatering croissant with a delectable ganache filling.
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 plant-based!
GLAZE
- MAPLE SYRUP: 2 tbsp
- PLANT-BASED MILK: 1½ tbsp
- RAW CANE SUGAR: 1 tbsp, for dusting
DO ITTT
- MELT chocolate & Spero Sunflower Cream Cheese in a double boiler, until well-combined & smooth.
- TRANSFER to a heat-proof glass container & let cool to room temp.
- COVER w/ a lid & place in the freezer to harden, approx. 2 hours.
- CUT puff pastry sheets into 8 triangles.
- HEAT oven to 400°F.
- TAKE the chocolate ganache container out of the freezer & cut it into 12 pieces.
- PLACE a ganache at the base of each triangle & roll into a crescent.
- ARRANGE croissants onto the prepared baking sheet.
- WHISK maple syrup & plant-based milk together.
- BRUSH croissants w/ the mixture.
- SPRINKLE each croissant w/ some sugar.
- BAKE until puffed up & golden brown, 15 to 20 minutes.
- INDULGE in your new fave flaky, scrumptious croissants!