Mini Chocolate And Almond Croissants – a delicious recipe with hazelnuts, cocoa, u00bc, milk chocolate, castor sugar, pastry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Toast the hazelnuts in a dry frying pan for a few minutes until golden. Set aside to cool slightly.
2
Use a food processor to blitz the hazelnuts, cocoa and vanilla extract together. Keep pulsing until the mixture resembles very fine crumbs and starts clumping together.
3
Add the melted chocolate and castor sugar. Pulse for one to two minutes until you have a spreadable chocolate paste. Leave to cool.
4
Preheat your oven to 200u00b0C and line a tray with baking paper. Roll the puff pastry into a rectangle out on a lightly floured surface.
5
Arrange the pastry so that the short side is closest to you. Cut the puff pastry horizontally into four strips. Cut each strip in half diagonally so that you have eight long triangles.
6
Spread two to three teaspoons of chocolate paste onto each triangle. Starting at the wide end roll each triangle up to get the croissant shape.
7
Arrange the croissants on the baking tray. Brush each croissant with beaten egg. Sprinkle the flaked almonds over the croissants.
8
Bake the croissants for 30 minutes or until puffed up and golden. Allow to cool for a few minutes before serving.
201
kcal
Calories
13
g
Fat
18
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 100 grams blanched hazelnuts, 11/2 teaspoons cocoa, 1/4 teaspoons vanilla extract, 75 grams milk chocolate, melted, and more.
Yes, Mini Chocolate And Almond Croissants falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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