Hi everyone! I hope you all had a fantastic Christmas. I was very excited and happy to receive a new laptop from my parents and hope to have more regular posts from now on! It was very difficult to have both my laptop and desktop crash in the last two months.
A few weeks ago, I received a coupon for a free package of puff pastry through the Foodbuzz Featured Publisher program and Pepperidge Farm. These coupons were sent out so members could enter the 1,2,3, Puff! recipe contest, and here is my entry.
I absolutely love croissants, especially chocolate ones, but don’t buy packages of them that often because they go stale quickly. I also love combinations of chocolate and orange (the only fruit/chocolate combination I do enjoy, oddly enough) and thought it would be a nice surprise inside a pastry. The “salted” part of it was inspired by one of my favorite chocolate bars, Lindt’s A Touch of Sea Salt, and the idea of a sweet/salty balance within the dish.
These were quite simple to prepare. Now the hard part is not eating them all tonight!
Also, I only made half of a recipe of these for us, but wrote the recipe to use an entire box of puff pastry. I plan on using the remaining sheet on a savory dish later in the week.
Salted Chocolate Orange Croissants
- 2 sheets Pepperidge Farms puff pastry
- 2 oz. semisweet chocolate, chopped
- zest of 1 orange
- 1/2 t. flaky sea salt, divided
- 2 T. butter, melted
1. Thaw puff pastry according to package directions and unfold onto a cutting board.
2. Preheat oven to 400 degrees.
3. Cut each pastry sheet into 12 triangles, like so:
4. Brush the pastry triangles with 1/2 of the melted butter.
5. Mix the chocolate, orange zest, and 1/4 t. salt in a small bowl, then place 1/2 t, of the mixture into the center of each triangle.
6. Roll the croissants, starting with the wide end and seal edges around the chocolate.
7. Place croissants onto a baking sheet lined with parchment paper.
8. Brush the tops of the croissants with the remaining butter and sprinkle with the remaining salt.
9. Bake for 10 minutes until puffed and golden brown.