I haven’t posted since last Tuesday. I’m not even joking, I’ve been feeling like I lost an arm or something. It’s totally weird for me to go so long with blogging!
And yet…I have to confess…
I have been lazily sitting around watching Harry Potter, playing video games, and arranging and rearranging my office furniture. I don’t even feel guilty. It has been so amazing to relax after the last nine weeks of non-stop going and running and being and getting and sending and everything except just relaxing at home.
This has actually been a very long journey for us, not just in miles or months, but emotionally and mentally, as individuals, and as a family.
Today, I have to say that you guys have been so amazing and wonderful and patient and understanding. I’m incredibly lucky to have you all, and I hope I can continue to entertain and, hopefully, inspire you!
I made you a crazy simple and yummy recipe to have for breakfast tomorrow. I made it to say thank you, and because everybody wants an easy Sunday morning breakfast that they can whip up in no time. 🙂
If you’re not a big fan of hazelnuts or Nutella spread, these croissants are also wonderful with peanut butter or Biscoff spread. 😉
I used frozen puff pastry sheets to make these, each sheet cut into six pieces. To do this evenly, simply unfold the sheet, and use a sharp knife or pizza cutter to cut down the seams (cutting the sheet into thirds). Then, cut the sheet in half crosswise, giving you six even pieces of dough.
When I filled these, I tried two ways. The one pictured above involved spread about one tablespoon of chocolate hazelnut spread on each piece of dough, then sprinkling about one tablespoon of semi-sweet chocolate chips in the center. For the second method (not pictured), I simply placed the Nutella in the center with the chips, rather than spreading it out. This was a little easier, and the croissants stayed closed in the oven a little better.
I finished my croissants off with a light egg wash, a sprinkling of vanilla sugar, and some roasted, chopped hazelnuts. You can skip this step, but I have to say, it was a great addition of flavor, as well as texture.
As you can see, my croissants opened up a bit in the oven. Like it even matters, because they are phenomenal. They’re like all the best things of a chocolate croissant, and then with more chocolate and some hazelnut, too.
I really love the addition of the sugar and chopped hazelnuts on top. Like I said, you can definitely skip this step to make these even simpler than they already are, but I recommend doing it. The sugar and nuts combined to add a sweet, roasted crunch to the croissants that was wonderful.
Plus, get this, you can prepare these the night before, cover them with plastic wrap, and chill overnight, so all you have to do in the morning is bake them up and chow down.
Chocolate Hazelnut Croissants
Makes 12 croissants
FOR THE CROISSANTS
1 package frozen puff pastry sheets (2 sheets), thawed
12 tablespoons of chocolate hazelnut spread (such as Nutella), or peanut butter or speculoos
about 6 ounces (12 tablespoons) semi-sweet chocolate chips
FOR THE TOPPING (OPTIONAL)
1 egg, lightly beaten
about 2 tablespoons vanilla or plain sugar
3 tablespoons chopped hazelnuts (roast at 350 degrees F for about 8 minutes)
Line two baking sheets with parchment paper or Silpat Mats; set aside.
Lightly dust your work area with flour, place the pastry sheet on it, and use a knife or pizza cutter to cut a straight line down each seam (the sheets come folded in thirds, so there’s two seams). Next, crosscut the sheet through the center, creating six individual pieces of pastry.
Transfer the pastry to a baking sheet (6 pastries per sheet). Place one tablespoon of chocolate hazelnut spread in each pastry. Next, place one tablespoon chocolate chips on each pastry.Â Once the pastries are filled, fold one side up over the chips, brush it with water or egg wash, and fold the other side up over it to seal the croissants.
Cover the sheets with plastic wrap, and chill for 20 minutes. Turn on the oven to 400 degrees and allow it to preheat while the pastries chill.
Once chilled, if desired, brush the croissants lightly with the eggwash. Sprinkle the vanilla sugar evenly over the croissants and repeat with the chopped hazelnuts.
Bake each sheet of pastries for 19 to 21 minutes, until they are puffed up and golden brown.
Transfer to a cooling rack and allow to cool for at least 15 minutes before serving.
Recipe by Darla