Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, chocolate pecan croisant. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Chocolate Pecan Croisant is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Chocolate Pecan Croisant is something that I’ve loved my whole life.
These Dark Chocolate Pecan Croissant Cookies are unique and different compared to what you typically find on a cookie platter. But they are oh so very rich and delicious. Flaky, with a delicate crust and mildly sweet dark chocolate, with crushed pecans, make these croissant cookies, one of a kind.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chocolate pecan croisant using 5 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Chocolate Pecan Croisant:
- Prepare 1/2 roll pastry dough
- Take 1 small milk chocolate bar
- Get 1 egg white
- Take 1 handful chopped pecans
- Get 1 tsp maple syrup
Put chocolate bar in middle of pastry and cut along edges.. But they are oh so very rich and delicious. Flaky, with a delicate crust and mildly sweet dark chocolate, with crushed pecans, make these croissant cookies, one of a kind. #christmascookies #sponsored This pecan chocolate bark recipe hits all the requisite salty, bitter and sweet notes plus a hint of roasted coffee beans. Cap off your meal with a little something sweet and feel good about it.
Steps to make Chocolate Pecan Croisant:
- Preheat oven to 375°F. Roll out the pastry into an oblong shape. Put chocolate bar in middle of pastry and cut along edges. (See photo) wrap the pastry around the chocolate bar.
- Glaze with egg white, sprinkle the pecans over the pastry and drizzle the maple syrup over the entire pastry.
- Put in a well oiled oven safe pan with at least 1/2 inch sides to catch any drippage. Take out of the oven after 20 minutes or when it has browned.
Scatter the crumb mixture overtop of the croissants, focusing on the areas between the croissant tops. Scatter the pecan pieces overtop as well. I started off with just two VERY stale chocolate croissants (still not sure how they didn't get eaten fresh) so I halved the recipe and made sure the cut-up croissants got a good half hour in the custard before baking. Since I didn't have a whole vanilla bean I used about. A laminated pastry spiced with nutmeg and cardamom.
So that is going to wrap it up for this special food chocolate pecan croisant recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
