Saturday, January 14, 2012

S'more Croissants

Nothing starts a cold morning off right like a freshly baked breakfast. By morning I mean about 12:30 p.m. because we're being lazy, and by freshly baked breakfast I mean chocolate. It is cold, though. It's about 11 degrees and snowing. I took a picture:

It's that cold. Or maybe I just had my camera on the wrong setting. Either way, that's not far from what it looks/feels like outside. Luckily the Megan and I are not homeless. For now. I saw this recipe on pinterest, or I should say I saw a picture of the recipe, which with this is pretty much all you need to figure out the recipe.

Not what you would call difficult. We had some leftover croissant dough from some pigs in a blanket we made. I broke out the dark chocolate and some mini marshmallows and got to work.


1 tube croissant dough ($1.29)
1.5 oz. chocolate ($1.89 for 4.4 oz.)
Mini marshmallows ($0.89 for 10.5 oz)
1 egg ($1.59 for 12)

Preheat oven to 350 (or whatever the dough package you use says). Lay out the croissant dough on an ungreased baking sheet. Break up the chocolate (unless you are using chocolate chips) and place on the dough near the wide end. A few small pieces should do. I used the 70% cacao dark chocolate, but you could use milk chocolate if you wanted the croissants a little sweeter. Place 3-4 of the mini marshmallows with the chocolate. Don't put too much on the dough or you won't be able to roll them. Roll up the croissant starting at the wide end. You have to seal the sides of the croissants or else the chocolate and marshmallow will try to escape during baking. I should mention that I do not like premade croissant dough. I think all premade dough tastes pretty much the same. The croissants never brown right and you end up having croissant shaped rolls. You can avoid the browning problem by making an egg wash to go over the croissants. Beat an egg and brush over the croissants before putting them in the oven. Bake according to directions (mine were 350 for 15 minutes).

These would be awesome with some hot chocolate, which when I make it is basically a thin ganache. That's right, heavy cream and chocolate. Nothing like a chocolate heart attack to keep you warm on a winter's day.

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