Dark Chocolate and Mint Croissants
The croissant's origins trace back to 17th-century Vienna, but it gained worldwide fame in France. The dark chocolate version became popular in the 20th century and is now one of the most beloved pastries. The combination of dark chocolate and mint adds a special freshness to this sweet treat, making it perfect with coffee or tea. The crispy, buttery dough and the melting chocolate create a heavenly combination with every bite. If you want to make a truly special yet simple pastry at home, this recipe is a great choice!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. This will prevent the croissants from sticking while baking.
2
On a lightly floured surface, roll out the puff pastry and cut it into triangles. The base of each triangle should be about 2.5-3 inches (6-8 cm) wide.
3
Break the dark chocolate into small pieces. Place one or two pieces on the wider end of each pastry triangle, then tear off a few fresh mint leaves and place them on top of the chocolate.
4
Carefully roll up the triangles from the wide end towards the point, creating a croissant shape. Make sure the point is underneath to prevent it from unrolling during baking.
5
Place the croissants on the prepared baking sheet, spacing them apart to allow room to expand.
6
In a small bowl, whisk the egg, then brush the tops of the croissants with the egg wash. This will give them a beautiful shine and golden-brown color during baking.
7
Bake the croissants for 15-20 minutes, or until golden brown. Keep an eye on them to prevent burning!
8
Once they are done, remove them from the oven and let them cool for a few minutes. Finally, dust with powdered sugar before serving.
