Rum-Infused Croissants
The croissant originally has Austrian roots, but has become one of the most well-known iconic products of French bakeries. Over the years, many variations have been created, including versions with alcoholic fillings. In this recipe, we spice up the traditional croissant with a little rum, which gives it a deeper, spicier flavor. It is an ideal choice for a special breakfast or as an elegant dessert. If you like rum sweets, this is guaranteed to be your favorite!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2
On a lightly floured surface, roll out the puff pastry and cut it into equal-sized triangles.
3
Melt the dark chocolate in a double boiler or in the microwave, then mix it with the butter and rum.
4
If desired, add ground walnuts to the chocolate mixture for an even richer flavor.
5
Spoon a small amount of the chocolate-rum filling onto the wider end of each pastry triangle, then roll them up into croissant shapes.
6
Place the croissants on the prepared baking sheet, ensuring the seam is facing down to prevent them from unraveling during baking.
7
Whisk together the egg yolks and milk, then brush the mixture over the tops of the croissants to give them a beautiful golden-brown color.
8
Bake the croissants for 15-18 minutes, or until golden brown and crispy.
9
Let them cool slightly on the baking sheet, then sprinkle with powdered sugar and serve.
