Raspberry Pain Au Chocolat Raspberry Chocolate Croissants Recipes

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)

Steps:

• Preheat the oven to 400 degrees F.
• Unfold the puff pastry sheets on a lightly floured surface.
• Cut each one into thirds along the fold lines.
• Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
• Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge.
• Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread.
• Brush the edges with egg, and fold over the other side to enclose the filling.
• Press the edges firmly to seal.
• Repeat with the remaining rectangles.
• Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
• Bake for 18 minutes in the preheated oven, or until golden brown.
• Cool on racks.
• Dust with confectioners' sugar when cooled if desired.

QUICK PAIN AU CHOCOLAT

Steps:

• Place chocolate pieces in a heatproof bowl.
• Heat cream until it just starts to boil; pour over the chocolate.
• Stir until the chocolate melts and is well blended.
• Let cool until ganache thickens and achieves a spreadable consistency; chill slightly if necessary.
• Spread ganache on bottom halves of croissants; reassemble tops and dust lightly with powdered sugar.