Hey there– Love this little pastry because it reminds me of a corner coffee cafe across the street from Cal, where our Ani went to college. When I’d go up to visit, we’d sit under the trees and watch hundreds of students stream by. Our usual was tea and chocolate croissants.
So when I came across this recipe, I was on it! I think one of it’s chief virtues is that is has a great effort to appearance ratio– so super easy, yet pretty on the plate. Plus puff pastry wrapped around chocolate??!! It’s a yes. Delicious warm from the oven!
CHOCOLATE CROISSANT BRAID
1 sheet frozen puff pastry
4.4 oz. chocolate bar (milk or dark)
2 to 4 tablespoons sliced almonds
2 tab. powdered sugar
Lay the puff pastry on a baking sheet that has been lined with parchment paper. Let it sit and defrost 30 to 40 minutes and then unfold it to a rectangle on the parchment.
Lay the chocolate in the center of the puff pastry and then cut 6 to 8 strips of dough along the long sides of the chocolate. Cut off the corners of the pastry. And next fold the top and bottom of the pastry over the chocolate. Finally, “braid” the strips across the pastry to cover all the chocolate.
Beat the egg in a small cup and stir in a splash of water. Then use a pastry brush to “paint” the egg wash over the top of the pastry.
Put the pastry in a 400 degree oven for 10 minutes. Then pull it out and sprinkle the almonds across the stop. Slide it back into the oven for 5 to 10 minutes more until the pastry and the almonds are a nice golden color.
Let the pastry cool for just about 10 minutes and then dust it with the powdered sugar shaken through a sieve. Very best eaten warm from the oven!