Mini chocolate and almond croissants
|100 g||hazelnuts — blanched|
|11/2 tsp||cocoa powder|
|1/4 tsp||vanilla — extract|
|75 g||chocolate — melted|
|1 tsp||castor sugar|
|400 g||puff pastry|
|1||eggs — large, lightly beaten|
|2||almonds — flaked|
Toast the hazelnuts in a dry frying pan for a few minutes until golden. Set aside to cool slightly.
Use a food processor to blitz the hazelnuts, cocoa and vanilla extract together. Keep pulsing until the mixture resembles very fine crumbs and starts clumping together.
Add the melted chocolate and castor sugar. Pulse for one to two minutes until you have a spreadable chocolate paste. Leave to cool.
Preheat your oven to 200°C and line a tray with baking paper. Roll the puff pastry out on a lightly floured surface.
Cut the puff pastry into four strips. (See pictures below.) Cut each strip in half diagonally so that you have eight long triangles.
Spread two to three teaspoons of chocolate paste onto each triangle. Starting at the wide end roll each triangle up to get the croissant shape.
Arrange the croissants on the baking tray. Brush each croissant with beaten egg. Sprinkle the flaked almonds over the croissants.
Bake the croissants for 30 minutes or until puffed up and golden. Allow to cool for a few minutes before serving.
Reprinted with the permission of Cupcakes & Couscous.